Redstreak    

Vinetum Britannicum: OR, A TREATISE OF CIDER, And such other Wines and Drinks that are extracted from all manner of Fruits Growing in this Kingdom.  
Together with the Method of Propagating all sorts of Vinous FRUIT-TREES.  
And a Description of the new-invented INGENIO or MILL, For the more expeditious and better making of CIDER.  
And also the right Method of making Metheglin and Birch-Wine.  
With Copper-Plates.  
By J. W. Gent.  
LONDON: Printed By J. C. for Tho. Dring, over against the Inner-temple-gate; and Tho. Burrel, at the Golden-ball under St. Dunstan's Church in Fleetstreet. 1676.   

THE PREFACE.  
THe principal design of the ensuing Treatise, is the improvement and increase of the most excellent Liquor this Isle of Great Britain affords; which hath of late years been brought into use, and very much admired by most, through the means and industry of many worthy persons who have very much added to its reputation. Yet is it not become so general a Drink as probably it may be in time, because the greater part of the people of England are not as yet convinced of the advantage that will arise by the propagation of the Trees that yield this noble Drink, nor acquainted with the right method of planting them: Neither do they understand the true and genuine way of extracting or preparing it; Which hath been the occasion that many have exclaimed against it for a mean dull Drink.  
Thus hath this Liquor been undervalved by the ignorant, which did prevent a long time many from undertaking its improvement. The Planters also have been discouraged either by the difficulty of raising the Trees, as supposing them not to agree well with the Soil; or in preserving them, when raised, from Cattle, and other injuries; and the fruit from such casualties they are usually subject unto: many also being not as yet convinced of the salubrity and pleasantness of the Drink itself. Therefore is this small Tract adventuring into the world in a plain and homely dress, to endeavour a Conviction of the Countryman, not only of the feasibleness of the Raising, Propagating, and Planting of Appletrees, or other Fruit-trees, in most places or Soils in this Island, and that to a considerable improvement and advantage of their Farms or Live small and great; but also of the times and seasons of gathering the Fruits, and the true and right method of Grinding, Pressing, or Extracting their Juices, and fermenting, preparing, and preserving the same when extracted, after the most genuine and best experimented ways that have been yet known, discovered, or made use of. For this Liquor Cider hath been improved even to perfection, as many ingenious and worthy persons can testify; and the Method thereof may in time become practicable by the most vulgar Capacities, from whom is expected the more Universal advancement of this design; into whom it is not easy to infuse any thing that is Novel, although it be ne'er so feasible, or to be desired; as might be instanced in several points of Agriculture, that by degrees have been introduced, and now become generally practised, which by them were once slighted and despised: there being no argument so prevalent with them as Profit; nor that to be talked of, unless demonstrated by plain Experience, which in this Tract I hope will be done to their satisfaction. However, they need no better Argument to convince them of the profits that arise from this part of Husbandry, than that many places in Herefordshire, Gloucestershire; Worcestershire, etc. are highly improved by this very Method; the Cider there made being in great quantities annually carried to London, and several other places of this Kingdom, and sold at a very high rate; and valued above the Wines of France, partly from the excellency of it in itself, and partly from the alteration for the worse that French Wines suffer by their exportation, and from the sophistications and adulterations they receive from those that trade in them; which by the ill effects of the latter, opposed to the virtues and pre-excellencie of the former, in all probability will so far increase and promote the Reputation of Cider, that it will not only continue the price and value of it, but rather enhanse it, as the Planters and Ciderists grow more expert in planting the best Fruits, and preparing the Liquors after the best methods. For vain and frivolous is the Objection that is usually made, That by much planting of these Fruits, the prices of them will be so low, that they will not quit the cost. The same might have been made in Herefordshire, and places adjacent, where these Trees in late years are wonderfully increased; yet in the same places, the Fruit as well as the Cider yields a greater price now than ever it did formerly, or than it doth in any place of England (distant from London) besides: For within these three years' Redstreak-Apples have, in some part of that County, been sold after the rate of five shillings the Bushel, and the Cider made of that Fruit been sold for eight pounds the Hogshead. The same may be expected in other places, if Husbandmen would take care to plant the best Fruits, etc. it being presumed that Cider in a little time would wear out the Reputation of French Wines, and by degrees lessen the expense of Malt; it being much to be preferred to the former, and found by experience to be more wholesome than the Drink made of the latter; and may in time be made at an easier rate than Ale or Beer, and yet be a great improvement, considering that an Acre of Land planted with Appletrees, will by its Fruit yield more Liquor than two or three Acres of Barley can make; and that without the annual charge of Ploughing, Sowing, etc.  
But the main Objection that may be made by the more sober part of this Nation, is, That the increase of these intoxicating and inebriating Liquors, is an encouragement to the universal vice of Drunkenness. To which it may be answered, That that vice is not now so regnant in this Isle, as it hath been in former Ages, and now is in other European Nations, if History may be credited. As in Virgil's time, Drinking and Quaffing to their God Bacchus was in use; that art being then much in request, and the Goat made a Sacrifice to that God, for cropping the tender sprigs of the Vine that yielded their beloved Liquor.  
Non aliam ob culpam Baccho Caper omnibus aris Caeditur, etc.  
Only for this Crime we on Altars pay  
Bacchus a Goat, and act the ancient Play.  
Then from great Villages Athenians haste,  
And where the Highways meet, the Prize is placed.  
They to soft Meads, heightened with Wine, advance,  
And joyfully 'mongst oiled Bottles dance  
Th' Ausonian Race; and those from Troy did spring  
Dissolved with Laughter, Rustic Verses sing;  
In Vizards of rough Bark conceal their face,  
And with glad Numbers thee great Bacchus grace.  
And after him, Pliny reports that Drunkenness and Debauchery were the principal Studies of those times and Countries; they then inventing all ways imaginable to excite the Appetite, as if they had been born into the world to no other end but to waste good Wine; giving great rewards to the greatest Drinkers. He tells us the Parthians then contended for the glory of excessive Wine-drinking; but the Italians were unwilling to part with that honour. Milan yielding one Novellius Torquatus, that won the name from all pretenders at that time, who had gone through all honourable degrees of Dignity in Rome, wherein the greatest Repute he obtained, was for drinking in the presence of Tiberius three Gallons of Wine at one draught, and before he drew his breath again: Neither did he rest there, but he so far had acquired the Art of Drinking, that although he continued at it, yet was never known to falter in his tongue; and were it ne'er so late in the evening he followed this Exercise, yet would he be ready for it again in the morning. Those large Draughts he also drank at one breath, without leaving in the Cup so much as would dash against the Pavement. The Western parts of the world, and namely France and Spain, were by Pliny censured for their Drunkenness with Beer and Ale, Wines being not there in that Age so frequent. For Italy exceeded all parts of the world for its curious Wines, there being reckoned 195 sorts of Wines. Virgil counted them innumerable.  
Sed neque quàm multae Species, nec nomina quae sint  
Est Numerus.—  
Their Names and Kind's innumerable are,  
Nor for their Catalogue we need not care;  
Which who would know, as soon may count the Sands  
The Western Winds raise on the Libyan Strands.  
But at this day no Country yieldeth more variety, nor more pleasant Wines than Italy. In Rome are now drank (saith an Historian of their own) eight and twenty distinct sorts of excellent Wines; and, as is reported, their Lachrymae Christi exceedeth, for its pleasant and exhilerating quality. So at this day the Germans are much given to Drunkenness, as one of their own Countrymen writes of them; that they drink so immodestly and immoderately at their Banquets, that they cannot pour it in fast enough with the ordinary Quaffing-Cups, but drink in large Tankards, whole draughts, none to be left under severe penalties; admiring him that will drink most, and hating him that will not pledge them. The Dutchmen are not behinde-hand with them; inviting all Comers with a Pail and a Dish, making Barrels of their Bellies. In Poland, he is most accounted of that will drink most Healths; and held to be the bravest Fellow, that carries his Liquor best; being of opinion, that there is as much Valour to be found in drinking as in fight. The Russians, Swedes, Danes, and those Northern Inhabitants, exceed all the rest, having made the drinking of Brandy, Aqua Vitae, Hydromel, Beer, Mum, Meth, and other Liquors in great quanties, so familiar to them, that they usually drink our Countrymen to death: Priests and people, men and women, old and young do so delight in drunkenness, that they are daily early and late found wallowing in the streets. So that comparing other Nations and Ages with this of ours, we may well conclude, that the Inhabitants as well as the Air of Great Britain are temperate, not too prone to those Vices other places are subject unto; and may justly give them the Character that was given to the Persians, That Temperance is their chiefest Virtue: yet not to be absolutely excused; for in the best Gardens some weeds grow, and amongst the most civil, some rude and debauched are to be found. There is scarce any part of the world, but some of its Inhabitants are addicted to the drinking of intoxicating Liquors; which Nature hath prompted them unto, thereby to suffocate the thoughts of futurity, proper only to Mankind. The very Africans, Americans, and Indians delighted in them, although they were not very exquisite in their preparation; but the Americans instead of Liquors used the fume of a Plant, that produced the same effect; whom we think no dishonour to imitate, even to excess; and it's probable outdo them in their own Invention, not esteeming it a Vice. The Mahometans, which possess a great part of the world (its true) on a superstitious account forbear the drinking of much Wine; because that a young and beautiful Woman being accosted by two Angels (that had intoxicated themselves with it) taking the advantage of their Ebriety, made her escape, and was for her Beauty and Wit preferred in Heaven, and the Angels severely punished for their folly: For which reason, they are commanded not to drink Wine. Yet many of them doubting of the Divinity of that Relation, do transgress that Command, and liberally drink of the Blood of the Grape, which the Christians prepare out of their own Vineyards, palliating their Crime, in that they did not plant the Tree, nor make the Wine: The rest of them for the most part taking great quantities of Opium, which hath a stupifying quality with it; and this generally when they are to look Death in the face. The Chineses, and the other Inhabitants of the Eastern parts of Asia, are the least addicted to Ebriety, delighting themselves with Coffee, The, and suchlike Drinks, free from those stupifying qualities: yet are they not without their Carouses; and those of the intoxicating Drinks prepared of Rice, Coco's, Sugar, Dates, etc. equalling in strength and Spirit any Liquors in the World▪ Therefore may we very well excuse our own Nation in the slender exercise of this Vice, were they satisfied with our own pleasant and salubrious Drinks, and did not spend their Healths, Lives, and Estates, as some are apt to do, on such that are foreign and pernicious.  
And it is to be hoped, that if the Gentry of England, which are for the most part Landlords of many fruitful Villas, will but set their own hands to the Spade, and encourage their Tenants therein, which now delight more in the Blow; in a little time, the plenty and excellency of our own, may extirpate the name of foreign Drinks. This being one of the most principal and universal points of Husbandry; Bread and Drink being the chief supports of man's life: And this being of all parts of Agriculture the most pleasant; the Blow carrying with it, many times, more care, cost, and hazard, and not affording the tenth of that pleasure, as this Art of Planting doth; it giving you one of the noblest Oblectations the world affords; and hath by its infinity of delight, subjected unto it the Spirits of Emperors, Princes, and Senators.  
While Fortune waited on the Persian State, 
Translate of Rapinus.   
Cyrus who from Astyages the great  
Himself derived, himself his Gardens tilled.  
How oft astonished Tmolus has beheld  
Th'industrious Prince in planting Trees and Flowers,  
And watering them employ his Vacant hours, & e.  
Many more Examples might be here enumerated; but I hope the more Ingenious part of Englishmen will be easily convinced of the pleasure of this Exercise, and of the advantage also that it will bring to them and the Nation in general. It may be also objected, that the use of Cider being now common, and the planting of Fruit-trees become universal in this Isle, and Cider made almost in every Village, and many Tracts already written that contain in them the most excellent Precepts, Rules, Observations, and Experiments that can be imagined, for the propagating of the Trees, and making this Liquor, That this succeeding Tract may be needless. To which I answer, that although in some part it may seem to be true what is here objected, yet is not the use of Cider fully known, nor the planting of Trees so much increased, as to amount unto a twentieth part of what in probability it may be in a few years; neither doth one in ten of substantial Housekeepers in the greatest part of the Nation make, or scarce know how to make this Drink. And as for the Books that treat of this Subject, they are but few; and what is mentioned in them of it, is but here and there a little. The most, and all indeed that is written of it well, is in that incomparable Tract of Mr. Evelin (his Pomona at the end of his Voluminous Sylva) which every one that may be capable of a small Plantation, is not willing to purchase. The consideration of all which, did induce ●ne to take upon me the pleasure of prosecuting this design of publishing to the world what I had done and observed in, First The Experimenting the different nature's o● Trees and Soils, and of making them agr●● better one with the other than naturally they would do; whereby several sorts ●● Fruit may be propagated in such places wher● otherwise they could not. Secondly, In th● manner of grinding Apples, by a new-invented Engine that doth much facilitate the labour and charge formerly expended about it. Thirdly, In the way of fermenting this Liquor, and means of purifying an● preserving it; with several other Rule● Directions, and Observations, more tha● what are generally known or taken noti●● of; wherein I have taken as much delight and pains, as the subject and my leisure ca● afford. And I doubt not but it will yield the Reader content and satisfaction, a● though there may be several things inserted that may not seem new, but borrowed; it so in most Treatises, it being an usual saying, Quod Nil dictum quod non dictu● prius, Every thing hath been discoursed before; Methodus sola Artificem ostende's The Method and Manner of performing what hath been discoursed of, is here shown and without an intermixture of the sa●● that hath been spoken or written of th● Subject, it's impossible to make it complete. But in that it is so accurt and succinct, that without all peradventure it will not seem tedious to the Reader to read so few lines, that are but introductory to the End its self for which this Tract was written.  
You have not only here presented to you the Art of Propagating the Appletree, and preparing the Juice of its Fruit, but some select Observations and Experiemnts in the Planting and Propagating several other Vinous fruitbearing trees, and extracting, preparing, and preserving their Juices: And also the best way of making Metheglin out of the fruit and labour of the industrious Bees, and by them extracted and collected from various Plants, or as many would have it, only from the Oaken leaf. And the extracting and decocting the Sap of the Birch-tree, making thereof a cool Summer-Bonello: Together with a brief touch at the composition of Chocolette, The, etc. Concluding with a Corollary of the Names and Natures of most Fruits flourishing in this Isle.   

