SECT. I. Drinks made of the Sap of Trees.

As the Palm-wine is made of the Sap of the Palm tree; which the Africans and A­sians extract, either by plucking off the Flower, and fastening a Pot to the end of the Sprig into which the Liquour will di­stil; or by boring a hole in the Tree, and hanging a Pot under the same to receive it: which in the East-Indies they call Sura, in colour resembling Whey; and at the first drawing is sweet and pleasant like Wine. This Liquor boiled they call Terry, and will keep some time; but if unboiled, sud­denly turns into very good Vinegar. This Wine intoxicates the Brain, and inebriates [Page 3] as other Liquors do: if distilled, it makes Strong-water; if Raisins of the Sun are infused in it, with some other the like In­gredients, it meliorateth the same excee­dingly. Out of one Tree, two Gallons of this Liquor may be drawn in a day, with­out any damage to the Tree: Yet some have reported, that it hinders the ripening of the Fruit, and that you must expect no Fruit from the Tree out of which you thus extract its blood; which may be supposed to happen, when too much is drawn, or in too dry or late a Season.

In the Molucca's they extract Wine out of another Tree, there called Laudan.

In the Caribbe Islands is a prickly or thorny Palm, out of which is also extracted a Wine, after the same manner as before.

Also out of the Birch-tree may be ex­tracted a pleasant Liquor, which being ne­cessary and useful, and to be obtained in this Climate, the manner of drawing and ordering it you shall finde in the Sequel of this Discourse.

SECT. II. Of the Juices of Fruits and Berries.

Of the Fruits of Trees. As Wine is made [Page 4] of the Fruit of the Vine, and is the most common, yet the richest Drink the world affords.

Cider of the Fruit of the Apple-tree, and Perry of the Pear-tree; of more use and advantage in these Northern Regions, than the bloud of the Grape.

Drinks made of the Fruit of the Cher­ry, Currant, Gooseberry, Rasberry, Mulber­ry, Eldar, and several other Trees, in this and several other more Northern Countries become very pleasant; as also those made of Blackberries and Strawberries: their several Preparations are likewise herein treated of.

Coco-Nuts yield also a Milk or Oyl, used in the Countries where they grow for Drink; but being gathered green, they give a very pleasant and thin Juice, which the Natives drink of whilst it is fresh.

In Negroland are several Fruits that yield Wine, in great esteem among the Inhabi­tants, as Sebankou and Syby-Wine, &c.

In Jamaica and Brasilia, grows the Fruit Ananas, on a stalk of a foot long, surroun­ded with sixteen sharp Leaves, between which is the Fruit like a Pine-apple, but much bigger; the innermost pulp whereof melts on the tongue, and is of so delicious [Page 5] a taste, that it exceeds all other dainties: Of this Fruit is made a Drink no way inferior to Malvasia-Wine.

Of the Pomegranate is extracted an ex­cellent Juice, where plenty of them is to be had.

The Chineses make a Drink of a sort of Fruit there, that grows on a Tree beset with Thorns like the Lemon-tree: the Fruit is neer as large as a mans head, with a Shell over it; the Pap within is reddish, and sour-sweet like unripe Grapes.

Coffee is also made of a certain Berry.

In the Caribbe Islands, the Tree Acajou bears a Fruit like a very fair Apple, of which the Islanders make a Drink very much in esteem among them, being of an excellent taste.

In Peru and Chili grows the Ʋnni, by the Spaniards called Murtilla, bearing a Fruit not unlike little red Grapes, which are of a tart taste. The Wine pressed out of this Fruit, is cleer to the Eye, pleasing to the Palate, and good for the Stomach.

In Brasilia is used a Drink called Pacobi, made of the Fruit of the Tree Pacobebe: They also make the Drink Caoi, of the Fruit of the Ocaijba-tree, which being stamped in an wooden Mortar, and strein'd, it first [Page 6] looks like Milk; but after a few days stan­ding, purifies, and intoxicates the liberal drinkers of it.

SECT. III. Of Grains.

From divers sorts of Grains are extra­cted several excellent Drinks. From our British Grains, as Barley, Oats, Wheat, &c. are extracted Beer, Ale, and Mum.

The Africans in Negro-land brew their Beer of Mille, which they steep in water till it shoots, and then dry it in the Sun, and stamp it to Meal in great Mortars, with whom Mills are not yet in use; then they pour on it boiling-hot water; they make it also ferment with Yeast, imitating thereby our European Malt-drink. It is probable this Mille is the same with that Millet with which the Dagestan Tartars make their Brag­ga, which they esteem very delicious, drink freely of it, and grow suddenly drunk therewith.

On the Coast of Chili and Peru in Ame­rica, the Inhabitants make a Liquor of Mays, which grows there in abundance: they ferment it like our Ale, and drank mo­derately, it refresheth; but the Inhabitants [Page 7] usually follow it so close, till they are mad-drunk.

They make also a very pleasant Drink of the Grain Teca, dried in the Sun, thrash'd, and parch'd in hot Sand, then ground on a square flat Stone, with a Roller of stone, and infused in a great quantity of water.

The Chineses make excellent Drink of Rice, which is very pleasant of taste, and preferred by them before Wine.

In the Isle Formosa not far from China, the Natives make a Drink as strong and intoxicative as Sack, out of Rice, which they soak in warm water, and then beat it to a Paste in a Mortar; then they chew some Rice-meal in their mouths, which they spit into a Pot till they have got about a quart of Liquor, which they put to the Paste instead of Leaven or Ferment: And after all be kneaded together till it be Dough, they put it into a great Earthen pot, which they fill up with water, and so let it remain for two months; by which means they make one of the most pleasant Liquors a man need drink: the older, the better and sweeter, although you keep it five and twenty or thirty years.

SECT. IV. Of the Extracts of Leaves, Stalks, and Juices.

Various Drinks are also made of the Leaves and Stalks of Plants; the princi­pal whereof is made of the Leaves of The, or Tea; and a counterfeit thereof of our English Betony, but far inferior to it.

Of the Sugar-cane is none of the meanest Drink prepared; for in the East and West-Indies various Drinks are made of it.

In the more Southern parts of America, the Natives chew the Herb Cava, and put it into a wooden Trough, and adde water to it, and mix it well; which they esteem a Royal Repast.

Of the Rindes of Pomgranates, with an addition of Cinamon, the Persians make a pleasant Drink.

SECT. V. Of Roots.

Several Drinks are made by many peo­ple out of Roots; as the Aethiopians make a Drink of the Root they call Dacha, by mixing it with water, which causeth Ebri­ety; [Page 9] which Root serving for eating as well as for drinking, they take great care to pro­pagate.

In the Southern part of the West-Indies, the Cassavi-roots, which serve them instead of Bread, the Natives prepare (by stam­ping of it) to make their Drink which they call Parranow.

The Brasilians prepare their Drink Aipu out of the Root Aipimacaxera, either by an old toothless woman chewing the same to a Pap, and spitting it into a Pot, on which they pour water, and afterwards boiling it lei­surely, stirring it all the time it stands over the fire; or by boiling the said Root so long till it comes to be like Butter-milk, and then letting it sand till it hath done work­ing; which makes a very pleasant Drink.

The same people also press out a Drink from Potatoe-roots, which they call Jetici.

SECT. VI. Of Mixtures of divers things.

From the mixtures of several Ingredients are many pleasant and necessary Drinks prepared; among which the several Li­quors made of Honey may be included, it being by the industrious Bee extracted out [Page 10] of so various Materials, and made use of by most Nations to make their inebriating Liquors withal; which rather than it should fail of that end, some of them adde Opium to the Composition.

Chocolate is also compounded of seve­ral things, and is the most esteemed in A­merica above any other Drink whatsoe­ver; and much in use throughout most of the Maritime parts of Europe.

Pale-puntz, here vulgarly known by the name of Punch; a Drink compounded of Brandy or Aqua Vitae, Juice of Lemons, O­ranges, Sugar, or such-like; very usual a­mongst those that frequent the Sea, where a Bowl of Punch is an usual Beverage.

In the East-Indies they extract an excel­lent Liquor which they call Arak, out of Rice, Sugar, and Dates; which is a kind of Aqua Vitae, much stronger and more pleasant than any we have in Europe.

Thus having given you a hint of some of the most general Drinks that are in use in most parts of the world, (every Nation having some peculiar or proper Drink which they most affect) also of what, and after what manner, as neer as I could from such information as I finde, the same are ex­tracted [Page 11] and prepared; to the end that our own Country-men may thereby receive encouragement to attempt the like from those Materials our British Isle affords, which I shall in this Discourse endeavour to demonstrate to be as many and as good as are in any place or Country in the world; and that by the true and genuine way or method of ordering the same, a sufficient quantity of many and various sorts of Wines and other pleasant Liquors may be here prepared, not only to suffice our own Inhabitants, but yield a considerable supply to our Neighbours; to the great improve­ment of this our Country, and the dimi­nution of that unreasonable gain and ad­vantage other Nations make by the trade hither of Drink only.

SECT. I. Their Antiquity.

IT appears by the most true and antient History, that the first Liquor our Fore­fathers used to gratifie their Palates and delight themselves withal, (besides com­mon Water) was the Blood of the Grape; which was no sooner understood to be so excellent and pleasant a Drink, but it set them at work to plant and propagate that Tree, to dress and order their Vineyards, and to extract and preserve the Juice there­of for their extraordinary Repast.

SECT. II. Their Ʋniversality.

It also appears from the observation of Travellers and Historiographers, that the [Page 13] Natives of most of the known parts of the world, have made use of some Fruit or other, naturally growing in their own Countries, as the most delicate of their Beverages.

As the Blood of the Grape is preserved on the North-side of the Tropick of Cancer almost in every part of the temperate Zone, unto the 49 degree of Latitude, unless where the Laws of Mahomet forbid; whose Disciples often transgress that Law even to excess, and much lessen that imaginary sin (as they suppose it otherwise to be) if the Christians dress their Vineyards, and pre­pare their Wines.

SECT. III. The Reasons thereof.

Neither is it without just cause that that Liquor is celebrated in those Countries a­bove any other Drink whatsoever, it being so Homogeneal to the natures of those peo­ple that inhabit there. All Wines that pro­ceed from the Vine being of a Corrobora­tive and Mundificative nature, and withal have an exhilerating and vivifying faculty with them, that to those whom the too fre­quent use hath not abated or dulled the [Page 12] [...] [Page 13] [...] [Page 14] edge of their Vertues, they are rather Cor­dials or Restoratives, than ordinary Nutri­ment, or familiar Medicine.

The Juice of the Apple, Cider, is for the same cause preferred on this side the 49 degree of Latitude, where the Bloud of the Grape obtains not that degree of Matu­rity in the Fruit, as in the more hot Coun­tries: And the Apple being but a pulpy Fruit, not enduring those excessive heats and droughts those Countries beyond that degree, and more Southerly, are subject unto. It being observed, that in Normandy, and the Northern parts of France, Flanders, &c. their Cider far excells their Wines: Here in England also, Cider well made of Mature Fruits, not only excells any Wine made here, but the Wines that are made in the most parts of France, Germany, or any o­ther Country on this side the 40 degree of Latitude.

The principal cause of the excellency of these Liquors above any other prepared Drinks, is, for that this Juice or Sap is not only collected out of the Earth by the small fibrious Roots of the Trees, but exhaled by the attracting power of the Sun, into the Branches and Stalks, thence descending in­to the Fruit, where it is by the continual [Page 15] animating heat of the Sun, maturated. Which natural process of Extraction, Di­stillation, Concoction, Digestion, and Ma­turation, far exceeds the Art of man to imitate, much less to exceed. Wherefore, not without cause, may those Liquors be worthily preferred to any other Drinks whatsoever: And more particularly and especially, the Juice of the Apple in these more Northern Regions, before any other Liquors in what Country soever prepared. Not but that those Liquors, in those places where they grow, may be much better than any other produced there: But being trans­ported into a more remote Country, and of a different Climate, it begets an appa­rent alteration in the Drink it self; which, together with the great difference that is between the Inhabitants of either Coun­try, very much derogateth from the happy effects that such Liquor might produce, if made use of neerer the place of its first Ex­traction.

And as the Inhabitants of these European, and part of the Asian Countries, do affect, and principally esteem these Juices of the Grape and Apple: so they of the more remote parts of Asia and Africa, put a great value on the Juice of Coco-nut, taken ei­ther [Page 16] before it be quite ripe, when it yields a thin, though immature, yet pleasant Li­quor; and when more mature, then a more rich and oyly Repast.

In America, no Drink so much in esteem as Chocolate; the principal Ingredient whereof is the Nut Cacao, which in the vast Regions there subdued by the Spa­niards, are propagated in such abundance, that the accompt thereof is almost incre­dible; and for no other use, than to be con­verted into that excellent Regallo, Choco­late.

The delicious Liquor made of the A­merican Fruit Ananas, is also much in e­steem in Jamaica, Brasilia, and those parts.

Notwithstanding these Wines or Liquors have obtained the pre-eminence above all other Drinks throughout the greatest part of the known world, yet are there several sorts of more inferiour Fruits that yield very pleasant and wholesome Drinks (as before may be observed) that can never be advanced to that repute or universal ac­ceptance, as these last mentioned; but may nevertheless be compared, if not preferred to any other Drinks extracted or prepared from any other Subject than Fruit.

The Juices of Fruits being Mature, are [Page 17] worthily esteemed to be very grateful to the Stomach, and of easie digestion; be­ing, by reason of their concoction and ma­turation in the Fruits, become before-hand a semi Sanguis, or half Blood, and are not so subject to putrefaction as other Extra­ctions of a meaner Classis; which is also the reason, that with a due ordering of them, by a meer natural Maturation, the most of them will keep in their full purity several months and years; and some of them for many years increasing still in strength, purity, and pleasantness; which no other Extracts are capable of.

SECT. I. Its Antiquity and Nature.

HAving tasted a little of those several Dainties that are in most Countries liquidly prepared to please the Palate, I [Page 18] hope every English man, or Native of this Isle, on his return hither, will conclude with me, that our British Fruits yield us the best Beverages; and of these Fruits, the Apple the best, which is here called Cider.

As for the Antiquity of this Liquor in this Country, much might be said, if you will grant that the name Wine was formerly, as well as lately, used as a common name to the Juices of several other Fruits besides the Grape; there being mention made of several Vineyards that have antiently been in England; as that of Elie, Dans Vinea Vinum, a Vineyard yielding Wine; and that of Bromwell-Abby in Norfolk, bearing the names of Vineyards to this day.

The name Seider being British, having some Analogy with the Greek word Sicera, is also an Argument that it was a Drink a­mongst the Antient Britains, they wanting Names for new things.

The Tradition that Tythes have been paid for Wines made of certain Vineyards in Glou­cester-shire: And Camdens testimony that there was no County in all England so thick set with Vineyards as Gloucester-shire, nor so plentiful in increase; the Wines made thereof not affecting their mouths that drank them with an unpleasant tartness, &c. [Page 19] and adds that to be the reason why many places in that Country, and elsewhere in England, are called Vineyards: All these Testimonies may be as well for the planting of Orchards for Cider, as Vineyards for Wine; the name Wine might be then used for that Liquor, as now for other: and the preference they then gave to the Wines of Gloucester-shire before other, in not being so tart, is a good Argument that it was so, because the Spontaneous trees or Wildings of that Country might very well yield a better Drink then, than the Apples for­merly planted in the Orchards of other parts of England; it being but of late years that pleasant Fruit, or good Cider-Fruit ei­ther, have been propagated in most parts of this Country; and in some places not any to this day.

The name of Cider from Sicera being but a general name for an inebriating or an intoxicating Drink, may argue their ignorance in those times of any other name than Wine for that Liquor or Juice; it being as proper for the Juice of the Ap­ple as the Grape, if it be derived either from Vi or Vincendo, or quasi Divinum, as one would have it.

Also the vulgar Tradition of the scar­city [Page 20] of forreign Wines in England, viz. that Sack which then was imported for the most part but from Spain, was sold in the Apothecaries Shops as a Cordial Medicine; and the vast increase of Vineyards in France, (A'e and Beer being usual Drinks in Spain and France in Pliny's time) is an Argument sufficient that the name of Wine-Vineyards might be attributed to our Bri­tish Wine-Cider, and to the places separated for the propagating the Fruit that yields it.

SECT. II. Cider preserred to forreign Wines.

