| OCR Text |
Show Concerning Cider. 55. Toreturnfor Red-firakes ‘tis a good drink as foon as well fermented, or within a Moneth, better after fome Frofts, and ‘when clarified ; rich Wine, when it takes the colour of old Sack, In agood Cellar it improves in Hogfheads the fecond year 3 in Bottles and fandy Cellars keepsthe Records of late revolutions and old Majoralties. Querethe manner. of laying them up in fand- houfes. 56. Itried fome Bottles all a Summer in the bottom of a Fous- tain; andI prefer that way where it maybe had. And ’tis fome- Sr PAUL N 6ILs DISC OUR SE what ftrange if the Land be neither dryfor a fand-honfe, nor fouxtainous for this better expedient. WhenCider isfettl’d, and alto- gether, or almoft clarifi'd, then to makeit fprightfal and wizy, it fhould be drawn into well cork’d and well boundbottles, and kept fome timein fand or water; the longer the better, if the kind be good. And Cider being prefervedto due age, bottl’d (and kept in cool places, conférvatories, and refrigerating {prings) it does almoft by time turn to 4qua-vite 5 the Bottles {moakat the opening, and it catches flame fpeedily, and will burn like /pirit of VVine, witha fiery tafte; andit isalaudable wayof trying the vigour of Cider by its promptnefs to barn, and take fire, and trom the quantity of Aqua-vite whichit yields. Cider affords by way of Distid an incomparable and ufeful Spirit, and that in {uch plenty, asi 8 N obedience tothe Commands of this Honourable Socéety, Uhave at length endeavouredto givethis brief Account ofthat little which I know concerning the Ordering of Ciders and in that! fhall propound to four Quarts, full Pint has been extracted. 57- { muftnot prefcribe to other Palats, byaflerting to what degree of PerfeGion good Cider maybe raifed, or to compare it with VVines « But whenthelate Kivg (of blefled memory) came to Hereford inhis diftrefs, and fuch of the Gentry of VVorcefterfhire as were brought thither as Prifoners ; both King,Nobility,and Gentry, did prefer it before the beft VVines thofe parts afforded ; and to my knowledgethat Cider had no kind of asixture. Generally all the Gewtry of Hereford{hire do abhor ali mixtures. Yetif any man haveadefire totry concluftons, and by an harmlefs Art toconvert Cider into Canary-wine 3 let the Cider be ofthe former year, Ma/culine and in full body, yet pleafant and well taft- ed: into fuch Cider puta fpoonfwl, or fo, of the fpirit of Clary, it will have fo much of the race of Canary, as maydeceive {ome who sretend they have difcerningPalats. s myfelf fix things. Firft, lo thew that Cider made of the beft Eating-a pples mult needs be oxcethebefts (thatis to fay) the pleafanteft Cider. Secondly, That hitherto the general opinion hath been otherwife, and that the reafon of that miftake was the not apprehend- ing the truecaufe why the Pepin-cider,c.did not retain its {weetnefs, when the Hard-apple- cider did. Thirdly, What is the true caufe that Pepin-cider, wfed in the ordinary meihod, will not retainits fweetnefs. Fourthly, Howto cure that evél in Pepin- cider, Fifthly, A probable conjeCure, how in fome degree by the fame Methodto amend the Hard-apple-cider, and French-Wine, Sixthly, That what is here propounded cannot chufe but be whelfome,and may be done to what degree every mans Palate {hal} with. Having nowtold your Lordfhip, what 1 will endeavour to do before I enter uponit, Imuft declare whatI will not in the leaft pretendto do. 1. [do not pretend to any thing concerning the planting and graffing of irees, &c. Norwhat Zrees will fooneft béar or laf? \ongelt. Norwhat forts ot Trees are the beft bearers, and may with leaft danger growin Common fields. Nor what fort of fruit will yield the greateft ftore of Cider. Nor what Cider will keep thelongeft, and be the ftrongeft, and wholefomett to drink, conftantly with meat, |
