Of maki>iQ Cider. 155 
be boy I’d. and let ftand till it be cold, it 
Will be the better 3 that abating much of 
its crudity. 
Water mixt with the Fruit in the Grind¬ 
ing, incorporateth better with the Cider , 
than if added in the Veil'd} and if mixt 
in the Veflel, better than if added in the 
Glafs. By the Addition of Water can no 
other advantage be expe&ed than the en- 
creafe of the Liquor, as we ufually make 
more Small Beer than Strong, of the lame 
quantity of Malt, for the ordinary ex¬ 
pence in Oeconomy. 
After you have preffed out your Cider , of making 
you may alfo put the Mure upintoa large CUcrkin 
Vat, and add thereto what quantity you CrPurre - 
think convenient of boy I’d Water (being 
firft cold again:) if about half the quanti¬ 
ty as was of the Cider that was prelled 
from it, it will be good3 if as much as the 
Cider , then but fmall: let this Water ftand 
on it about forty-eight hours, and then 
prefs it well. That which comes from the 
Prefs, Tun up immediately, andftopitup, 
you may drink it in a few days. Thisbe- 
ing the moft part Water, will clarifie of 
it felf, and fupplies the place of Small-Beer 
in a Family, and to many much more ac¬ 
ceptable.' 