Whether it be from the greater degree of concoction in the Juice of the Apple, being thinner dispersed in the body of the Fruit, than that is which is in the Grape, or whether it be because the greatest part of the Wines usually imported from a­broad, are not of their best extraction, or impaired by transportation; the well-made Cider of some parts of England is to be preferred by the most indifferent and unprejudiced Palates: as the most acute John Evelin Esq; in the Preface to his Po­mona, hath diversly illustrated, especially [Page 21] by that President of the Challenge of Mr. Taylor with the London-Vintner, where the Redstreak-Cider gained the Victory o­ver the Vintners best Spanish or French Wine, by variety of judges.

Wine of the Grape, although of it self, More wholesome. being well made and preserved, without those too common Sopistications, Adulte­rations, Brewings, or Compositions, is with­out doubt an excellent Cordial, and taken moderately, much conducing to health and long life: yet the constant use of it as a quotidian Drink, Experience hath taught us, that it is very injurious to the Drinker. If it be new, that is to say, under the age of a year, or be set into a new fermenta­tion by the addition of new Wine or Stum, it purges, and puts the blood into a fermen­tation, that it indangers the health of him that drinks it, and sometimes his life. If it be old Wine, which is commonly the best, then the Vintners cunning in preser­ving it, and making it palatable by his secret and concealed Mixtures, renders it dange­rous to be drank either fasting, or in great quantity; many having died suddenly meerly by drinking of such Wine: For there is no Drink more homogeneal to the bloud than Wine, the Spirit thereof being [Page 22] the best Vehicle of any Medicine to the most remote parts that the bloud circulates in: therefore if any evil mixture be in it, the more it operates, and is soonest convey­ed to the heart and all other parts of the body.

It is recorded by Pliny, That Androcydes a noble, sage, and wise Philosopher, wrote unto Alexander the Great, to correct and reform his intemperate drinking of Wine, whereto he was very prone, and in his fits of Drunkenness very rude; the immode­rate drinking whereof is by him affirmed to be very dangerous and pernicious.

As for Cider, that we have had the long and constant experience of the making of it, and preserving it for several years in its true and genuine taste; Cider of two and three years old being not unusual in the Cider-Countries, the late Lord Scudamore having had a Repository on purpose to preserve it in, at his Seat in Herefordshire, and that without any Sophistication or Adulteration, but by the onely Art of right preparing and ordering of it.

The constant use of this Liquor, either simple or diluted, hath been found by long experience to avail much to health and long life; preserving the Drinkers of it [Page 23] in their full strength and vigour even to very old Age; witness that famous History in my Lord Bacon's History of Life and Death, of eight men that but a little be­fore his time danced a Morris-dance, whose Age computed together made eight hun­dred years; for what some wanted of one hundred years, others exceeded. These were reported to be Tenants of one Man­nour, belonging to the Earl of Essex at that time, and to be constant Cider-drinkers. And divers other Presidents of the like nature, Herefordshire, Gloucestershire, &c. can furnish you withal.

If it be new and unfermented, it preju­diceth not the Drinker; nor if it be old, so that it's unpleasantness forbids you not to drink it, but for its unpleasantness sake.

Its agreeing with our natures, adds much to its Salubrity, because of its innocency, it yielding also a good Spirit, which may probably prove a Vehicle answerable to that of other Wine: At least it may make a very good Brandy, which (when the Fruit is grown more common) in plen­tiful years may be experimented and impro­ved.

Although there is no Liquor, Drink, nor More Plea­sant. Diet alike pleasant to all, some preferring [Page 24] that dull Coffee before any other Drink whatsoever; some stale Beer, others fat Ale, Mum; one Claret, another Sack, be­fore any other Drinks: Yet is there not any Drink known to us so generally Pala­table as Cider; for you may make it sute almost with any humourous Drinker: It may be made luscious, by addition of a good quantity of sweet Apples in the first ope­ration; pleasant, being made with Pippins or Gennet-Moyles onely; racy, poignant, oyly, spicy, with the Redstreak, and seve­ral other sorts of Fruits, even as the Ope­rator pleases. And it satisfies thirst, if not too stale, more than any other usual Drink whatsoever.

But that which most tempts the Rustick More Pro­fitable. to the Propagation of this Fruit for the making of this Liquor, is, the facile and cheap way of the raising and preparing of it; for in such years that Corn is dear, the best Cider may be made at a far easier rate than ordinary Ale; the thoughts whereof add much to the exhilerating vertue of this Drink, and, I hope, will be a good induce­ment to the farther improvement of it.

Next unto Cider, Perry claims the pre­cedency, [...]ry. especially if made of the best juicy Pears celebrated for that purpose.

The Wines or Drinks made of Plums, Juices of other Fruits. Cherries, Currants, Gooseberries, Rasber­ries, yea, and of our English Grape, may be so prepared, that they may be more acce­ptable to our Palates, and more healthy, pleasant, and profitable than those forreign Wines many are so fond of.

SECT. I. Of Propagating the Apple-tree.

THere is no Fruit-tree in this whole Isle of Great Britain, that is so uni­versal as the Apple-tree; there being but few places, and but little land, wherein it de­lighteth not: hardly any place so cold or moist, hot or dry, but it will thrive and bear Fruit. Neither is there any Fruit-tree more easily Propagated, nor any that bears so great a burthen of Fruit, as this doth: Therefore is the planting and in­creasing [Page 26] of them more to be encouraged and promoted than of any other, consider­ing also the excellency of the Liquor ex­tracted from its Fruit. For the Propaga­ting whereof, the first thing to be consi­dered is, the nature and position of the land wherein it is to be planted.

Although this Isle be stiled the Queen of Isles, for its temperature of Air, fertility of Soil, &c. that we may truely say of her as Rapinus of France,

Yet is there required some Judgement Adapting Fruits to the Soil. from the Husbandman in placing each Tree or Plant in the proper Soil it most delights in, or in adapting Plants to the nature of each Soil you have to plant; for Trees will strangely prosper in ground that they like, comparatively to what they will do if they are planted in ground wherein they delight not.

The Apple it self, which is but one kinde of Fruit, yet are there several sorts of them that delight in some places, and will not thrive in another: which made the Ken­tish-men so addict themselves to the plan­ting of the Pippin and Codlin, because no other Apple would prosper so well in that County; which gave them the names of Kentish-Pippin and Codlin; when in some other places neither of those Fruits will prosper without Art, but are destroyed by that pernicious Disease the Canker. The Redstreak also is observed to prosper bet­ter, and yield a better Juice in some places than in other, although but in the next Parish.

The same is to be observed in Pears: [Page 28] Summer-Pears will thrive where Winter-Pears will not. Which is the first thing to be considered of, to wit, what Species of Fruits are most natural to the Country or place where you intend to raise your Trees; which may be known partly by observation of the growth of Trees in the Neighbour­hood, and (where that satisfies not) by experimenting variety of sorts in your Ground. And when you have resolved what Species to propagate, then select or set out your Ground.

For the distinguishing whereof, there What sort of Land best. are many Rules; but he that is seated or fixed in any place, and cannot convenient­ly change his Habitation, must be content with his own: and if any defect or disad­vantage be in it, it may be it hath some ad­vantage that another wants. If it lie to the North, the Trees bud and blow the later, and many times the Fruit succeeds the bet­ter, and is the freer from the injurious South-winds in the Autumnal Season. If it lie to the East, it hath not onely the ad­vantage of being later budden and blown, because of the cold Easterly-winds in the Spring; but the Fruit ripens the better, the Morning-Sun in the Summer being by much the best; and the Fruits are also freed [Page 29] from the Western-winds, which with the South are the worst. If your Land be on a dry or rising ground, you may plant them the thicker, which will cover and shade the ground the sooner, and make them bear the better: the Fruit will also yield a more Vinous Liquor. If your Ground lie in a cold moist Vale, the sooner may you raise a natural Fence or security about it, to defend your Trees from cold Winds and stiff Gusts, which diversly annoy your Trees and Fruits. The worse your Land is, the more you have for your mo­ney; the better it is, the less charge to plant it, and the sooner will you reap the benefit of your labour.

But if you have the liberty to chuse what Land you will for planting of Fruit-trees, then for the Cider-Fruit chuse a good warm light Rye-land: for the heavier, colder, and moister Wheat-land is not so good, the Cider being not so cleer nor Vinous.

If the Ground be very light and rich of it self, or so made by improvement, several sorts of Apple-trees, especially the Pippin, will be so apt to the Canker, that they will scarce ever be large Trees: Therefore a firm and strong Land is best for Winter or longlast­ing-Fruit; [Page 30] but for the ordinary Cider or Summer-Fruit, Land cannot be too light: The more it inclines to redness, the bet­ter.

If the Ground be too hot, dry, shallow, Amendment of Land. or barren, raise the land on broad Ridges, that the middle of them may be about twenty or thirty foot distance, according as you intend to plant your Trees: Let the Intervals between the Ridges be about se­ven or eight foot broad, or more, and the Earth taken up between about a foot deep cast on the Ridges, which will make the ground thicker than before it was, and your Trees you may plant deeper in it than otherwise you could do; where they will thrive very well, as may be perceived on the Banks of some land in the Hedges, that Apple-trees will thrive better than in the level land.

If water cannot be obtained to moisten it sometimes, by small Rivulets running through it, which will highly advance the growth and fertility of your Fruit-trees; Chalk, Marle, or Clay laid and spread on the surface of it, will cool and sadden it, and make the ground very rich, and yield a good Grass, under which the Roots of the Trees will spread with delight.

Fern or any other Vegetable, nay Stones covering such Land, will preserve it cool and moist in the Summer, as well as warm in the Winter.

If the ground be cold, moist, and spewy, endeavour what you can to drain it, either by open Trenches or close, which are made after this manner. Dig several narrow Trenches, one between each row of Trees, descending to some Ditch at the lower end of your Ground, and lay in the bottom of it Alder, Frith, or Faggots (some say Beech will last as long) and fill the Trenches a­gain on the said Frith or Faggots, and le­vel your Ground as before; by which means the water will insinuatingly pass through the said wood to the lower side of your ground, leaving the rest the dri­er: But if you cannot conveniently do this, then raise it as before is directed for your dry land.

For the mixture or composition, any Dung or sandy Soil is very good, so that the Dung, whilst new, come not too neer the roots of your Trees.

But if your Ground be of a cold Clay, or strong stiff nature, then the best way is to cast it up as before, tempering it with Sand, or sandy compost, any sort of Dung, [Page 32] or rotten Vegetables; and to plant it with the most hard Apples, Pippins, &c. and keep the ground annually plowed or dig­ged to the very stem of the Tree, which will be a means to preserve the Trees from Moss, which Trees in this sort of ground are naturally subject unto.

If Land be subject to be overflown by the swelling of Rivers, or other falls of water, it often proves very good for Fruit, so that it be drained again, and the water not suffered to stand too long on it, and the Land not of a cold stiff nature.

If your Land decline a little towards Position or Scituation of Land to be planted. the South-East, it is esteemed the best Sci­tuation of Land to plant Fruit-trees on: First, By reason that in the Spring, Easterly-winds keep back or check the Bud. Se­condly, For that it hath the benefit of the whole Anti-Meridian Sun, which is estee­med the best in the Summer and Autumn, dispersing the cold Dews early from the chill Fruits; the Air being warm'd by the Sun all the day, is sufficient in the evening to preserve and continue the same heat with­out the Sun-beams. Thirdly, It hath some advantage by this Position from the Winds in the Autumn, that blow from the South-West and West, usually prejudicial, and [Page 33] sometimes destructive to the Fruits.

If you plant your Fruit-trees in your Fencing or sheltring of land. Hedge-rows, or sparsim here and there a­bout your Land, your onely care will be to fence and preserve each Tree from the wrong or injury it may sustain by Cattle, unless you graft on stocks that are already nursed up in the Hedges, naturally defended thereby from spoil; but if in open places care must be taken to Bush them, so that Cattle may not rub against them, nor crop them.

If you make a Plantation any where by it self, if it be not otherwise defended by Hills or Trees, you may at the same time as you plant your Fruit, plant other Trees on the confines of your Plantation. If your Ground be moist, then may you plant Poplar or any other of the taller sort of Aquaticks: If a dry Land, then Wallnuts, Ash, or any Tree that delights on dry land. For such defence preserves your Trees from blighting Blasts in the Spring, and destructive Winds in the Summer and Autumn.

At the same time also when you plant your Fruit-trees, it will much conduce to the preservation of them when Mature, if you plant a good Quick-hedge of White-thorn, which will be a very good Fence [Page 34] by the time that the Fruit-trees come to bear, sufficient to keep out the Cattle from cropping the tender Twigs of your Fruit-trees, and rubbing against their Stems; and unruly people from destroying the Fruit.

SECT. II. Of the Nursery of all sorts of Fruits.

To obtain as well good Trees as good Fruits, is a great care. Some pretend to raise excellent Fruits from the Kernel of the Apple, which rather carrieth with it the nature of the Stalk the Tree was graf­ted on, than the Fruit it proceeded from therefore I shall take little notice of it here. Although many have pretended to have raised some new Species of Fruits by this means, Grafting being by all, as well our Modern Planters as the Antient, con­cluded to be the best and most expeditious way to preserve the right Species of Fruits, and accelerate their bearing. The choice of the Stock is therefore to be considered; which most agree the Crab-stock to be the best, although many affirm that the Wilding-stock, or of the Paradise-Apple, to be pre­ferred: for a Tree grafted on a Crab-stock [Page 35] is of longer duration than any other, the wood being more hard, and less subject to decay, and the Root more naturally sprea­ding in our Soil than any other. It also not onely preserves, but quickens and en­livens the Gust of any delicate Apple.

But if the Apple you intend to Propa­gate be over-tart, then sweeten it on a Gennet-Moyle or Wilding-stock, rather than on a Crab-stock.

When you are resolved on what Stocks Raising of Stocks. you intend to graft, then provide your self with the Chaff or Murc of that Fruit you derive your Stock from, and spread it thin over a Bed of Earth dig'd, dressed, and cleansed from Weeds; and spread or sift Earth two or three fingers thick lightly o­ver it, that it may be all covered; and so let it lie all the Winter, and in the Spring following you will have plenty of young Stocks appear promiscuously. During the Summer, keep them weeded clean, and the Winter following draw them where they are too thick or irregular, and transplant them into other Beds well dressed, as be­fore, and there let them stand until they are big enough to graft.

Or you may obtain Crab-stocks out of the Woods and Hedge-rows, and plant [Page 34] [...] [Page 35] [...] [Page 36] them in the places where you intend they shall stand.

Observe always, that you make your Semi­nary in as barren Land as, or more barren than the place you intend to remove them into; by which means you may raise a fair Plantation on a mean Soil: Where many have been discouraged by removing of their Trees out of a rich Nursery into a mean Land, blaming the Tree or Soil, when it is indeed their own ill husbandry.

The Crab-stock also thrives best when removed from a cold and dry Hilly-land, to a warm and fertile Soil; but those rai­sed from the Seed are the best.

It is to be observed, that the Stocks raised of Seed or Kernels emit a downright Root into the ground, called a Tap-root, which in the removal of your young Stocks, ought to be taken away; then will the Roots of your Stocks spread, which will make them the easier to be removed, when they are grafted and fit for transplantati­on. Also the spreading Root is the best both for the seeding the Tree and bearing [...].

T [...]s having provided yourself of Stocks, [...] of Kernels in your Nursery, or in [...] Fields, Hedge-rows, or other places [Page 37] of Crab-stocks, either naturally growing or planted there, which having stood a year or two, are fit to be grafted on; Then you must furnish your self with Grafts suitable to your designe.

Before you cut your Grafts, consider Choice of Fruits. what Fruits you are most inclinable to pro­pagate. But seeing that my intentions are onely to treat of Drinks, I shall onely men­tion here such Apples that are proper for Cider, although otherwise useful, and to be preferred, in some cases, before the other sorts that are less apt for the Mill.

Cider-fruit may be divided into three parts: First, Such that are for making ear­ly Cider, or for the present drinking. Se­condly, Such that are for making the best, rich, Ovly, Spicy, and highly-relished Cider, and also long-lasting. Thirdly, Such that are useful Fruit for the Table, yet making a very pleasant and acceptable Cider.

As for the first Classis, the Codlin is the Cod [...]. earliest, best bearer, and easiest to be propa­gated: You may graft them on Stocks as you do other Fruit, which will accelerate and augment their bearing; but you may save that labour and trouble, if you plant the Cions, Slips, or Cuttings of them in the Spring-time, a little before their budding; [Page 38] by which means they will prosper very well, and soon become Trees; but these are more subject to the Canker than those that are grafted.

These, of all the sorts of Apple-trees, agree best in a neer Neighbourhood of their own Species; for set them as close as you will, they will thrive, and bear very well: therefore are they fit to plant in Rows, Walks, and Avenues, and make a very graceful and pleasant prospect.