A TABLE of CHAPTERS and SECTIONS.  

CHAP. I.  
OF Drinks in general page 1  
Sect. 1. Of Drinks made of the Sap of Trees 2  
2. Of the Juices of Fruits and Berries 3  
3. Of Grains 6  
4. Of the Extracts of Leaves, Stalks, and Juices 8  
5. Of Roots ibid.  
6. Of Mixtures of divers things 9   

CHAP. II.  
That the Juices of Fruits are the best of Drinks, and universally celebrated 12  
Sect. 1. Their Antiquity ibid.  
2. Their Universality ibid.  
3. The Reasons thereof 13   

CHAP. III.  
That Cider and other Juices of our English Fruits are the best Drinks for this Country 17  
Sect. 1. It's Antiquity and Name ibid.  
2. Cider preferred to foreign Wine 20   

CHAP. IV.  
Of the best and most expeditious ways of propagating the several sorts of Fruit-trees for the said uses 29  
Sect. 1. Of propagating the Appletree ibid.  
2. Of the Nursery of all sorts of Fruits 34  
3. Of Grafting 42  
4. Of Transplanting Trees 50  
5. Of the propagating the Vine 60  
6. Of the Diseases of Fruit-trees, and their cure 70   

CHAP. V  
Of making Cider and other Liquors of Apples and other Fruits 74  
Sect. 1. Of gathering and preparing Apples and other Fruits ibid.  
2. Of grinding of Apples 80  
3. Of purifying of Cider 91  
4. Of Vessels for the keeping and preserving Cider 100  
5. Of tunning, bottling, and preserving Cider 104  
6. Of making Water-Cider 118  
7. Of mixtures with Cider 120  
8. Of making other sorts of Wines or Drinks of Fruits 122  
9 Of making some other Drinks or Wines usually drunk in this Island 130   

CHAP. VI  
Of the profits that may arise from propagating and preparing the said Trees and Liquors, with the uses and virtues of them 141  
Sect. 1. Of the profits arising thereby ibid.  
2. Of the uses of the said Vinous Liquors 144  
3. Of the Medicinal virtues of Fruits, and Drinks made of them 147   

CHAP. VII.  
A Corollary of the Names and Natures of most Fruits growing in England 155  
Sect. 1. Of Apples 156  
2. Of Pears 167  
3. Of Cherries 171  
4. Of Plums 172  
5. Of Apricocks, Peaches, Malacotones, and Nectarines 174  
6. Of Grapes 176  
7. Of Quinces 178  
8. Of Figs, Walnuts, Nuts, and filberts 179  
9 Of Gooseberries, Currants, Barberries, and Raspberries 181  
10. Of Medlars, Services, Cornelians, Mulberries, and Strawberries 183    

ADVERTISEMENTS.  
THe Ingenios', or Cider-mills, according to the descriptions in this Treatise (either with the single Roll or with the double) are made exactly by John Delamere a Joiner in Petersfield in Hampshire, from 20 s. to 30 s price apiece, according as they are either single or double.  
THere is lately reprinted in Folio, with large additions, a very useful Piece of the same Authors (Entitled) Systema Agriculturae; The mystery of Husbandry discovered: Treating of the several new and most advantageous ways of Tilling, Planting, Sowing, Manuring, Ordering, Improving of all sorts of Gardens, Orchards, Meadows, Pastures, Corn-lands, Woods and Coppices. As also of Fruits, Corn, Grain, Pulse, New-Hays, Cattle, Fowl, Beasts, Bees, Silkworms, etc. With an account of the several Instruments, and Engines used in this Profession. To which is added Kalendarium Rusticum: Or, the Husbandman's Monthly Directions. And Dictionarium Rusticum: Or, the Interpretation of Rustic Terms. Printed for T. Dring, over against the Inner-Temple-gate; and sold by T. Burrel, at the Golden Ball under St. Dunstan's Church in Fleetstreet.   

 diagram   

CHAP. I. Of Drinks in General.  
AS the Climates and Situations of Countries, and the humours and dispositions of the Inhabitants differ, so have they their various and different Drinks and Liquors, and their Diets, Habits, etc. Which Drinks and Liquors are by them also variously extracted or prepared, and out of different Subjects or Materials. Therefore, before I begin this Discourse, it will not be amiss to give the Reader a brief Account of such divers Subjects or Materials, out of which they are extracted or prepared; that he may observe how industrious the Inhabitants of this Globe have been in every part thereof, (as it were by an universal consent) in searching into the several natures of Plants and Fruits, to exhaust their Blood and Tinctures, to gratify their Gusts, and please their Fancies; that from the most remote American, to the extremest Asian, they seem to accord in this, That that Liquor, out of whatsoever salubrious Matter extracted, which will most intoxicate, is to be highly esteemed of; which in every Country in the world, either some Root, Plant, Fruit, or Grain will yield, if by humane Art it be rightly prepared.  

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 Liquor 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 intoxicate the Brain, and inebriates 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 find in the Sequel of this Discourse.   

SECT. II. Of the Juices of Fruits and Berries.  
Of the Fruits of Trees. As Wine is made of the Fruit of the Vine, and is the most common, yet the richest Drink the world affords.  
Cider of the Fruit of the Appletree, and Perry of the Pear-tree; of more use and advantage in these Northern Regions, than the blood 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 Oil, 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, etc.  
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 Pineapple, but much bigger; the innermost pulp whereof melts on the tongue, and is of so delicious 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 near as large as a man's 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 Vnni, 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 clear 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 strained, it first looks like Milk; but after a few days standing, purifies, and intoxicate 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, etc. 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 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, thrashed, and parched in hot Sand, than 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 Doughty, 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 add water to it, and mix it well; which they esteem a Royal Repast.  
Of the Rinds of Pomegranates, with an addition of Cinnamon, 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; 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 Buttermilk, 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 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 add 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.  
Palepuntz, here vulgarly known by the name of Punch; a Drink compounded of Brandy or Aqua Vitae, Juice of Lemons, Oranges, Sugar, or suchlike; 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 near as I could from such information as I find, the same are extracted and prepared; to the end that our own Countrymen 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.    

CHAP. II. That the Juices of Fruits are the best of Drinks, and universally celebrated.  

SECT. I. Their Antiquity.  
IT appears by the most true and ancient History, that the first Liquor our Forefathers used to gratify 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 Universality.  
It also appears from the observation of Travellers and Historiographers, that the 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 Tropic of Cancer almost in every part of the temperate Zone, unto the 49 degree of Latitude, unless where the Laws of Mahomet forbidden; 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 edge of their Virtues, 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 Blood 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, etc. their Cider far excels their Wines: Here in England also, Cider well made of Mature Fruits, not only excels 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 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 itself; 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 nearer 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 Cocoanut, taken either before it be quite ripe, when it yields a thin, though immature, yet pleasant Liquor; and when more mature, than a more rich and oily 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 account 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 inferior 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 worthily esteemed to be very grateful to the Stomach, and of easy digestion; being, by reason of their concoction and maturation in the Fruits, become beforehand 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 mere 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.    

CHAP. III. That Cider and other Juices of our English Fruits, are the best Drinks for this Country.  

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 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 anciently 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 Ancient Britain's, they wanting Names for new things.  
The Tradition that Tithes have been paid for Wines made of certain Vineyards in Gloucester-shire: And Camden's 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, etc. 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 of foreign Wines in England, viz. that Sack which then was imported for the most part but from Spain, was sold in the Apothecary's 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 preferred to foreign 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 diversely illustrated, especially by that Precedent of the Challenge of Mr. Taylor with the London-Vintner, where the Redstreak-Cider gained the Victory over the Vintner's best Spanish or French Wine, by variety of judges.  
Wine of the Grape, although of itself, 
More wholesome.  being well made and preserved, without those too common Sopistications, Adulterations, Brewing, 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 endangers the health of him that drinks it, and sometimes his life. If it be old Wine, which is commonly the best, than the Vintner's 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 merely by drinking of such Wine: For there is no Drink more homogeneal to the blood than Wine, the Spirit thereof being the best Vehicle of any Medicine to the most remote parts that the blood circulates in: therefore if any evil mixture be in it, the more it operates, and is soon 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 only 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 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 Manor, belonging to the Earl of Essex at that time, and to be constant Cider-drinkers. And divers other Precedents of the like nature, Herefordshire, Gloucestershire, etc. can furnish you withal.  
If it be new and unfermented, it prejudiceth not the Drinker; nor if it be old, so that its unpleasantness forbids you not to drink it, but for its unpleasantness sake.  
It's 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 that dull Coffee before any other Drink whatsoever; some stolen 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 suit 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 only; racy, poignant, oily, spicy, with the Redstreak, and several other sorts of Fruits, even as the Operator pleases. And it satisfies thirst, if not too stolen, more than any other usual Drink whatsoever.  
But that which most tempts the Rustic 
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 virtue 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, Raspberries, 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 foreign Wines many are so fond of.    

CHAP. IU. Of the best and most expeditious ways of Propagating the several sorts of Fruit-trees for the said uses.  

