Of making Cider. 
pfcfred, being rather of a dry and tent- 
perate quality than cold 5 if there be any 
convenience in it, it is becaufe it defends 
them from the too fudden changes of Air 
into heat or cold, Which in open and not 
deep Rooms it is often fubjeft unto. 
J The placing of Bottles in Cifterns of 
Spring-water, either running or often 
changed, is without all Peradventure the 
beft way to preferve Cider or any other 
Vinous Liquors. A Confervatory made’ 
where a recruit of a cool refrigerating 
Spring-water may conveniently be had, 
will fo long prelerve Cider until it be come 
to the ftrength even of Canary irfelfl 
Bottles let down into Wells of water* 
where Pumps are, that the frequent ufe of 
Buckets may not injure them 5 or little 
Vaults made in the tides of Wells near the 
bottom, may fupply the defeft of Spring- 
water in your Cellar. The reafon why 
Water is to be preferr’d for fuch a Con¬ 
fervatory, is, becaufe the clofenefs of its 
body admits not of a fudden rarefa&ionof 
Air, as other Materials do, but is general¬ 
ly of an equal degree of coldneis, and 
that colder than commonly the Liquor is 
that is preferv’d * which fo condenfeth its 
Spirits, that they feek not any exition or 
expanfioh. 
H3 