It is usual with some to plash them to Poles, to make a Pallisade-hedge with them; which is not commendable, because they are pithy Trees, and ill endure to be lopt, thriving best when permitted to shoot up­right, and bear the more. They delight also in shady Groves or Walks.

The next is the Gennet-Moyle, which de­lights Gennet-Moyle. most to grow single from its Compa­ny; but as for its being grafted or growing of Sets, it is very much like the Codlin. This Fruit makes by far the better Cider, and is for present drinking, and almost e­quals the best of Ciders.

There are also several other Summer-Fruits that yield very good Cider, and fi [...] to be propagated, were they not too plea­sant to the taste, tempting idle persons t [...] [Page 39] waste the Fruit, and injure the Trees.

Of the second Classis, is the Redstreak, Redstreak. which is now the most universally celebra­ted for its Juice, of any Apple this Island yields: It is one of the sorts of Wildings of Herefordshire, and for the excellency of its Liquor, is now spread into most parts of England. There are several sorts of them, the one more red than the other, and is called the Red-Redstreak; another there is that is more pleasing to the Palate than the former.

The Redstreak is to be preferred for your Plantation to any other Apple what­soever, especially remote from your house. First, Because it yields the best of British drinks. Secondly, Because the Fruit is harsh and unpleasant, not tempting the Palates of lewd persons. Thirdly, The Tree thrives in as mean Land as any other Ap­ple whatsoever, being a spontaneous Plant at first. Fourthly, It's a constant bearer, being a Wilding, enduring (more than the greater part of other Fruit) the severity of the sharp Springs, sometimes destru­ctive to those that are more tender. Fifth­ly, The Tree bears in a few years after its grafting, recompencing betimes the indu­stry and cost of the Planter; the delay [Page 40] whereof in other Fruits, having been a principal obstacle to the great designe of Planting. Sixthly, The Tree is low and humble, and so more of them may be plan­ted in a like quantity of Land, than the taller Trees, which shade the ground more. Seventhly, The lowness of the Trees pre­vents the sharp winds in the Spring, and the Fruit of them are not so apt to be blown off in the Autumn. Eighthly, This Fruit exceeds all other Apples in the Kitchin, for the time they last.

Others there are also that are very ex­cellent for this use; as the Elliot, the Stoken-Apple, several sorts of Musts and Fillets, &c. but all inferiour to the Redstreak.

Of the third Classis, are Pippins and Per­mains, Pippins and Permains, &c. which make a very pleasant Cider: but of all Table-fruit, the Gilliflower and the Marigold-apple (sometimes called Johns Permain, the Kate-apple, and the Onion-apple) are to be preferred, especially mixed, bearing with them the marks, viz. a Streaky coat, of good Cider-apples. The Golden­rennet, the Harvey-apple, and the Queening, are very good Cider-apples.

There are some sorts of Land on which Choice of Pears. Apple-trees will not prosper well, and are more apt for the Pear-tree; as the cold, [Page 41] gravelly, clayish, wilde, and stony land, on which this Tree, especially the more wilde sort of Pear, will thrive exceeding well. Perry being neer of kin, for its ex­cellency, to Cider, and the Pear-tree far exceeding the Apple-tree for its greatness and fruitfulness; there having been one very lately, not far from Ross in Hereford­shire, that was as wide in the Circumfe­rence as three men could encompass with their extended arms, and of so large a head that the Fruit of it yielded seven Hogs­heads of Perry in one year, as I was cre­dibly informed.

The Choakie Pears of Worcestershire and those adjacent parts, or the Horse pear, and Bareland pear, and Bosbury-pear, are estee­med the best for the Press, bearing almost their weight of excellent Liquor. The more coloured any Pear is, the better.

Plums are not to be rejected from our Plums. Plantations of Wine-yielding-fruits, it be­ing presumed that by a right ordering, they may yield one of the best Drinks, especi­ally the Damson; any of them being easi­ly propagated, and bear well.

In a good mellow Soil, scarce any Tree Cherries. will yield more of Fruit, than the Flan­ders Cherry-tree, and that Fruit also plenty [Page 42] of a brisk Vinous Liquor; which well prepared, is worthy of your esteem.

There is great variety of this Fruit, ac­cording to which may also the like variety of curious Liquors be made.

Of Gooseberries, Currants, and Rasber­ries, [...]ooseber­ries, Cur­rants, Ras­berries. there is but little variety, the fairest of either being to be preferr'd, yielding the best Juices, and bearing the greatest quan­tities of Fruit.

SECT. III. Of Grafting.

Having resolved on your Fruit, you must select your Grafts of such Trees that How to chuse Grafts. are to be grafted from the best bearing Trees, and from such Boughs or Sprigs that are most apt to bear; and, as a Virtuoso well observed, from the Tree, the Spring before its bearing year, if it be a Tree that (as many usually do) bears every other year.

As for the size, let them be but short, with two or three Eyes or Buds at most, and those the neerer together, the better. Grafts are usually cut a little below the Knot or Joynt of the last years growth, because the wood is there hard, and the rind thick, to shoulder well on the Stock; [Page 43] but the smallest top will grow, though of the last years growth onely: yet the Grafts of two or three years growth cut short (& the Buds that are likely to blow broken off) are best on large and well-rooted Stocks, where they make the best shoots, and are not so easily subject to the incon­veniencies of the more slender.

When once the Leaf is wholly off, and To keep Grafts. before the Tree begins again to bud, Grafts then cut, may be kept until the Spring or Grafting-time, the ends being stuck in the ground, and transported or carried to any remote place: If the ends be stuck in Clay, or in a Turnip, or they bound up in green Moss, or being wrapped in oyl'd or waxen Leather, the intent being to keep them cool, and from the exsiccating winds; for in frosty and windy weather, Trees ta­ken up and not yet planted, being laid in a Cellar, or such-like place, are preserved, when otherwise exposed to the wind, though much more cold, are destroyed.

Although you may graft or inoculate Time for Grafting. almost at any time of the year, either by beginning early in the Autumn, and by preserving them from the cold, or by kee­ping your Grafts cut and stuck in the ground in the shade, to impede their [Page 44] growth in the Spring, and so graft them on the sappy Stocks, or by budding in Summer; yet the principal times for graf­ting are the months of January and Fe­bruary, for Cherries, Pears, Plums, and for­ward Fruits; and March for Apples. A milde open weather is best, and most propi­tious for this work; which if that invite, it is not good to stay for worse.

Yet observe, that a Graft sometimes be­fore cut and stuck in the ground, and then grafted at the rising of the Sap, takes bet­ter than those that are grafted so soon as cut.

Several ways, in several ages, have been Manner of Grafting. found out for the grafting of one Species of Trees into another, for its melioration; no History mentioning its first discovery, although it has been long practised.

The most common, and, as may be sup­posed, the most antient way, is the grafting in the Stock; and that is, either by clea­ving [Page 45] the Sto [...]k, or grafting in the Rinde, or by Whip-grafting.

Grafting in the Cleft, is to cut off the In the Cleft. Stock at a smooth place at the height you intend; and if the Stock be small, from one to three inches diameter, then cleave it, that the slit may be on the smoothest side of the Stock; and fit your Graff, shoulder­ing it at a Joynt or Bud, joyning the inside of the Rindes exactly.

But if the Stock exceed three inches di­ameter, In the Rind. or thereabouts, the best way is to graft in the Rind or Bark, which is done with a Wedge made of Ivory, Box, or o­ther hard wood, made of a flat half-round form, tapering to a point; and force the same in between the Rind and the Stock, until you have made the passage wide enough for the Graft, the end whereof must be cut after the same form with the Rind peel'd off, preserving on as much of the inner Rind as you can, and making the Graft to shoulder well on the Stock. Thus may you set many Grafts round the Stock; and the more there are, the sooner will they cover the Stock.

If the Stock be under an inch in diame­ter, Whip-graf­ting. then the best way is to whip on the Grafts, that is to say, if the Stock be big­ger [Page 46] than the Graft, then cut the Stock off at the smoothest place, and a little sloping. Some place the Graff to the upper side of the Slope, and some to the lower, which is the better way, that the Rind or Bark may cover the sooner: on which side soever it be, the Rind must be pared away, beginning easily, and so deeper upwards until you cut to the wood at the top; then pare the end of the Graft accordingly, leaving it with a full and broad shoulder to rest on the top of the Stock, and fit it aptly to the Stock, and bind it on with Hemp, Yarn, Basse, or such-like: but if the Graft and Stock be neer of a size, then cut the Graft aslope, and the end of the Stock likewise, and binde them together Rind to Rind.

If the Tree and Stock stand neer toge­ther, By approach. they may be united, by paring away the Rind of both, and binding them toge­ther until they are perfectly joyned; then may you cut away the branch that former­ly led to the Graft, and leave it to extract its nourishment from the Stock.

When your Grafts are placed as they Luting of Grafts. ought in their Stocks, then must you apply good Lute or Clay mixed with new Horse-dung (without the Straw) and well tem­pered, to prevent chapping; which pre­serves [Page 47] the heads of the Stocks moist, that the Rind or Bark may cover them the soon­er; and defends them from the extremi­ties of cold, wet and drought: but if the Stocks be small, a little Soft-wax well em­plaistered on them, is easier done, and pre­serves them better than the other. Always remember to cut the Ligaments off those Grafts you whipt on, about Midsommer following.

Some of late have attempted to raise New man­ner of grafting. Nurseries or Plantations, by whipping the Graff to a piece of a Root of a Tree of the same species, and so to plant it in the ground, a little lower than the grafting place, that the Earth may cover the wound, that the Root may feed the Graff, as the Stock doth in the former ways. Thus with the Root of one Crab-tree cut in pieces, may you raise twenty or thirty Apple-trees. And thus may you unite the Graft to a Stock of a different kind, whereby new Fruits may be produced, and the old meliorated; the wound being within the ground, and not obvious to the extreams of the weather. This only is objected, that the Tree grows but slowly, most affecting expedition in these affairs.

Several sorts of Fruits are best inocula­ted, Inoculati­on. [Page 48] ted, and some indifferent either way, as Cherries, Plums, &c. The time for this work, is from the middle of June, to the middle of August, as the season of the year is either forward or late.

The buds you are to choose from Shoots of the same years growth; which if by carriage in the Air, or otherwise, they are a little withered, you may revive them by setting them in water, which will make the buds come the cleaner from the wood.

To prepare the Stock, take the cleanest part of the Stock, and cut the Rind a­thwart, and from the middle thereof slit down the Rind neer an inch in length, that both cuts may resemble a T: then cut off the sprig out of which you take your bud a little above it, and about half an inch below it, and slit the short piece of the sprig in your hand in the midst, leaving the bud on one side; then with your Quill in form of a Goudge, beginning above the bud, divide the Rind from the remaining piece of the sprig, so that the bud be firm in the Rind; which take, holding it by the piece of the stalk of the leaf which is left uncut off; and after you have opened the place in the stock by dividing the Rind from the wood gently and not too deep, place in [Page 49] the Bud, and close the Rind of it to the Rind above, and the two lappets of the Rind of the Stock over the Rind of the Bud, and bind it over with Woollen-Yarn. Then a­bout a month after observe whether the Bud (over which the Yarn was not to go) be green or not: if it be, then unbind it, and the next Spring cut off the Stock about an inch above the Bud.

Also the slit may be made upwards, and sothe Rind at the bottom of the Scutcheon or Bud fitted to the Rind of the Stock be­low, instead of that above: And it may be performed by cutting a square place in the Stock, and fitting into it a square Scutche­on with the Bud in it, and binding it close.

Some sorts of Fruits may be propaga­ted By Layers or Slips. by Layers or Slips, as the Codling, the Gennet-Moil, and the Creeping Apple: the Vine, Currant, and Gooseberry, are also propagated by either of these ways.

Several new and good species of Fruits By Kernels. have been raised by Kernels: but for expe­dition, certainty, and advantage, the other are the better ways.

SECT. IV. Of transplanting Trees.

Having raised your Nursery, or other­wise Transplant­ing Trees. provided your self of a competent number of Trees, and selected your Ground whereon you intend to plant them; consi­der how to dispose of the Trees to your best advantage, that is, to plant your tall Standard-Trees in such places where you intend to make use of the Land for Gra­sing, that they may be above the reach of Cattel. But in such places where you can dispence with the absence of Cattel, and use the Land only for the Sythe or Spade, there it is best to plant dwarf or low-grafted Trees, for several reasons. 1. You may plant more of them on the like quan­tity of Land, because the Shadow of the one Tree doth not reach the ground of the other, as that of the tall Trees doth. 2. The low Trees sooner attain to be Fruit-bearing Trees, and grow fairer than the tall; the Sap in them wasting in its long passage, which in the shorter Trees expends it self soon in the Branches. 3. The low­er and broad-spreading Tree is the greater bearer, by reason the Blossoms in the [Page 51] Spring are not so obvious to the bitter blasts, nor the Fruit in the Autumn to the fiece and destructive Winds. 4. Fruit are more easily gathered from a low than a tall Tree: beating or shaking down Fruit from such Trees, being to be rejected by all ju­dicious Cyderists. 5. Any Fruit on a low well-spread Tree, is better and fairer than that on a tall Tree, by the same reason that the Tree is fairer, that is, that the Sap is not so much wasted in the low and humble Tree, as in the tall and lofty.

Although you may remove a Tree any Time for planting Trees. time of the year, and yet so that it may grow. But if you design to remove your Trees that they may prosper well, and that you may choose your time; the most pro­per season is at the fall of the Leaf, or when you perceive that the Sap doth no longer ascend, so as to afford nourishment to the Leaf; which is usually about the end of September: and so you may continue removing all the Month of October, and the beginning of November, before the more cold weather prevents you: yet if the weather be open, you may remove till the Trees begin to Bud.

Before you take up the Tree, it is good Observati­ons in transplant­ing. with a Marking-Stone, or piece of Chalk [Page 52] or such-like, to mark one coast of every Tree, either East, West, North, or South, as you please; that when you plant them again, you may remember to plant that marked side to the same Coast it tended unto be­fore: which was antiently advised by Virgil,

And doubtless is very necessary in Trees that are large; the smaller, or such that have grown in close Nurseries, being not ca­pable of any considerable alteration from any Aspect of the Heavens.

Here also note, That in case a Tree, as it stands before removal, hath the benefit of the East or West-Sun more than of the South, then where you plant that Tree, [Page 53] give that side, that before had that advan­tage, the like again in its new place: which although it varies from the former positive directions, yet not from the reason of it.

Having thus marked your Trees, take them up with as large Roots as you can, e­specially the spreading Roots. Therefore it is best to keep the Spade from coming too near the Tree: and when you have sur­rounded the Tree at a good distance, en­deavour to raise as much Earth as you can with the Tree; but if it be to carry far, shake it off.

In the planting of your Trees, abate the down-right Roots, leaving those that spread: for it is observed, that the more the Root spreads, the more the Branches; tall Trees usually extending their Roots deepest, as Virgil observed of the Aesculus.

Of those Roots you leave, prune only the ends by cutting them like unto a Hinds foot on the under-side, they will put forth new Roots the better.

In case Trees have lain some time out of the ground, or been carried in the wind that their Roots seem to be dry, set them o­ver-night in water, immerging only the Roots, and it will very much revive them. Or when you plant them, after you have added an indifferent quantity of Earth, cast in a Pail or more of Water, as the large­ness of the foss requires; which not only quickens the Root, but makes the Earth adhere to the Roots, which otherwise wouldly light and hollow about them: the Air much incommoding the Root of any Plant whatever.

According to the nature of the ground or depth of the Mold, so make your hole more or less deep wherein you plant your Tree: if it be a cold or springy ground, then plant neer the surface of it, and raise the Earth at some distance round the Tree; but in any ground, plant not too deep: for you may observe in many Plantations, Trees thrive best where the Roots run neer the surface, and not at all where planted deep. The Roots of themselves naturally tend­ing [Page 55] either wide or deep, as they find nutri­ment, although you plant them shallow; but if you plant them deep, it's against the nature of Roots to tend upwards, although sometimes it may so happen, but rarely.

It is good to dig the hole or foss deep and wide, and to fill the bottome with good Mold, either the Turfor paring of Land, or well-tempered Street-dirt, or the sediment of hasty Currents that settle in bottoms of Pools or Ditches, or rotten Vegetables, or burnt Earth, or any thing that will either mend or alter the ground, and that is pro­per for your Trees: fill it to such a conve­nient height, that you may plant your Tree on the top of it; and then adde good Mold about the Root, and dilute it with Water, as before is directed. Then level the Earth about the Tree, so that it may not be too high to injure the bark of the Tree, and so that the water may rather fall towards, than from the Tree.