SECT. I. Of Propagating the Appletree.  
THere is no Fruit-tree in this whole Isle of Great Britain, that is so universal as the Appletree; 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 burden of Fruit, as this doth: Therefore is the planting and increasing 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 styled the Queen of Isles, for its temperature of Air, fertility of Soil, etc. that we may truly say of her as Rapinus of France,  
Though to all Plants each Soil is not disposed,  
And on some places Nature has imposed  
Peculiar Laws, which she unchanged preserves;  
Such servile Laws Great Britain searce observes:  
She's fertile to excess, most Fruits she bears,  
And willingly repays the Plowman's cares.  
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.  
Virgil was of the same opinion, when he sang  
Nec verò terrae ferre omnes omnia possunt, etc.  
All grounds not all things bear: the Alder-tree  
Grows in thick Fens; with Sallows, Brooks agree;  
Ash, craggy Mountains; Shores, sweet Myrtle fills.  
And lastly, Bacchus loves the Sunny Hills.  
The Apple itself, which is but one kind 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: 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 intent 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 only 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 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 diversely 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 choose what Land you will for planting of Fruit-trees, then for the Cider-Fruit choose a good warm light Rye-land: for the heavier, colder, and moister Wheat-land is not so good, the Cider being not so clear nor Vinous.  
If the Ground be very light and rich of itself, or so made by improvement, several sorts of Appletrees, 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; 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 intent 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 Appletrees 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 levelly 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 near the roots of your Trees.  
But if your Ground be of a cold Clay, or strong stiff nature, than the best way is to cast it up as before, tempering it with Sand, or sandy compost, any sort of Dung, or rotten Vegetables; and to plant it with the most hard Apples, Pippins, etc. and keep the ground annually ploughed 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 Situation of Land to be planted.  the Southeast, it is esteemed the best Situation 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 i'll Fruits; the Air being warmed by the Sun all the day, is sufficient in the evening to preserve and continue the same heat without the Sunbeams. 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 sometimes destructive to the Fruits.  
If you plant your Fruit-trees in your 
Fencing or sheltering of land.  Hedge-rows, or sparsim here and there about your Land, your only 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 itself, 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, than 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 Quickhedge of White-thorn, which will be a very good Fence 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 Ancient, 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 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 only preserves, but quickens and enlivens the Gust of any delicate Apple.  
But if the Apple you intent 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 intent to graft, then provide yourself with the Chaff or Murc of that Fruit you derive your Stock from, and spread it thin over a Bed of Earth digged, 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 them in the places where you intent they shall stand.  
Observe always, that you make your Seminary in as barren Land as, or more barren than the place you intent 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, aught 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 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 yourself with Grafts suitable to your design.  
Before you cut your Grafts, consider 
Choice of Fruits.  what Fruits you are most inclinable to propagate. But seeing that my intentions are only to treat of Drinks, I shall only 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, Ouly, 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 Springtime, a little before their budding; 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 Appletrees, agree best in a near 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 lopped, 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● 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, recompensing betimes the industry and cost of the Planter; the delay whereof in other Fruits, having been a principal obstacle to the great design 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 Kitchen, for the time they last.  
Others there are also that are very excellent for this use; as the eliot, the Stoken-Apple, several sorts of Musts and Fillets, etc. but all inferior to the Redstreak.  
Of the third Classis, are Pippins and Permains, 
Pippins and Permains, etc.  which make a very pleasant Cider: but of all Table-fruit, the Gillyflower and the Marigold-apple (sometimes called john's 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.  Appletrees will not prosper well, and are more apt for the Pear-tree; as the cold, gravelly, clayish, wild, and stony land, on which this Tree, especially the more wild sort of Pear, will thrive exceeding well. Perry being near of kin, for its excellency, to Cider, and the Pear-tree far exceeding the Appletree 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 Cherrytree, and that Fruit also plenty 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 Raspberries, 
gooseberries, Currants, Raspberries.  there is but little variety, the fairest of either being to be preferred, 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 choose 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 nearer together, the better. Grafts are usually cut a little below the Knot or Joint of the last years growth, because the wood is there hard, and the rind thick, to shoulder well on the Stock; but the smallest top will grow, though of the last years growth only: 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 gins 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 bond up in green Moss, or being wrapped in oiled or waxed 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 suchlike 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 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 mild 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.  

Et saepe alterius ramos impunè videmus 
Virgil.   
Vertere in alterius; mutatamque insita mala.   

And oft without impairing we may see  
The Boughs of one graffed in another Tree.   
The most common, and, as may be supposed, the most ancient way, is the grafting in the Stock; and that is, either by cleaving the Sto●k, or grafting in the Rind, 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 intent; 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 Joint or Bud, joining the inside of the Rinds 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 halfround 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 peeled 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.  than the best way is to whip on the Grafts, that is to say, if the Stock be bigger than the Graft, than 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 pair 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 suchlike: but if the Graft and Stock be near of a size, then cut the Graft aslope, and the end of the Stock likewise, and bind them together Rind to Rind.  
If the Tree and Stock stand near together, 
By approach.  they may be united, by paring away the Rind of both, and binding them together until they are perfectly joined; 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 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 whipped on, about Midsummer 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 Crabtree cut in pieces, may you raise twenty or thirty Appletrees. 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 extremes 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.  t, and some indifferent either way, as Cherries, Plums, etc. 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 near 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 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 sooth 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 Coddling, 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 yourself of a competent number of Trees, and selected your Ground whereon you intent 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 intent to make use of the Land for grazing, that they may be above the reach of . But in such places where you can dispense with the absence of , and use the Land only for the Sith 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 Fruitbearing Trees, and grow fairer than the tall; the Sap in them wasting in its long passage, which in the shorter Trees expends itself soon in the Branches. 3. The lower and broad-spreading Tree is the greater bearer, by reason the Blossoms in the 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 or suchlike, 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 anciently advised by Virgil,  

Quinetiam Coeli regionem in cortice signant;  
 quo quaeque modo steterit, quâ parte calores  
Austrinos' tulerit; quae terga obverterit axi,  
Restituant.   

Also Heavens quarters on the Bark they score,  
That they may Coast it as it was before,  
Which Southern heat sustained which viewed the Pole.   
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, 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.  Foelix qui potuit rerum cognoscere causas. 
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 downright 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 Aeschylus.  

— quae quantum vertice ad auras  
Aethereas, tantum radice in Tartara tendit.   

How much to Heaven her spreading Branches shoot,  
So much towards Hell extends her fixed Root.   
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 overnight 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 Mould, so make your hole more or less deep wherein you plant your Tree: if it be a cold or springy ground, then plant near 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 near the surface, and not at all where planted deep. The Roots of themselves naturally tending 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 bottom with good Mould, 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 add good Mould about the Root, and dilute it with Water, as before is directed. Then levelly 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 the Stakes for several years, ruins 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 Appletrees, Pear-trees, etc. when you remove them, to proportion the Branch and Root as near as you can: but Wallnut-trees, Cherry-trees, Plum-trees, etc. that have a large Pith, are not to be topped, only some of the Side-branches may be taken away.  
Plant all Trees as near as you can into a better Mould 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 enured to a worse Soil.  
If you have a desire to remove a Tree in the Summertime, that you cannot obtain at any other more convenient Season, take of the Earth you digged out of the Foss you intent to plant your Tree in, and mix and temper it well with an equal part of Cowdung, and as much Water as will make it into a liquid Pap; fill the Hole almost 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 suchlike dwarfish short-lived 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 design 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 suchlike; and next unto them filberts, Currants, Gooseberries, etc. 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 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 Appletree in the room of a decayed Cherry, & sic de caeteris; by which means the Roots of the latter Tree shall find 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.  design 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 Fructify 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 more apt to bear Fruit; it being too usual for ignorant Planters to beautify 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 ploughing 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 error to dig or soil near the Tree only, 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 only for conveyance of it to the Trunk.   

SECT. V Of the Propagating the Vine.  

Altera frumentis quoniam favet, altera Baccho; 
Virgil.   
Densa magis Cereri, rarissima quaeque Lyaeo.   

Since one Corn best affects, the other Vines;  
To Ceres' sad, to Bacchus' thin inclines.   
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 kind 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 dryness of it; for a short Vine, and full of Knots or Joints, is most prolisick, and fittest for our Climate.  
Bacchus loves the Sunny Hills, says Virgil. 
Situation 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 Winds, it will much add to the early maturity of your Grapes. Also, a lofty Situation 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 advantageous 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 burn-beat in June or July, which will much enrich and heighten the Land; as is now practised in remote Countries, and was in former Ages, else Virgil, as to barren Land, would not have said,  

— Saepe etiam Steriles incendere profuit agros,  
Atque levem stipulam crepitantibus Vrere flammis.   

To burn dry Stubble, and the barren Fields  
In crackling flames, oft handsome profit yields.   
Then in December or January trench in the Ashes of your  Land, which may be spread in the beginning of the Winter, before any great Rains come, lest they wash in the salt or richness of them into the ground only under or near 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 Summertime 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 Majesty's Garden at St. James', 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 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 intent 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 bottom, 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 lose 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 Joints.  
In May following, when the Vine buds, then rub off all the young Shoots or Suckers, save only such that come forth of the Joints 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 Joints 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 than may you expect the complete fruit of your labour; remembering 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 Joints, 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 very much advance the increase 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 screen 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 mixed with Lime if you can, laid and spread over your Vineyard, that it may lie all the Winter, that the Virtue 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 come near your Vines, which will too much dry up and burn your Land, and is injurious to all Fruitbearing Trees, as we before observed: which labours of raising young Branches from the old Roots, and renewing and amending the Mould 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, etc. 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 Wether it stops, and no great injury to the Tree, it stopping of its own accord, the wound of its self healing, when the forwardness of the Spring hath thickened the Sap; unless such wounds or bruises be great, and happen to your Vine about the end of March, or in April, than 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 waist 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 
Currant.  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 digged.  
There is hardly any Tree delights more in the Shade than this: even under the 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 near 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 soil, 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 Cider and Wine-Fruit-bearing Trees, we will conclude with a translate of Rapinus, a little variated.  
From Planting new, and Pruning aged Trees,  
The prudent Ancients bid us never cease.  
Thus no decay is in our Vineyards known,  
But in their honour we preserve our own.  
Thus in your Orchards other Plants will rise,  
Which with your Nurseries will yield supplies  
That may again your fading Groves renew.  
For Trees, like Men, have their Successions too.   

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 Fruitbearing 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, etc. of Pears the Wardens of all sorts, Burgamet, etc. 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 (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, 
For as a Tree due nourishment may want, 
Rapinus.   
So too rich Soil destroys the tender Plant,  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 only.  
Or by being too light; for Trees planted on heavy 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 heavy dirt or settlings in Ponds about them, and by cutting off the cankered Branches. This by Experience hath cured cankered Trees, 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 spongy 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, Pare, Slicing, Emplaistring, 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 than is known only with this addition; That you may slit the Bark down with your Knife, about the Springtime.  
Cold, and untilled, and unmanured Land, 
Moss▪  oftentimes produce Mossy 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 Board's, 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 Appletree, all sorts of Plums, Currants, etc. which by Bird-lime are taken, and your Trees secured, or else deterred 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.    

CHAP. V Of making Cider and other Liquors of Apples and other Fruits.  

SECT. I. Of gathering and preparing Apples, etc.  
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 error 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 Cocoanut whilst green, is a pleasant thin Drink, but when through ripe, becomes a rich Oil or Milk: So the Juice of our European Fruits which, when most mature, yields a pleasant Drink; if pressed before, yield but a crude and sour Liquor.  
This error 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 Operator, or his covetousness of having more Liquor than otherwise he should expect) hath not only been the occasion of much thin, raw, phlegmatic, sour, and unwholesome 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 lose them, you may let them lie dry as long as you can before you grind them, that they may obtain as great a degree of Maturity as they can; and let that Cider be throughly fermented before it be barreled, according to the Rules hereafter set 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 lose 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 sign 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 signify 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 within them being better digested and concocted by the virtue 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 preferred, 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, 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 intent 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 Oaten-straw is best, until they have either sweat out, or digested a certain crude Phlegmatic 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 referred 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 mixed 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 duly 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 custom 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, 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, etc. 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 Latin, such that Housewives 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 expenses in those several ways that have been hitherto used, you may erect a Mill, the Ichnography whereof, you have in the following Figure.  

