138 Of making Cider. 
•v-n yi coo.'j i . ; dgnoi ijwrfjbmTn flu? 
SECT. V. 
*tu/ • . t cu *1 : j ztuiJx :\r>i 71# <>£ 
n . . r /• .> f f n»>'’r n ** % 
0 / Tunning , Bottleiyg , yu} prefer ving 
Cider. 
Having your C/der purified and prer 
»/Cidcr. pared in the Tun, aqd your Vefiels feafon- 
ed and throughly dried, and fix’d in their 
places, then Tun it up into them until the 
C/i/er be within an inch or left of the top 
of the Vefiel, that there may be fpace for a 
Skin or Head to cover it. Be fure to leave 
the Bung open, or only covered two or 
three days, that the Cider may have liberty 
to finilh its fermentation; but if it be fo 
clear that it will not again ferment, and 
that you are willing or intend to keep it 
long,-put in unground Wheat after the pro¬ 
portion of a Quart to a Hogfhead, which 
will give it a head fufficient to preferve it. 
This artificial head is only where an ad- 
miffion of Air may probably be into the 
Vefiel. 
Other artificial Lees there are, that may 
ferve for Cider ns well as for hungery Wines . 
As a decoftion of Raifins of the Sun, or 
the Shavings of Refine Fir-wood 5 but 
the 
