Of making Cider. 
take off the Scum as you pleafe. Or you 
may ufe it thus, Steep your Iltnglifs in 
hard White-Wine , enough to cover it, af¬ 
ter twenty four hours beat the IJinglafs to 
pieces, and add more vVine, and four times 
in a day fqueeze it to a Geliy, and as it 
thickens add more Wine; when it is re¬ 
duced to a period: Geliy, Take about a 
pint or a quart to a Hogfhead, and take 
three or four Gallons of the Cider you 
intend to fine, and mix well with your 
Geliy, and put it into your Veffel of Cider , 
and beat it with a Staff. This cold way 
is mufh better than the other, for boyling 
of part of the Cider makes it apt to de¬ 
cay the fboner. 
This Liquor thus gently purified, may 
you in a full Veffel well doled, prefervea 
long time, if you pleafe, or draw it and 
bottle it in a few days, there being no more 
Lee in it than is neceflary for its prefer- 
vation. 
A fmall quantity of quick Lime cafi: in¬ 
to a Veffel of new Wine, will make it fer¬ 
ment, not only by reafon of its warmth, 
but by reafon of a quick Salt that is in it, 
which without doubt will have the lame 
effeft upon Cider , as may the powder of 
Calcined Flints t Alabajler , White Marble , 
or Roch-AUum. The 
