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J/inetum'Britctnnicum:

ORA '

treatise

O F

CIDER;

And other Wines and Drinks extracted
from Fruits Growing in this Kingdom*

With the Method of Propagating all
forts of Vinous F R UIT-T REES.

And a DESCRIPTION of the New-Invented
I N G E N I O or M I L L.

For the more expeditious making ofCIDERjjk

, And alfo the right way of making v
METHEGL 1 N and BIRCH- W 1 N E.

The Second Impreffion, much E nlarged.

To which is added, A Difcourfe teach¬
ing the belt way of Im proving BEES.

With Copper Plates.

By J. Worlidge. Gent.

w

LONDON,

Printed for Thorn.* Vriugpve r againft the Inner-Tem
1 C ea tc; and TbdnM Burr el, at the Golden-ball under

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T 5p S b + \l<^isr

; II,;

1 ; •.

Licenfed Zh(ov. 23.1675.
R, L'Eflrange.

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% ;!oner

I !

ATABLE of CHAPTERS and SECTIONS

CHAP. I.

Page i

|

I

O '

L)

o.

I

O K Drinks in general r t

Sed. i. of Drinkj made of the Sap of Trees
2 ‘Of the Juices of Fruits and Berries 4

3 • Of Grains 6

4 * Of the ExtraUs of Leaves,Stalky,and Juices 8

?• Of Roots g

6. Of Mixtures of divers things 10

n , „ . CHAP. II.

I bat the Juices of Fruits are the befi of Dr inky, and
univ erf ally celebrated 1 z

, Tf. 1 • ibid.

r' W P ,f; ibid '

3 - she Reafons thereof j„

T , CHAP. HI.

f, 1 f r * nd other Juices of our Englijh Fruits are
the befi Drinks for this Country , 7

eo;. i. Its Antiquity *nd Name ibid.

2. Cider prefer d toforrei^n Wine 30

. chXp. iv.

/ t x befi and moff expeditious ways of propagating
t> 1 ' J ever<t l forts of Fruit-trees for the faidufes 26

x ; Of propagating the Apple-tree ibid.

N r ur f rr J of all forts of Fruits 3

3 - Of Grafting 49

4 ' Of tranfslanting Trees 6 1

5 . Of the propagating the Vine 74

' ■ Difeafes of Fruit-trees , and their cure 8 4

f CHAP. V.

■ Cider and other Liquors of Apples and ether

Fruits 90

A 3 Sed.

A Table of Chapters, See.

Sect. i. Of gathering and preparing Apples and ether 1

Fruits ‘ ihid -

2. Of grinding of Apples 96

3. Of purifying of Cider . 121

4 - 0 / Veffels for the keeping andpreferving Cider 13 2
5 .Oftunnwg, bottling, and preferving Cider 1 38
6 , Of waking Water Cider 1 54

7 Of mixtures with Cider 1 57

8 .Of waking other forts of wines or'drinks of Fruit si 60
9 . Of waking fume other Brinks or Wines ufually drunk

in this I [land l6S

CHAP. VI.

Of the profits that may arife from propagating and pre¬
paring the /aid Trees and Liquors, with the ufes
and virtues of them

Sea. i. of the profits arifmg thereby find.

2. Of the ufes of the faid Vittom Liquors 1P9

f 0 f ,p c Medicinal virtues of Fruits, and Drinks

chap.vh. ‘ SJ

jl Corollary of the Names and Natures of mft Fruits
growing in England -o~

Sect. 1 • Of Apples 2 °3

2.ofP eityt 21 °

2 Of Cherries 220

a Qf Plums . 222 \

T OfApricots^ caches t MaIaco*oneS,andNtett arms 224.

6 . Of Grapes 22 7

7- Of Quincts 29

y Of Figs Walnuts, Nuts, and Ft!herds 230

9 Of Goo/eberries, Currans, Barberries, and Rasber-

X oOfMedlars, Services,Cornelians, Mulberries,and
Strawberries 2 33

To Elias Jfbmole Efquire ?

Fellow of the Royal Society.

