an excellent drink made of the juice of apples. It conduces greatly to the goodness of the cyder, to let the apples lie a week or two in heaps, before they are pressed. After straining the liquor through a sieve, let it stand a day or two in an open tun, covered only with a cloth, or boards, to keep out the dust, that the more gross parts may subside. Then draw it off in pails into vessels, wherein it is intended to be kept, observing to leave an eighth part of them empty. Set these vessels in your coldest cellars, with the bung open, or covered only with a loose cover, both that the volatile steams may have free vent, and that the must may be kept cool, otherwise it is apt to ferment too much. Having fermented in this manner for fifteen or twenty days, the vessel may be stopped up close; and, in two or three months time, the cyder will be fit for drinking. But if you expect cyder in perfection, so as to flower in the glass, it must be glued as they call it, and drawn off into bottles, after it has been a short time in the cask: this is done by pouring into each ves- sel a pint of the infusion of sixty or seventy grains of the most transparent ising-glass, or fish-glue, in a little white-wine and river or rain water, stirred well together, after being strained through a linen cloth. When this viscous substance is put into the cask, it spreads itself over the surface like a net, and carries all the dregs to the bottom with it.

Ginger added to cyder, not only corrects its windiness, but makes it more brisk; and a few drops of currant-juice, besides tinging, adds a pleasant quickness to it. Honey, or sugar, mixed with some spices, and added to flat cyder, will very much revive it.

Some commend boiling of cyder-juice, which should be done as soon as it is pressed, scumming it continually, and observing to let it boil no longer than till it acquires the colour of small beer: when cold, put it into a cask, leaving a small vent; and when it begins to bubble up out of the vent, bottle it for use.