3 Gjo Of making Cider. 
But Cider that hath acquired a deadnefs 
or tiatnefs, by being kept in a Beer or Ale 
Veflel, is not to be revived, the fmack of 
the Beer or Ale being the only caule of it, 
and always predominates. 
Honey or Sugar rnixt with lb me Spices, 
and added to the Cider that is flat revives 
it much, let the proportion be according 
as is the diftemper that requires it. 
If Cider be acid, as fometimes it happens 
by reafon ofthe immaturity of the Fruit, 
too nimble an Operation, too great a Fer¬ 
mentation in the Veflel, or too warm a 
Situation of your Veflels wherein it is 
ke pt 3 this fometimes becomes plealant a- 
gain, in cafe its Lee be yet in the Veflel,as 
is fuppofed by a fecond operation on it, 
but in cafe it doth not, if you add about 
a Gallon ofunground-Wheat to a Hogfhead 
of it, it will very much Iweeten it, and 
make it pleafant. The lame effect will 
two or three Eggs put in whole, or a 
pound of Figgs(\\ it, produce, as is report¬ 
ed. But the fureft remedy is bottling it 
with a Knob of Sugar, in proportion ac¬ 
cording to the occafion. 
Wheat boyled till it begin to break, and 
when cold added to the Cider , but not in 
too great a quantity, and ftirred into it, 
help- 
