iij.0 Of making Cider. 
(uffering much more by too foon detain¬ 
ing its Spirits, than by too lax aclofure. 
Cider prefted from pulpy or through 
ripe or mellow fruit, having lain long in 
hoard, is not fo apt to emit its Spirits as 
the other, and fo is more eafily preferved. 
Stopping of Cider with Clay, if you 
defign to keep it long, cannot be good, 
it having fo ftrong a Spirit that it will ea¬ 
fily raife it on every Southerly Air} nothing 
being better than a wooden Plug turn’d 
fit to the Bung-hole, and covered about 
with a fingle Brown-paper wet, before you 
wring it into its place. 
Bottling of Drawing of Cider into Bottles, and 
Cider. k ee pi n g it in them well ftopt for fome time, 
is a great improver of Cider. This is done 
after it is throughly purified, and at any 
time of the year: if it be bottled early, 
there needs no addition, it having body 
and Spirit enough to retri ve in the Bottle 
what is loft in the Barrel j but if it hath 
been over-fermented, and thereby become 
poor, flat, and eager, then in the Bottling, 
if you add a fmall quantity of Loaf-fugar, 
more or lefs according as it may require, 
itwillgiveanew life to the Cider , and pro¬ 
bably make it better then ever it was before, 
efpecially if it were but a little acid, and not 
eager. When 
