I 12 
The Cider 
Trefs. 
Of making Cider. 
much commended in Cider, and alfo caufes 
the lefler parts of the Apple unbruifed, 
eafily to part with its Juice in the Prefs: 
although the general advice be, to prefs it 
immediately from the Mill. 
You may leave a paflage open in the 
bottom of your Vat, wherein you keep 
your bruifed Apples, during the time of its 
being therein. Some of the Cider may 
fpontaneoufly diftil into a Receiver placed 
under it; or you may have a falfe bottom 
in the infide full of holes, that the greater 
quantity may be had, which may run 
through fome Tap or other paflage into 
your Receiver. 
Which Cider fb obtained, far exceeds 
that which is forc’d out; as the Wines of 
France that are unprefs’d, are by much 
preferr’d to thofe that are prefs’d; and live 
Honey that diftils of it telf from the Combs, 
is much better than that which remains,and 
is afterwards prefled out. 
As for your Prefs, there is no form yet 
diteovered that exceeds the Skrew-prefs, 
of which fort there are very large, that a 
Hogfhead may be prefled at once; and as 
fome report, that a Hogfhead or two runs 
out commonly before the Applesfuffer any 
confiderable preflure. 