If you plant Standards, and in an open place, it is convenient to stake them the first year, so that you be careful to prevent gal­ling them, by interposing a small wisp of Hay between the Tree and stake, and plant­ing the stake leaning towards the coast you expect the greatest Winds: but the continu­ing [Page 56] the Stakes for several years, ruines many a good Tree, for the Tree will expect it always after; which weakness in a Tree may be remedied by lopping of it, and then let it stand without staking, and it will gather greater strength in the ground than before.

Prune the Heads of some sorts of Trees that have but small Pith, as Apple-trees, Pear-trees, &c. when you remove them, to proportion the Branch and Root as neer as you can: but Wallnut-trees, Cherry-trees, Plum-trees, &c. that have a large Pith, are not to be top'd, onely some of the Side-branches may be taken away.

Plant all Trees as neer as you can into a better Mold than the place you remove them from; but if you cannot observe this, yet mend the Earth in the Foss wherein you plant your Tree, that it may by degrees be inured to a worse Soil.

If you have a desire to remove a Tree in the Summer-time, that you cannot ob­tain at any other more convenient Season, take of the Earth you digged out of the Foss you intend to plant your Tree in, and mix and temper it well with an equal part of Cow-dung, and as much Water as will make it into a liquid Pap; fill the Hole al­most [Page 57] with this, and then let the Root of the Tree gently sink into it; cover it over with dry Earth or Turf: This Tree will prosper very well.

As for the distance of Trees, it ought to be according to the nature of the Tree and Soil. If it be a large spreading Tree, and a rich Soil, forty foot is a good distance; if a Redstreak or such-like dwarfish short-liv'd Tree, twenty foot is enough between them, especially if the ground be but indif­ferent.

Always observe, that the greater the di­stance, the better the Sun meliorates the Fruit; and if the ground be good, the bet­ter do the Trees thrive; and the poorer or drier the ground is, the Trees being thick, the better they shadow it, and the more do the Trees prosper.

If you designe a Plantation of many sorts of Fruits in one Plot, then may you plant your Apples and Pears the farther apart; and between them, or in subordinate rows by them, may you plant Cherry-trees, Plum-trees, and such-like; and next unto them Filberds, Currants, Gooseberries, &c. so that if ever the greater Trees spread far, by that time the lesser may be decayed: if those do not, these may be renewed [Page 58] that no part of the Plot may be fruitless.

In case any Tree happen to decay, ha­ving stood long in that place, so that its Roots have attracted and exhausted the strength of the Earth appropriate to that Species of Fruit; In the room of such Trees remember to plant one of another Species, as an Apple-tree in the room of a decayed Cherry, & sic de caeteris; by which means the Roots of the latter Tree shall finde new matter to maintain their Plant, that was not exhausted by the for­mer; most Land being weary in time of one Plant.

After your Trees are planted, if you Of Pruning Trees. designe them for dwarf or spreading Trees, then as they spring, and are apt to mount upwards, with the Nails of your fingers may you nip off the tops of the aspiring Branches; which makes the side-boughs spread the better, checks the Sap, and thereby causes the Tree to Fructifie the sooner, and the better. This way of pru­ning in the Summer, is easier and better for the Tree than in the Winter, because the Sun heals the wound whiles the Branch is tender.

In pruning Fruit-trees, be cautious of cutting off the small Sprigs, which are the [Page 59] more apt to bear Fruit; it being too usual for ignorant Planters to beautifie their Trees by taking off these superfluous Branches, as they term them, whereby they deprive themselves of the Fruit.

After your Trees are planted and pru­ned, it's good to keep the ground open about them, by digging or plowing it year­ly, which conduceth much to the advance­ment of the growth of them, and their preservation from Moss and other Diseases. This is a Winter-work: answerable un­to that, in the Summer may you spread Fearn or other Vegetables about them, e­specially whilst they are young; it pre­serves their Roots cool and moist: both which ought to be done at a good distance from the Trunk; it being a vulgar errour to dig or soil neer the Tree onely, the former being of little effect, the latter injuring the Bark; for the Roots that gather nourish­ment, and feed the Tree, are those that are fibrous and remote, seeking new and fresh nourishment, the greater being onely for conveyance of it to the Trunk.

SECT. V. Of the Propagating the Vine.

A rich light sandy ground agrees best Soil for the Vine. with this noble Plant: if the bottom be Chalk or Gravel about two foot under, it's not the worse; if it incline much to Brambles, it will be kinde for the Vine, the flourishing of that Plant being a true mark of the aptness of the ground for this. The richness of the Soil is not so much to be desired, as the heat and driness of it; for a short Vine, and full of Knots or Joynts, is most prolisick, and fittest for our Cli­mate.

Bacchus loves the Sunny Hills, says Virgil. Scituation of the Vine­yard. The declivity of a Hill towards the South is much to be preferred to a level; a little to the East or West is not bad: if it be defended by Hills on the North and North-East Coasts from the severity of those [Page 61] Winds, it will much adde to the early ma­turity of your Grapes. Also, a lofty Sci­tuation is not so much infested with Mists, Fogs, and cold Dews, noxious to the Grape, as are the lower grounds; and enjoyeth more of the benefit of the Sun, and is drier; which is very advantagious in ma­turating this Fruit, not at all affecting moisture.

The Ground being turfie, and having Preparati­on of the Ground for the Vine. not been lately broken up, may be burn­beat in June or July, which will much in­rich and highten the Land; as is now practised in remote Countries, and was in former Ages, else Virgil, as to barren Land, would not have said,

Then in December or January trench in the Ashes of your burnt Land, which may be spread in the beginning of the Winter, [Page 62] before any great Rains come, lest they wash in the salt or richness of them into the ground onely under or neer the heaps, and so make the ground unequally fruit­ful.

Be sure to make your Ranges from East to West; for the Sun will the better shine in between the Plants in the former and latter part of the day, and at noon in the Summer-time the Sun will shine over the Ranges; so that they will enjoy the be­nefit of the Sun all the day by this means.

Having thus prepared your Ground, Sorts of Vines. make choice of the best sorts of Grapes that are most suitable to this Country, of which the early White Muscadine is estee­med the best; but there are several other sorts, as the Parsley-grape which is early ripe, the Muscadella a white Grape not so big as the Muscadine, the White Frontini­aque, the small black Grape, by some called the Cluster-grape, by others the Currant-grape, and the Red Frontiniaque: Also there is a New White Grape ripe before any of these, which grows in his Majesties Gar­den at St. James's, which Mr. John Rose highly commends for a Vineyard.

Any Cuttings almost of the Vine will Choi [...]e of S [...]ts. grow in a cool moist Ground; therefore it [Page 63] is good to raise a Stock of them before­hand, against the time you plant your Vineyard. Also cuttings of Vines that have a little of the old wood on them, will ea­sily grow where you intend to place them for good; but Layers are the most cer­tain.

Mark your Ranges, that they may be The manner of planting them. about three Foot distance the one from the other, and dig a Trench for every Range about a Foot wide, and a Foot deep, clean in the bottome, and upright on the sides; Then fit your Plants, Layers, or Sets of Vines, so that you leave not above two or three eyes of the young wood upon them; Then Plant them about two Foot apart in the bottom of the Trenches, so that the Roots lie across the Trenches; then cover them three or four inches with the Mould, that the top of the Sets may be even with the edge of the Trench: then cover the Plants all along in the Trenches with Litter or Stubble of a reasonable thickness, to preserve them from dry and piercing Winds, and from parching Heat; all which are injurious to them the first year of their planting: be sure to leave the tops of the Plants uncovered.

After they are thus planted, they re­quire To Dress, Prune, and Govern the Vineyard. your care in Hawing them constantly, to prevent the weeds from seeding; and to raise the loose Earth about your young Plants by little and little, as you pass by them.

The first Pruning is to be in December or January next after your planting; at which time you must cut off all the young Shoots close to the old Set, except only one, which you must leave, and which should also be the strongest and most likely to prosper; and to that likewise should you leave but two or three Knots or Joynts.

In May following, when the Vine buds, then rub off all the young Shoots or Suck­ers, save only such that come forth of the Joynts of the young Wood you left in Ja­nuary; and continue your Hawing, to pre­serve your Vineyard free from Weeds, ad­ding still fresh Earth to your Plants as you pass by them.

In the Winter following, Prune your Vineyard as you did the last, leaving still the best Branch or Shoot to each Plant, and about three or four Joynts or Knots. This second Winter dig your Vineyard, and lay it all level, being careful that you touch not any of the main Roots of your Vines with your Spade.

In this third Summer; your Vines will Propping of Vines. begin to bear; to which end you must pro­vide Props of Hazel, Ash, or Oak, about four Foot in length, placed behind your Plant.

In May rub off all the Suckers, leaving only such as proceed from the Knots of the last year, and that are likely to bear Fruit. Then those Shoots that come from those Knots, bind to your Props; and when the Fruit is of about the size of Raddish-Seed, nip off the Branches about a span above it with your Fingers, which is much better than to cut them. And in the heat of the day, for then their wounds will the sooner heal.

The fourth year observe the same me­thod, for then may you expect the com­pleat fruit of your labour; remembring that in every Winter you leave but one, and that the strongest Shoot or Branch for a Standard, and not above four or five Foot high, cutting all the rest close, unless you find any that are very strong, to which you may leave three or four Knots or Joynts, that the Branches that proceed from them (at least the strongest) may serve for Standards for the ensuing year. So that the Exchange of old for new Shoots, may [Page 66] very much advance the encrease of your Fruit.

You may bind them with small and ten­der Osiers, or the Rind of the Willow, such as you can most easily obtain.

In August, when the Grapes begin to ri­pen, nip off such Shoots and Leaves as too much shadow them, yet leaving a thin skreen of Leaves to preserve them from the scorching Sun, the cold Dews, and the cool Breezes.

Remember yearly to cut off the old, and advance the new Shoots, and to tie them to the Props about half way from the Ground; and then turn the top of your Vine to the next Prop, and tie it to that, and so successively, which will resemble a Row of Arches.

As you find your Ground to degenerate Of Manu­ring or Dunging the Vine­yard. and grow poor, which most hot Land is apt to do, you must supply it with Ma­nure, which must be good rotten Dung, and mixt with Lime if you can, laid and spread over your Vineyard, that it may lie all the Winter, that the Vertue of it may be washed into the Earth to the Roots of your Vines; and then dig it in in the Spring, when you dig your Vineyard; but by no means let not any new Dung [Page 67] come near your Vines, which will too much dry up and burn your Land, and is injurious to all Fruit-bearing Trees, as we before observed: which labours of raising young Branches from the old Roots, and renewing and amending the Mold by ster­coration, reiterate and continue for many years. Of pruning the Vine a­gainst a Wall.

Many persons have opportunities to plant Vines against Walls, Houses, Barns, &c. which will not only bear much more of Fruit, but more early ripe, having ma­ny advantages above the open Vineyard. For the pruning of which Trees, observe, that on every Sprig you cut off in your Winter-pruning, where you would have Fruit the succeeding year, you leave two or three Buds: for out of those Buds, espe­cially the second or third, proceeds the Clusters. Also observe to cut off the Branch asloap on one side, or under, that the Rain rest not on the Pith of the remaining part of the Branch; the Rain oftentimes pe­rishing the Pith to the lowermost Bud. And forget not to leave every year some new Branches or Shoots, and to cut off some of the old: renovation of the Branches being in this Tree very necessary, especially if it be old.

If the Vine be cut late, it will be apt To cure the bleeding of the Vine. to bleed, by which in warm and moist wea­ther it looseth much of its Sap or Blood, although in cold or dry Weather it stops, and no great injury to the Tree, it stop­ing of its own accord, the wound of its self healing, when the forwardness of the Spring hath thickned the Sap; unless such wounds or bruises be great, and happen to your Vine about the end of March, or in A­pril, then they are dangerous: to cure which, if it should so happen, you must dig at some distance round the Root of your Vine, with caution not to impair the Root; and cast in a good quantity of cold Water, which not only checks (by its sudden cold­ness) the too liberal rise of the Sap, but plen­tifully supplies the wast that is made of the Sap or Blood (which the spreading Roots with difficulty before had attracted) until the increase of the Spring thickens the same.

This Tree is very easily propagated, and Currants. delights in a good free Land, and will pro­sper and bear very well, if the Ground un­der it be kept free from Weeds and other vegetables, and sometimes digg'd.

There is hardly any Tree delights more in the Shade than this: even under the [Page 69] drips of Trees will it prosper very well. But against the North-wall of a House, or other high wall, it will prosper exceeding­ly, and aspire to neer fifteen Foot high, and spread very broad, being tacked as other Fruit-Trees usually are; and bear ve­ry fair and good Fruit, much better than in Standards or in the Sun.

These are easily propagated, as ar [...] the [...]. Currants.

This Fruit delights in the Shade; and the [...]. colder the soyl, the better will this Tree thrive and bear in it.

Thus having given you some more than ordinary Observations and Experiments for the Raising, Grafting, Transplanting, Pru­ning, and renewing your Orchards, Planta­tions, and Vineyards, with these sorts of Cyder and Wine-Fruit-bearing Trees, we will conclude with a translate of Rapinus, a little variated.

SECT. VI. Of the Diseases of Fruit-Trees, and their cure.

Vegetables, as well as Animals, have their Diseases and Infirmities, which not only weaken, but totally destroy them; which more usually assault the Fruit-bearing Trees more than any other; and the finer and better any Fruit is, the more is its Tree subject to these Diseases and Infirmities; The chief whereof is the Canker, which The Canker. assaulteth the best Fruit-trees, as of Apples the Pippin, Golden Rennet, &c. of Pears the Wardens of all sorts, Burgamet, &c. Cherries and Apricocks, penetrating the midst of the Branches, and sometimes de­stroying the whole Tree. This Disease happens from several causes, as from the twisting or bruising a Branch or Limb [Page 71] (which usually happens in Wall-trees, by plying them to the Wall) and somewhat resembles the Windshake in an Oak; the cure whereof is to cut off such Branch: also galling the one Limb against another, which you may prevent by pruning, and cure by cutting off the parts affected. But that Canker is the most inveterate and un­curable, that proceeds from the Soil; as either being too rich,

which if you know not how to sterilize, then observe what sorts of Fruit are free from that Disease in that ground, (for all sorts of Fruit-trees are not subject to it in any ground whatsoever) and propagate them onely.

Or by being too light; for Trees plan­ted on heavie or sad Land, are not so prone to this Disease, as in light and warm Land; which may be corrected by abating much of the Earth about the Roots of the Trees, and applying cold, sad, and heavie dirt or settlings in Ponds about them, and by cut­ting off the cankered Branches. This by Experience hath cured cankered Trees, [Page 72] and may as well prevent the Disease.

The raising of Stocks from Crab-kernels in the same Land, and grafting on them, is a good prevention of this Disease; for this Stock doth better digest the sweet and lus­cious Juice that causes this Disease, than the soft and spungy Apple-stock; to whom also the Juice is more homogeneal, than to a stranger, removed into it out of a more barren Soil. Vain therefore are all the Cuttings, Parings, Slicings, Emplaistrings, and Applications that are voluminously prescribed for the cure of this Disease.

From the Stock usually spring many Suckers. Suckers, which extract too much nourish­ment from the Tree; which must be taken off dextrously from the Root, and may be prevented by grafting on good Stocks raised from Kernels; for Trees proceeding from Suckers, are always subject to this Disease.

If Trees are Bark-bound, it either sig­nifies Bark-bound. that the ground is hard and bound about the Roots of them, or that they are planted too deep: The remedy then is known onely with this addition; That you may slit the Bark down with your Knife, about the Spring-time.

Cold, and untill'd, and unmanured Land, Moss▪ [Page 73] oftentimes produce Mossie Trees; which by digging, or constantly applying Vegeta­bles at the Roots of your Fruit-Trees, may be prevented. The same also may, in some measure, be rubbed off with a Hair-cloath after Rain.

Fruit suffers much from Snails, which Snails. are to be taken off in moist weather, mor­nings and evenings; but most to be destroy­ed in the Winter, by Boards, Tiles, or such­like, set hollow against Walls, Pales, or the Stems of Trees, under which they will resort for shelter; whence you may take them by heaps.

Destroy the Webs or breed of Cater­pillars Caterpil­lars. in the Spring, and burning them.

Although the Birds destroy much Fruit Birds. when ripe, and are to be scared away and destroyed, as every one knows, yet they do not that injury as the Bulfinch doth at the Spring to the Buds of several sorts of Trees, as the Sweet Apple-tree, all sorts of Plums, Currants, &c. which by Birdlime are taken, and your Trees secured, or else deterr'd by a dry Hawk perching in the midst of the Tree.