. .. _ . t .V ' v , \

S IR,

He many Favors I have re¬
ceived from you, make me thus
confident toprefent you with a
fimallpiece of Rufticity j It is
too meanly pend to defirve you?
Patronage , who have a greater
and more venerable cjlccm for more fublime
fubjetts. Tet this of Wine being that which
incites fome to fpeakjoo much, will I hope beg
my excufe and fpeaf for it filf\ It being one
of the bejl and moji advantageous pieces of
improvement of our Country Farms yet known,
if duly profecHted , not much inferior to that
ly.woft excellent defign of planting Timber, tin-
' . to which this mufi yield the precedency , inre-
fped of the publicly and univerfal benefit the
other produces 3 It being injlrnmental in Jecu-
ring uswhilfi we plant ourVineyards and cat
and drinl^ the bruit of them. I wifi) this
of improving our home-made Drink? may

re-

receive no check, front my rough handling it,
Which might have been more acceptable to
you, and would have more eafily infinuated it
felf into the apprehensions ofmofi men 5 had
it been written with a fmoother pen: But
fo Rural a Difcourfe , 2 hope, may pafs ##-
der a plain drefs , from

Sir, Your very humble fervant
John Worlidge;

• '

.. ... 1

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m III — .m^.i p .^i . 1 1 . 1 -I.. —»

' V: • ■ .V " \ •

T#S

V

To the

Reader.

Tnce the firft Edition of this T raft,
many have attempted the en-
creaie of Honey, according to
the late divulged Method of
. , Keeping Bees in Colonies, pre¬
tended to be newly invented. And by
reafon that Honey is a ufeful andprofita-
te ubjeft where vith to make very excel-
ent Liquors, I have fubjoyned a fmall
teatife ofthebeftway ot managing thole
curious Infefts, as a very necellarv Sup-
p ement to this prelent defign, and partly
to prevent the too prcipitate expence of
Labour, Time and Charges, in foneedlefs ,
an ruitlels an Exercife as the Propagators
or that Invention would wheedle the cre¬
dulous into. And had not they had a par-
lcu ar refpeft to their own gain, they
ould not have taken fo much pains to
ave made it popular for a publick advan-

, § e • Although the Effefts had anfwered
tneir pretences. B r

To the Reader.

I have alfo in this fecond Edition add¬
ed feveral material Improvements to this
part of Agriculture, and feveral late Expe¬
riments made to the great improvement of
Cider. And alfo the true way of making
the IngeniO' for the Grinding of Apples, ac¬
cording to the various Experiments of fe¬
veral Artifts, that have contributed to the
perfeftinglb ufeful a Machine. With Pro¬
pofols and Ellays for the beft way of ma¬
king Prejfes after divers manners, for the
more ealie forcing the Liquor from the
Mure. And not without additions tomoft
of the principal matters treated of in the
former Edition.

J.W.

THE

THE

preface.

;Hc prittcip.il defign of the etch¬
ing Treatifefis the improve¬
ment and increafc of the mofl
excellent Liquor this Ijle of
Great Britain affords 5 which
hath of late years been brought
into ufe, and very much admired by n/ojl,
through the means and indujlry of many wor¬
thy perfons who havevery much addedtoitsre-
putation. Tet is it not become fo general a
Drinks its probably it may be in time , becaufe
the greater part of the people England are not
ns yet convinced of the advantage that will a-
rife by the propagation of the Trees that yield
this noble Drink^nor acquainted with the right
method of planting them : neither do they un¬
derflan d the true and genuine way of extrud¬
ing or preparing it. Which hath been the oc-
cajionthat many have exclaim'd againfi it for
a mean dull Drinks

Thus hath this Liquor been undervalued by
thcignorantyvhich diclprevent a long time ma¬
ny from undertaking its improvement. The
Planters alfo have been difeouragd either by

B 2 the

The Preface.

