S 22 
/ 
Of Malting Cider. 
jpw, Renetings , See. is of a fyrrupy and te¬ 
nacious nature, that whillt it'is cold, doth 
deteyn in it difperfed thole particles of the 
Fruit, that by the preffure comes with the 
Liquor, and is not by ftandingor frequent 
percolations feparable from it 5 which par¬ 
ticles, or flying Lee, being part of the flefh 
or body of the Apple, is (equally with 
the Apple it felf, when bruifed ) fubjedt 
to putrifaftionrby which means, by degrees, 
theC/^becomeshardor acidy but ifit be 
prefled from other Apples, as Readjireaf , 
Gennet-moyle , Sec.that more eafily part with 
their Liquor, without the adhefion of fo 
much of the pulp, and which is of a more 
thin bodyy This Liquor ftiall not be fb 
fubjedt to reiterated fermentation, nor fo 
foon to acidity, becaufe it wants that 
more corrupt part that in the other comes 
with it. 
For Wine, Ale , Beer , and other Liquors, 
in every degree that they tend to acidity, 
they become more clear, by the precipita¬ 
tion, of the more grofs parts that are firft 
fubjedt to putrefaction by the vertueand 
heat whereof, the Spirits are chafed away} 
and fo in time, as thole corrupt particles 
were more or lels in it, is the Liquor fooner 
or later become Vinegar. 
As 
