Of making Cider. 1215. 
them fo acceptable to the Palate ; which 
in Fruit moreinfoluble doth not fo happen; 
yet may the Juice of thofe Fruits that thus 
may be extracted more pure and limpid, be 
more excellent, and be preferr'd to thole 
more grols, as it ulually Happens, becaule 
of the difficulty of defecation. 
One principal help to purifie any Liquor, 
or to provoke fermentation, is warmth, as 
is vulgarly pra&ifcd amongft Houfcwives, 
who. in fermenting both Bread and Beer, 
preferve it warm during that operation. 
For any liquid Body, wherein fermentati¬ 
on is required, by warmth becomes more 
thin, that it eafily admits of a feparation 
of:theXec,ulent parts; and like unto a 
glutinous.Bftdyv, the colder it is, the thick¬ 
er it i&,. and doth ./not fb eafily part with 
Its/Feces.. . , # 
It having been, experienced that Wine 
in the Mull, before it? hath begun to fer¬ 
ment, being fiopt clofe in a Veffel and let 
down, into a Well or River, will for a long 
time retain its fweetnefs, without any fen- 
lible fermentation ; by rea-lon that the 
coidnefs of the ambient body the Water, 
(the like happens from a cold Air) checks 
the Spirits, that they cannot adt as they do 
w fermentation. 
There- 
