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Show Concerning Cider. ters cold Winds, and far more lafting 5 thepleafanteft Cider-pear of aknown name amoneft them, isthe Horfée-pear. And itis much argued, whether the White-horfe-pear, or the Red-horfe-pear be the better; where both arebef, withintwo Afiles they differ in judgment. The Pear bears almoft its weight of{prightful miny Liquor 5 and I always preferred the tawny or ruddy Horfe-pear, and generally that colour inall Pears that are proper for Perry. } 44. I rejected Palladius againft the durablenets of Perry; his words are, Hyeme durat, fed prinea ace/cit eftate, Tit.25. Febr. poflibly fo of common Pears, and in hotter Countries; but from good Cellars \ havetafted avery brisk lively and winy liquor of thefe Horfe-pears during the end of Summer 5 and a Bosbury-pear | have named and often tried,which without bottleing, in common Hog/z beads of vulgar andindifferent CeZars, proves as well pleafanter as richer thefécond year, and yet alfo better the third year. A very honeft, worthyand witty Gentleman of that neighbourhoo d would engageto me,that in good Ce/ars,and in careful cuftody, it paffeth any account of decay, and maybe heightned to a kind of Aqua-vite. takethe information worthy thefile of our modern taprovements, ThePear-tree grows in common fields and wild tony ground, to the largenefs of bearing one, two, three or four Hogtheads each year. 45. This Boshury-tree, andfuch generally that bear the moft lafting Lignor and winy, isof fuch unfufferable tatte, that hungry Swine will not /wel to its or if hunger tempt themto tafte, at fil {t crufh theyfhake it out of their mouths ; (I fay not this of the Horfe-pear) and the Clowns call other Pears, ofbett Liquor,Choak- pears, and will offer moneyto fuch as dare adventure to tafte them, for their {port ; and their mouths will be morefiupif ied than at the root of Wake-robin. 46. Arowof Crab-trees will give an improvement to of Perry; and fince Pears and Crabs may beofas many any kind kixzds as there are ernels, or different kinds or mixtures offoils ina general Character I would prefer the largeft and fulleft ofal] auftere juices, 47. M. Lill of AMark-bill (aged about 90 years) ever obferved this Rule, to graffno wild Pear-tree till he faw the fruit; ific proved large. juicy, and brisk, it failed not of good Liquor. But { ice caule tofay, thatto graff a youngtree with a riper graff, and known excellency, isa fare gain and haftens the return. : 48. M. Speke (latt high Sheriff of Somerfetfbire) Chewed me in his Park fome{tore of Crab-trees, of fuch huge Bulk, that in this fertile year he offered a wager, that they would yield one or two Hogfheads of Liquor each of them; yet were they {mall dry Crabs. 45. I have feenfeveral forts o£ Crabs (which are the natural , Or at Wortt butthe » ild- Apple) whic hare as large as many forts of Apples, and the Liquor winy, 50. Lhave difclaimed the Guft of Juniper-berries in Cider: | : tried Concerning Cider. tried it only once for my elf, and drank it before Ch iftmas': pol fibly in more timethe rellith had been fubdued or imy roved, as of Hops inftale Beer, and of Rennet in good Parmafan, Neither was the Guff to me otherwife unpleafant thanas Annife-feeds in Bread, rather range than odious; and by cuftom made grateful did haftenthe clarification, and increafe the bri: kuefs t6 , and ic sn Jparkling : thus it indulgeththe Lungs, and nothing more endlel3 cheap ; where Jusiper grows a Girl may fpeedily fill her lap with the Berries. If Barbados Ginger be good, cheaper, and a more pleafant preferver of Beer, it mutt probably be moft kind for cider: For firft. of allthe improversthat I could name, bruifed Muftard was the beft 5 and this Gi#ger hath the fame quick, mordicant vigour, in a more noble ahd more Aromatique fragrancy. Secondly, Cider (as Toft complain) isof a flaggifh and fomewhat windynatures and for fome Afoneths the belt ofjt is chain'd up with a cold ligature, as we fancy the fireto be lock*d upinacold Flixt. This will relieve the prifoner.. And thirdly, will affift the winy vigour for them that would ufe it inftead ofa fparkli ig VVine. Fourthly, *Tisa good fign of much kindnefe, and great friendfh ip + -it will both enliven the ferment for fpeedier maturity, andalfo holdit out for more durations both whichoffices it performs in Beer. 51. Cider being windy before maturity , fome that muft not wait the leifure of beft Seafow doput {prigs of Rofe-mary and Bays in the Vefels thefirft good for the head, and not unple afant; the Jecond, an Antidote againt Infections; but lefs pleafant till time hath incorporated the Taftes, 52. And why may we notmake mention of all thefe Aixtures. as well as the Ancients of their Vinum MarrubiiVinum Abrotonites, Abfyethites, Hyffopites, Marathites, Thymites, Cydonites, Uyrtites, Scillites, Violacenm, Sorbi, Gc. 53. And, for mixtures, Ithink we may challenge the Aucients, in naming the Red-ra/py ; of whichthere isin this Count y a Lady that makes a Bonella, thebelt of Summer drinks. And more yet if we name the Clove-july-flower, or other July-flowers , a mott grateful Cordial, as itis infufed by a Lady in Staffordfhire, of the Family of the Devereux's, and by fome Ladies of this Country. 54. I couldalfo give fome account of Cherry-wine, and Wine of Plums 5 the laft of which Cin the beft Eff y that I haveyer feen) is hardly worthy to be named : But, I conceive, and have ground forit, that fome goodLiquor andSpirits maybe drawa from fome fortsof them, and in g#antity: And the vatt ftore of Cherrys in fome places, under a pexy the pound, and of Plums that bend the Trees withtheir burdens, and h “ir expedite growth makes it cheap enough, andasin the other, fo in thefe, the large Eng Lif or Dutch fharp Cherry, makes the Cherry wine and the full lack, tawny Plum, as bigas a Walnut (not the kind of Heart-Ch. rrys, nor the ¢ Wine, Their cheap} d then Oo more ge neral ufe d at Tables, when an eafte and then wholefomer. 55. To |
