Of tttatyng Cider. 
TheJShavings or Chips of Fir , 0 ^ 4 , or 
Reecho are great promoters of purification, 
or fermentation. Therefore new veflels 
caufe a quick fermentation, but be fine 
they are well fcaldcd before you ufe them, 
leaft they occafion too violent a fermenta* 
fion, and make your Cider acid. 
But if your Oder hath flood long, and 
will not be fine, as oftentifnes it ti> hap- 
peneth y then take Kingfafi about an ounce 
to an Hogfliead, and deep it in about two 
quarts of Cider a day or two, untill the 
Whole be reduced to a Geliy, which by 
Handing warm , it will eafily do. Then 
draw off about a Gallon of the Ci 4 er > 
and mix the Geliy (being cold) through¬ 
ly with it, and put the whole into the Vefi 
fel of Cider at the Bung, and with a fplit- 
ted Staff ftir it well together, and in a day 
or two it will be fine, without any preju* 
dice to your Cider. 
This very way or Method ofpurificatiort 
Will ferve in all forts ofLiquors,and is much 
to be preferred in the Juices of Fruits, to 
that vulgar way of making them ferment 
by the addition of Yeaft or Tofts therein 
dipp d, as is ufually prefcribed; that being 
but an acid Excitation to Fermentation, all 
things tending to Acidity being ( as much 
L as 
12 ? 