The Description of the Ingenio▪ or Cider-Mill in Fig. 1.  
LEt there be two Planks a a a a, of about three Foot in length or more, and about sixteen Inches in depth, in case your Cylinder or Roll be but one Foot Diameter, else according to the Diameter of your Cylinder, that there be about two Inches above and below the same. If your Planks will not bear the breadth desired, they may be enlarged by addition of a piece of the same thickness, without any inconvenience. Let the Planks be about two and a half, or three Inches thick, and made to quadrate each to other. Let there be four Mortoises in each Plank, as at b b b b, for four Transomes, to keep the two sides at an equal distance, about half an Inch wider than the length of the Cylinder, that it may have the more liberty to move easy without Grating. The four Transomes may be pinned fast into that Plank that is next you when you turn, and their Tenons made long at their other ends, that they may be two or three Inches without the other Plank, that they may be keyed at the farther side, the better to take to pieces when occasion requires.  
c Is the Centre of the Cylinder: in each Plank exactly one against the other, there must be a hole for the Axis to run in, which ought to be strengthened with a small Plate of Iron or Brass, to prevent wearing.  
d d Shows only the Circumference of the Cylinder, which at e appears more plainly, being made of solid Oak, or Beech, the dryer the better, and freer from shrinking, of about a Foot or eighteen Inches in length; and if a Foot in length, than eighteen Inches in Diameter; if eighteen Inches in length, than a Foot in Diameter; after which rate you may vary as you please. This Roll or Cylinder must be turned exactly on its Axis, which must be made of Iron of about an Inch square, and fixed through the Centre of the Cylinder: then turning it on that Axis, with a turning Goudge and Chisel, will cause it to run true; which is principally to be observed. The Axis must extend beyond the Cylinder six or seven Inches at the one end, where it must be flatned an Inch or two, with an Eye, that the Hand-wheel may be keyed on there, as at f.  
This Cylinder after it is placed between the two Planks in its Frame, must be knocked full of small Pegs of Iron, of about three quarters of an Inch in length, made flat, and tapering like a Wedge, as at g. They must not stand or appear a full quarter of an Inch above the superficies of the Cylinder: for the shorter they are, the finer will your pulp or Murc be; and the higher, the courser: you may place them in such order, that the one may stand against the space last preceding, in a Quincunxial Order; about four or five hundred of them will serve for a Cylinder of a Foot in length, and of the like Diameter, and so after that rate for a greater or lesser. Thus will this Cylinder be made rough to Grind your Apples as fine as you please. Then cut a piece of Wood of the length of the Cylinder, and about a fourth part of its Circumference, hollow almost to the Circumferential line of the Cylinder, as at h: this piece must have a Pin at each side near the upper part of it, as at i i, which must have holes in the two Planks for them to move easy in, as at k. The use whereof is to keep the Apples close to the rough Cylinder, that they may be throughly Ground; this is also governed by a movable Transome that extends from the one Plank to the other, through the Mortoises at l, which Mortoises are made broad, to admit of Key's to force the Regulator or piece of Wood nearer or farther as you please.  
There must also be another piece of Wood cut hollow, made to move nearer or farther, as occasion requires, as m, which serves as a Regulator to keep the Apples from feeding too fast. This also may have some Iron Pegs on the under-side of it, the better to preserve the Apples steady to their work. Which Regulator may be forced nearer or farther by Wedges as the Operator pleases.  
The pricked lines show the Board's that descend from the Hopper or Been, to direct the Apples to their work.  
Note, that the greatest inconveniency that ever happened in several years' experience of this Ingenio, was, that mellow Apples being Pulpy and light, would stick to the Cylinder, that it would much impede the Operation; which is easily prevented by making the Cylinder smooth, and placing the Pegs of Iron not too near, but leaving sufficient spaces; that when the Cylinder is wet with the Juice of the Apples, the Pulp may fall from it in its motion; which it will easily do, and the better, if the Pegs be not flat headed: always observing, that the distances or spaces of one Row, may be filled or supplied in the next two or three Rows, that the Apple may not wear in Ridges.  
By this Ingenio, have been Ground very fine, sometimes four, and sometimes five Bushels of Apples in an hour, and with no harder labour, than that two ordinary Labourers may, the one feeding, and the other grinding, hold it, by interchanging, all the day.  
But if your Stock be so great, that this small and easy Ingenio will not dispatch them fast enough, or that you intent it for a general use; Then may you make your Planks the longer, and place two Rolls or Cylinders, each with a handle as the former, the one handle on the one side, and the other on the other side; which Rolls may be cut in Groves like the Teeth of a Wheel, and made to fall the one Tooth in the other space, according to a in the second Figure.  
In this form the Centre or Axis of the one Cylinder must be movable, by means of pieces in the inside of the Planks, made to be wedged nearer or farther as occasion requires, as b b in Figure the second.  
These Teeth on the Cylinders when they are moved the one against the other, forcibly attract the Apples which are emitted under, throughly bruised.  
Also you may turn those Teeth with a Gouge and Chisel the other way, as it appears at c, in Figure the second, and make rough either by notching or pegging the outward edges of both Rolls, by which means the Apples will be attracted and throughly Ground.  
By this Ingenio may two Workmen and one Feeder Grind twenty Bushels of Apples in an hour; always observing, that you feed it no faster than it can well dispatch them, because it is apt to choke. Many profitable additions may be added to either of these ways by the ingenious, but the ignorant contemns any thing that is novel, though ne'er so excellent.  
When you bring your Apples to the Mill, 
Picking of Fruit.  as you fill them up, cast by all such that are green and unripe, rotten, or otherwise naught, and all Stalks, Leaves, etc. that may injure your Cider: for it is better to want a small quantity of your liquor, than to spoil the whole.  
Some are of opinion, that Rottenness in the Apple injureth not the Cider, but that a convenient quantity of rotten Apples mixed with the sound, is a great help to the fermentation and clarification of the Cider. But I presume, they mean such Apples only that have been bruised in gathering, shaking down, or carrying, which will by lying become rotten, and (the skin being whole) be not much the worse, only the Cider will retain a smack of them: yet let me advise, that you admit not them amongst your Cider that you intent for keeping, but rather make Cider of them for a more early spending: for others affirm, that one rotten Apple corrupts a whole Vessel; which I suppose is intended only of the putrid Rottenness.  
When your Apples are grinding, it is not good to grind them too small, for then too much of the Pulp passes with the Liquor; but if they are not too small ground, you will have but little the less of Cider, (although the contrary be commonly believed) because in the more vulgar way of grinding or beating, much of the Apple escapes unbruised, unless the whole be very much bruised.  
After your Fruit is ground, 'tis good to let it stand 24 or 48 hours, according as your time or conveniency will admit, so that it be all together, or in good quantities in large Vessels; for standing thus, it not only undergoes one degree of fermentation or maturation, but acquires colour, much commended in Cider, and also causes the lesser parts of the Apple unbruised, easily to part with its Juice in the Press: although the general advice be, to press it immediately from the Mill.  
You may leave a passage open in the bottom of your Vat, wherein you keep your bruised Apples, during the time of its being therein. Some of the Cider may spontaneously distil into a Receiver placed under it; or you may have a false bottom in the inside full of holes, that the greater quantity may be had, which may run through some Tap or other passage into your Receiver.  
Which Cider so obtained, far exceeds that which is forced out; as the Wines of France that are pressed, are by much preferred to those that are pressed; and live Honey that distils of itself from the Combs, is much better than that which remains.  
As for your Press, there is no form yet 
The Cider - Press.  discovered that exceeds the Skrew-press, of which sort there are very large, that a Hogshead may be pressed at once; and as some report, that a Hogshead or two runs out commonly before the Apples suffer any considerable pressure.  
In those large Presses, the usual way is to press it in Straw, by laying clean Wheat-straw in the bottom of the Press, and a heap of bruised Apples upon it; and so with wisps of Straw, by twisting of it, and taking the ends of the Bed of Straw, with it you go round your heap of Apples, which are to be increased, until by winding round the Straw, and addition of Apples, you have raised it two foot or more, as your Press will give leave: then apply your Board and Skrew over it, and you may press it dry in form of a Cheese, which is the most expeditious way, and most for advantage, of any way yet known; for a small single Mill, after the form before described, will grind in one day, as much as a man can well press in a good Skrew-press in another. Some of these large Skrew-presses are made of two Skrews, and some but of one: but in case your stock be but small, a less Screw, and of much less price may serve, made after the form of that in the Frontispiece; and in stead of Straw, you may have a Basket or Crib well made, and put Straw round it in the inside, to preserve the Pulp, which would otherwise either run through, in case the passage be wide, or choke them, in case they be narrow; or a Hair-bag placed in a Crib or Frame made under the Skrew, to preserve the Bag from tearing.  
In your pressing, in case you intent not to use your Pulp afterwards for the making of Water-cider, usually called Purre, then is it best to press it as dry as you can; but in case you resolve to add water to your Murc, and to press it again, than you need not press it too hard; for your Cider will then be the worse, and so will your Purre: For the last squeezing is the weakest, and makes your Cider the rougher; and if any thing will, that gives it a woody taste, unless it be prevented in the easy grinding.    

SECT. III. Of purifying your Cider.  
As your Vessel fills under your Press, pour it through some Streyner into a large Vat, only to detain gross pieces of Apple, etc. from intermixing in the Vat; from whence most prescribe to tun it immediately into the Barrels wherein it is to be kept, lest its Spirits should evaporate: which is a mistake; for if a Cloth only be cast over the Vat or Tun, it is sufficient to preserve it; for there is in it a wild 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 Tuned 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, etc. 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 itself, when bruised) subject to putrefaction: by which means, by degrees, the Cider becomes hard or acid; but if it be pressed from other Apples, as Readstreak, Gennet-moyle, etc. 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 clear, by the precipitation, of the more gross parts that are first subject to putrefaction by the virtue & 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 intent 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 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 Malt, 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 clear 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, Raspberries, 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 thorough 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 preferred 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 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 Barreled without any fermentation at all. It hath been also observed, 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, etc. that are not fit to be 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 intent to purify, in proportion about a Gallon to twenty Gallons; in which boil 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 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 increase your proportion of Water-glew to double that proportion before mentioned, and make it thereby perfectly limpid; which is but an over-racking 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 Toasts therein dipped, 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 wastes not only the Spirits, but substance of the Liquor itself, and leaves you but a thin and flat Drink, hardly balancing 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 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 Latin, 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 intent 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 pressed Murc, to meliorate your Ciderkin, or Water - Cider, if you intent to make any.  
These impurities, which are in great plenty in pulpy Fruit, and also in Rasberies, Currants, etc. 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 ill-shaped, 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 savour from the Vessel. Therefore care is to be taken about the choice of them.  
It hath been observed, that the larger any Vessels is, the better Liquors are preserved in them. In some foreign Country's Vessels being made, that one of them 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 straight, 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 bunghole of about two Inches Diameter, is to be on the top, with a Plug of Wood turned round exactly to fit into it, near unto which must be a small Vent-hole, that after the Cider is turned up, and stopped 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 preferred, 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 made of Oak, tinges any Liquor at the first with a brown Colour; wherefore it is convenient thoroughly to season your new Vessels with scalding water, wherein you may boil Apple-pumis if you please, before you put your Cider in them; which when so seasoned, are to be preferred 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 thoroughly scalded and seasoned as before, which then will serve indifferently well, nothing agreeing worse with Cider than Malt; for of Cider or Water - Cider, boiled 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 Quicklime 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 slacked.  
Glass-bottles are preferred to Stone-bottles, 
Bottles.  because that Stone-bottles are apt to leak, and are rough in the mouth, that they are not easily uncorked; 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 discerned, 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, grind 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 Oil will tightly work the Glass to your pleasure.  
The only 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 stopped 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 boiling 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 suchlike.   

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 fixed in their places, than 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 only covered two or three days, that the Cider may have liberty to finish its sermentation; but if it be so clear that it will not again ferment, and that you are willing or intent 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 only 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 only loosely, putting in the Peg, lest otherwise the wild Spirit of the Cider force a passage, as I have known it a week after its tunning to have heaved up the head of the Barrel almost to a Rupture; which by the easy stopping this Vent, and sometimes opening it, may be prevented until you find it hath wasted that wild Spirit. For the Vulgar advice of barrelling up Cider from the Press, and then stopping it close, is pernicious to this Liquor, many having spoiled it by this means: the Spirits seeking for a vent will find it, and the more they are penned, 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 or flatning of Cider, is to be rejected, scarce any Drink being more easily preserved than this; and though much of its Spirits be lost, yet out of its own body, whilst new, may they be again revived, it suffering much more by too soon detaining its Spirits, than by too lax a closure.  
Stopping of Cider with Clay, if you design 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 turned fit to the Bunghole, 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 stopped 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 retrieve 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 add 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 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 only defect of the Cork; therefore are Glass Stopples to be preferred, in case the accident of breaking the Bottles can be prevented.  
If the Corks are steeped in scalding water a while before you use them, they will comply better with the mouth of the Bottle, than if forced 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 only 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 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 only 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 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 itself. 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 near the bottom, may supply the defect of Spring-water in your Cellar. The reason why Water is to be preferred 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 preserved; 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 virtue 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? Also Quaere whether these cool Conservatories prevent not the breaking of Bottles stopped with Glass Stopples, by the condensing power of the water. Myself being destitute of any opportunity to make those experiments, cannot at present resolve these Queries.  
The Form of the Vessel  


