12 6 0[making Cider. 
By mmtb Therefore warmth is a principal means 
9n!y ‘ - to accelerate fermentation , as hath been 
lbmetimes tryed in Cider , by heating a 
i’mall portion of it fealding hot, and cart¬ 
ing it into the Tun on the new Muft, 
rtirring it together, and covering it over, 
hath caufed a good fermentation, and re¬ 
paration of its Lee, making it much more 
fit for preiervation, than it it had been 
Barrel’d without any fermentation at all. 
It hath been alfo obferv’d, that cool Cel¬ 
lars detraft the fining of Cider: And that 
Cider expofed to the Sun,or other warmth, 
hath more eafily fermented, and become 
fine, for the reafons aforefaid. 
The Germ ams have Stoves in their Vaults, 
which they heat very hot, orelfemake fires 
before every Vat; by which means the 
Mutf of their Wines ferments vehemently; 
after lome days they Rack it, the lame 
way may be obferved for Cider, whilft it 
is new, but. if it hath ftood long and then 
ferved thus, it rauft foon be fpent. 
ByJfoshjs But to ferment and purifie this Britijh* 
Wine , or any other Vinous Liquor effectual¬ 
ly, you may take of Gluten pifeis , Water - 
Glerv, or Iiingldfs , as it is ufually termed, 
about the proportion of three or four Oun¬ 
ces to a Hoglhead; beat it thin on fome 
Anvil 
