54 
Of making Cider. 
SECT. VI. 
Of makjng Water-Cider:. 
It is obferv’d that many forts of Apples 
thorowly mature, will endure fome ad¬ 
dition of Water, without any prejudice to 
the Drink, efpecially in the Ifland of Jer- 
fey , where they frequently give it a dafh. 
This dilution is only with Applesofa mel¬ 
low and rich Juice, and is necefl’ary to 
help its clarification ; the Cider it felf be¬ 
ing of too glutinous afubftance, and they 
not acquainted with any other way of at¬ 
tenuating it. 
If your Apples be pulpy or mellow, 
they will yield their Juice with difficulty, 
unlefs water be added, but you may prels 
them eafily at firft, and exti aft a fmall quan¬ 
tity ofthericheft Juice, and then add of 
boyled Water to the remaining pulp, which 
after forty eight hours (landing, will yield 
you fo rich a Liquor that (hall exceed 
mod Ciders drawn from newly ripened 
Fruit. 
To fome forts of Fruit that are of them- 
felvesacid, crude, or of a thin Juice, di¬ 
lution is very improper; but if the Water 
be 
