ufes of Fruit-trees. 
Ipt: 
more and better Spirits^ the reafbn may 
be, that they part with their Spirits more 
eafily, having thinner bodies 5 as fome 
thinner Cider made of ordinary Fruit, 
breaks more Bottles than the Rich Red- 
ftreak. 
Befides thereat advantage that may be of 
made as aforeiaid, of the unpalatable Li- Vinegar, 
quors. In cafe they have loft their Spi¬ 
rits, as it is ufually term’d, or rather that 
their Spirits are contra&ed or fixed, that 
they rife not in diftillation from the more 
Phlegmatick parts 5 Yet willthefe, or the 
moft part of thele Vinous Liquors make 
Vinegar, as hath been often experimented. 
Take Cider good or bad, and put it up n 
Upon the Rape, as the French do their bad Cider. 
Wines, and it will produce excellent Vine- 
gar, fuch that bears the name of White- 
Wine-Vinegar , and (hall have a good co¬ 
lour and tafte. 
Take the Juice of Red -Currants through Cunimt 
Ripe, and add thereto an equal quantity 
of Water, and let it ftand in the Sun a- 
bout three or four weeks in a Barrel with 
the Bung-hole covered with a Tile-Shard 
only: then draw it off its Lee, and you 
have a delicate red Vinegar , fit for moft Cu¬ 
linary Ufes5 you may make it of the Juice 
alone, 
