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Show Concerning Cider. The onlything I fhall endeavour, beingto prefcribe a wayta makea fort of Cider pleafant and quick of tafte, and yet wholefomto drink, fometimes, and ina moderate proportion : For, if this be an Hereffe, 1 muft confefs my felf guilty ; that I prefer ¢2nary-wine,Verdea, the pleafanteft Wines of Greece, and the High= country-wines before the har{o Sherries, Vin de Hermitage, and the Italian and Portugal rough Wines, or the beft Graves-wines 5 not atall regarding that Iam told, and do believe, that thefe harfh wines are more comfortable to the ftomack, and a Surfeit of them lefs zoxiows,when taken3;nor to betaken but with drinking greater quantities than can with fafety be taken of thofe other pleafant Wines : \fatisfying myfelf with this, that I like the pleafant Wines beft; which yet are fo wholefom, that a man may drink a moderate quantity of them without prejudice. Nor fhall Lat all concern my felf, whether this fort of cider 1 pretend to is fo vino a liquors and confequently will yield fo miichfpirit upon Diftillation, or fo foon make the Country-max think himfelfa Lord, as the Hard-apple-cider will do: nor whe=ther it will /aff fo long 5 for itisno part of my defigz to perfwade the World to lay by the making of Hard-apple-cider 5 but ratherith a degree to fhew howto improvethat in pointofpleafantnefs, and that by the making and rightly ordering of Cider of the beft Zat= ing-Apples 5 as Golden-pepins, Kentifh-pepins, Pear-umains, Orc. there may be madea more pleafant /iqnor for the time it will laft, than can be produced from thofe Apples which I call Hard-Ap= ples, that is to fay, Red-ftrakes, bury-Crab, &c. Gennet-moyles, the Browm/- which are fo harfh that a Hog will hardly eat them. Norfhall Tat all meddle with the making of Perry, or of any mixeddrink of the juyce of Apples and Pears; though poffibly what I fhall fay for C#der maybe aptly applied to Perry alfo. For the firs? particular, 1 afferted that the beft Apples would make the pleafanteft, which in myfenceisthe beft C7der ; (and I account thofe thebeft Apples, whofe juyce is the pleafanteft at the timewhenfirft prefled, before fermentation) I fhall need (befides the experience ofthe laft tex years) onlyto fay, that it isan unde= niable thing in all Wines, that the pleafanteft Grapes make the richeft and pleafanteft Wines ; and that Cider is really but thé Wine of Apples, and not only made bythe fame way of Comprefft- ons but lett to it felf hath the fame way of Fermentation and therefore muft be liable to the fame meafures inthe choice of thé materials, Tomyfecond Afertion, that thistruth was not formerly owi= ed, by reafon that in Herefordjhire, and thofe Countries where they abound both with Pepins and bard-apples of all forts, theyraadé Céder of both forts, ahdufed themalike; thatis, that as {oon as they ground and preffedthe Apples and firained the Lignor; they putit into their Ve/éls andthereJet it lyetill it had wrought, and afterwards was fetled again and fized 5 as not thinking it wholefomto drink till it had thus (as they call it) purg’dit felf, and ane Concerning Cider. and this was the frequent ufe of moft men ia t bern and WeSteruz parts ofupland alfo. Now alow It 18no wonder that when they came moft part found their Pepin-cider not to broach it they fot ne fo pleafantas thei t 5Moyle or: Redftrake- cider ; but tothem ir feemed a Wonder, becaufe th did not know the reafon of it (which fhall be my next SOE LS make out) for till they knew the reafow caufe but to thinkit was the nature ofthis fee, they had a of duced it; and confequently to prefe the feveral Apples tha ror the Hard- Apple- cider id toufe the other Apples (which were good to eat raw) for the Ta- ble: which was an ufe notlefs neceffary, and for whichthe bard- apples were totally improper. To my third Affertion, which is,that in Heref ordfhire they knew not what was the true caufe why their Pepin: cider (for by that name| fhall generallycall all forts of Cide r that ismade of Apples good to eat raw) was not, as they ufed it, fo g0odas the Cider made of hard-apples (for by that name , for brevities call the Cider of Moyle, Red-firake, and all other forts fake, I thal] of barf Apples, not fitto eat raw.) Firft, 1 fay, forall liquo rs that are Vinows the caufe that makes them fometimes harde r or lef pleafant to the tafte , than they were atthe firft prefling, isthe too muchf ermenting: If Wine or Cider by any accidental caufe do ferment twice, it will be ‘harder than if it had fermente d but once : andif it ferment thrice, it is harder and worf e than if it had fermented but twice: and fo onward, the oftne r it ferm and the longer it ferments, it {till grows the harder. This ents laid as a foundation, betore we proceed further we mutt being firft confider what is the caufe of fermentation in Wine, Cider, andal l other Vinows Liquors. Which (in my pooropinion) is the grofs part of the Liguor, which {capes in the {training of the Cider (for in making of Wize, I do not find that theyufe the curio fity of {training) and whichis generally known by the name ofthe Lee of that (Wine or) Cider. And this Lee I fhall, acco rding to its thicknefs ofparts, diftinguifh into the grofs Lee, and the fy- ing Lee. Now, according tothe old method of making and putting up of Cider, they tooklittle cate of putting up only the clear part of the Cider intotheir Veflels or Cask3 but putthem upth ick and thin together, notat all regarding this/eparation s for experime n. tally they found that how thick foever theyput it up, yetaf it ter had throughly wrought or fermented and was fetled again it , would ftill be clear 5 and perchance that which was put up the foonett after it was prefied and the thickeft, would, when the fer- mentation was over, be the cleareft, the brifkeft, and keep the Jongeft. This made them confidently believe that it wasnot only hot inconvenient to put it up quickly after the preffing, but in fome degree neceffary alfoto putit up foon after the preffing, fo that ic might have fo much of the Lee mixed with it, that it might certainly, foon, andftrongly put itintoa fermentation, asthe only means to make it wholfom, clean and brisk; and whenit ciG ther |
