llo Of wahiag Cider. 
Alfo in the double Roll’d Mill, you 
muft be furetoadd Boards under the Rolls, 
both on the (ides and at the ends, to con¬ 
vey the Pulp into the Veffel placed under¬ 
neath for the receiving of it: For other- 
wife will the quick motion of the Rolls 
diffipate the Pulp to wade, which now 
will be entirely conveyed into the Recei¬ 
ver, which may be either a Tub or Kiever, 
or elfe a fquare Cheft made long and 
deep, of El me well jointed, and tit to 
(hove in at the end under the Mill, on 
two Rolls made on the lower part of the 
Treflells or Frame on which the Mill ftand s 
for that purpote, when this Receiver is 
full, it is eatlly drawn out, and when emp¬ 
tied, ealilyfhoved in again. 
j,... When you bring your Apples to the Mill, 
pj Fruit, as you fill them up, caft by all fuch that are 
green and unripe, rotten, or otherwile 
naught, and all Stalks, Leaves, Sec. that 
may injure your Cider for it is better to 
want a fmall quantity of your liquor, than 
to fpoil the whole. 
Some are of opinion, that Rottennels in 
the Apple injureth not the Cider , but that 
a convenient quantity of rotten Apples 
mixt with the found, is a great help to the 
fermentation and clarification of the Cider. 
But 
