Of ptakjmg Oder. 
When your Cider is thus bottled, if it 
were new at the bottling,and notabfolute- 
ly pure, it is good to let the Bottles ftand 
a while before you Hop them clofe, or elfe 
open the Corks two or three days after to 
give the Cider air, which will prevent the 
breaking the Bottles againft the next turn¬ 
ing of the wind into the Svuth. 
The meaner Cider is more apt to break 
your Bottles than the Richer, being of a 
more eager nature,and the Spirits more apt 
to fly, having not fo folid a body to de¬ 
tain them as the Rich Ciders. Obfcrvc, 
that when a Bottle breaks through the 
fermentation of the Cider , to open your 
Corks and give vent, and flop them up a- 
gain a while after, left you loofe many 
for want of this Caution. 
Great care is to be had in choofing good 
Corks,much good Liquor being ablolutely 
fpoiled through the only defcft of the 
Corkjtherefore are Glafs Stopples to be pre- 
ferr‘d, in cafe the accident of breaking the 
Bottlescanbe prevented. 
If the Corks are fteep’d in Icalding wa¬ 
ter a while before youufe them, they will 
comply better with the mouth of the Bottle, 
than if forc'd in dry: alfo the moifture of 
the Cork doth advantage it in detaining the 
Spirits. There- 