a. The Bung hole.  
b. a small vent hole.  
c. the Tap.    
P. 100   depiction of vessel 
Where you have not the conveniency of Water, or are unwilling to be at the expense, 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 bottom, 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 in some Room warmed 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 tied down, and the Liquor not well qualified.  
In many places they boil their Cider, 
Boiling of Cider.  adding thereto several Spices, which makes it very pleasant, and abates the unsavoury smack it contracts by boiling, 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 boil it in, or the feces or sediment of it apt to burn by its adhering to the sides of the Vessel, it being boiled in a naked Fire.  
But if you are willing to boil your Cider, your Vessel ought to be of Latin, which may be made large enough to boil a good quantity, the Tin yielding no bad Tincture to the Liquor. The Vessel also aught to be broad and open, for the more expeditious wasting of the aqueous and Phlegmatic 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 boiling only, but the sudden wasting of the Phlegmatic 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 expense of the meaner part of your Liquor. Also you may place this Latin 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 boiled and purified, to the expense 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 preferred to those Spicy Additions.  
It many times happens, that Cider that 
〈◊〉 of decayed Cider.  hath been good, by ill management or other accident becomes dead, flat, sour, 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 than 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 stopping it again. Cider that is dead or flat will oftentimes revive again of itself, if close stopped, 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 Situation 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 slit, 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 turned. The first hath its Spirits free and volatile, and may easily be retrieved 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 contained in; the Cure thereof is very difficult. Although in some measure the ill savour of it may be corrected by Mustardseed 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 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 smoke; 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 Bunghole of the Vessel, in which the Cider is put to be preserved: about half way deep into the Liquor, put your Rags dipped in Brimstone, into the pot, add Fire to it, cover your pot, blow at your Pipe, which will increase 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 observed that many sorts of Apples thoroughly 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 itself 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 boiled, and let stand till it be cold, it will be the better; that abating much of its crudity.  
Water mixed with the Fruit in the Grinding, incorporateth better with the Cider, than if added in the Vessel; and if mixed in the Vessel, better than if added in the Glass. By the Addition of Water can no other advantage be expected than the increase of the Liquor, as we usually make more Small Beer than Strong, of the same quantity of Malt, for the ordinary expense 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 boiled 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 itself, 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 Settling or Lee of your Cider that you last purified, 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 boil it after pressure, with such a proportion of Hops as you usually add to your Beer that you intent to keep for the same time, and it will be thus very well preserved; but than you need not boil 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 itself 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 virtues of many Aromatic and Medicinal Drugs, Spices, Fruits, Flowers, Roots, etc. 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 imbibed therein, produceth the effect that it doth in Wine.  
The Juice of Currants preserved simply, without any Sugar or Water, a few of the clear drops of it, tingeth and matureth early Cider, which to some might otherwise seem too luscious.  
The Juice of Raspberries preserved, 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 preferred.  
And next to that, the Juice of the Blackberry; both ripening about the time of making Cider.  
Elderberries 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 steeped in Cider, gives it an excellent Tincture and Flavour.  
Thus may the Virtues of any dried Flowers, Leaves, Roots, etc. be extracted and conveyed 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 than they are so pulpy, that they will not easily part with their Juice.  
If Crabs be mixed 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 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 Situations, and especially on the sides of Buildings, Walls, etc. 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 clear, and not clammy, and the Stalks begin to whither, 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 from the Stalks, before you press out your Wine; by which means some have had Wine comparable with the best French Wines that are pressed 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 lose its Spirits; which vacancy 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 intent 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 souring of Wines; therefore be careful to keep them from it.  
To purify Wine, take the thin Shave 
Purifying of Wine.  or Planing of Beech, the Rind being peeled off, and boil them in water to abate the rankness of them; then dry them throughly; and with these may you purify Wine: about a peck will serve a Hogshead; which Chips will serve often times, being washed, dried, and preserved.  
Some meliorate their Wine by pressing Raisins of the Sun with the Grapes a little plumped beforehand, or by boiling half the Must an hour together, scumming it, and adding it hot to the other half: this meliorates that half that is boiled, and causeth a fermentation in the other; but this is left to farther experience.  
With well-ripened Grapes, diligent sorting them, easy 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 itself but little of the flying Lee in it; and that also being precipitated or taken off, the Wine will not be so apt to ferment; which is the principal cause of its sudden decaying. This Wine preserved in your Refrigeratoty, will continue good for several years; its Spirits thereby multiplying and heightening, 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 mixed 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 itself, gently pressed from the Fruit, may, by a convenient addition of Sugar, make a very pleasant Wine, and durable, if boiled together; but in the boiling caution must be had, lest it attract some ill savour from the Vessel.  
This Fruit is also easy of Propagation, 
Plum-wine.  and no doubt but some of the more juicy sort of them, especially the Damsin, would yield an excellent Liquor, but scarcely durable unless boiled with Sugar, and well purified, or else the Sugar boiled 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 boiled with refined Sugar, about the proportion of one pound to a gallon of your Wine (when mixed with the water) and after the Water and Sugar so boiled together is cold, then mix it with the Juice of the Currants, and purify it with Isinglass dissolved 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 boil it not in a Brass Vessel, for the reason's . 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 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-sour, 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 seemed 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 Fruitbearing 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 sweetened 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 aboveground. 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 boiled 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 yourself with the blood of the Grape or any other of the  Limpid Liquors, tinged 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 steeped 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, etc. 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 complete.  
As Metheglin or Hydromel, that is prepared out of Honey 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 Ancients 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, etc. to the most Northerly. It being affirmed by Historiographers, that there is Honey within the Arctick-Circle or Frozen Zone.  
Those that lived formerly in the more Southern parts (as Pliny reports) made a Drink compounded of Hony and tart Wine, which they termed Melitites, by the addition of a Gallon of Honey to five Gallons of their Wine, making thereof no doubt a very pleasant Liquor: to which Virgil seems to allude, when he sings  

Dulcia mella premes; nec tantum dulcia quantum  
Et liquida, & durum Bacchi domitura saporem.   

—— Honey you may press,  
Not only sweet, but shall be purely sine,  
And sit to qualify your sharpest Wine.   
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 diversely to please their Palates; The best receipt whereof that I have observed to be made by them is thus.  
They take Raspberries 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 Tossed into it dipped in the Dregs or Grounds of Beer; 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 bag wherein is Cinnamon, Grains of Paradise, 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 Raspberries 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 Raspberries which was before prepared to keep, and purify your Metheglin by the means before prescribed, or ferment it, either by a Tost dipped in Yeast, or by putting a spoonful of Yeast unto it, to which you may add the little bag of Spices before mentioned. Then let it stand about a Month to be thoroughly purified, and then bottle it, and preserve it for use, and it may in time become a curious Drink.  
They also steep Raspberries in Aquavitae  hours, and add 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 Raspberries.  
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, etc. which are not to be used green, by them that intent 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 find if you add green Hops instead of dry to your Beer: neither will any green herb yield its virtue so easily as when dry. But Spices and Aromatic herbs are very necessary to add a flavour to the Metheglin, and abate its too luscious taste.  
It is usually also directed, that the Metheglin when boiling, should be scummed, to take off the filth that ariseth from it in the decoction: which is not 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 Maxim in Philosophy, that Feces once separated, will never reunite.  
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) & add so much Honey to clear Spring-Water, that when the Honey is dissolved thoroughly, an Egg will not sink to the bottom, but easily swim up and down in it; Then boil 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 grossly 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 add a little spoonful of Yeast at the Bunghole to increase 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, daily losing its luscious taste; the longer it is kept, the better it will be.  
By the sloating of the Egg you may judge 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 boiling 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 designs, yet the pleasantness and salubrity of the Blood of several Trees, have given encouragement, to some Virtuosos, to bestow their labour and skill on them, and not in vain, The Sycomore and Wallnut-Trees are said to yield excel at Juice, but we in England have not had so 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 obtained: Poor people will (where Trees are plenty) draw it for two pence or three pence the Gallon. To every Gallon whereof, add a pound of refined Sugar, and boil it about a quarter or half an hour; then set it to cool, and add a very little Yeast to it, and it will ferment, and thereby purge itself from that little dross the Liquor and Sugar can yield: then put it in a Barrel, and add thereto a small proportion of Cinnamon 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 add a quart of Honey and boil 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 esteemed 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 Cacaonut, 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 add 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 add Maiz, a Grain growing in that Country; and Macaxochite, a kind 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 virtues 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 virtue. Quaere, whether the Kernel of the Walnut may not supply the defect of the Cacao, if well ground.  
In China, plentifully grows a Plant they 
Ten.  call Thea, on a Shrub much like unto our Myrtle-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 rolled are again hanged over the fire, and then rolled closer together till they are dry, than 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 only dry in the Sun; but in the shade is doubtless much better, the Sun having a great power to attract the virtue out of any Vegetable after its separation from its Nourisher.  
Boyl a quart of clean water, and then add 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.    

CHAP. VI Of the profits that may arise from propagating and preparing the said Trees and Liquors, with the uses and virtues of them.  

SECT. I. Of the profits arising thereby.  
WE all very well know that Advantage is the great Mark aimed at by most, and the Haven to which the greater part of mankind steer their Course. It is that which makes the toil and labour of so many ingenious and industrious men become easy and pleasant to them, and makes the Husbandman wait with so much patience for his long expected Crop; so that it is the profit and advantage that is to be expected from these Plantations that must encourage our Countrymen to undergo the pains and expense that these will necessarily require; part of which advantages are before already in general touched at, but the more particular those which are most to be respected.  
I am unwilling to trouble you with so exact an account as may be taken, how many greater and lesser Trees should be planted on an hundred or one thousand Acres of Land, at so many foot and inches distance, like what of late hath been published to the world, by an account to an Acorn, how many of them will plant one thousand Acres of Land at a foot distance, etc. having more of nicety than discretion in it; only you may conclude, that one hundred Appletrees may be planted in an Acre of ground at about twenty foot distance; which is a good size for the Red-streak, that Tree never growing very large: the greater distance you plant them at, the fewer will be required: Consideration also must be had to the goodness of the Land; a dry hungry Soil requiring more Trees: than a more liberal, because the Trees will rarely be very large; and the more they shadow the ground, the better, as before was observed.  
The Rates and Prizes of planting one hundred of these Trees, are also easily to be computed; you may have them at the Gardeners, brought home, planted, and staked, if they require it, for about five pound the hundred.  
The yearly profit of the Herbage or Tillage of this Acre of Ground for the first seven years after planting, may well be employed in digging about the Roots of the Trees, carrying off convenient and proper Soil or compost for them, and maintaining the Fences, paying Duties, etc.  
At seven years' end, these one hundred Trees may, one Tree with another, yield a bushel of Apples each Tree: for although it is not to be denied, but that some of them may have perished, and others, as yet but young, raised in their places, yet may some of these Trees at seven years' growth bear two or three bushels, and some a bushel and a half, which may in the whole make one hundred bushels, which at six pence per bushel is fifty shillings; the Herbage than will be worth at least twenty shillings per annum, although the Ground were worth less before it was planted: The eighth or ninth year your Trees may, one with another, and one year with another, yield you at least two or three bushels on a Tree, and sometimes more; which at so low a rate, your five pound first expended, and the forbearance of the profit of your Land, and interest of your Money for seven years, will bring you in at the least five pound per annum, the Herbage being still allowed for the maintenance of your Plantation.  
But if a good Fruit-year happen, and your one hundred Trees yield you four or five hundred bushels of Fruit, and those worth twelve pence or eighteen pence the bushel, it will, in one year, more than retaliate all your past labour, charge, and loss.  
The like Calculation might be made of the profits arising from the propagating of several other sorts of the  Fruits; but he that understands the method of planting them, will easily compute the advantage.   

SECT. II. Of the Uses 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 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 than 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 thorough 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.  as it is usually termed, or rather that their Spirits are contracted or fixed, that they rise not in distillation from the more Phlegmatic 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 add thereto an equal quantity of Water, and let it stand in the Sun about three or four weeks in a Barrel with the Bunghole 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 mixed 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 only the Husks of Grapes close pressed, which have contracted an acidity, and is of the nature of Leaven, or Yeast; which used in an overgreat 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 virtue to the French, which is somewhat difficult to obtain.   

SECT. III. Of the Medicinal Virtues 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 Countrymen in the use of them, I shall here give you what have been generally observed to be the virtues of several of our Country Fruits and Wines.  
As to Gardens and Orchards themselves, 
Of Gardens and Orchards.  they have been esteemed 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 Salubrity, as also doth the wholesome Airs found in them, which have been experienced not only 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 esteemed 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 roasted, scalded, or otherwise prepared, according to the skill of the Operator, are good in many hot Diseases, against Melancholy, and the Pleurisy; the decoction of them also with the Pulp thinly mixed, cures the painful Strangury or difficulty of Urine, and Running of the Reins; and edulcorated with Sugar, is good to abate a tedious Cold.  
But Cider is much to be preferred, 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 specific Virtues, there is not any Drink more effectual against the Scurvy. It is also prevalent against the Stone, and by its mundifying quality, is good against the Diseases of the Spleen, and is esteemed excellent against Melancholy.  
Pears are near of a nature with Apples, 
Of Pears,  and are of as great use in the Kitchen and Conservatory: they nourish more, especially the Warden, which baked, and well sweetened 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 esteemed a greater Cordial.  
The uses and virtues of Grapes and 
Of Grapes.  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 excellency in the Kitchen 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, strengthening, and stirring up a good appetite to Meat.  
Plums are useful in the Kitchen, 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 virtue to Cherry-wine.  
Our English Currants 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 specific Virtues are not yet vulgarly known, but questionless excellent against the Scurvy.  
Gooseberries are cooling, and open the 
Of Gooseberries.  Belly; the like virtue 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 Kitchen, few Families being ignorant of their worth.  
After several other Summer-fruits are 
Of Raspberries.  past, Raspberries 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 distilled 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 Virtues, as they are for their pleasant taste, and excellency in the Kitchen and Conservatory.  
Unripe Mulberries crude or dried, are 
Of Mulberries.  of an astringent quality; but if through 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, filberts, Medlars, etc. 
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 virtue, warming, animating, and mundisying; restoring lost Appetite, openeth the Stomach, softeneth 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, etc. it cureth the Yellow Jaundice: 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 Virtues 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 virtues against the affects of that Disease, calling the natural Liquor that flows from the wounded Branches of that Tree, the mere 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 ancient people, being drank hot in a morning.  
The Virtues 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 Virtues 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 near the Royal Exchange in London, the principal Promoter and Disperser of this Leaf and Liquor.    

