Then
with your Ladle break them into Mash and Pulpe, incorporated with the
water; letting all boil half an hour longer, that the water may draw into
it self all the vertue of the Apples. Then put to them a pound and a half
of pure dubble refined Sugar in powder, which will soon dissolve in that
hot Liquor. Then pour it into an Hippocras bag, and let it run through it
two or three times, to be very clear. Then put it up into bottles; and
after a little time, it will be a most pleasant, quick, cooling, smoothing
drink. Excellent in sharp Gonorrhoeas.
SIR PAUL NEALE'S WAY OF MAKING CIDER
The best Apples make the best Cider, as Pearmains, Pippins, Golden-pippins,
and the like. Codlings make the finest Cider of all. They must be ripe,
when you make Cider of them: and is in prime in the Summer season, when no
other Cider is good. But lasteth not long, not beyond Autumn. The
foundation of making perfect Cyder consisteth in not having it work much,
scarce ever at all; but at least, no second time; which Ordinary Cider doth
often, upon change of weather, and upon motion: and upon every working it
grows harder.
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