2 4 of Making Cider. 
Now rightly to underftand the caufeof 
this detention of Lee in the body of the 
Liquor, you are to confider, that there are 
feveral forts of Fruits that yield a clear 
and limpid Juice, as a Grape , and a Com¬ 
mon Englijh and Flanders Cherry , and fome 
others; and other fortsof Fruits that yield 
a more grofs Juice, as a R,tsbcrry, Blaci {- 
Cherries , Plums, and fome others: and that 
there are fome Fruits that yield a very thin 
and clear Juice at a certain degree of ma¬ 
turity; which a little after, when more 
ripe, it becomes more thick and grofs; as 
a Gooseberry , Currant , and fome ipecies of 
Apples and Pears. 
In the Grape, , and EngliJJ) and Flanders 
Cherry , the caule that the Liquid part fo 
eafily parts from the more folid, may be 
fiom the gt eat inequality in the proportion 
€»t the parts, the liquid being the more, and 
overcoming theleirer: which in the other, 
Cherries , Rasberrics , and Plums , the con¬ 
trary happens, that much of the Pulp ad¬ 
heres to the Liquor. 
Alfo in the other Fruits, as Goofeberrics , 
. Currants , and fome Apples and Pears , by 
the length of time, a thorow maturation 
caufes a lolution of the more grofs parts, 
being of themfelves tender, which makes 
them 