A Corollary of the Names and Natures of most Fruits growing in England.  
THis Tract of the propagating of Fruit-Trees, and extracting, preparing, and preserving their Vinous Juices, cannot be complete without some Account of that variety of Fruits this Country produceth; which is a task beyond my ability exactly to perform; every County, and many parts of each County, producing some sort or other of Fruit not known in the next; or at least giving them other names, so that you cannot expect any exactness herein. Only a Catalogue of the most general and useful kinds that are either fit for the Table, Kitchen, Confectionary, or the Press, with some short Notes or Observations on their specific natures or virtues.  

SECT. I. Of Apples.  
There is no Fruit growing in England more useful or profitable than the Apple; whereof there are many sorts,  
The Aromatic or Golden Russeting hath no compeer, it being of a Gold-colour Coat, under a Russet hair, hath some warts on it, its Flesh of a yellow colour, its form of a flattish round. This Fruit is not ripe till after Michaelmas, lives over the Winter, and is without dispute the most pleasant tasted Apple that grows; having a most delicate Aromatic hautgust, and melting in the Mouth.  
The Orange▪ Apple, so called from its likeness in colour and form to an Orange, deserves the next place, having a fine rough Gold-coloured coat, resembling the Golden Pippin, only fairer; lives long, and is of a very pleasant taste.  
The Golden-Pippin is, as was said, smaller than the Orenge-Apple, else much like it in colour, taste, and long keeping.  
The Russet-Pearmain is a very pleasant Fruit, continuing long on the Tree, and in the Conservatory; partakes of both Russeting and Pearmain in Colour and Taste, the one side being generally Russet, and the other streaked like a Pearmain.  
The Pearmain, whereof there are two or three sorts, is so excellent an Apple, and so well known, that no more need be said of it; only the larger sort is more pulpy than the smaller, and keeps not so well; neither is the Summer-Pearmain so good as the Winter. They are all very good Cider-Apples, but not to be preferred to your Cider-Plantation, being no great Bearers.  
Pippins, which are of several sorts, takeing their name from the small spots or pips that usually appear on the sides of the Apple. Some are called Stone-Pippins, from their obdurateness. Some are called Kentishpippins, because they are a Fruit that agrees well with that soil; others are called French-Pippins, having their original from France; the Holland-Pippin from the same cause, and the Russet-Pippin from its Russet hue. They are generally very pleasant Fruit, and of a good Juice, fit for the Table, Conservatory and Kitchen; but not so fit for our Plantation for Cider, as the more ordinary Fruit, being but tender bearers.  
The Kirton-pippin is one of the best sorts of Table-fruit of that season, which is from Michaelmas to Alhollantide, and yields very good Cider.  
The Carlisle-Pippin, and the Bridgwater-Pippin, are much commended for excellent Table-Fruits.  
The Golden-Rennet is a very pleasant and fair Fruit, of a yellow Flesh, a good bearer, and yields a very good Juice, and to be preferred in our Plantation for all occasions.  
The Lincoln-Rennet is preferred by some before any of the other Rennets.  
The Leather-Coat, or Golden-Russeting, as some call it, is a very good Winter-Fruit, living long, and of a good firm and yellow Flesh.  
The Green-Russeting is a tough and hard Fruit, long lasting, and of a very pleasant hautgust.  
The Red Russeting is of a lesser size, an excellent Apple, and long lasting.  
The John-Apple, or Deuxans, so called from its durableness, continuing two years before it perisheth, is a good relished sharp Apple the Spring following, when most other Fruit is spent; although there are some Pippins will outlive them. The Deuxans are not fit for our Cider-Plantation, being a dry Fruit, and as some report, that little Juice they have, not pleasant.  
The Marigold-Apple, (so called from its being marked in even stripes in the form of a Marigold; sometimes the Onyon-Apple, from the reddish brown Colour, resembling a well-coloured Onion; sometimes called the Kate-Apple, and sometimes john's Pearmain, from its likeness to a Pearmain) is a very good Fruit, long lasting, and fit for the Table, Conservatory, Kitchen, or the Press, yielding a very good Juice, and to be propagated in your Cider-Plantation, bearing every other year, even to admiration; the intervening years but a few.  
The Harvey-Apple, and the Round-Russet-Harvey, are both excellent Fruits for the Table; and were they great bearers, no doubt but they would yield excellent Liquor.  
The Queen-Apple, those that are of the Summer, are excellent Cider-Apples mixed with other, being of themselves sweet. The Winter-Queening is a good Table-Fruit.  
The Paradice-Apple is a curious Fruit, produced by grafting a Permain on a Quince.  
The Pome-Roy, is a Fruit of a high name, a good taste, a pulpy substance, and not yielding much Juice; yet that which is, is very good.  
The Pome-water is an indifferent good lasting Fruit.  
The Golden-Doucet, or Golden-ducket, is much commended.  
The Westberry-Apple, taking its name from Westberry in Hampshire, from whence they are much dispersed into the adjacent parts, its one of the most solid Apples that grows, of a tough rind, and obdurate Flesh, sharp and quick taste, long lasting, and yields a very excellent and plentiful Juice, making a Cider equal to the best of Fruits, and for the Kitchen few or none exceeding it.  
The Gilliflower-Apple is of a pleasant Hautgust, and long lasting, of a thick Rind, and hard Core, well stripped, and good for Cider, making an excellent mixture.  
Of early Apples, the Margaret-Apple is the best and most early, usually Ripe about St. Margaret's day in June. It is a fair and beautiful Fruit, and of a pleasant taste and scent, not to be matched at that season for the Table and Kitchen, and deserves a more general propagation.  
The Jeniting is next to be esteemed, as well for its early ripening as its pleasant taste.  
The Summer-Pippin is a very pleasant Apple in colour and taste, and as necessary for all manner of uses, yielding a delicate Juice.  
The Coddling, so called from the use it is put unto, is a very necessary Apple in the Kitchen, and makes a good Summer-Cider.  
The Claret-wine-apple is fair, and yields plenty of a pleasant sharp Juice, from which it takes its name, and not from the Colour, it being a white Apple; but makes a rich Vinous Liquor, which well ordered excels most of other Ciders, especially with a mixture of sweet Apples.  
The White-Wining, is a small white Apple; the Tree is a great bearer, and the fruit juicy and pleasant, but soon perishing, and the Cider made thereof small.  
The King-Apple, though not common, yet is by some esteemed an excellent Apple, and preferred to the Jenniting.  
The Famagusta is also in the number of the best early Apples.  
The Giant-Apple is a large Fruit and well tasted, and the best of any Summer-Apple for Culinary uses.  
The Bontradue or Good Housewife, is the largest of Apples, a great bearer, and good for the Kitchen, and makes good Summer-Cider.  
The Cat's head, by some called the Go-no-further, is a very large Apple, and by its red sides promises well for Cider.  
The Spicing, of all Apples that are marked so red, is the meanest: but whether this English Apple so called, be the same that bears the like name in France, whereof there are Plants brought thence, I cannot determine.  
The Gennet-Moyle is a pleasant and necessary Fruit in the Kitchen, and one of the best Cider-Apples. The Fruit is well marked, and the Trees great bearers.  
The White Must is a very pleasant Apple, yielding great plenty of Vinous Liquor, bearing this name in Herefordshire, and is thought, by some, to be the same with the Golden Runnet in Hampshire.  
The Red Must is also of the same nature.  
The Fox-whelp is esteemed among the choice Cider-fruits.  
The Bromsbury Crab, although little better than the common, yet kept on heaps till Christmas, yields a brisk and excellent Cider.  
Eleots are Apples much in request in those Cider-Countries for their excellent Liquor, but not known by that name in several parts of England.  
The Stocking or Stoken-Apple is likewise in esteem there, although not known by that name in many places.  
The Bitter-Scale is an Apple much esteemed of in Devonshire, for the excellent Cider it yields without the mixture or assistance of any other.  
The Deans-Apple, or the name at least, is there well esteemed of for the same reason.  
As also is the Pleasantine, perhaps the same with our Marigold.  
The Pureling, or its name, is not usual, but in the same parts.  
The Violet-Apple is of a most delicate aromatic taste, which occasioned the name; it is a Fruit not usually met withal; it's of a greenish colour, and not of a very firm body. Many give this name to other Fruits, which corruptly are called  
Fillets, whereof also there are the Summer and the Winter, in very high esteem for their delicate Vinous Liquor they yield: The Summer-fillet for the present, and the Winter-fillet for lasting Cider.  
The Vnderleaf is a Herefordshire-Apple of a Rhenish-wine flavour, and may be accounted one of the best of Cider-Apples.  
The Arier-Apple, Richards, or Grange-Apples, are also reckoned amongst the best Cider-Apples.  
The Coling and the Olive-Apples, are in those parts much esteemed of for the same uses.  
But above all Cider-fruit, the Redstreak hath obtained the preference, being but a kind of Wilding, and though kept long, yet is never pleasing to the Palate. There are several sorts of them, the Summer and the Winter, the Yellow, the Red, and the more Green Redstreak; some sorts of them have red veins running through the whole body of the Fruit, which of necessity must give the Cider made thereof the richest Tincture.  
The Quince-Apple, so called from its colour, and is a very good Table-fruit, and then not bad for Cider.  
The Non-such is a long-lasting Fruit, good at the Table, and well marked for Cider.  
The Angel's Bit is a delicate Apple for taste, and the Tree or its name proper to Worcestershire and those parts.  
The Peeling is a very good lasting Apple, and makes very good Cider; it seems to be an ancient English Fruit, being found in old Orchards, and agrees very well with this Air, and is a great bearer.  
The Oaken-pin, so called from its hardness, is a long-lasting Fruit, and yields excellent Liquor.  
The Greening is also another old English Fruit of a green colour, and keeps to a second year, and is a good Apple.  
The Lording is a fair, green, and sharp Apple, a constant bearer, being a hardy Fruit, and for the Kitchen only, to be preferred.  
Sweet Apples there are of several sorts, and their names change in every place; so that they are rather known by their colour and size, than their names. There is one sort called the Honeycomb in some places, which is a fair Apple, and by mixture with other Fruit, makes admirable Cider; so doth the Small Russet-sweet Apple, whose Tree is always cankery.  
There is a curious Apple newly propagated, called Pome-appease; the Fruit is small and pleasant, which the Madams of France carry in their Pockets, by reason they yield no unpleasant scent. The Tree is a very great bearer: I suppose this is that which is called the Ladies Longing.  
The Fig-Apple is also lately propagated in this Country, the Tree yielding no Blossoms, as is usual with all other Appletrees; nor hath the Fruit in it any Core or Kernel: in these resembling a Fig, and differing from other Apples, yet is a very good Table-fruit, and lasting.  
The Creeper, so called from the Tree that grows low, trailing its Branches near the ground; the Fruit is also a good Fruit.  
The Indian-Crab, it's a Fruit I have not yet seen, but am informed there is such a Tree in Hampshire that was brought from America, where it grew in the Woods as our Crabs do. The Fruit is reported to be a very pleasant Fruit.  
The Sodome-Apple, or Bloody Pippin, is a Fruit of more than ordinary dark colour, and is esteemed a good Apple.  
The Summer Belle & bon, is a fair Apple, and the Tree a good bearer; but the Fruit is not long-lasting; for a short time it's a good Table-fruit, and makes indifferent good Cider.  
The Winter Belle & bon is much to be preferred to the Summer in every respect.  
The Pear-Apple is a curious pleasant Apple of a rough coat, but the Tree no great bearer.  
The Costard, Parsley-Apple, the William, the Cardinal, the Shortstart, the Winter-Reed, the Chesnut-Apple, and the Great Belly, are in many places Apples of esteem: but being not acquainted with them, I can only name them. Many more there are both French and English, which either are not made familiar to us, or else are peculiar only to some places, or their names changed in every County, or else are of small account; which to ennumerate would be tedious and useless.   

