Of making Cider. 149 
ration, which is to be prefer,r’d to thofe 
Spicy Additions. 
It many times happens, that Cider that ^ftorhg 
hath been good, by ill management or other 
accident becomes dead, flat, fowre, thick, ' er ‘ 
muddy, or mufty j all which in fome fort 
or other may be cured. 
Deadnefs or Flatnds in Cider , which is 
often occafioned from the too freeadmiffi- 
on of Air into the Veflel, for want of 
right flopping, is cured by grinding a 
fmall parcel of Apples, and putting them 
in at the Bunghole, and flopping it clofe, 
only lometimes trying it by opening the 
fmall vent, that it force not the Veflel: but 
then you muft draw it off in a few days, 
either into Bottles or another Veflel, left 
the Mure corrupt the whole Mate 3 which 
may alfo be prevented, in cafe you prefs 
your Apples, .and put up only the new 
Muft that comes from them on the decayed 
Cider. The fame may be done in Bottles, 
by adding about a fpoonful or two of new 
Muft to each Bottle of dead Cider , and 
flopping it again. Cider that is dead orflat 
will oftentimes revive again ofitfclf, if 
clofe ftopt, upon the revolution of the year 
and approaching Summer. 
M 3 But 
i 