There are many other Diseases and In­firmities incident to Fruit-trees and Fruits, but these are the principal and most inju­rious, and most difficult to cure.

SECT. I. Of gathering and preparing Apples, &c.

AFter you have thus brought your Plantation to perfection, that you can gather Fruit enough of your own to make Cider or other Liquors, according to the nature of the Fruit; the first thing to be considered of, is its Maturity; there being Of the ripe­ness of Fruit. much Cider spoiled in most parts of England, through that one general errour of gather­ing of Fruit before its due Maturity. For there is scarce any Fruit in the world, but yields very different Liquors, according to the different degrees of Maturity of the same Fruit. As the Juice of the Coco-nut whilst green, is a pleasant thin Drink, but when through ripe, becomes a rich Oyl or Milk: So the Juice of our European Fruits which, when most mature, yields a plea­sant [Page 75] Drink; if pressed before, yield but a crude and sowre Liquor.

This errour or neglect (occasioned part­ly because the several sorts of Apples ripen not at the same time, or that the Wind pre­vents their hanging long enough on the Trees, or the gross ignorance of the Opera­tour, or his covetousness of having more Liquor than otherwise he should expect) hath not onely been the occasion of much thin, raw, phlegmatick, sowre, and unwhol­some Cider, but hath cast a reflection on the good report that Cider well made most rightly deserves.

Therefore, in case your Fruit be not ripe all at one time, select such sorts that are of a like degree of Maturity, and according to the quantity of them, and so propor­tion your Vessels; and you were better make it at several times, than spoil your whole Vintage.

Or if the Winds should beat down many of your Apples, and you are unwilling to spoil or loose them, you may let them lie dry as long as you can before you grinde them, that they may obtain as great a degree of Maturity as they can; and let that Cider be throughly fermented before it be bar­rel'd, according to the Rules hereafter set [Page 76] down, and not kept too long, to acquire too much acidity.

Let not any think that they advantage themselves any thing by mixing unripe with ripe Fruit, or by grinding their Ap­ples too soon; for they were better loose a part of their Cider, than spoil the whole.

To prevent which ill effect, let your Fruit be through ripe; which is known, First, By the colour of them, if you are acquainted therewith, else that may de­ceive you; some Apples appearing brighter before they are ripe, than others when full ripe: the same may be observed in Pears, and especially Cherries; some sorts requi­ring twelve or fourteen days throughly to maturate them after they seem to be as ripe as the ordinary Flanders. Secondly, By the smell, most Apples and Pears casting a fragrant Odour when ripe, and is a very good signe of their maturity, although some Apples and Pears have but little smell; but such for this purpose are to be rejected. Thirdly, By the blackness of their Kernels, which when they are of that colour, it doth signifie that the Fruit is inclining to be ripe; for after the Kernels are black, the Fruit ought to hang on the Trees some time to perfect their Maturity; the Liquor [Page 77] within them being better digested and con­cocted by the vertue of the Sun on the Tree, than by any Artifice whatsoever after­wards.

On the other hand, be cautious of letting Fruit hang on the Trees too long, lest they grow pulpy, which some Summer-Apples and Pears are apt to do: it so u­nites the Juice with the fleshy part of the Fruit, that it is difficult to separate the one from the other.

When your Fruits are in a good condi­tion Gathering of Fruit. as to Maturity, and the weather fair, then gather them by hand; which if your stock be not greater than your number of hands, is a much better way than to beat or shake them down; but if your stock ex­ceed, then shake them down, so that the ground be dry. For this purpose low Trees are to be prefer'd, as before was ob­served.

If any of your Fruit happen to be bro­ken, lay them by themselves, an ordinary bruise not much injuring the Fruit; but where the skin is broken, the Spirits exhale, for the bruise begets a fermentation, after which the Spirits first rise, being, where the skin is whole, detained.

In some parts of England their ignorance, [Page 78] or rather laziness, is such, that they scarce bestow the gathering of their Fruit to keep for their Table; how then can you expect their care for Cider?

Some do prefer the grinding of Ap­ples Hoarding of Apples. immediately from the Tree, so soon as they are throughly ripe, because they yield the greater quantity of Liquor: They al­so pretend, though erroneously, that the Cider will drink the better, and last longer than if the Apples were hoarded.

But if you intend to have your Cider pleasant and lasting, let them lie some time in a heap out of the Sun and Rain, and on a dry floor, on dry Rye, Wheat, or Oaten­straw is best, until they have either sweat out, or digested a certain crude Phlegmatick humour that is in most of our Fruits: the same you may observe in Nuts and all sorts of Grain. The time for this, must be re­ferr'd to your discretion; some prescribing a month or six weeks, others but a fort­night: Be sure not to let them lie too long lest they grow pulpy, which will very much incommode your Cider, although some are of another opinion; In medio virtus: from ten to twenty days are the best times: the harsher the Fruit, the longer the time.

Let them not lie on a Floor of ill sa­vour, nor on Deal-boards, but with Straw under them, lest they contract an ill re­lish, which an Apple will do in a sweat: nor let them lie abroad, as some will do, ex­cept on dry ground, and in dry weather, and covered. Although Rain can do them no more hurt than fair Water mixt with the Cider, yet every sort of Apple will not bear it.

For, from the due time, place and man­ner of hoarding of the Fruit, is oftentimes the Cider very good, which otherwise might have proved very bad.

By hoarding only of your Windfalls for some time, or until the time that it was ex­pected they should have been Ripe in, doth very much meliorate the Cider made of them, which otherwise might have been very bad.

Thus when your Fruit is duely ripe, ga­thered, and preserved, it is ready for the Mill.

SECT. II. Of Grinding of Apples.

One great impediment in the improve­ing of this most excellent drink, hath been the want of a convenient way of grinding or bruising the Fruit. It having been the usage or custome in most places of En­gland, where but small quantities of this Liquor hath been made, for the Operators to beat their Fruit in a Trough of Wood or Stone, with Beaters like unto Wooden Pestles, with long handles. By which means three or four Servants or Labourers might in a days time beat twenty or thirty Bushels of Apples: some part thereof into a Jelly, being often under the Beaters, whilst other part of the Fruit by its slippe­riness escapes the Beaters; much of it also by dashing being wasted: yet by this means are made very great quantities of Cider in several places.

But where the Fruit increased, that this way became too tedious for the Ciderist, the Horse-Mill was and is still much in use, Grinding for the whole Parish: That is, by placing a large Circular Stone on edge in a round Trough, made also of Stone, [Page 81] in which the Fruit is put, and Ground by the single upright Stone moved round by a Horse, as the Tanners Grind their Bark; in which Mill may be Ground sometimes three or four Hogsheads a day; and some are so large, that they Grind half a Hogshead at a Grist.

These Mills are very chargeable to make for any one that hath but an ordinary Plan­tation; and to carry your Fruit to a Pa­rish-Mill, and bring back your Cider, &c. is troublesome, if at any distance: And the Cider made therein, accused of an un­pleasant taste, acquired from the Rinds, Stems, and Kernels of the Fruit which in these Mills are much bruised.

Some have taken the pains to Grate Apples on a Grater made of perforated Lat­ten, such that House-wives use to Grate Bread on; Others, to beat them on a Table with Mauls: but these ways are to be re­jected as idle and useless, where you have any considerable plenty of Fruit.

To remedy the inconveniencies, trouble and expences in those several ways that have been hitherto used, you may erect a Mill, the Ichnography whereof, you have in the following Figure.

SECT. III. Of purifying your Cider.

As your Vessel fills under your Press, pour it through some Streyner into a large Vat, onely to detain gross pieces of Ap­ple, &c. from intermixing in the Vat; from whence most prescribe to tun it im­mediately [Page 92] into the Barrels wherein it is to be kept, lest its Spirits should evaporate: which is a mistake; for if a Cloath onely be cast over the Vat or Tun, it is sufficient to preserve it; for there is in it a wilde Spirit, that if detained, will break any Vessel whatever that you shall strictly en­close it in; therefore to waste that, is no injury to your Cider.

Now when it is in your Tun or Vat, it ought to be there fermented, and in some degree purified, and from thence the pure separated from the impure, and so Tun'd in­to the Vessels wherein it is to be preserved, that the Dregs may not pass with it, which will very much incommode your Cider.

In order to which, it is to be understood, that the juice of ripe Pulpy Apples, as Pip­pins, Renetings, &c. is of a syrrupy and te­nacious nature, that whilst it is cold, doth deteyn in it dispersed those particles of the Fruit, that by the pressure comes with the Liquor, and is not by standing or frequent percolations separable from it; which par­ticles, or flying Lee, being part of the flesh or body of the Apple, is (equally with the Apple it self, when bruised) subject to putrifaction: by which means, by degrees, the Cider becomes hard or acid; but if it be [Page 93] pressed from other Apples, as Readstreak, Gennet-moyle, &c. that more easily part with their Liquor, without the adhesion of so much of the Pulp, & which is of a more thin body; This Liquor shall not be so subject to reiterated fermentation, nor so soon to aci­dity, because it wants that more corrupt part that in the other comes with it.

For Wine, Ale, Beer, and other Liquors, in every degree that they tend to acidity, they become more cleer, by the precipitation, of the more gross parts that are first subject to putrefaction by the vertue & heat whereof, the Spirits are chased away; & so in time, as those corrupt particles were more or less in it, is the Liquor sooner or later become Vi­negar.

As Beer, whereof Vinegar is intended to be made, is never fermented, nor the feces pre­cipitated at the first, as it is when it is to be preserved for drinking. And Claret-wine percolated through Rape, or the acid Murc of Grapes, becomes a White Vinegar; so that the precipitation that is in both those Liquors, happens by reason of their becoming acid.

If therefore you intend your Cider shall retain its full strength and body, and to preserve it so for any considerable time, endeavour to abstract from it that flying [Page 94] Lee, or Materia Terrestris, that floats in it (as sometimes it does in Must pressed from Grapes, that hath in it more of an active principle than that from Apples) lest your Cider be thereby impaired.

Neither is it to be imagined, that that sort of Cider that is of that tenacious na­ture as to keep up its Lee, is therefore stronger than that which more easily lets it subside; any more than that thick small unfermented Ale, should be stronger than that which hath more of the Spirit or Tincture of the Mault, and well defecated; or that Wine should be smaller than Cider for the same reason.

Now rightly to understand the cause of this detention of Lee in the body of the Liquor, you are to consider, that there are several sorts of Fruits that yield a cleer and limpid Juice, as a Grape, and a Com­mon English and Flanders Cherry, and some others; and other sorts of Fruit that yield a more gross Juice, as a Rasberry, Black-Cherries, Plums, and some others: and that there are some Fruits that yield a very thin and clear Juice at a certain degree of ma­turity; which a little after, when more ripe, it becomes more thick and gross; as a Gooseberry, Currant, and some species of Apples and Pears.

In the Grape, and English and Flanders Cherry, the cause that the Liquid part so easily parts from the more solid, may be from the great inequality in the proportion of the parts, the liquid being the more, and overcoming the lesser: which in the other, Cherries, Rasberries, and Plums, the con­trary happens, that much of the Pulp ad­heres to the Liquor.

Also in the other Fruits, as Gooseberries, Currants, and some Apples and Pears, by the length of time, a thorow maturation causes a solution of the more gross parts, being of themselves tender, which makes them so acceptable to the Palate; which in Fruit more insoluble doth not so happen; yet may the Juice of those Fruits that thus may be extracted more pure and limpid, be more excellent, and be preferr'd to those more gross, as it usually happens, because of the difficulty of defecation.

One principal help to purify any Liquor, or to provoke fermentation, is warmth, as is vulgarly practised amongst Housewives, who in fermenting both Bread and Beer, preserve it warm during that operation. For any liquid Body, wherein fermentati­on is required, by warmth becomes more thin, that it easily admits of a separation [Page 96] of the feculent parts; and like unto a glutinous Body, the colder it is, the thick­er it is, and doth not so easily part with its Feces.

As hath been sometime experienced in Cider, by heating a small portion of it By warmth only. scalding hot, and casting it into the Tun on the new Must, stirring it together, and cover­ing it over, hath caused a good fermenta­tion, and separation of its Lee, making it much more fit for preservation, than if it had been Barrel'd without any fermenta­tion at all. It hath been also observ'd, that cool Cellars do protract the fining of Cider: And that Cider exposed to the Sun, or other warmth, hath more easily fer­mented, and become fine, for the reasons aforesaid.

But to ferment and purify this British-Wine, or any other Vinous Liquor effectual­ly, By Isinglass. you may take of Gluten piscis, Water-Glew, or Isinglass, as it is usually termed, about the proportion of three or four Oun­ces to a Hoshead, rather more than less; beat it thin on some Anvil, or Iron-wedg; cut it in small pieces, and lay it in steep in White-Wine (which will more easily dis­solve it than any other Liquor, except Vi­negar, Spirits, &c. that are not fit to be [Page 97] used in this Work) let it lie therein all night; the next day keep it some time o­ver a gentle Fire, till you find it well dis­solved; then take a part of your Cider, or such liquor you intend to purify, in pro­portion about a Gallon to twenty Gallons; in which boyl your dissolved Water-glew, and cast it into the whole mass of Liquor, stirring it well about, and covering it close. So let it stand to ferment, for eight, ten, or twelve hours, as you please; during which time, the Water-glew being thinly and ge­nerally dispersed through the whole Mass of Liquor, and assisted by the warmth and pretenuity of it, precipitates a part of that gross Lee, that otherwise would have de­cayed it, and raiseth another more light part of it, as a Net carrieth before it Leaves or any other gross matter in the Water through which it is drawn, and leaveth not any part of its own Body in the purified Liquor, to alter or injure the Substance or Taste of it. Which, when you observe that it hath done working, you may draw out at a Tap below from the Scum, or may first gently take off the Scum as you please.

This Liquor thus gently purified, may you in a full Vessel well closed, preserve a long time, if you please, or draw it and [Page 98] bottle it in a few days, there being no more Lee in it than is necessary for its preser­vation.

But if you will have it yet clearer and finer, you may encrease your proportion of Water-glew to double that proportion before mentioned, and make it thereby perfectly limpid; which is but an over­racking of it, and makes it too lean and thin of substance.

This very way or Method of purification will serve in all sorts of Liquors, and is much to be preferred in the Juices of Fruits, to that vulgar way of making them ferment by the addition of Yeast or Tosts therein dipp'd, as is usually prescribed; that being but an acid Excitation to Fermentation, all things tending to Acidity being (as much as may be) to be avoided in our operati­ons.

This way also is better than the tedious ways of percolation, and racking from Vessel to Vessel; which wasts not only the Spirits, but substance of the Liquor it self, and leaves you but a thin and flat Drink, hardly ballancing your trouble.

After you have thus purified your Li­quor Drawing it o [...]f with a Siphon. in what Vessel soever, and are un­willing, or cannot well draw it out at a [Page 99] Tap near the bottom, as is usual, You may draw it from the feces over the brim of the Vessel, by a Siphon made of Latten, or of Glass, which is the best, because you may observe by your Eye, what impurities ascend, and avoid them by raising or de­pressing your Instrument at your discretion. The Siphon is after this form, the one end three or four Inches longer than the other, and the hollowness of the Pipe according to the use you intend to put it into, whether out of a great or small Ves­sel.

Liquors thus purified, leave behind them on their superficies, and at bottom, a great quantity of gross and impure feces; which if from Cider, you may cast on the press'd Murc, to meliorate your Ciderkin, or Wa­ter-Cider, if you intend to make any.

These impurities, which are in great plenty in pulpy Fruit, and also in Rasberies, Currants, &c. are the principal cause of the decaying of those Liquors by their corrupt and acid nature, exciting the more vivous parts to a continual fermentation, as is evident from the effect, and from the breaking of Bottles (wherein this Lee re­mains) on the motion of a Southerly Air.

After your Liquors are thus purified and drawn off, they are to be enclosed in some Vessel for some Weeks or Months, accor­ding as the nature of the Liquor or your occasions will permit or require. Before that be done, it will not be amiss to insert some observations concerning Vessels.

SECT. IV. Of Vessels for the keeping and preserving Cider.

It hath been no small occasion of the Of Barrels. badness of this Liquor, and thereby gi­ving it an ill name, that it hath been usu­ally ill treated, and entertained (after it hath been indifferently well made) in ill­shaped, corrupt, faulty and unsound Ves­sels; Vinous Liquors being full of Wild Spirits that easily find Vents, through which the Air corrupts the whole remaining Bo­dy, and also more easily, especially the Cider, like the Apple, attracting any ill savor from the Vessel. Therefore care is to be taken about the choise of them.

