Of mabjng Cider. i -r 
helpeth it much$ the like doth Cinnamon 
Canes, but the Veflel rauft be ftopt dole 
in either. 
There islome difference between a fharp 
or acid Cider^ and a Cider that is eager or 
turn’d. The firft hath its Spirits free and 
volatile, and may eafily be retriv’d by a 
fmall addition of new Spirits,or fbme edul¬ 
corating mattery but the latter hath part of 
its Spirits wafted, and part retired, that 
all additions are vain attempts to recover 
it. 
If your Cider be Mufty, which happens 
either from the places the Fruit lay in be¬ 
fore Grinding, orfrom the Veflelsthrough 
which the Pulp or Muft hath paft, or that 
the Cider is contain'd in, the Cure thereof 
is very difficult. Although in fome meafure 
the ill favour of it may be corre&ed by 
AI«f?W-Seed ground with fome of the 
fame Cider . 
Thick Cider is eafily cured at what Age 
foever, by exciting it to a fermentation,ei¬ 
ther by the addition ofM/rfiard made with 
Sack, or by the addition of new Pulp or 
Muft, or of rotten Apples 5 Or (which 
will do it when all fails') by purifying it 
with Ifwglafs , or Fifli-glew, as before is 
diretted. 
M 4 
R.nck- 