SECT. II. Of Pears.  
The next in esteem are Pears, so called from their Pyramidical form; whereof there are so great variety, that the Kitchen and Table may be furnished throughout the year with different Species.  
The Early Susan is the first ripe, being a small round Pear little bigger than a large Cherry. The Colour of this Pear is Green, and taste pleasant.  
The Margaret, the Maudlin, the Sugar, the Madera, the Green Royal, St. Laurence, Green Chesil, and many other early Pears are in esteem for the Table in July. But after them you have  
The Windsor, the Greenfield, the Summer-Bergamot, the Orange, the Sovereign, several sorts of Katherine's, whereof the red Katherine is the best: The Denny-pear, Prussia-pear, Summer-Poppering, Lording-pear, Summer Bon-Christien, the Orenge-Bergamot, Hampdens Bergamot, Bezi de Hery, the Violet-pear, the Painted Pear, so called from its delicate stripped colours; the Rosewater-pear, the Shortneck, so called from the shortness of its form and tail; the Binfield or Dove-pear, the great Musk-pear, the great Russet of Rheims, Amadotte, the Rousellet, Norwich-pear, the Pomegranate-pear, so called from its shape, and the Edward-pear very pleasant, are all very good Table-fruit for their season before Michaelmas.  
The Boeure du Roy is esteemed, for the Table, the best of all Summer-pears; is a fair brown Pear, and excellent in its season, melting in the mouth, and thence called the Butter-pear, and bears well against a Wall. The Green Boeure-pear is more green and larger than the former.  
The Lewis-pear, or by some the Maiden-heart, is the best of all Pears to dry, and is a good bearer.  
The Bloody-pear is a good Pear, taking its name from the Red Juice it hath within its skin, and is a very great Curiosity.  
The English-warden, the French-warden, the Spanish-warden, the White-warden, the Stone-pear, the Arundel-pear, the Bishops-pear, the Caw-pear, Winter-musk, the red Roman-warden, the Green-warden, and Winter-norwich, are excellent baking Pears.  
The great black Pear of Worcester, or parkinson's Warden, is to be preferred to all other Pears to bake; it bears very well against a Wall; the Pears usually weighing twenty ounces, and sometimes more, each Pear; and being twice backed with Sugar, exceed most Fruits.  
The Diego-pear, Monsieur-John, Rowling-pear, Balsam-pear, Bluster-pear, Emperours-pear, the Queen-Hedge-pear, Frith-pear, Brunswick-pear, Bings-pear, Winter-Poppering, Thorn-pear, the Portail, the Nonsuch, Dionier, Winter-Katherine, Clove-pear, Lombart-pear, Russet-pear, Saffron-pear, the Petworth-pear, or Winter-Windsor, Winter-Bergamot, Pound-pear, and Hundred pound-pear, Long-Bergamot, Burnt-cat, Lady-pear, Ice-pear, Dead man's pear, Bell-pear, the Squib-pear, Spindle-pear, Dogoniere, Virgin, Gascoigne-bergamot, Scarlet-pear, and Stopple-pear, are all very good Winter-pears, and keep throughout the old year.  
Pears that usually keep until the succeeding Spring, are the Winter-Bon-Christien, the best of Winter-pears; the great Surrein, Little Dagobert, the Double-blossome-pear the longest liver of all, and tastes very well in the Spring; the Oak-pear, the great Kairville, the Little black Pear of Worcester.  
Pears that are esteemed for their Vinous Juice in Worcestershire and those adjacent parts, are the Red and Green Squash-pears, the John-pear, the Green Harpary, the Drake-pear, the Mary-pear, the Lullam-pear; but above the rest are esteemed the Bosbury and the Bareland pears, and the White and Red Horse-pear.  
As for the Turgorian-pear that yields that most superlative Perry the world produces, mentioned in the Pomona of the most ingenious Mr. Evelin, I only wish it were more generally dispersed.   

SECT. III. Of Cherries.  
In the next place the Cherry, so called from the French word Cerises, is admitted to be a Fruit of general use, especially for the Palate, off the Tree, and for the Conservatory. They are ripe on the Trees but three Summer Months, May, June, and July; afterwards to be had only in the Conservatory.  
In May are the Cherries usually called from the name of this month: The Duke and Archduke against a good Wall are most years ripe before the end of the month.  
In June are ripe the White, Red, Black, and Bleeding Hearts, Lukeward one of the best of Cherries; the early Flanders, the Cluster-cherry bearing three, four, or five usually on a stalk; the White Spanish-cherry, the Amber-cherry, the Black-orleans, the Spanish-black, and the Naples.  
In July usually succeed the Late Flanders, common English-cherry, Carnations a delicate Fruit for the Table or Conservatory; Morella, or the great bearer, being a black Cherry fit for the Conservatory, before it be through ripe, but bitter eaten raw; only it is to be esteemed, being the last Cherry that hangs on the Tree; the Morocca-cherry, the Egriot, Bigarreaux, the Prince-Royal, the Portugal-cherry, the King's Cherry, the Crown-cherry, and the Biquar, both ill bearers: the great Purple-cherry, one of the best and latest Cherries, and a good bearer; the Ounce-cherry, so called from its fairness; the Dwarf-cherry, so called from the smallness of its Twigs and Fruit: there is also the common Black Cherry, much in esteem for its Physical properties.   

SECT. iv Of Plums.  
There is great variety of Plums, and they also appropriated to several uses; they continue longer on the Trees than Cherries, and are a more pleasing, but not a more wholesome Fruit.  
The first ripe are the Red, Blue, and Amber, Primordian-plum, the Violet, Red, Blue, and Amber, the Matchless, the Black Damasin, the Morocco, the Barbery, the Myrobalan, the Apricot-plum a delicate Plum that parts clean from the Stone, the Cinamon-plum, the King's Plum, the Spanish, the Lady Elizabeth-plum, the Great Mogul, and the Tawny-plum.  
After them are the White, Red, and Black Pear-plums; the two former little worth, but the Black a pleasant Fruit; the Green Osterly-plum, the Muscle-plum one of the best of Plums, the Catalonia-plum much like the former; the White Prunella, the Black Prunella, the Bonum Magnum a fair yellowish green Plum, excellent for the Kitchen and Conservatory; the Wheaten-plum, the Laurence-plum an ill tasted Fruit, the Bole-plum, the Cheston-plum, the Queen-Mother-plum one of the best sort, the Dyaper'd-plum, the Marbled-plum, the Damasco-plum, the Foderingham-plum, the Blue and Green Pedrigon, and the White not so good a Fruit, the Verdoch good only to preserve, the Peach-plum, the Imperial Plum one of the largest of Plums, the Gaunt-plum, the Denny-plum, the Turkey-plum, the Red, White, and Green Peascod-plums, the White, Yellow, and Red Date-plums, the Nutmeg-plum, the Great Anthony, the Jane-plum, the Prince-plum the last ripe, and good for several uses. Many other sorts of Plums there are, whose names are uncertain, and are therefore here omitted.  
There are two sorts of Damsons; the Black, which is the most necessary and best of all Plums; and the White, which is not so good as the Red: these are natural to our English Soil, as are the Black and White Bullis; whereof the White are pleasant in October and November, and the Black necessary for the Kitchen in December, they usually hanging on the Trees till Christmas.   

SECT. V Of Apricocks, Peaches, Malacotnnes, and Nectarins.  
The Apricot, so called from Apricus, delighting in the Sun, is a kind of Plum, but far exceeding any of the former in every respect; whereof  
The Algier-apricot is early ripe; it's a small round and yellow Fruit ripe in July.  
The Masculine-aprecot is a better and earlier Fruit than the former, but not so good a bearer.  
The long, white, and Orenge-aprecot differ from the common Aprecot, as their names tell you.  
The great Roman-aprecot is the largest of all the kinds, and therefore best for the Kitchen and Conservatory.  
Peaches, from the French name Pesche, are of longer continuance than Aprecots, and of a richer and more noble gust and savour.  
The most early are the Nutmeg, both White and Red; the Troy-peach, next the Savoy-peach, Isabel, Persian; the White-Mounsier, Newington, Belline-peach to be preferred to the former; the Queen-peach, and the Magdalen-peach, and the Double-blossome-peach.  
After them come the Rambovillet, the Musk-peach, and the Violet-musk, both esteemed the best of Peaches; the Crown-peach, the Roman-peach, Man-peach, Quince-peach, Grand Carnation, Portugal-peach, Bordeaux-peach, Des-pot being spotted, Verona, Smyrna, Pavie-peach, and the Colerane-peach; one of the latest is the Bloody-Monsier, an excellent Peach, very red within and red without.  
The Modena, Orleans Red Peach, Morello-peach, Navarre and Alberges, are very good Fruit, and come clean from the Stone.  
Of Malacotonnes, as much as to say, Apples which cotton on them, there are two or three sorts, but being late ripe and old Fruit, they are not much valued.  
Nectarines, of the savour and taste of Nectar, are very pleasant Fruit, whereof the Red Roman is the fairest, and by most esteemed the best and most delicate Fruit for its gust, that this Island yields: By some the Muroy is preferred, and by some the Tawny, neither of them so large as the Red Roman.  
Then there is the Red Nectarine, an excellent Fruit, and by many much set by, because it leaves the Stone.  
Besides all which, there are the Green, the little Green, the Cluster, the Yellow, the White, the Paper-white, the Painted, the Russet, and the Orbine Nectarines, that are very good Fruit, but not to be compared to the former.   

SECT. VI Of Grapes.  
The Grape is the most universal, and yields the best Juice of any Fruit whatsoever; several sorts of them prosper very well with us.  
Of which the White Muskadine is the best, bearing well, large Bunches and fair Fruit, ripens in most years against a South-wall, and fittest for Espaliers or a Vineyard.  
The Small black Grape, by some called the Cluster-grape, and by some the Currant-grape, is the first ripe, bears well: the Bunches are small, but the Grapes so thick that you cannot put a Pin between them, and is a very pleasant sweet Grape, and is fit for your propagation as any Fruit almost that grows.  
The Canada or Parsley-grape, so called from the Country whence it came, and from the form of its Leaf, which is very much divided and jagged like a Parsley-leaf; it is ripe somewhat late, but a good Fruit.  
The Black Orleans is a very good black Grape, and ripens very well with us.  
The Red-muscadine is a good Grape, and ripens well in very hot years, and is not so good as the the Black Orleans.  
The Raisin-grape is a large and long Grape, but ripens not well in this Climate.  
The White Frontiniac is a Fruit of a very pleasant hautgust, like unto the Rhinish-wine, and will ripen with us, in case it be planted against a good Wall, and in a hot Summer.  
There is also the Red Frontiniac, much of the same nature.  
There are also the small Blue-grape, and the great Blue-grape, that are very good Fruit, and ripen well with us.  
The Bursarobe is an excellent, large, sweet, white Grape, and in some years will ripen well; as also will the Muscat.  
The Burlet is a very large Grape, but seldom ripening here.  
There are also several old English-grapes, and some foreign, that are fit only to make Vinegar of.   

SECT. VII. Of Quinces.  
There is not a more delicate Fruit in the Kitchen and Conservatory, than the Quince; whereof  
The Portugal Apple-quince is esteemed the best; it is a large yellow Fruit, tender, pleasant, and soon boiled.  
The Portugal Pear-quince is much like the former, except in its form.  
The Barbery-quince is lesser than the other, as is the English-quince, which is a harsh Fruit, and covered with a Down or Cotton.  
The Lion's Quince is a large yellow, and the Brunswick-quince a large white, both very good, but all inferior to the two first sorts.   

