Ipo 
Ofmking 
Brandy. 
Of the profts and 
you have any of it that may not be Co 
pleafant and drinkable as you defire. 
For then you may, after due fermenta¬ 
tion,extra <d Spirit*, vulgarly called Brandy, 
in great plenty, and very excellent, quick, 
and burning. 
It being ufual for Cider , when old, to 
burn ov« the fire as Clara , or other French 
wine: for the older any Liquor is, if well 
kept, the more Spirits it yields. Cider alfo 
hath been obferved to yield an eighth 
part of good Spirit at an indifferent age ; 
but if clofe kept in a Refrigeratory for a 
year or two, it will yield much more. 
Alfo fome forts of Cider yield a greater 
plenty of Spirits than others. 
In France they make a very confiderable 
advantage of the Spirits they diftil out of 
their bad Wines, and refufe-Grapes; which 
may as well be done here out of our bad Ci¬ 
der, and elpecially out of a Liquor that 
may be prefled out of Crabs when thorow 
Ripe, and Mellow; it being obferved, that 
the roughed: Fruit yields the mod Spirits. 
Perry is obferved to yield more Spirits 
than Cider , although Perry be the weaker 
Liquor and thinner of body. The fame 
is obferved of Nants Wines, although 
fmaller than thofe of Bordeaux , yet yield 
more 
