Of making Cider. 
ten to twenty days are the beft times: the 
hardier the Fruit, the longer the time. 
The greateft inconvenience of pulpy 
Fruit is, that at the firft preliure it yields 
lefs Cider , and that thicker than that 
which proceeds from fruit lefs pulpy. But 
the Cider of pulpy fruit is to be preferr’d. 
The right way of managing it you (hall 
find in thisTreatife. 
Let them not lie on a Floor of ill fa¬ 
vour, nor on Deal-boards, but with Straw 
under them, left they contract an ill re- 
lifh, which an A pple will do in a fweat: 
nor let them lie abroad, as fbme will do,ex¬ 
cept on dry ground, and in dry weather, 
and covered. Although rain can do them 
no more hurt than fair Water mixt with 
the Cider , yet every fort of Apple will not 
bear it. And the lying of Fruit abroad in 
the rain and cold dews, makes the Cider 
fiat and dull. 
For, from the due time, place and man¬ 
ner of hoarding of the Fruit, is oftentimes 
the Cider very good, which otherwifc 
might have proved very bad. 
By hoarding only of your Windfalls for 
fome time, or until the time that it was ex- 
pe&ed they fhould have been Ripe in, 
doth very much meliorate the Cider made 
of 
95 
