Of Making Cider. 
For coolingTindures to Cider , the Juice 
of the Mulberry is to be preferred. 
And next to that, the Juice of the 
Blackberry 5 both ripening about the time 
of making Cider. 
Elder-berries are much commended by 
fome to be prefled amongfl: your Apples, 
or the Juice of them added to your Cider. 
But the beftway of mixing this Juice 
with Cider, is to take a pot of Elder-berries , 
when ripe, with houlhold bread, let the 
pot hold about a Gallon of them or more 
and be covered 5 Then ftrain out the Juice 
Which will be thin and clear, and bottle it 
Up for ufe; two or three fpoonfuls of this 
mixed in a quart Bottle of Cider at the 
bottling, makes it of a fine Red colour, 
pleafant to the taft, and endowes it with 
all the Medicinal vertues of the Elder-ber¬ 
ry. This way of baking or decoding of 
Soft Fruits is very effectual, in extradin e 
their Juices. 
The Clove-Jidy-Flower dried and fteep’d 
in Cider, gives it an excellent Tindure and 
Flavour. 
Thus may the Vertues of any dried 
Flowers, Leaves, Roots, &c. be extraded 
and convey’d into our bodies by the moft 
pleafant Vehicle that can be obtained. 
SECT. 
15? 
