* 5 8 Of mahjng Cider. 
of it, or elfe a proportionable quantityin 
the Barrel: the tafte whereof is fomewhat 
ftrange, which by ufe will be much aba¬ 
ted. 
Ginger may be added with good fuccefs, 
it making the Cider more brisk and lively 
than otherwife it would be. 
Cloves and Cinamon added, not onely 
gives it a line Aromatick^ flavour, butting- 
eth it with a fine colour. 
But the belt addition that can be to it, 
is that of the Lees of Malaga Sack or Cana¬ 
ry new and fweet, about a Gallon to a 
Hoglhcad 5 this is a great improver and 
purifier of Cider, 
Dried Rofemary may be added in the 
Veflel, and doth not make it very unplea- 
fing- 
Wormwood imbib’d therein, produceth 
the effeft that it doth in Wine. 
The Juice of Currants preferv’d Am¬ 
ply, without any Sugar or Water, a few of 
the cleer drops of it, tingeth and matureth 
early Cider, which tofome might otherwife 
feem too lufcious. 
The Juice of Rasberries preferv’d, or the 
Wine thereof gives an excellent tinfture 
to this Liquor, and makes it very plealant, 
if the Cider be not too new or too lufcious. 
For 
