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Show CONCERNING ke eer nae By Doctor § MITA. HE beft time to grind the Apples is immediately from the Tree, fo foonasthey are throughly ripe: for, fo they will yield the greater quantity of Léquor, the Cider will drink the better, and laft longer than if the Apples were hoarded = For Cider made of hoarded' “Apples will always retain-an unpleafing: talte of the Apples, fpecially if they contra& any rottennefs. The Cider thatis ground in a Stone-cafe is generally accufed’ to tafte unpleafantly of the Rinds, Stems, and Kernels.of the Apples 5 which ic will’ not if ground in a Cafe’ of Wood; which doth-noet bruife them fo much. So foon as the'C#der is made, put it'into the Vefel (leaving it about the fpace of one Gullonempry) and prefently {topit up very clofe : This way is obferved to keepiit longer, ‘and to’ preferve itsfpir#ts better than the ufual way of filling the;efel quite full, and keeping it open till'it ‘hath donefermenting. Cider put into-a néw'Veflel will often tafic of the Wood, if itbe pierced early; but the fame {topped up again; and referved till the latter endof the year, will freeit felf of that tafte. If the Céder be fharp and thickit will recover it felf again: But if fharp and clear, it will not. About March (or when the Cider beginsto fparkle in the glafs) before it be too fine, is the beft time to bottle ir. Cider will be much longer in clearing in a mild and moift, then in a coldand dry Wiater. To every Hoghead of Cider, defigned for two years keeping, it is requifite to add (about Afarch,the firft year) a quart of Wheat unground, i The beft Fruit (with us in Glocefter-fhire) for the firft years Czder, are the Red-ftrake; the White and Red A4u/t-apple, the {weet and four Pepi#, and the Harvey-apple. Pearmains alone make but a {mall liquor, and hardly clearing of it felf; but, mixed either with {weet or four Pepins, it becomes very brisk and clear. Adu $k- apple-cider (choughthe firft made) is alwaysthe laft ripes byreafon that moft of the pulp of the pple pafleth the ftrainer in prefling, and makes it exceeding thick. The Cider of the Bromsbury-Crab, and Fox-whelp, is not fit for drinking, till the fecond year, but then very good. The Cider of the Browsbury-Crab yields a far greater proportion of /pirits, in the diftillation, than any of the others. _ Crabs and Pears mixed makea verypleafiog Liquor, and much fooner ripe than Pears alone. OF OF CIDER. By Capt. SYL 49 TAYLOR, Erefordjhire affords feveral forts of Cider-apples, as the two forts of Redftrakes, the Gennet-moyle, the Summer-violet, or Fillet, and the Winter-fillet; with manyotherforts whichare ufed only to make Cider. Of which fome ufe eachfort fimply;, and others mix many forts together. This County is very well ftored with other forts of Apples; as Pepins, Pearmains, Orc. of which there is much Cider made, but not to be compared to the Cider drawn from the Cider-apples 3 among which the Red-firakes bear the Bells a Fruit in it {elf fearce edible 5 yet the juice being prefled out is immediately pleafant in tafte, without anything of that reftringency which it had whenincorporated with the meat, or fleh of the Apple, It is many times three Months before it comes to its clearwefs, and fix Months be- fore it comes toa ripenefs fit for drinking 3 yet I have tafted of it three years old, very pleafant, though dangeroufly ftrong. The colour of it, when fine, is of a fparkling yeHow, like Canary, of agood full body, and oyly: The tafte, like the Flavour or perfume of excellent Peaches , very grateful to the Palate and Stomach. Gennet-moyles make a Ciderof a {maller body than the former; yet verypleafant, and willlatt ayear. It is a good eating pleafant fharp fruit, when ripe, andthe beft Tart-apple (as the Redfirake allo) before its ripenels. The Zree grows with certain knotkot ty extuberancies upon the branches and boughs 5 below which the we cut off boughs the thicknefs of a mans wrift, aad place to knot inthe ground, which makes the roots and this is done raife thisfrait; but veryrarely by graffing, made OF Filléts of both forts (viz. Summer and Winter) I havears {baye Cider ofthat proportionate tafte andftrength, that (fimply ) it hath a ved feveral experienced Palates, with whom it hath paile Red-Wine, with it dafbing and ; fedfor White-Wine an it makes for Clarets and mingled with the Syrupe of Rafp'yesas the Gennetfo good not is fruit The wine: dthe womans excellent a : : a lafting Cider , ach moyleto eats The Winter-fillet Ae |