the difficulty of raifing the Trees, as fuppofing
them not to agree well with the Soil 3 or inpre-
ftrving them, when rat fed,from Cattle, and o-
t her injuries*, and the fruit from Juch cafualties
they are uftally fnbjeil unto: many alfo being
not as yet convined of the falubrity and plea-
fantnefs of the Dr in fit fclf 1 here fore is this
fm air Trail adventuring into the world in a
plain and homely drefs, to endeavour a Convi-
Clion of the Country-man, not only of the feaft-
blenefs of the Raifing, Propagating, and Plant¬
ing of Apple-trees, or other Fruit-trees in
mojl places or Soils in this Ijland, and that to
a confiderablc improvement and advantage of
their Farms or Livings fmall and great 3 but
alfo of the times andfeafons of gathering the
Fruits, and the true and right method of
Grinding , Prcffiing, or Extracting their Jui¬
ces, and ferment mg, preparing, and preferving
the fame when extr ailed, after the mojl genu¬
ine and bejl experimented ways that have
been yet fnown difeovered, or made ufe of.
For this Liquor Cider hath been improved e-
ven to pcrfeiJion, as many ingenious and wor¬
thy perfons can tejiific? and the Method thereof
may in time become prailicable by the mojl vul-
garCapacities, from whom is expelled the more
Univerfal advancement of this defign 3 into
whom it is not eajie to infife any thing that is
' Novel,

The Preface.

AW, although it be nc’re fo feasible, or fobs
efir dy as might be injtancedin feveralpoints
J £ ncu ^ turt V but by degrees have beenintro-
T : af7C f n0VO ^ ecomc generally praBiced^
n .un i>y them were once Jlightedand defpifed:
Mere being no argument Jo prevalent with them
* ” or tLlt to be talked of , ; unlefs de-

™ 0 J ! J l f‘* t ed by plain Experience , which in this
> au hope will be done to their JatisfaBion.

^ owev^r, they need no better Argument to con-
vwee them of the prof is that arife from this
fr* °f husbandry, than that many places m
HerefordQiire, Glouccfterfhire, Worcefter-
m e,c >c. are highly improved by this very Me-
thod ’ thc C 'der there made being in treat
quantities annually earned to London, and
Jevt ral other places of this Kingdom , and fold
a wrj/ jgh rate j and vahttd above the
inesoj trance, partly front the excellency of
it in it Jelf and partly from the alteration , for
the worfe that French Wines J'ufer by their ex-
f or ation, and from the fophijlications and a-
dulter at io„s they receive from thofe that trade
n them ; which by the ill efdts of the latter ,
ppofec to the virtues and pre-excellency ofthe
former , in all probability will fo fir encreafe

I"/"? 0 *? thc R e P“ Ution of Cider, that it
i no on h continue the price and value of it ,
rather enhanfeif as the Planters and Ci-
E 3 derijts

The Preface.

deriff grow wore expert in planting the bef
Fnti island preparing the Liquors after the Left
wet hods For vain andfrivolius is the Obje¬
ction that is ufu illy made, That by much plant¬
ing of thefe Frails, the prices of them will be fo
low , that they will not quit the cojl. The Janie
objections wight have been wade in Hereford-
(hire, and places adjacent,where thefeTreesin
late years are wonderfully wcrcafedj yet in the
fame places,the Fruit as well as the Cider yields
a greater price now than ever it did formerly ,
or than it doth inany place of England ( di-
jlantfrom London) befldcs: For within thefe
three years Redftreak-Apples have , in fome
part of that County , been Jold after the rate of
jive and fo/nctimes eight Jhillings the Bujhel,
and the Cider wade of that Fruit been fold for
eight pounds the Hogjheadyind if two or three
years old,then for t weniy pounds the Hogjhead,
the price of the Left Canary. The fame way be
cxpe&cd in other places jf Husbandmen would
take care to plant the bejl Fruits , Sic. it being
prefumed that Cider in a little time would
wear out the Reputation of French Wines , and
by degrees leffen the expence of Malt j it being
much to be prejerr'd to the former, and found
by experience to be wore wholfome than the
Dr inf wade of the latter-, and ntay in tiwe be
wade at an ea fter rale than Alt or Beer,andyet

be

The Preface.

be a great improvement, considering that an
Acre of Land-planted with Apple-trees, will by
its Fruit yield more Liquor than two or three
Acres ofBarly can make $ and that without the
annual charge of Plowing, Sowing, &c.