SECT. VIII. Of Figs, Walnuts, Nuts, and filberts.  
Figs are highly esteemed by some, whereof 
Figs.  the Great Blue Fig is most accounted of; next unto it, the Dwarf Blue-fig being, much less in Tree and Fruit, but better tasted, and sooner ripe.  
The Walnuts, (or rather Gaul-nuts, or 
Walnuts.  French-nuts, coming originally out of France, and corruptly called Welsh-nuts in the Western-parts of England, the G being in time pronounced as a W, as Guerre War, Guardian Warden, etc. and so Galnut Walnut) are universally spread over this Country; of which there are several sorts.  
The Great Double Walnut in some places ripens very well, is very sweet; but the Kernel answers not the bigness of the Shell.  
There are other sorts that are lesser, with very hard Shells, and sweet Kernels, that ripen very well in any place.  
But the best are those of a tender thin Shell, and a full Kernel, and of a middle size.  
There is another sort that grows near Salisbury of a middle size, and a very good Fruit, called the Bird-nut, from the resemblance the Kernel hath to a Bird, with its Wings displayed at first view after the Nut is slit in the middle.  
There is also the Early Walnut that ripens above a fortnight before any of the other, and is of as thin a Shell and pleasant a taste as any of the other. This Fruit I have not observed any where, but at Petersfield in Hampshire.  
Also there is a very small sort of this Fruit round, and but little bigger than a filbert, growing at the same place.  
Besides the ordinary Hasel-nuts that 
Nuts.  grow wild, there are Nuts that are of a thin Shell, large Kernel, and but little Husk, that are usually planted in Orchards.  
There is a large kind of these long thinshelled Nuts with a very fair Kernel  
And also a great round Nut with a thick Shell and a large Kernel.  
But the filberts are to be esteemed above 
filberts.  them, whereof there is the White filbert, which is commonly known.  
And the Red filbert, like unto the former, only that the Kernel is covered with a red skin, also the Shell and Leaf do incline more to redness than the other sorts.  
The filbert of Constantinople hath the Bark whiter, the Leaves bigger, and the Husks more jagged and rend than the former. The Nuts are like those of the white filbert, but rounder and bigger, as Mr. Ray saith in his Pomona.   

SECT. IX. Of Gooseberries, Currants, Barberries, and Raspberries.  
Gooseberries, so called from the use that 
Gooseberries.  have a long time been made of them in the Kitchen when Greengeeses are in season.  
The first ripe are the Early Red, which is a fine, sharp, pleasant Fruit: there are three sorts of them, differing only in their sizes, the biggest being the sweetest.  
There is also the Blue-gooseberry, differing little from the former, only in colour more blue, and later ripe.  
The Great White Dutch-Gooseberry is the fairest and best, and fittest for our Vineyard, and a very great bearer.  
The Great Yellow Dutch differeth from the former only in colour.  
The English Yellow-Gooseberry is known to every one, and is fittest for Culinary uses whilst green.  
The Hedgehog-gooseberry is a large Fruit, well tasted, and very hairy.  
The Small rough Gooseberry is hardly worth the mentioning.  
The Green-gooseberry: of this there is the greater and the lesser, both very good, and late ripe.  
Currans, or Corinth's, from the Corinth's 
Currans.  of Corinthia first taking their name; whereof there are some that have been anciently planted in these parts: As  
The English Red-curran, once in esteem, but now cast out of all good Gardens, as is the black, which was never worth any thing.  
The White-curran was, not long since, in most esteem, until  
The Red Dutch-curran became native in our Soil, which is also improved in some rich moist grounds, that it hath gained a higher name, of the Greatest Red Dutch-curran. These are the only Fruit that are fit to be planted and propagated for Wine, and for the Conservatory.  
There is another sort of Curran, newly propagated from abroad, but not to be esteemed for the Fruit, only for Curiosity.  
Of Barberries there are but three sorts; 
Barberries.  the ordinary sort, and Barberries without stones, and the Great Barberry, which is a sort bearing bigger Fruit than either of the other.  
Of Raspberries there are three sorts; the 
Raspberries.  Common wild, the large Red Garden-Rasberry, which is one of the most pleasant of Fruits, and useful in the Conservatory, and for its delicate Juice; and the White, which is but little inferior to the Red.  
Also, I have seen formerly a Rasberry of a much darker colour than the Red, which was then termed the Black-rasberry, exceeding pleasant in taste.  
There is a Rasberry-tree larger in Stalk and Leaves than any of the former, bearing a very large Blossom; but no Fruit comes to perfection of it in this Country.   

SECT. X. Of Medlars, Services, Cornelians, Mulberries, and Strawberries.  
Medlars are a pleasing Fruit, and in some 
Medlars.  cases Medicinal; whereof there are several kinds.  
The Common English, being but small, and the Great Dutch-medlar, which is much larger than the other, and is a good bearer.  
Mr. Ray mentions a sort that are without stones, which are a great curiosity.  
And the Neapolitan Medlar, much like the former, without stones.  
Services are a Fruit more common than 
Services.  desirable, therefore I shall only name them.  
The Cornel-tree beareth the Fruit commonly 
Cornelians.  called the Cornelian-cherry, as well from the name of the Tree, as the Cornelian-stone, the colour whereof it somewhat represents. This Fruit is good in the Kitchen and Conservatory.  
The Mulberry-tree deserves more room 
Mulberries.  in our English Plantations, rather for the Leaf than the Fruit. Of Mulberries there are three sorts:  
The Black or Red-mulberry is known to most; the White-mulberry is smaller in the Tree and Fruit; the Virginian-mulberry is quicker of growth than the former, and its Fruit larger, and as pleasant. These Fruits are not to be slighted in the Kitchen and Conservatory, nor for their Juice.  
Although the Strawberry grows not on 
Strawberries.  a Tree, and therefore cannot be esteemed an Orchard-fruit, yet they deserve a place under them, being humble, and content with the shades and droppings of your more lofty Trees, and furnish your Table with variety of early and delicate Fruit, in several kinds, viz.  
The Common English-strawberry, well known to all, and much improved by transplanting them from the Woods to the Garden.  
The White-strawberry, more delicate than the former.  
The Long Red-strawberry, not altogether so good as the former.  
The Polonian or Great Strawberry is the largest of all Strawberries, and very pleasant.  
The Rasberry, or Green-strawberry, is the sweetest of all Strawberries, and latest ripe.  
But the best of all Strawberries, is that kind lately brought out of New-England, where, and throughout the American coast, they grow in great plenty, and are propagated here in England. They are the most early of all English-fruits, several years being ripe the first week in May, and continue bearing plentifully until Midsummer, unless drought prevent them. They are the fairest (except the Polonian) and of the best Scarlet dye of any Fruit that grows, and very pleasant and cool to the taste. The whole Nation is obliged to the Industry of the Ingenious Mr. George Rickets, Gardner at Hogsdon, who can furnish any one with them: The same Mr. Rickets and Mr. Richard Ball of Brainford can also furnish any Planter with most, or all of the choicest and most excellent of all the Fruit-trees mentioned in this precedent Corollary.    

An Alphabetical TABLE of the chiefest matters contained in this Tract.  

A  
A Cajou, Drink made of the Fruit thereof page 5  
Aipu, a Drink 9  
Ale 6  
Ananas, a Drink made of the Fruit thereof 4. 16  
Appletree, its Propagation 25  
Cider made of its Fruit 4  
Apples, their Variety 156  
Gathering them 74  
Hoarding them 78  
Their Virtues 148  
Apricocks, their several sorts 174  
Apricot-wine 129  
Arak 10   

B  
Barberries, their several kinds 182  
Bark-bound to cure 72  
Barley, Drink made thereof 6  
Barrels, vide Vessels  
Beer 6  
Berries, Drink made of them 3  
Birch-wine 3. 136  
Its Virtues 152  
Birch-ale 138  
Birds to take 73  
Blackberries, Drinks made of them 4  
Bleeding of a Vine to cure 68  
Bottles 103  
Placing Bottles 108  
Bottling of Cider 104. 106  
Boiling Cider 112  
Bragga 6  
Brandy to make 145   

C  
Cacaonut 16. 139  
Canker to cure 70  
Caor 5  
Cassavi-roots, Drinks made of them 9  
Caterpillars to destroy 73  
Cava, Drink made of it 8  
Cherries, their several kinds 171  
Drinks made of them 4. 4. 1. 126  
Their Virtues 150  
Chocolate 10. 139  
Its Virtues 153  
Cider 4  
Its Excellency 14  
Its Antiquity and Nature 17  
Cider a Wine 18  
The Derivation of the Name ibid.  
Preferred to foreign Wines 20  
Manner of making it 74  
To purify it 91. 96  
Faults in Cider cured 114  
Mixed Ciders 120  
The Virtue of Cider 149  
Ciderkin 99 119  
Cinnamon used in Drink 8  
Claret to make 124  
Clove-July-flower-wine 130  
Coco-nuts, Drink made of them 4. 15  
Codlin 37  
Coffee 5  
Conservatories 109  
Corks 107  
Currants, their several kinds 182  
To propagate 68  
Wines made of them 4. 42. 127  
The Virtues 150   

D  
Dacha, Drink made of this Root 8  
Diseases of Trees 70  
Of Drinks in general 1   

E  
Elder, Drinks made of the Berry 4   

F  
Figs, their kinds 179  
filberts, their kinds ibid.  
Fruits, choice of them to graft 37  
Drinks made of them 3  
Fuming of Cider 117   

G  
gennet-moil 38  
Gooseberries to propagate 69  
Drinks made of them. 4. 42. 129.  
Their Virtues 151  
Grafting 42  
Grapes, their several kinds 176  
Grinding Fruit 80. 88   

H  
Honey, Drink made of it 9  
Vide Metheglin  
Hydromel, vide Metheglin   

I  
The Ingenio or Cider-mill 82  
Inoculation 47  
Juices of Fruits the best Drinks 12. 25   

L  
Land, its situation for planting 32  
Laudan, a Tree yielding Wine 3  
Lee, to separate 92   

M  
Manuring the Vineyard 66  
Mais, Drink made thereof 6  
Medicinal Virtues of Fruits 147  
Medlars, their several kinds 183  
Metheglin to make 130. 138  
Its Virtues 152  
Mille, Drink made thereof 6  
Mills to grind Fruit 80  
Mixtures Drink made of 9  
Moss to prevent 72  
Mulberries, their several kinds 183  
Their virtue 151  
Mum 6  
Murtilla, vide Vine  
Musty Cask to cure 102   

N  
Nectorines, their several kinds 174  
Nursery 34  
Nuts, their several kinds 180   

O  
Oats, Drink made of them 6   

P  
Pacobi 5  
Palm-wine 2. 3  
Pears, their choice and variety 40  
Their Wine or Perry 4. 122  
Its Excellency 24  
Their Virtues 149  
Picking of Fruit 87  
Plums, their several kinds 41  
Their Wine 126  
Their Virtue 150  
Pomegranates, Wine made of them 5  
Drink made of its Rind 8  
Potatoe-roots, Drink made of them 9  
Preserving Cider 104  
Pressing Cider, and the Cider-presses 89  
Profits of Wines 141  
Pruning of Trees 56. 58  
Punch 10  
Purre, vide Ciderkin   

Q  
Quinces, their several kinds, 178  
Their virtue 150   

R  
Racking of Cider 116  
Rape to make 146  
Raspberries, their several kinds 183  
To propagate them 69  
Wine made of them 42. 129  
Their Virtues 151  
Redstreak 39  
Refrigeratory, vide Conservatory  
Rice, Drink made thereof 7  
Ripeness of Fruit 74  
Roots, Drink made of them 8  
Rotten Apples 87   

S  
Sap of Trees, Drinks made thereof 2  
Sebankou, a Drink in Negroland 4  
Services, their kinds 183  
Snails to destroy 73  
Soil, choice thereof 26  
It's amendment 30  
Stalks of Plants, Drinks made of them 8  
Stocks, the way to raise them 35  
Strawberries, Drinks made of them 4  
Their Virtues 151  
Suckers a disease 72  
Sugar-cane, Drink made of it 8  
Sulphur, good to preserve Cider 116  
Sura, a Drink 2  
Syby-wine 4  
Syphon, the use of it in drawing off of Liquors 99   

T  
Ten 8. 140  
Its Virtues 153  
Teca, Drink made thereof 7  
Terry a Drink 2  
Transplanting Trees 50  
Tunning of Cider 104   

V  
Vessels for Cider 100  
The Vine, Wine made of its Fruit 4  
Of Vines the several sorts 62  
Pruning of them 64. 67  
Vineyards what 18  
Of planting of Vineyards 60  
Vinegar how made 93. 145  
Unni, Wine made of the Fruit of it 5   

W  
Walnuts, their several kinds 179  
Water-cider 118  
Wheat, Drink made thereof 6  
Wine 3  
To make it 123  
To purify it 124  
Its Excellency 12  
The uses and virtues of Wines 144   
FINIS.