It hath been observed, that the larger any Vessels is, the better Liquors are pre­served in them. In some forreign Coun­tries Vessels being made, that one of them [Page 101] will contain many Hogsheads of Wine; which being therein in so great a quantity, is preserved much better than if divided into lesser Vessels.

Also the form of a Barrel hath been found to be very material: although the vulgar round Barrel be most useful and necessary for Transportation from one place to ano­ther; yet is the upright Vessel, whose Ribs are streight, and the head about a fourth or fifth part broader than the bottom, and the height equal to the Diameter of the upper part, the best form to stand in a Cellar. The bung-hole of about two Inches Diameter, is to be on the top, with a Plug of Wood turn'd round exactly to fit into it, near unto which must be a small Vent-hole, that after the Cider is tunn'd up, and stopt at the Bung, you may give it Vent at pleasure; and that when you draw it forth, you may thereby admit Air into the Vessel. This form is preferr'd, be­cause that most Liquors contract a Skin or Cream on the top, which helps much to their preservation, and is in other forms broken by the sinking of the Liquor, but in this is kept whole; which occasions the freshness of the Drink to the last.

It is also observed, that a new Vessel [Page 102] made of Oak, tinges any Liquor at the first with a brown Colour; wherefore it is con­venient thorowly to season your new Ves­sels with scalding water, wherein you may boyl Apple-pumis if you please, before you put your Cider in them; which when so season'd, are to be preferr'd to any that have been used, unless after Canary, Malaga, or Sherry Wines, or after Metheglin; which will much advance the colour and savour of your Cider: but Vessels out of which Strong-Beer or Ale have been lately drawn, are to be rejected, unless thorowly scald­ed and season'd as before, which then will serve indifferently well, nothing agreeing worse with Cider than Malt; for of Cider or Water-Cider, boyl'd and added to Malt, hath been made a Liquor not at all grate­ful. Small-Beer-Vessels well scalded, are not amiss: White or Rhenish-Wine-Vessels may do well for present drinking, or for a Luscious Cider, else they are apt to cause too great a fermentation.

If your Vessel be musty, Boyl Pepper in Curing musty Cask. Water after the Proportion of an Ounce to a Hogshead; fill your Vessel therewith scalding hot, and so let it stand two or three days; or else

Take two or three Stones or more of [Page 103] Quick-lime to six or seven gallons of Wa­ter, which put into a Hogshead, and stop it close, and tumble it up and down till the Lime be throughly slak'd.

Glass-bottles are preferr'd to Stone-bot­tles, Bottles. because that Stone-bottles are apt to leak, and are rough in the mouth, that they are not easily uncork'd; also they are more apt to taint than the other; nei­ther are they transparent, that you may discern when they are foul or clean: it being otherwise with the Glass-bottles, whose defects are easily discern'd, and are of a more compact metal or substance, not wasting so many Corks.

To prevent the charge of which, you Grinding Glass Stop­ples. may, with a Turn made for that purpose, grinde or fit Glass-stopples to each Bottle, so apt, that no Liquor or Spirit shall pene­trate its closures; always observing to keep each Stopple to its Bottle: which is easily done, by securing it with a piece of Packthread, each Stopple having a Button on the top of it for that end. These Stop­ples are ground with the Powder of the Stone Smyris, sold at the Shops by the vulgar name of Emery, which with Oyl will exquisitely work the Glass to your pleasure.

The onely Objection against this way of Closure, is, That not giving passage for any Spirits, the Liquors are apt to force the Bottles; which in Bottles stopt with Cork rarely happens, the Cork being somewhat porous, part of the Spirits, though with difficulty, perspire.

If Glass-bottles happen to be musty, they are easily cured by boyling them in a Vessel of water, putting them in whilst the water is cold, which prevents the danger of breaking; being also cautious that you set them not down suddenly on a cold Floor, but on Straw, Board, or such-like.

SECT. V. Of Tunning, Bottleing, and preserving Cider.

Having your Cider purified and pre­pared Barrelling of Cider. in the Tun, and your Vessels season­ed and throughly dried, and fix'd in their places, then Tun it up into them until the Cider be within an inch or less of the top of the Vessel, that there may be space for a Skin or Head to cover it. Be sure to leave the Bung open, or onely cover'd two or three days, that the Cider may have liberty to finish its sermentation; but if it be so [Page 105] cleer that it will not again ferment, and that you are willing or intend to keep it long, put in unground Wheat after the pro­portion of a Quart to a Hogshead, which will give it a head sufficient to preserve it. This artificial head is onely where an ad­mission of Air may probably be into the Vessel.

After you have thus closed up your Bung, you ought yet to leave open the small Vent-hole onely loosely, putting in the Peg, lest otherwise the wilde Spirit of the Cider force a passage, as I have known it a week after its tunning to have heav'd up the head of the Barrel almost to a Rupture; which by the easie stopping this Vent, and sometimes opening it, may be prevented until you finde it hath wasted that wilde Spirit. For the Vulgar advice of barrel­ling up Cider from the Press, and then stopping it close, is pernicious to this Li­quor, many having spoil'd it by this means: the Spirits seeking for a vent will finde it, and the more they are pent, the longer will they be before they are expended; which vent being neglected by the Ciderist, be­comes a passage for the best Spirits of the Cider many times, to its absolute spoiling.

The vulgar opinion of the sudden de­caying [Page 106] or flatning of Cider, is to be re­jected, scarce any Drink being more easily preserv'd than this; and though much of its Spirits be lost, yet out of its own body, whilst new, may they be again reviv'd, it suffering much more by too soon detain­ing its Spirits, than by too lax a closure.

Stopping of Cider with Clay, if you designe to keep it long, cannot be good, it having so strong a Spirit that it will ea­sily raise it on every Southerly Air; nothing being better than a wooden Plug turn'd fit to the Bung-hole, and covered about with a single Brown-paper wet, before you wring it into its place.

Drawing of Cider into Bottles, and Bottling of Cider. keeping it in them well stopt for some time, is a great improver of Cider. This is done after it is throughly purified, and at any time of the year: if it be bottled early, there needs no addition, it having Body and Spirit enough to retrive in the Bottle what it lost in the Barrel; but if it hath been over-fermented, and thereby become poor, flat, and eager, then in the bottling if you adde a small quantity of Loaf-su­gar, more or less according as it may re­quire, it will give a new life to the Cider, and probably make it better than ever it [Page 107] was before, especially if it were but a little acid, and not eager.

When your Cider is thus bottled, if it were new at the bottling, and not absolute­ly pure, it is good to let the Bottles stand a while before you stop them close, or else open the Corks two or three days after to give the Cider air, which will prevent the breaking the Bottles against the next change of the wind into the South.

Great care is to be had in choosing good Corks, much good Liquor being absolutely spoiled through the onely defect of the Cork; therefore are Glass Stopples to be pre­ferr'd, in case the accident of breaking the Bottles can be prevented.

If the Corks are steep'd in scalding wa­ter a while before you use them, they will comply better with the mouth of the Bot­tle, than if forc'd in dry: also the moisture of the Cork doth advantage it in detaining the Spirits.

Therefore is laying the Bottles sideways to be commended, not onely for preserving the Corks moist, but for that the Air that remains in the Bottle is on the side of the Bottle where it can neither expire, nor can new be admitted, the Liquor being against the Cork, which not so easily passeth [Page 108] through the Cork as the Air. Some place their Bottles on a Frame with their noses downwards for that end; which is not to be so well approved of, by reason that if there be any the least settling in the Bot­tle, you are sure to have it in the first Glass.

Placing the Bottles on a Frame, as is usual, or on Shelves, is not so good as on the ground, by reason that the farther from the earth they stand, the more subject they are to the variation of the Air, which is more rare in the upper part of a Cellar or other Room, than in the lower; and a few inches will occasion a great change, unless in a Room arched or vaulted with Stone: but where Room is wanting, this inconve­nience may be easily born withal.

Setting Bottles in Sand is by many not onely made use of, but commended, al­though without cause, it not adding that coldness to the Bottles as is generally ex­pected, being rather of a dry and tempe­rate quality than cold; if there be any convenience in it, it is because it defends them from the too sudden changes of Air into heat or cold, which in open and not deep Rooms it is often subject unto.

The placing of Bottles in Cisterns of [Page 109] Spring-water, either running or often changed, is without all Peradventure the best way to preserve Cider or any other Vinous Liquors. A Conservatory made where a recruit of a cool refrigerating Spring-water may conveniently be had, will so long preserve Cider until it be come to the strength even of Canary it self. Bottles let down into Wells of water where Pumps are, that the frequent use of Buckets may not injure them; or little Vaults made in the sides of Wells neer the bottom, may supply the defect of Spring-water in your Cellar. The reason why Water is to be preferr'd for such a Con­servatory, is, because the closeness of its body admits not of a sudden rarefaction of Air, as other Materials do, but is general­ly of an equal degree of coldness, and that colder than commonly the Liquor is that is preserv'd; which so condenseth its Spirits, that they seek not any exition or expansion, but acquiesce in their own pro­per body, where they multiply and be­come more and more mature, by vertue of that innate heat the Liquor received whilst in its Fruit. Quaere whether the warmth that is in Wells or deep Springs, in frosty weather, incommode not these Liquors? [Page 110] Also Quaere whether these cool Conserva­tories prevent not the breaking of Bottles stopt with Glass Stopples, by the conden­sing power of the water. My self being destitute of any opportunity to make those experiments, cannot at present re­solve these Quaeries.

In some places the conveniencie of Wa­ter may easily be had for such a Refrigera­tory, both for the constant supply of cool Spring-water, and for its evacuation again, which is as necessary as its supply: and in many places the Ciderist may command a Spring from some place a little distant from his Refrigeratory, but cannot so easily be rid of it again; which must be as well con­sidered of as the other. Therefore if you can conveniently make a Cistern in the bottom or on the side of your Cellar that will hold water, either of Stone or Brick well cemented, and if of Brick, plaistered with Plaister of Paris, or with a Cement made of Linseed-oyl and Lime newly flak­ned, with a little Cotton-wool beat into it, and can, as occasion requires, supply it with a descent of cool Spring-water; your way to evacuate the same, will be with a small Hand-pump, such as they usually use in small Vessels at Sea, and may be had in [Page]

[Page] [Page 111] Maritime Towns at an easie rate, with which you may pump your Cistern or Con­servatory dry once a week, oftner or more seldome, as the warmth or coldness of the Air seems to require; and supply it again from your Spring, or in defect thereof from some Well or Pump, whence you draw your Water for other occasions. But if your Cistern be made in the Ground un­der your Cellar, you need only lay your Brick or Stone in Clay well tempered, and laid thick under the Brick or Stone, and on the sides of the Cistern.

Where you have not the conveniency of Water, or are unwilling to be at the ex­pence, as in some places it may require, of making such Conservatories; there the best way is to dig Vaults in your Cellars, under the Level of the bottome, or to make Niches in the Walls near the Ground, and in them place your Bottles leaning: for the more they are remote from the Air, and the more encompassed with Stone or Earth, the cooler they will continue, and the less subject to the inconveniencies that happen from the mutability of the Ambi­ent Air.

To accelerate maturity in your Bottle-drink, you may place them above Stairs [Page 112] in some Room warm'd by the Beams of the Sun; which will much hasten its maturity, and is easier performed than any Agitation can be: but thus it will not long conti­nue, and caution must be had to your Bottles.

Binding down the Corks of your Bot­tles in case of danger, is not so much to be commended, as well fitting them in by full Corks; because the Liquor were better fly the Cork than break the Bottle, which must be, in case the Cork be tyed down, and the Liquor not well qualified.

In many places they boyl their Cider, Boyling of Cider. adding thereto several Spices, which makes it very pleasant, and abates the unsavory smack it contracts by boyling, but withal gives it a high Colour. This way is not to be commended, because the Juice of the Apple is either apt to extract some ill sa­vour from the Brass or Copper, we being not acquainted with any other Vessels to boyl it in, or the feces or sediment of it apt to burn by its adhering to the sides of the Vessel, it being boyl'd in a naked Fire.

But if you are willing to boyl your Ci­der, your Vessel ought to be of Latten, which may be made large enough to boyl [Page 113] a good quantity, the Tin yielding no bad Tincture to the Liquor. The Vessel also ought to be broad and open, for the more expeditious wasting of the aqueous and Phlegmatick part of the Liquor, which first flies, in case the Must be newly taken from the Press, and the Apples ripened on the Tree, ground as soon as gathered, and pressed as soon as ground: For it is not the boyling only, but the sudden wasting of the Phlegmatick part, that meliorates the remainder; the Spirits in all Liquors reti­ring and contracting themselves before Fer­mentation, as in all Musts, and after putre­faction, as in Vinegar, and all acid eager Liquors. For observe, how much soever you wast in this evaporation of any sort of Must, or new Wurt, by so much is that which remains the stronger; so that you need not be so intent to procure Ebulliti­on, as expence of the meaner part of your Liquor. Also you may place this Latten Vessel in another Vessel of Water, or in a thin Bed of Ashes, to prevent the too fierce heat of the naked Fire; also you may keep it stirring, which will expedite the Opera­tion. Before it be quite cold, you may ferment or purify it to what degree you please.

This Cider thus boyl'd and purified, to the expence of the one half, will keep ve­ry long, and be exceeding rich and strong, and not so ill qualifyed, as hath usually been, in case you use caution in the ope­ration, which is to be preferr'd to those Spicy Additions.

It many times happens, that Cider that [...] of decay [...]d Ci­der. hath been good, by ill management or other accident becomes dead, flat, sowre, thick, muddy, or musty; all which in some sort or other may be cured.

Deadness or Flatness in Cider, which is often occasioned from the too free admissi­on of Air into the Vessel, for want of right stopping, and is cured by grinding a small parcel of Apples, and putting them in at the Bunghole, and stopping it close, only sometimes trying it by opening the small vent, that it force not the Vessel: but then you must draw it off in a few days, either into Bottles or another Vessel, lest the Murc corrupt the whole Mass; which may also be prevented, in case you press your Apples, and put up only the new Must that comes from them on the decayed Cider. The same may be done in Bottles, by adding about a spoonful or two of new Must to each Bottle of dead Cider, and [Page 115] stopping it again. Cider that is dead or flat will oftentimes revive again of it self, if close stopt, upon the revolution of the year and approaching Summer.

If Cider be acid, as sometimes it happens by reason of the immaturity of the Fruit, too nimble an Operation, too great a Fer­mentation in the Vessel, or too warm a Scituation of your Vessels wherein it is kept; this sometimes becomes pleasant a­gain, in case its Lee be yet in the Vessel, as is supposed by a second operation on it, but in case it doth not, if you add about a Gallon of unground-Wheat to a Hogshead of it, it will very much sweeten it, and make it pleasant. The same effect will two or three Eggs put in whole, or a pound of Figgs slitt, produce, as is report­ed. But the surest remedy is Botling it with a Knob of Sugar, in proportion ac­cording to the occasion.

There is some difference between a sharp or acid Cider, and a Cider that is eager or turn'd. The first hath its Spirits free and volatile, and may easily be retriv'd by a small addition of new Spirits, or some edul­corating matter; but the latter hath part of its Spirits wasted, and part retired, that all additions are vain attempts to recover it.

If your Cider be Musty, which happens either from the places the Fruit lay in be­fore Grinding, or from the Vessels through which the Pulp or Must hath past, or that the Cider is contain'd in; the Cure there­of is very difficult. Although in some measure the ill savour of it may be correct­ed by Mustard-Seed ground with some of the same Cider.

Thick Cider is easily cured at what Age soever, by exciting it to a fermentation, ei­ther by the addition of Mustard made with Sack, or by the addition of new Pulp or Must, or of rotten Apples; Or (which will do it when all fails) by purifying it with Isinglass, or Fish-glew, as before is directed.

Racking of Cider is much commend­ed by some, but the operation tedious, troublesome, and costly, by reason of the change of Vessels of different sizes, the latter being to be less than the former. And therefore not to be endured amongst true Ciderists, Purifying the Liquor before Tunning, being much to be preferred.

If the Vessel before Cider be tunned up Preserving Cider by Sulphur. into it, be fumed with Sulphur, it much conduceth to the preservation of this or any other kind of Liquor: which may be [Page 117] done by laying Brimstone on a Rag, or by dipping a Rag in melted Brimstone, and by a Wire letting it down into the Vessel, being fired, will fill the Vessel full of smoak; then take it out, and immediately tun up your Liquor, which gives it no ill taste nor savour, and is an excellent preserver of your health, as well as of the Liquor.

