94 Of making Cider. 
which the Spirits firft rife, being, where 
the skin is whole, detained. 
In (brae parts of England their ignorance, 
or rather lazinefs, is fuch, that they fcarce 
beftow rhe gathering of their Fruit to keep 
for their Table, how then can you expeft 
their care for Cider? 
'Hoarding Some do prefer the grinding of Ap- 
if Apples. p] es immediately from the Tree, lb loon as 
they are throughly ripe, becaufe they yield 
the greater quantity ofLiquor: They al- 
fo pretend, though erroneoufly, that the 
Cider will drink the better, and laft longer 
than if the Apples were hoarded. 
But if you intend to have your Cider 
plealant and lafting, let them lie fome time 
in a heap out of the Sun and Rain, and on 
a dry floor, on dry Rye, Wheat, or Oaten- 
ftraw is beft, until they have either fweat 
out,or digefted a certain crude Phlegmatick 
humour that is in moft of our Fruits: the 
fame you may oblerve in Nuts and all forts 
of Grain. The time for this, rauft be re- 
ferr’d to your diferetion 3 fome prdcribing 
a month or fix weeks, others but a fort¬ 
night : Be fure not to let them lie too long 
left they grow pulpy,which will very much 
incommode your Cider , although fome are 
of another opinion 3 In medio virtm: front 
ten 