But the main Obje&ion that may be made
by the more fober part of this Nation, is. That
the increafe of thej'e intoxicating and inebria¬
ting Liquors, is an encouragement to the uni-
verfal vice of Drunkcnnefs. To which it may
be anfwered. That that vice is not now fo reg¬
nant in this Ijlc,as it hath been in former Ages,
and now is in other European Nations if Hi-
Jlory may be credited. As in Virgil’j time.
Drinking and Quaffing to their God. Bacchus
was in ufe'qthat Art being then much inrequejl,
and the Goat made a Sacrifice to that God,for
cropping the tender frigs of the Vine that
yielded their beloved Liquor.

Non aliarn ob culpam Baccho Caper omnibus
aris

Cgditur, 8cc.

Only tor this Crime we on Altars pay
Bacchus a Goat, and a& the antient Play.
Then from great Villages Athenians hartc.
And where the High-ways meet, the Price
is plac'd,

B 4 They

T he preface.

They tofoft Meads, heightned with Wine,
advance.

And joyfully ’mongft oyled Bottlesdance
Th’ Aufoman Race, and thofe (somTroy did
fpring

DiHolv'd with laughter,Ruftick verfes fingj
Jn Vizardsof rough Bark conceal their face,
And with glad Numbers thee great Bacchus
grace.

Ami after him , Pliny reports that Drun¬
ken nefs and Debauchery were theprincipaljlu-
Aies of thofe times and Countries'^ they then in¬
venting all ways imaginable to excite the Ap¬
petite, as if they had been born into the world
to no other end but to wajlc good Wine 5 giving
great rewards to the greatcjl Drinkers. He
tells us the Parthians then contended for the
glory of excelfvc Wine-drinking 5 but the Ita¬
lians ivcre unwilling to part with that honour.
Milatn yielding one Novellius Torquatus,
that wan the name from all pretenders at that
time, who had gone through all honourable de¬
grees of Dignity in Komc yvherein the great eft
Repute he obtained , was for drinking in the
prefence of Tiberius three Gallons of Wine at
one draught, and before he drew his breath a-
gain: Neither did he reft there, but he fo far
had acquired the Art of Drinking, that al-

The Preface.

though he continued at it,yet was never known
to faulter in his tongue j and were it ne'er fa
late in the evening he followed this Exercije,
yet would he be ready again for it in the morn-
ing, Thofe large Draughts alfo he dr animat one
breath , without leaving in the Cup fo much as
would dajh againfl the Pavement The W eftern
parts of the world, and namely France and
Spain, were by Pliny cenfuredfor their Drnn-
kgnnefs with Beer and Ale, Wines being not
there inthat Age fo frequent. For Italy ex¬
ceeded all parts of the world for its curious
Wines,there being reckoned 195 forts of Wines.
Vi rgil counted them innumerable.

Sed ncque quant mult£ Species , ncc nomina.
Eft Numerits - (q H £ fat.

Their Names and Rinds innumerable are.
Nor for their Catalogue we need not care 5
Which who would know, as foon may
count the Sands

The Wcflern Windes raile on the Libyan
Strands.

But at this day no Country yieldeth more va-
nor moreplcafant Wines than Italy. In
Rome^re now drank (faith an Hijlorian of
l drown) 28 diflincfforts of excellent Wintth

/

The Preface.

and,as ts rcportcd,thcir Lachryms Chrifti c»
coedeth, for its pleafant and exhilarating qua¬
lity. So at this day the Germans are much gi¬
ven to Drunkennefs, as one of their own Coun¬
trymen writes of them that they drinks fo inf
medejily and immoderately at their Banquets,
that they cannot pour it in fijl enough with thl
ordinary Quaffing-Cups, but drink, in largt
Tinhards, whole draughts, none to be left un¬
der fevere penaltiei i admiring him that will
drink, mojl, and hating him that will nut tledi,
them. The Dutch-men are not behind-hancl
with them $ inviting all Corners with a Pail and
a Dijh,makjng Barrels of their Bellies. In Po¬
land, he is mojl accounted of that will drink
mojl Healths j and held to be the bravejl Feb
low, that carries his Liquor bejl j, being of opi¬
nion ,t hat there is as much Valour to be found in
drinking as in fighting The Ruffians, Swedes,
Danes, and thofe Northern Inhabitants, ex¬
ceed all the rejl, ha ving made the drinking oj
Brandy, Aqua Vita?, Hydromel,Beer, Mum,
Meth , and other Liquors in great quantities ,
fo familiar to them , that they ujiially dr ink. our
Countrymen to death: Priejls and people, men
and women , old and young do fo delight in
drunkennefs,that they are daily early and late
found wallowing in the flreets. So that compa¬
ring other Nations and Ages with this of ours.