But the better way for this operation is, by making a little Earthen pot wherein to burn your Brimstone, the cover of it to extend in a Pipe about two Foot for your Mouth, and another Pipe to go out of the side of the Pot into the Bung-hole of the Vessel, in which the Cider is put to be pre­served: about half way deep into the Liquor, put your Rags dipp'd in Brimstone, into the pot, add Fire to it, cover your pot, blow at your Pipe, which will encrease the Fire, and drive the Fume into the middle of the Liquor in the Barrel, and also fill the Va­cancies of the Vessel; Then stop it close, by which means the Cider is impregnated with the Spirit of Sulphur, which will give it no alteration, save only for its salubrity and duration.

It is evident, that Cider by time changes its greenish Colour, for a bright yellow, in­clining to redness.

SECT. VI. Of making Water-Cider.

It is observ'd that many sorts of Apples thorowly mature, will endure some ad­dition of Water, without any prejudice to the Drink, especially in the Island of Jer­sey, where they frequently give it a dash. This dilution is only with Apples of a mel­low and rich Juice, and is necessary to help its clarification; the Cider it self be­ing of too glutinous a substance, and they not acquainted with any other way of at­tenuating it.

To some sorts of Fruit that are of them­selves acid, crude, or of a thin Juice, di­lution is very improper; but if the Water be boyl'd, and let stand till it be cold, it will be the better; that abating much of its crudity.

Water mixt with the Fruit in the Grind­ing, incorporateth better with the Cider, than if added in the Vessel; and if mixt in the Vessel, better than if added in the Glass. By the Addition of Water can no other advantage be expected than the en­crease of the Liquor, as we usually make more Small Beer than Strong, of the same [Page 119] quantity of Malt, for the ordinary ex­pence in Oeconomy.

After you have pressed out your Cider, Of making Ciderkin or Purre. you may also put the Murc up into a large Vat, and add thereto what quantity you think convenient of boyl'd Water (being first cold again:) if about half the quanti­ty of the Cider be pressed from it, it will be good; if as much as the Cider, then but small: let this Water stand on it about forty-eight hours, and then press it well. That which comes from the Press, Tun up immediately, and stop it up, you may drink it in a few days. This being the most part Water, will clarify of it self, and sup­plies the place of Small-Beer in a Family, and to many much more acceptable.

You may amend it by the addition of the Setling or Lee of your Cider that you last purifyed, by putting it up on the Pulp before pressure, or by adding some over­plus of Cider, that your other Vessels will not hold, or by Grinding some falling or refuse Apples that were not fit to be added to your Cider, and pressing it with this.

This Ciderkin or Purre may be made to keep long, in case you boyl it af­ter pressure, with such a proportion of Hops as you usually add to your Beer that [Page 120] you intend to keep for the same time, and it will be thus very well preserv'd; but then you need not boyl your Water before the adding it to your Murc.

SECT. VII. Of Mixtures with Cider.

There is not any Liquor that hath less need of Mixtures than Cider, being of it self so excellent, that any addition whatso­ever maketh it less pleasant: but being so necessary a Drink for the preservation of health, and tending to Longaevity, it may be the most proper Vehicle to transfer the vertues of many Aromatick and Medici­nal Drugs, Spices, Fruits, Flowers, Roots, &c. into every part of man, beyond any o­ther Liquor whatsoever.

With it may be made Juniper-Cider, by the addition of the Berries dried, six, eight, or ten to each Bottle in the bottling of it, or else a proportionable quantity in the Barrel: the taste whereof is somewhat strange, which by use will be much aba­ted.

Ginger may be added with good success, it making the Cider more brisk and lively than otherwise it would be.

Dried Rosemary may be added in the Vessel, and doth not make it very unplea­sing.

Wormwood imbib'd therein, produceth the effect that it doth in Wine.

The Juice of Currants preserv'd sim­ply, without any Sugar or Water, a few of the cleer drops of it, tingeth and matureth early Cider, which to some might otherwise seem too luscious.

The Juice of Rasberries preserv'd, or the Wine thereof, gives an excellent tincture to this Liquor, and makes it very pleasant, if the Cider be not too new or too luscious.

For cooling Tinctures to Cider, the Juice of the Mulberry is to be preferr'd.

And next to that, the Juice of the Blackberry; both ripening about the time of making Cider.

Elder-berries are much commended by some to be pressed amongst your Apples, or the Juice of them added to your Ci­der.

The Clove-July-Flower dried and steep'd in Cider, gives it an excellent Tincture and Flavour.

Thus may the Vertues of any dried Flowers, Leaves, Roots, &c. be extracted [Page 122] and convey'd into our bodies by the most pleasant Vehicle that can be obtained.

SECT. VIII. Of making other sorts of Wines or Drinks of Fruits.

Besides Cider, there are many other cu­rious Drinks that may be prepared out of our British Fruits: As Perry, whereof there Of making Perry. is a great quantity made yearly in several places of this Kingdom; and its operation so much like unto that of Cider, that we need say the less in this place.

Pears should not be too mellow when they are ground, for then they are so pulpy, that they will not easily part with their Juice.

If Crabs be mixt with Pears in grinding, it very much improves the Perry; the proportion must be with discretion, accor­ding as the sweetness of the Pear requires.

Perry, if well made, and of good Pears, will keep equally with Cider. The Bos­bury-Pear is esteemed the best to yield last­ing Perry.

Although the Planting of Vineyards in this Island is not so much in use as in the more Southerly Countries, nor are our [Page 123] seasons so constant for the maturation of the Fruit of the Vine, as they are in Con­tinents of the same Latitude; yet may we propagate this Plant to a good effect in some warm Scituations, and especially on the sides of Buildings, Walls, &c. and where there are any store of them, very good Wine may be made of the great plen­ty of their Liquor; and much better than any of the French Wines usually imported here, in case caution and skill be used in its preparation.

When you perceive your Grapes to be The time of gathering Fruit. plump and transparent, and the Seeds or Stones to come forth black and cleer, and not clammy, and the Stalks begin to wi­ther, then gather them, for they cannot be over-ripe; neither will Rain or Frost in­jure them, so that the weather be dry some time before gathering.

Cut them off from the Branches, and not pull them, and in the Moons decrease, preserving them from bruises as much as you can.

Here in this cold Country they are sel­dom Making of the Wine. all of a ripeness, and the Stalks con­tain something of crudity in them; there­fore it would not be lost labour to cull or separate the more ripe from the less, and [Page 124] from the Stalks, before you press out your Wine; by which means some have had Wine comparable with the best French Wines that are press'd from the Grapes promiscuously; and this Wine thus made of selected Grapes, will last several years, as hath been experienced.

When your Wine is tunned, leave a part of the Vessel void or empty, and stop it up close immediately, and that very well, lest it loose its Spirits; which vacancie you may again supply after ten or twelve days with other Wine that hath been also fer­mented: which repletion must be reitera­ted as oft as there is occasion.

If you intend to make Claret, you must Making of Claret. let your Murc or Chaff abide in the Must six or eight days, or as you will have it, more or less, ruff or tinctured, before you press it out; but in the interim be sure to cover your Vat close.

North-winds are reported to be very bad for the sowring of Wines; therefore be careful to keep them from it.

To purifie Wine, take the thin Shavings Purifying of Wine. or Planings of Beech, the Rinde being peel'd off, and boyl them in water to abate the rankness of them; then dry them through­ly; and with these may you purifie Wine: [Page 125] about a peck will serve a Hogshead; which Chips will serve often times, being washed, dried, and preserved.

Some meliorate their Wine by pressing Raisons of the Sun with the Grapes a little plumped before-hand, or by boyling half the Must an hour together, scumming it, and adding it hot to the other half: this meliorates that half that is boyled, and causeth a fermentation in the other; but this is left to farther experience.

With well-ripened Grapes, diligent sor­ting them, easie pressure, and well purify­ing and preserving its Juice, Wine may here be made in goodness and duration equal to the best and most Southerly French Wines that are usually imported hither, as hath been divers times experienced for several years successively, by one that hath produced excellent Wine of several years preserving.

For against a Wall Grapes will ripen very well in most years, and the best of them separated from the more immature, and from the Stalks, yield a luscious Juice; and those gently bruised yield a thin Must that hath of it self but little of the flying Lee in it; and that also being precipitated or taken off, the Wine will not be so apt [Page 126] to ferment; which is the principal cause of its sudden decaying. This Wine pre­serv'd in your Refrigeratoty, will continue good for several years; its Spirits thereby multiplying and heightning, that makes it equal to those Wines that received a far greater degree of maturation in their Fruit more exposed to the perpendicular Beams of the Sun.

There is scarce any Fruit more easily pro­pagated Cherry-wine. than the Cherry, nor any Fruit that bears more constantly and plentiful­ly: that is a tall and Orchard-Tree, the Fruit whereof yields a fine acid pleasant Juice, and mix'd with the more fat and luscious Wines of Spain, make a very good Wine, by the addition of Sugar whereby to preserve it.

Or the Juice it self, gently pressed from the Fruit, may, by a convenient addition of Sugar, make a very pleasant Wine, and durable, if boyled together; but in the boyling caution must be had, lest it attract some ill savour from the Vessel.

This Fruit is also easie of Propagation, Plum-wine. and no doubt but some of the more juicie sort of them, especially the Damsin, would yield an excellent Liquor, but scarcely durable unless boyl'd with Sugar, and well [Page 127] purifi'd, or else the Sugar boyl'd before­hand in water, and then added: the Juice of the Plum being of a thick substance, will easily bear dilution. This is easily experimented where Plums are in great plenty.

The Red Dutch-Currant, or Corinth, Currant-wine. yields a very rich and well-coloured Juice, which if suffered to hang on the Trees six or seven weeks after they are red, will yield a Vinous Liquor, which is to be dilu­ted with an equal quantity of water boy­led with refined Sugar, about the propor­tion of one pound to a gallon of your Wine (when mixt with the water) and after the Water and Sugar so boyled toge­ther is cold, then mix it with the Juice of the Currants, and purifie it with Isinglass dissolv'd in part of the same Liquor, or in Whitewine, as is before directed for the purifying of Cider, after the rate of an ounce to eight or ten Gallons; but boyl it not in a Brass Vessel, for the reasons before-mentioned. This will raise a Scum on it of a great thickness, and leave your Wine in­different clear, which you may draw out either at a Tap, or by your Siphon, into a Barrel, where it will finish its Fermentation, and in three weeks or a Month become so [Page 128] pure and limpid, that you may Bottle it with a piece of Loaf-Sugar in each Bottle, in bigness according to your discretion; which will not only abate its quick acidity that it may as yet retain, but make it brisk and lively.

At the time you Bottle it, and for some time after, it will taste a little sweet-sowre, from the Sugar, and from the Currant; but after it hath stood in the Bottles six or eight weeks, it will be so well united, that it will be a delicate, Palatable, rich Wine, transparent as the Ruby, of a full Body, and in a Refrigeratory very durable; and the lon­ger you keep it, the more Vinous will your Liquor be.

By the letting your Currants hang on the Trees until they are through ripe, which is long after they are become red, digests and matures their Juice, that it needs not that large addition of Sugar, that other­wise it would do, in case the Fruit had been gathered when they first seem'd to be ripe, as is vulgarly used, and the common Re­ceipts direct. Also it makes the Liquor more spirituous and Vinous, and more capa­ble of duration, than otherwise it would be, if the Fruit had not received so great a share of the Sun.

The Goosberry-Tree being one of the Goosberry-Wine. greatest Fruit-bearing Shrubs, yields a pleasant Fruit, which although somewhat luscious, yet by reason of its gross Lee, whereof it is full, it is apt to become acid, unless a proportion of Water sweetned with Sugar (but not with so much as the other acid-Liquors) be added unto it; this Liquor of any other will not bear a de­coction because it will debase its colour from a Wine colour to a brown not plea­sant in Whitish Wines or Liquors.

There is no Shrub yields a more pleasant Rasberry-Wine. Fruit than the Rasberry-Tree, which is ra­ther a Weed than a Tree, never living two years together above-ground. Nor is there any Fruit that yields a sweeter and more pleasant Juice than this, which being extracted serves not only to add a flavour to most other Wines or Liquors, but by a small addition of Water and Sugar boyl'd together, and when cold, added to this Juice, and purified makes one of the most pleasant drinks in the World.

Having given you a taste of most Wines Apricock-Wine. made by pressure of the Juices out of the Fruits. You may also divert your self with the blood of the Grape or any other of the before-mentioned Limpid Liquors, [Page 130] ting'd with the flavour and spirituous haut-gust of other Fruits that cannot so easily and liberally afford you their Juices. As of the Apricock, which steep'd in Wine, gives the very taste of the Fruit; also Clove-July-Flowers, Clove-Ju­liflower-Wine. or other sweet-sented Flow­ers doth the like. You may also make expe­riment of some sorts of Peaches, Nectorines, &c. what effect they will have upon those sorts of drinks.

SECT. IX. Of making some other Drinks or Wines usually drank in this Island.

Besides such Drinks or Liquors that are commonly made of the Fruits of Trees or Shrubs, there are several other pleasant, wholesome, and necessary Drinks, made of Trees, Leaves, Grains, mixtures of several things, that are not to be omitted or want­ing in your Conservatory to make it com­pleat.

As Metheglin or Hydromel, that is pre­pared out of Hony extracted by the dili­gent Bee out of several Vegetables, be­ing one of the most pleasant and univer­sal Drinks the Northern part of Europe affords, and was in use among the An­tients [Page 131] that inhabited these colder Coun­tries, before Wine or other Vinous Li­quors became so generally used; and is yet in several cold Countries the most ex­cellent Drink that they have of their own making, where Wines and other Vinous Liquors are not so easily nor well prepared. The Subject whereof it is made, Honey, be­ing to be had in every part of Europe, from the most Southerly parts of Spain, Italy, &c. to the most Northerly. It being affirm'd by Historiographers, that there is Hony with­in the Arctick-Circle or Frozen Zone.

Those that liv'd formerly in the more Southern parts (as Pliny reports) made a Drink compounded of Hony and tart Wine, which they term'd Melitites, by the additi­on of a Gallon of Hony to five Gallons of their Wine, making thereof no doubt a very pleasant Liquor: to which Virgil seems to allude, when he sings

This Drink was also called Oinomel by Dioscorides, and others in that Age.

In Swedeland, Muscovia, Russia, and as far as the Caspian Sea, they make great store of this Drink, and Meth, which is a smaller sort of it, made of the worst Honey, and of the refuse of all the rest.

This Metheglin or Hydromel, they pre­fer in those cold Countries before any other Drinks, preparing it diversly to please their Palates; The best receipt whereof that I have observed to be made by them is thus.

They take Rasberries which grow plen­tifully in those parts, and put them into fair Water, for two or three Nights (I suppose they bruise them first) that the Water may extract their taste and colour. Into this Water they put of the purest Honey, in pro­portion about one pound of Honey to three or four of Water; according as they would have it stronger or smaller. Then to give it a fermentation, they put a Tost into it dipp'd in the Dregs or Grounds of Beer; [Page 133] which when it hath set the Metheglin at work, they take out again, to prevent any ill Savour it may give; if they desire to ferment it long, they set in a warm place; which when they please to hinder or stop, they remove it into a cool place; after it hath done fermenting, they draw it off the Lee for present use; to add to its excellen­cy, they hang in it a little bagg wherein is Cinamon, Grains of Paradice, and a few Cloves. This may do very well for present drinking. But if you would make your Metheglin of the same ingredients, and to be kept (time meliorating any sort of Drinks) you may preserve your Juice of Rasberries at their proper season. And when you make your Metheglin, decoct your Honey and Water together, and when it is cold, then add your Juice of Rasber­ries which was before prepared to keep, and purify your Metheglin by the means be­fore prescrib'd, or ferment it, either by a Tost dipped in Yest, or by putting a spoon­ful of Yest unto it, to which you may add the little bag of Spices before mentioned. Then let it stand about a Month to be tho­rowly purified, and then bottle it, and pre­serve it for use, and it may in time become a curious Drink.

They also steep Rasberries in Aqua-Vitae twenty-four hours, and adde that to their Hydromel; which is a great amendment of it.

The same people also extract the Jui­ces of Strawberries, Mulberries, and Cher­ries, and make the same use of them in their Hydromel, as they did of the Ras­berries.

