_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 stir it well
together. When the ferment comes on, you must clean the bung-holes
every morning with your finger, and keep filling the vessel up. The