The Preface.

n>e may well conclude , that the Inhabitants as
well.as the Air o^Great Britain aretemperate^
not too prone to thofe Vices other places arefub-
je 3 unto ; and may jnjlly give them the chara¬
cter that Teas given to the Perlians, That Tern-*
perance is their chiefeji Virtue : yet not to be
abfohitely exenfedj for in the bejl Gardens
fome weeds grow, and amongjl the mojl civile
fome rude and debauch d are to be found "There
is fcarcc any part of the world , but fome of its
Inhabitants are additled to the drinking of
int oxi eating Liquors-yphich Nature hath prom¬
pted them untoy hereby to jufj'ocate the thoughts
offuturity, proper only to Mankind. The very
Africans, Americans, and Indians delighted
in them, although they were not very exquifite
in then- preparation 5 but mojl of the Americans
infiead of Liquors itfed the fume of a Plant,
that produced the fame effect ; whom we think ,
no d/fl.wnour to imitate , even to excefs^ and it's
probable out-do them in their own Invention ,
not efieeming it a Vice. The Mahometans,
which pojfefs agreatpart of the world (it's true )
on a fuperjlitious account forbear the drinking
of much I Vine 5 becauje that a young and beau¬
tiful Woman being accojied by two AngelsQ hat
had intoxicated themfelves with it) taking the
advantage of their Ebriety , made her efcape ,
and was for her Beauty and Wit prefer'd in

Heaven ,

The Preface.

Heaven , and the Angels feverely punijhed for
their folly: For which reafon , they are com¬
manded not to dnnkJVine. Yet many of them
doubting of the Divinity of that Relation, do
tranfgrefs that Command, and liberally drink
of the Blood of the Grape , which the Chrifi-
ans prepare out of their own Vineyards, pallia¬
ting their Crime , in that they did not plant the
Tree, nor make the Wine : The ref of them for
the mofi part taking great quantities of Opium,
which hath afupifying qualify with it ; and
this generally when they are to look. Death in
the face. The (Chinefes, and the other Inhabi¬
tants of the Eaftern parts of Afia, are the leaf
addiclcdto Fbriety^delighting themjelves with
Cofrce, Tea, and Jiich-liky Drinks, free front
thofe fupifying qualities:yet are they not with¬
out their C /roufes j and thofe of the intoxica¬
ting Drin ^prepared of Rice, Coco’s, Sugar,
Dates, &c. equalling in frength and Spirit a-
ny Liquors in the World. Therefore may we
very well excufe our own Natiomn the fender
exercife of this Vice , were they fathfied with
our own pleafant and (alubrious Drinks , and
did not fpend their Healths, Lives, andE-
fates, as fame are apt to do, on fuch that arc
for reign and pernicious.

And it is to be hoped, that if the Gentry of
England, which are for the mof part Land¬
lords

The Preface.

lords of tit any fruitful V i H aV, will but fit their
°fff n hands to the Spade , and encourage their
tenants therein ,which now delight snore in tfje
Plow-, in a little time, the plenty and excellen-
c y °f our own, may extirpate the name of fir-
reign Drinks. This being one of the mojt prin-
oipal andiinivcrfalpoints ofHusbandryfisicad
and Drink being the chief fnpports of mans life :
dnd this being of all parts 0/ Agriculture the
fiofl pleafant^the Plow carrying with it, many
times, more c.ure , coji, and hazard, and not af¬
fording the tenth of that plea fare, as this Art of
Planting doth it giving you one of the nobleji
Obleff ations the world affords ^ and hath by its
infinity of delight, fubjetled unto it the Spirits
of Empcrours, Princes and Senators.

