ruit with the
bad, a small quantity of which will sometimes spoil the flavour of the
liquor, and turn it acid.

As to the method of brewing malt-liquors, I shall only here observe,
that the practice of boiling the wort so long as is often done, is
very injudicious. Five minutes is long enough: a longer time serves
only to evaporate the spirit, without having any good effect.

Under the head of malt-liquor, I have confined myself to giving proper
instructions for curing their disorders, such as fining 'em, _&c._
which must be of great use to victuallers as well as private families,
who, by reason of the badness of malt, mismanagement, bad weather, or
other accidents, have frequently quantities by them, which for want of
knowing how to cure, lie useless, and are sometimes thrown away.

In the course of these receipts, I have endeavoured to lay down every
thing as plain as possible, preferring, in these cases, plainness
to elegance, even tho' I were capable of it, which indeed I have no
pretensions to.

Before I take leave of my reader, I must admonish him, that if my
directions are not observed punctually, I will not be answerable for
his success; for he may be assured, in matters of this kind, a
great deal depends upon what many people think trifling, and of no
consequence whether done or not. But on the other hand, if he will
take care to observe them exactly, I am sure they will fully answer
his expectations. So shall he not repent laying out his money on this
_little_, but not the least _valuable_, book; nor will my reputation
suffer in having penn'd it for his use; which is the earnest wish of

His humble Servant,

T.C.

The _Cyder-Maker's_ Instructor.

Let your fruit be as near the same ripeness as possible, otherwise the
juice will not agree in fermenting. When they are properly sweated,
grind and press them; and as soon as you have filled a cask, if a
hogshead, which is one hundred and ten gallons, ferment it as follows;
and if less, proportion the ingredients to your quantity.

A FERMENT for CYDER.

To one hogshead of cyder, take three pints of solid yest, the mildest
you can get; if rough, wash it in warm water, and let it stand 'till
it is cold. Pour the water from it, and put it in a pail or can;
put to it as much jalap as will lay on a six-pence, beat them well
together with a whisk, then apply some of the cyder to it by degrees
'till your can is full. Put it all to the cyder, and s