| OCR Text |
Show Concerning Cider. Concerning Cider. makesit evident that the fame thing will holdin Wixe, which doth in Cider but the great difficulty is (if*l be rightly informed ) that they ufe to let the Wine begin to ferment inthe Vat before they put it into the Hogfheads or other Veffels 5 and thus they do, that the Hwsks and other Filth (which in the way they ufe,muft neceffarily be mingled with the Wize) may rife ina skum at the top, and fobe taken off: Now if they pleafe, as foon asitis prefed, to pafsthe Wine through a ferainer , without expecting any tuch purgation, andthen ufe the fame Aéethod formerlyprefcribed for Cider, 1 donot doubt but the grofs part of the Leeof Wines, being thustaken away, there will yet be enoughleft to give it afermentation inthe bottles, or fecond veffél, whereit fhall beleft to ftand, in cafe you have notbottles enoughto put up allthe Wine from which you have thus taken away the grofs Lee.| This Wize! knownot whetherit will Jaft fo Jong as the other ufedinthe ordinary way, or not; but this I confidently believe. it will not be fo harfh as the fame would have been if it had hoes ufed in the ordinary way 5 and the pleafantnefs of Tajte, whichis not unwholfome, isthe chief thing which I prefer both in Wine and Cider. Nowfor the Hard- apple-Cider, that it will receive an improvement by this way ofordering, hath been long my opinions but this year an accident happened, which made it evident that I was not miftaken in this conjeCture. Forthere wasa Gentleman of Herefordjhire, this laft Autumn, that by accident had not provided Cask enough forthe Cider he had made; and having fix or feven Hogfheads of Gider for which he had no Cask, he fent to Worcefter. Glocefter, and evento Briftol, to buy fome, but all in vains and whenhis fervants returned, the Cider that wanted Cask had been fomefive daysin the Vat uncovered 5 and the Gent lean be- ing then difpatching a Barque for London with Cider, and having neer hand aconveniencyofgetting Glafs-botiles, refolved to put fome of it into bottles, did fo, and filled feven or eight Hampers with the cleareft of this Céder in the Vat, whichhad then never wrought,nor been putinto any other Veffel but the Vat 5 the Barque in which his Cider came had a tedious paflage; thatis, it was at leaft feven weeks before it came to London, and in that time mot of his Cider in Cask had wrought fo much that it was much harderthanit would have beenif it had according to the ordinary way Jain ftillin the Contry» in the place where it was firft made and put up, and confequently, wrought butonce. But theother, which wasin Bottles, and efcaped the breaking thatis,by accident, had lefs of the Lee in itthan other bottles had.or was not {o hard ftopped,but either before there was force enough from the fermentation tobreak the bottle, or that the Cork gave way alittle, and fo the air got out ; orthat the Bottles werenot originally well corked, was excellent good, beyond any Cider that I had tafted out of Herefordjbires fo that from this Experience I dare confidentlyfay, that the ufing Hard-apple-cider after the former Methed, prefcribed for Pepin-cider, will make it retain taina confiderable part of {weetnefs more than it can do after the Method wled hithertoin Herefordbire. Nor do I doubt but my Method willina degree have the fame effect im Perry, and the drink (as yet without a name that I do know of ) which is made of the Juice of Wardens, Pears, and Apples, by feveral perfons, in feveral proportions 5 for the Reafow being the fame, I have no caufe todoubt, but the effec will follow, as well in thofe Drinks, as in Cider and Wines. I am now cometo mylaft Affertions that Cider thusufed can- not be anwholefom, but may be done to whatdegree any mans Palate defires. Firft, It cannot be wewholefome, upon the fame meafure that fluzmed Wine is fo3 for that uowholefomnefs is by leaving the caufe of fermentation in the Wine, and not fuffering it to produce its effect before the Wine be drank, and it ferments in mans body : and not only fo, but fets other Awvours in the body into fermentation 5 and this prejudiceth their health that drink fuch Wines. Now thoughCider ufed in my method fhould notferment at all, till it come intothe dottle, and then buta little; yet the caufe of fermentation being ina great degree taken away, the reft can do no confiderable harm to thofe which drink it, being init felf but little, and having wroughtin the bottle before men drink it 5 nor indeed do I think, norever find, that it did any inconvenience to my felf, or any perfon that drank it whenit was thusufed. Secondly, becaufe the difference of mens palates and conftituti ons is very great 5 andthat accordingly menlike ordiflike drink that hath moreorlefs of the fret init; and that the confequences in point of health are very different, in the method by me formerly prefcribed : it is in your power to give the Cider juft as much fret as you pleafe, and no more; and that by feveral ways: for either you may bottle ie fooner or later, as you pleafe: or you may bottle it from two Taps in your Vefel, and that from the bigh- er Tap will have lefs fret, andthe lower more: or youmay bottle your Cider all from one Tap, and open fomeof the ottles about a week after for a few minutes, and then {top them up again; and that which was thus ftop'd will have the lefsfret: or, if your ¢#der be bottled a\\ from one Tap, if you will (even without opening the bottles) you maymake fome difference, though not fo confiderable as either of the former ways, by keeping part of the bottles warmer, for the firft two Months, thanthe reft 5 for that whichis kept warmedt will have the moft fret. |