While Fortune waited on the Persian State, Tunfltt
Cyrus who from Aftyages the Great Rap.nus.

Himfell deriv’d, himfelfhis Gardens till’d.

How oft aftonifn’d Tmolus has beheld
Th induftriouj- Prince in planting Trees and
Flow’rs,

Aud wat’ring them imploy his Vacant
hours, & c .

Many more Examf^s -might be here eniime-
r ated :> bitf J p 0 p c t f je K20re Ingenious part of
teighfl) mn w jU (j eea (Hy convinc’d of theplea -

fire

The Preface.

jure of this Exercife,and of the advantage that
it will bring, to them and the Nation in general.
It may bealfo objected, that the ufc of Cider
being now common, and the planting of Fruit-
trees become univerfal in this ljh, and Cider
made almoftin every Village, and many Trails
already written that contain in them the mojl
excellent Precepts, Rules, Obfervations , and
Experiments that can be imagined, for the pro¬
pagating of the Trees, and making this Liquor,
That this fucceeding Trail .nay be needlefs. To
which 1 anfwer, that although in Jome part it
may feem to be true vp hat is here objelled, yet is
not the ufe of 'Cider fni!y known,nor the plant¬
ing of Trees Jo much encreafed,Oi to amount un¬
to a twentieth part of what in probability
it may be in a few years j neither doth one in
ten offulflantial Houfekeepers in the greateji
part of the Nation make,or fcarce know howto
make this Drink; And as for the Book/ that
treat of this SubjeS,they are but few, and what
is mentioned in them of it fs but here and there
a little. The mojl, and all indeed that is writ¬
ten of it well, is in that incomparable Trail of
Mr. Evelin (his Pomona at the end of his Vo¬
luminous Sylva) which every one that may be
capable of a fmall Plantation, is not willing to
pur chafe. The conjideration of all which, did
induce me to tal^eupon me the pie afire of profe-

cuting

The Preface.

cuting this deftgn of publijhing to the world
what I had done and objervcd in, Firjl, The
Experimenting the different natures of Trees
and S oi Island of making them agree better one
with the other than naturally they would dot,
rv her by fever alforts of Fruit may be propagated
in fuchplaces where otherwife they could not.
Secondly, In the manner of grinding Apples,
by a new-invented Engine that doth much fa¬
cilitate the labour and charge formerly expend¬
ed about it. Thirdly , In the way of fermenting
this Liquor, and means of purifying and pre-
ferving it j with fever al other Rules, Directi¬
ons, and Obfervations, more than what are ge¬
nerally known or taken notice off wherein I
have taken as much delight and pains, as the
fubjett and my lei Jure can afford. And I doubt
not but it will yield the Reader content andfa-
t is faction, a It hough there may be fever al things
inferted that may not feern new, but borrow'd 5
its fo in mojl Treatifes,it being an ufualfaying,
That Nil diftum quod non di&um prius, E-
very thing hath been difcourfed of before^ Me-
thodus fola Artificem olfcendit. The Method
and Manner of performing what hath beet:
diifcourfed of, is here Jhewn: and without an
intermixture of the fame that hath been fpokgn
or written of this SubjeU, it's impoffibte to
make it CO tuple at.But in that it is Jo accurt and
■ • fuccinft.

The Preface.

Jikcinct, that without all peradventUrc it will
not feem tedious to the Reader to read fo few
lines , that are but introductory to the End its
felf for which this Trail was written.

Ton have not only here prefented to you the
Art of Propagating the Apple-tree, and pre¬
paring the Juice of its Fruit, but fo me feleCt
Obfervations and Experiments in the Planting
and Propagating feveral other Vinous fruit¬
bearing trees, and extracting, preparing, and
preferving their JuicesAnd alfo the bejl way
of making Metheglin out of the fruit and la¬
bour of the inditjlrious Bees, and by them ex-
traded and collected from various Plants, or
as many would have it, only from the Oaken
leaf. And the extracting and decoding the Sap
of the Birch-tree, making thereof a cool Sum¬
mer-YjoncWo: Together with a brief touch at
the composition of Chocolate, Tea,e^e. And
alfo a Corollary of the Names and Natures
of mod Fruits Hourilhing in this Ifle.