Many Receipts are handed from one to another, for the making of Metheglin or Hydromel, wherein are several green Vege­tables prescribed to be used, as Sweet-Bryar-Leaves, Thyme, Rosemary, &c. which are not to be used green, by them that intend to make a quick, brisk and lively Drink; green and crude herbs dulling and flat­ning the Spirits of the Liquor to which they are added, as you will finde if you adde green Hops instead of dry to your Beer: neither will any green herb yield its vertue so easily as when dry. But Spices and Aromatick herbs are very necessary to adde a flavour to the Metheglin, and abate its too luscious taste.

It is usually also directed, that the Metheglin when boyling, should be scum­med, to take off the filth that ariseth from it in the decoction: which is not [Page 135] so necessary as it is pretended to be; for that scum remaining behind, will be of use, and a help to its fermentation, and makes the Liquor afterwards to become the more limpid; and doth not unite again with it, as is vulgarly believed, it being a Maxime in Philosophy, that Feces once separated, will never re-unite.

So that if you take Honey, Live-Honey, that naturally runs from the Combs, (and that from Swarms of the same year is the best) & adde so much Honey to clear Spring-Water, that when the Honey is dissolved thorowly, an Egg will not sink to the bot­tome, but easily swim up and down in it; Then boyl this Liquor in a Brass, or rather Copper Vessel, for about an hour or more; and by that time the Egg will swim above the Liquor, about the breadth of a Groat, then let it cool; the next morning you may barrel it up, adding to the proportion of fifteen Gallons an ounce of Ginger, half an ounce of Cinamou, Cloves and Mace of each an ounce, all grosly beaten, for if you beat it fine, it will always float in your Metheglin, and make it foul; and if you put it in whilst it is hot, the Spices will lose their Spirits. You may also if you please adde a little spoonful of Yest at the Bung­hole [Page 136] to encrease its fermentation, but let it not stand too cold at the first, that being a principal impediment to its fermentation; as soon as it hath done working, stop it up close, and let it stand for a Month, then draw it into Bottles, which if set in a Re­frigeratory, as before was directed for Cider, it will become a most pleasant Vinous Drink, dayly loosing its luscious taste; the longer it is kept, the better it will be.

By the sloating of the Egg you may judg of its strength, and you may make it more or less strong as you please by adding of more Honey, or more Water.

By long boyling it is made more pleasant and more durable.

As well in these Northern parts of Eu­rope, as in many places of Asia, and Africa, Of Birtch-Wine. may we extract the Blood of Trees them­selves, and make them drinkable. The delicacy of our Liquors made of Fruits and Grains, very much abates the eager prose­cution of such designes, yet the pleasant­ness and salubrity of the Blood of several Trees, have given encouragement, to some Virtuosi, to bestow their labour and skill on them, and not in vain, The Sycomore and Wallnut-Trees are said to yield excel­le at Juice, but we in England have not had so [Page 137] great experience in any, as in that of the Birch-tree.

Which may be extracted in very great quantities where those Trees are plenty, many Gallons in a day may be gathered from the Boughs of the Tree by cutting them of leaving their ends fit to go into the mouths of the Bottles, and so by hang­ing many Bottles on several Boughs, the Liquor will distil into them very plenti­fully.

The season for this work, is from the end of February to the end of March, whilst the Sap rises, and before the Leaves shoot out from the Tree; for when the Spring is forward and the Leaves begin to appear, the Juice, by a long digestion in the Branch, grows thick and coloured, which before was thin and limpid. The Sap also distils not in cold weather, whilst the North and East-winds blow, nor in the night time, but very well and freely when the South or West-winds blow, or the Sun shine warm.

That Liquor is best that proceeds from the Branches, having had a longer time in the Tree, and thereby better digested and ac­quiring more of its flavour, than if it had been extracted from the Trunk.

Thus may many Hogsheads soon be ob­tain'd: Poor people will (where Trees are plenty) draw it for two pence or three pence the Gallon. To every Gallon where­of, adde a pound of refined Sugar, and boyl it about a quarter or half an hour; then set it to cool, and adde a very little Yest to it, and it will ferment, and thereby purge it self from that little dross the Liquor and Sugar can yield: then put it in a Barrel, and adde thereto a small pro­portion of Cinamon and Mace bruised, a­bout half an ounce of both to ten Gallons; then stop it very close, and about a month after bottle it; and in a few days you will have a most delicate brisk Wine of a Fla­vour like unto Rhenish. Its Spirits are so volatile, that they are apt to break the Bot­tles, unless placed in a Refrigeratory, and give it a white head in the Glass. This Liquor is not of long duration, unless pre­served very cool.

Instead of every pound of Sugar, if you adde a quart of Honey and boyl it as before, and adding Spice, and fermenting it as you should do Metheglin, it makes an admired Drink, both pleasant and medicinable.

Ale brewed of this Juice or Sap, is e­steem'd very wholesome.

I cannot pass by naming this famous Li­quor Chocolate. Chocolate, that was in a manner Meat and Drink to a great part of America, and is very much used in most parts of it. The principal Ingredient is the Kernel of the Cacao-nut, a Fruit growing in those parts very plentifully, yet in so great esteem a­mongst them, that it was amongst the Na­tives as their Coin.

To this Fruit they adde Achiote, which is made of the red Kernels of another Fruit there growing, by decocting them to a Pap, whereof they make Cakes. Also they adde Maiz, a Grain growing in that Country; and Macaxochite, a kinde of Pepper, which tempers the cooling pro­perty of the other Ingredients: They mix therewith the Flowers of the Tree Xochinacatlis, and Tlilxochitle, and a Gum that drops from a Tree they call Holqua­huitle, which have excellent vertues with them; of all which the Americans com­pose a pleasant Drink, by decocting the same in Wine, or Milk, or other Liquidities: And without question, Kernels, Grains, and Flowers may here be found, that may make a counterfeit of it in taste, and equal to it in vertue. Quaere, whether the Ker­nel of the Wallnut may not supply the de­fect of the Cacao, if well ground.

In China, plentifully grows a Plant they Tea. call Thea, on a Shrub much like unto our Mirtle-tree which bears a Leaf, that the Chineses gather in the Spring one by one, and immediately put them to warm in an Iron Kettle over the fire; then laying them on a fine light Mat, roll them together with their hands. The Leaves thus roll'd are again hang'd over the fire, and then roll'd closer together till they are dry, then put up carefully in Tin Vessels, to preserve them from moisture. Thus they prepare and preserve their best Leaves that yield the greatest rates, but the ordinary they onely dry in the Sun; but in the shade is doubtless much better, the Sun having a great power to attract the vertue out of any Vegetable after its separation from its Nourisher.

Boyl a quart of clean water, and then adde to it a few of these dry Leaves, which you may take up at once between the tops of your fingers, and let them thus stand in a covered Pot two or three mi­nutes, in which time the Leaves will be spread to their former breadth and shape, and yield their bitter, yet pleasant taste. This Liquor you may, if you please, edul­corate with a little Sugar, and make it an acceptable Drink.

It's probable some English Plants may yield a Leaf that may, thus ordered, make a pleasant and wholesome Drink. Seve­ral do use the Herb Betony, Sage, and o­ther Herbs, after the same manner.

SECT. II. Of the Ʋses of the said Vinous Liquors.

Besides those well-known Uses of the Drinks before discoursed of, they are ca­pable of being converted unto other very necessary [Page 145] Uses at such times as either the Country is full stocked with it, or that you have any of it that may not be so pleasant and drinkable as you desire.

For then you may, after due fermenta­tion, extract Spirits, vulgarly called Brandy, O [...] making Brandy. in great plenty, and very excellent, quick, and burning.

It being usual for Cider, when old, to burn over the fire as Claret, or other French wine: for the older any Liquor is, if well kept, the more Spirits it yields. Cider also hath been observed to yield an eighth part of good Spirit at an indifferent age; but if close kept in a Refrigeratory for a year or two, it will yield much more.

Also some sorts of Cider yield a greater plenty of Spirits than others.

In France they make a very considerable advantage of the Spirits they distil out of their bad Wines, and refuse-Grapes; which may as well be done here out of our bad Ci­der, and especially out of a Liquor that may be pressed out of Crabs when thorow Ripe, and Mellow; it being observed, that the roughest Fruit yields the most Spirits.

Besides the great advantage that may be made as aforesaid, of the unpalatable Li­quors. In case they have lost their Spi­rits, Of making Vinegar. [Page 146] as it is usually term'd, or rather that their Spirits are contracted or fixed, that they rise not in distillation from the more Phlegmatick parts; Yet will these, or the most part of these Vinous Liquors make Vinegar, as hath been often experimented.

Take Cider good or bad, and put it up Vinegar of Cider. upon the Rape, as the French do their bad Wines, and it will produce excellent Vine­gar, such that bears the name of White-Wine-Vinegar, and shall have a good co­lour and taste.

Take the Juice of Red-Currants through Currant Vinegar. Ripe, and adde thereto an equal quantity of Water, and let it stand in the Sun a­bout three or four weeks in a Barrel with the Bung-hole covered with a Tile-Shard only: then draw it off its Lee, and you have a delicate red Vinegar, fit for most Cu­linary Uses; you may make it of the Juice alone, without any addition of Water: but I have observed the mixt to be the sharpest. This also may you pass through the Rape, or a few Malaga-raisins old & rotten will serve, and doubtless it will be much the better.

The Rape our Vinegarists make use of, R [...]pe. they have out of France, it being onely the Husks of Grapes close pressed, which have contracted an acidity, and is of the nature [Page 147] of Leaven, or Yest; which used in an over-great quantity, ferments even to an acidity. It is yet, I suppose, to be experimented, whether our English Grapes, or some other Fruit, will not make a Rape equal in ver­tue to the French, which is somewhat dif­ficult to obtain.

SECT. III. Of the Medicinal Vertues of Fruits, and Drinks made of them.

It is not to be expected that I should here give you an exact account of the effects these Fruits and Wines have on humane bodies, it more becoming a Gradu­ate in the Medicinal Science. But to abate what any may enviously object against the salubrity of them, and to encourage our Country-men in the use of them, I shall here give you what have been generally ob­served to be the vertues of several of our Country Fruits and Wines.

As to Gardens and Orchards themselves, Of Gardens and Or­chards. they have been esteem'd the purest of hu­mane pleasures, and the greatest refresh­ments of the Spirits of man: for the ex­ercises of planting, grafting, pruning, and walking in them, very much tendeth to [Page 148] Salubrity, as also doth the wholesome Airs found in them, which have been experi­enced not onely to cure several Distem­pers incident to our nature, but to tend towards the prolongation of life.

The Fruits of the Earth, and especially Of Apples and Cider. of Trees, were the first Food ordained for man to eat, and by eating of which (be­fore flesh became his meat) he lived to a far greater age, than since any have been observed to have lived. And of all the Fruits our Northern parts produce, there's none more edible, nor more wholesome, than Apples; which by the various prepa­rations of the Cook, are become a part of our Table-entertainment almost through­out the year, and are esteem'd to be very temperate and nourishing.

They relax the Belly, which is a very good property in them; but the sweet more than the sharp.

They help Concoction, eaten after meat with a little Bread: you may be confident that an Apple eaten after supper, depres­seth all offensive vapours that otherwise would offend the Head, and hinder sleep.

Apples rosted, scalded, or otherwise pre­pared, according to the skill of the Ope­ratour, are good in many hot Diseases, a­gainst [Page 149] Melancholy, and the Pleurisie; the decoction of them also with the Pulp thin­ly mixt, cures the painful Strangury or dif­ficulty of Ʋrine, and Running of the Reins; and edulcorated with Sugar, is good to abate a tedious Cold.

But Cider is much to be preferr'd, it Of Cider▪ being the more pure and active part sepa­rated from the impure and feculent; and without all peradventure, is the most wholesome Drink that is made in Europe for our ordinary use, as before is observed.

For its specifick Vertues, there is not any Drink more effectual against the Scur­vie. It is also prevalent against the Stone, and by its mundifying quality, is good against the Diseases of the Spleen, and is esteem'd excellent against Melancholy.

Pears are neer of a nature with Apples, Of Pears, and are of as great use in the Kitchin and Conservatory: they nourish more, espe­cially the Warden, which baked, and well sweetned with Sugar, is held to be one of the best Restoratives to a Consumptive man.

The Wine made of them is more full of Of Perry. Spirit than that of the Apple, and esteem'd a greater Cordial.

The uses and vertues of Grapes and Of Grapes. [Page 150] their Wine, are so generally known, that it's needless to mention them.

Although Quinces yield no Vinous Of Quinces. Juice pleasant to the Palate, yet are they not to be rejected in our Plantation or Vineyard, for their excellencie in the Kitchin and in the Conservatory.

These Fruits, any ways preserved or prepared, are an excellent stringent and corroborating Medicine.

The Cherry is a most innocent Fruit, and Of Cherries. rarely hurts any, unless eaten in too great a quantity.

The Wine made of them is a very pleasant and proper Wine for the Summer-season, cooling, strengthning, and stirring up a good appetite to Meat.

Plums are useful in the Kitchin, and Of Plums. many sorts of them excellent to preserve.

Eaten raw, are cooling, and hurt not, unless in too great a quantity.

The Wine of them being well purified, is near in vertue to Cherry-wine.

Our English Currans are sharp, but very Of Currans. cooling, astringent, and corroborating, and very wholesome, eaten raw: eating too many of these, is not to be feared, they wearying the mouth before they satiate the stomach.

The wine that is made of them is one of the most pleasant and wholesome Wines made in this Isle; its specifick Vertues are not yet vulgarly known, but questionless excellent against the Scurvie.

Gooseberries are cooling, and open the Of Goose­berries. Belly; the like vertue may be expected from its Wine. There is no Fruit more innocent than this, rarely injuring any by the over-eating of them.

They are for a long season useful in the Kitchin, few Families being ignorant of their worth.

After several other Summer-fruits are Of Rasber­ries. past, Rasberries come in use for a fine coo­ling repast; their Wine being one of the pleasantest Liquors that can be obtained, and the most proper for the Autumnal season, before Cider is become palatable.

Strawberries are a pleasant cooling Fruit, Of Straw­berries. and the distill'd Water of them excellent against the Stone, Gravel, or Strangury.

Aprecocks and Peaches are not so com­mendable Of Apre­cocks and Peaches. in this cold Climate for their Me­dicinal Vertues, as they are for their plea­sant taste, and excellencie in the Kitchin and Conservatory.

Unripe Mulberries crude or dried, are Of Mul­berries. of an astringent quality; but if through [Page 152] ripe, they relax. The Juice of this Fruit is Anti-scorbutical, and therefore used to wash the mouths of such that are affected with that Disease.

Figs, Walnuts, Filberds, Medlars, &c. Of other Fruits. are not within the limits of this discourse, therefore I need not trouble the Reader with any thing of them.

Metheglin, as it is in strength, so it is Of Methe­glin. in vertue, warming, animating, and mun­disying; restoring lost Appetite, openeth the Stomach, softneth the Belly; is good against the Consumption of the Lungs, and all Coughs and Colds; against Quartan Agues, and all Diseases of the Brain, as Epilepsies, Apoplexies, &c. it cureth the Yellow Jaun­dies: and there is no better Drink against the severe pain of the Gravel in the Reins, or Stone in the Bladder; neither is there any Liquor more conducing to Long Life than this and Cider, as the many Drinkers thereof can witness.

The Vertues of the Liquor or Blood of Of Birch-wine. the Birch-tree have not long been discover­ed, we being beholding to the learned Van Helmont for it; who in his Treatise of the Disease of the Stone, hath very much applauded its vertues against the affects of that Disease, calling the natural [Page 153] Liquor that flows from the wounded Branches of that Tree, the meer Balsam of the Disease of the Stone. Ale brewed therewith, as well as the Wine that is made of it, wonderfully operates on that Disease.

Also Birch-wine is a great opener, and reputed to be a powerful Curer of the Ptisick.

Chocolate is a very great Restorative, Of Choco­late. comforting and cherishing the inward parts, and reviving natural strength, and hath a wonderful effect upon Consumptive and antient people, being drank hot in a mor­ning.

The Vertues of Thea are very much ap­plauded, Of Thea. throughout the Countries where it is so much drank, against all affects of the Head, and obstructions in the Stomach, of the Spleen and the Reins.

It drieth up all vapours that offend the Head, and annoy the Sight.

It digesteth any thing that lieth heavy on the Stomach, and restoreth lost Appe­tite.

In brief, it is confidently affirmed throughout the vast Regions where it is plentifully drank, that the drinkers of this Liquor are never troubled with the Stone or Gout.

The Vertues hereof are more largely discoursed of in the several Histories of those parts where it is propagated, and in a Paper printed by Mr. Thomas Garway in Exchange-alley neer the Royal Exchange in London, the principal Promoter and Dis­perser of this Leaf and Liquor.