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 allum, ground to
a fine powder; work it for half an hour after, and bung it up close.
This in a week will cut the rope and bring it to a fine, thin, fluid
state. Then rack it into a clean hogshead, and put to it one quart of
forcing; stir them well in the hogshead and bung it close up. If but a
thin rope, use a less quantity of the allum, and work it the same way.


CYDERS bad flavour'd.

Some cyders in keeping are apt to get reasty, thro' the ill quality of
the fruit; and sometimes thro' the badness of the cask will get musty,
or fusty.

To remedy these evils, you must throw it in ferment, if its body is
strong, with yest and jalap, and let it ferment three or four days;
which will throw off the greatest part of the taste; then stop the
ferment. If a hogshead, put to it one pound of sweet spirit of nitre,
and bung it up close. This will cure the bad flavour if any left, and
likewise keep it from growing flat.