Of making Cider. 
But I prefume, they mean fuch Apples on¬ 
ly that have been bruifed in gathering, (ha¬ 
lting down, or carrying, which will by 
lying become rotten, and (the skin being 
whole) be not much the worfc, onely the 
Cider will retain a fmack of them : yet 
let me advife, that you admit not them a- 
mongft your Cider that you intend for 
keeping, but rather make Cider of them 
for a more early {pending: for others af¬ 
firm, that one rotten Apple corrupts a 
whole Veffel, which 1 fuppofeis intended 
Only of the putrid Rottennels. 
When your Apples are grinding, it is not 
neceflary to grind them very fmall, For if 
they are not very imall ground, you will 
have but little the lels of Cider , (although 
the contrary be commonly believed) be- 
caule in the more vulgar way of grinding 
Or beating, much of the Apple efcapes un- 
bruiled, unlefs the whole be very much 
beaten or ground. 
After your Fruit is ground, ’tisgoodto 
let it ftand 24 or 48 hours, according as 
your time or conveniency will admit, fo 
that it be all together, or in good quanti¬ 
ties in large Veffels; for (landing thus, it 
not only undergoes one degree offer menta- 
tton or maturation, but acquires colour, 
much 
