o it one ounce
and a half of isinglass beat well and pulled small; boil them together
for five or six minutes; drain it, and when a stiff jelly, break it
with a whisk, and mix about a gallon of the cyder with it; then
put three pounds of calcin'd chalk, and two pounds of calcined
oyster-shells to it, whisk it well together with four gallons more
of the cyder, and apply it to the hogshead. Stir it well, and it will
immediately discharge the acid part out at the bung. Let it stand one
hour, then bung it close for five or six days; rack it from the bottom
into a clean hogshead, and apply one quart of forcing to it. If you
use a strong _alkali_, put to the _lac_ four ounces of salt of tartar,
or salt of wormwood; but the former is best, as it hath not the bitter
taste in it which the wormwood has.

_Note_, Lac _is milk, but the cream must be skimm'd off it for use_.

To cure OILY CYDER.

The reason that cyder is sometimes oily, is owing to the fruit not
being sorted alike; for the juice of fruit that is not ripe will
seldom mix with ripe juice in fermentation. The acid part of one will
predominate over the other, and throw the oily particles from it,
which separation gives the liquor a disagreeable, foul taste; to
remedy which you must treat it in the following manner, which will
cause the oily parts to swim at top, and then you may rack the liquor
from its bottom and oil.

To a hogshead, take an ounce of salt of tartar, and two ounces of half
sweet spirit of nitre, mix them in a gallon of _lac_, and whisk them
well together; apply it to the hogshead, bung it up, and let it stand
ten or fifteen days; then put a cock within two inches of the bottom
of the hogshead, and rack it.

Observe when it runs low, to look to the cock, lest any of the oily
part should come, which will be all on the top, and will not run out
till after the good liquor is drawn off.

Put to the clean a quart of forcing, to raise it, and bung it close.

_Note_, When you take out the oil and bottom, your cask must be well
fired, otherwise it will spoil all the liquor that shall be afterwards
put into it.

For ROPY CYDER.

The following remedy for ropy cyder must be proportion'd with judgment
to the degree of the disorder in the liquor. If the rope be stiff and
stringy, you must use a larger quantity of the ingredients.

If a hogshead be quite stiff and stringy, work it at least an hour
with your paddle, then put to it six pounds of common