| OCR Text |
Show Concerning Cidet. after the rate which wefet upon life-honey (that which in like fort drops freely out of the Combs) above that which renders not it felf without compreffion. In Ferfey they valucit a €rowzupon an Hogshead dearer than the other: ( This I take from the Relation of one of my Neighbours, who fometimeslived in that Jand, which for Apples and Cider is one of the moft famous of all belonging to his A¢ajefttes Dominions) Yet even upon #this, and their choiceft Ciders, they commonly beftow 2 pail of water to every Hogshead , being fo far (it feems) of Pisdar’s mind, that they fear not any prejudice to their moft excellent Liquors by a dafh of that moft excellent Element: Infomuch that it goes for a common faying amongft them, That if any Cider can be found in their I/and, which can be prov'd to have no mixture of Water, ‘tis clearly forfeited. It feems they are ftrongly conceited, that this addition of the moft ufeful Element, doth greatly meliorate their Cider , both in refpect of Colour, Taife, and Clarity. 10. The beft Cider-fruit with us in this part of Dorfetfire (lying near Bred-port) next to Pepin and Pearmain, is a Bitter-(weet, or (as we vulgarly call them) Bitter-feale, of whichforthe firft, the Cider unboil'd keeps well for one years boiling it you may keep it two years or longer. About feven years fince I gave my felf the Experience of Bitter-fcale €ider both crude and boil’d. 1 call’d them both to account at twelve Months end. I then found the crude Cider feemingly as good, if not better, than the boiled. But, having ftopt upthe boil'd, Ltook it to task again about ten Months after. At which time,I found it fo exceffively ftrong, that five perfons would hardly venture uponan ordinary Glafs full of it, M friends would hardly believe but I had heightned it with fome of my Chymical Spirits. The truth is, 1 do not remember that I ever drunk any Liquor, on this fide Spirits, fo highly ftrong, and Spirituons 5 but wanting pleafantnefS anfwerable to its {trength, Iwasnotvery fond of my Experiment. In which I boil’d away, as lremember, more than half. Il. A Neighbour having a good Provent ofpure-Lings (an Apple of choice account with us) making up a good part Cider , expe&ed rare Liquor, but it prov'd very of them to mean and pitiful Cider , as generally we find that to be, which is made without mixture. We have few Apples with us, befide the Bister-feale, which yield good Cider alone 5 next toit is Concerning Cider. isa Deans- Apple, and the Peleafantiné 1 think may be mention'din thethird place ; neither of which need the Addition of other Apples to fet off the Retith, asdo the rett of our choicett Fruits. Pepins, Peadrmains, and Gilliflours comtbixt, are faid to make the beft Cider inthe world. In Jerfey ‘tis a general obfervation, as 1 hear, That the more of red any Apple hath in its rind, the more properit is for this ufe. Paleface’t- Apples they exclude as much as may be ftom their Cider-Vat. ’Tis with us an obfervation 5 That nofweet-Apple that hatha toughirind;, is bad for Cider. 126 If you boil your Cider, {pecial care is tobe had, That you put it into thefernace immediately from the Wring, otherwile, if it belet {tand io Vats or Vefels two or three days after the preflure, the beft, and moft /pirituons part will afcend, and vapour away whenthe fire is put underit 5 and the longer theboiling continues, the lefs of goodnefS, or virtue iwill be left remaining in the Cider. My Diftilations {ufficiently inftruct me, That the fame Liquor which (after fermentation hath pafs‘d upon it) yields aplentiful quantity offpirit, drawn off unfermented, yields nothing at all offpérit. Anduponthe fame accountit is undoubtedly certain, That Ciderboil'd immediately from the Wring,hath itspirits compreft,and drawn into a narrower compas, which are for the moft part wath’d and evaporated bylate unfeafonable boiling. |
