Of making Cider. 
As Beer, whereof Vinegar is intended to 
be made, is never fermented, nor the fe¬ 
ces precipitated at the firft, as it is when 
it is to be preferved for drinking. And 
Claret-wine percolated throu*gh Rape , or 
the acid Mure of Grapes , becomes a White 
Vinegar fo that the precipitation that is in 
both thofe Liquors, happens by realon of 
their becoming acid. 
If therefore you intend your Cider (hall 
retain its full ftrength and body, and to 
preferve it fo for any confiderable time, 
endeavour to abftratt from it that flying 
Lee, or Materia Tcrrcjirif, that floats in it 
(as fometimes it does in Muft prefled from 
Grapes , that hath in it more of an attive 
principle than that from Apples ) left your 
Cider be thereby impaired. 
Neither is it to be imagined, that that 
fort of Cider that is of that tenacious na¬ 
ture as to keep up its Lee, is therefore 
ftronger ,than that which more calily lets 
itsfublide 5 any more than that thick fmall 
unfermented Ale , ftiould be ftronger than 
that which hath more of the Spirit or 
Tincture of the Mault, and well defecated; 
or that Wine ftiould be fmaller than Cider 
for the fame realon. 
I2 3 
Now 