CHAP.

I

c HAP. r.

Of Drinks in General.

S the Climates and Situa-
® l tions of Countries, and

the humours and difpo-
fitions of the Inhabitants
differ 5 fo have they their
various and different

rr Drinks and Liquors, and
their Diets, Habits, &c. Which Drinks
and Liquors are by them alfo varioudy ex-
trafted °r prepared, and out of different
bubjefts or Materials. Therefore, before
I begin this Difcourfe, it will not be amifs
o give the Reader a brief Account of fuch
diverfe Subjeffs or Materials, out of which

C they

;;

Of Dritibf in General.

they are extracted or prepared ; that he
may obferve how induftrious the Inhabi¬
tants of this Globe have been in every part
thereof, (as it were by an univerlal con-
fent) in (earching into the feveral natures
of Plants and Fruits, to exhauft their Blood
and Tinftures, to gratifie their Gufts, and
pleafe their Fancies; that from the moft
remote American , to the extreameft Ajtatt ,
they feem to accord in this. That that Li¬
quor, out of whatfoever (alubrious Matter
extracted, which will moft intoxicate, is
to be highly efteemed of; which in every
Country in the World, either fome Root,
Plant , Fruit , or Grain will yield , if by
humane Art it be rightly prepared.

S E C T. I.

Drink* made of the Sap of Trees .

The Palm-wine is made of the Sap of the
Palm-tree ; which the Africans and Afians
extratt, either by plucking off the Flower,
and fattening a Pot to the end of the Sprig
into which the Liquour will diftil ; or by
boring a hole in the Tree, and hanging a
Pot under the fame to receive it: which in
the EaB-lndies they call Sura, in colour

Of Drinbj in General.

refembling Whey 5 and at the firft drawing
is fweet and plealant like Wine. This Li¬
quor boiled they call Terry , and will keep
fome time, but if unboiled, fuddenly turns
into very good Vinegar. This Wine in¬
toxicates the Brain, and inebriates as other
Liquors do: if diftilled, it makes Strong-
water $ if Raifons of the Sun are infufed
in it, with fome other the like Ingredients,
it meliorateth the lame exceedingly. Out
of one Tree, two Gallons of this Liquor
may be drawn in a day, without any da¬
mage to the Tree: Yet fome have report¬
ed, that it hinders the ripening of the Fruit,
and that you mull: expert no Fruit from the
Tree out of which you thus extra# its
blood, which may be fuppofed to happen,
when too much is drawn, or in too dry or
late a Sealbn.

In the Moluccas they extra# Wine out
of another Tree, there called Landau.

In the Caribbe Ijlands is a prickly or
thorny Palm, out of which is alio extracted
a Wine, after the lame manner as before.

So alio out of the Birch-tree may be ex¬
tracted a plealant Liquor, which being ne-
ceflary and uleful, and to be obtained in
this Climate, the manner of drawing and
orderingit you lhall find in the Sequel of
this Difcourle. C 2 SECT.

4

Of Drinks in General.

SECT. II.

Of the Juices of Fruits and Berries.

Wine is made of the Fruit of the Vine,
and is the moft common, yet the richeft
Drink the World affords.

Cider of the Fruit of the Apple-tree, and
Perry of the P ear-tree-, of more ufe and ad¬
vantage in thefc Northern Regions, than
the blood of the Grape.

Drinks made of the Fruit of the Cherry ,
Currant, Goofcberry , R as berry , Mulberry ,
Eldar, and feveral other Trees, in this and
feveral other more Northern Countries, be¬
come very pleafant; as alio' thofe made of
Blackberries -And Strawberries : their feveral
Preparations are likewife herein treated of

Coco-Nuts yield alfb a Milk or Oyl, ufed
in the Countries where they grow fop
Drink; but being gathered green, they
give a very plealant and thin Juice, which
the Natives drink of whilft it is frelh.

In Negroland are feveral Fruits that yield
Wine, in great efteem among the Inhabi¬
tants, as Scbankon and Syby-Wtnc, See.

In Jamaica and Braftlia, grows the Fruit
Juanas, on a ftalk of a foot long, furroun-

ded

Of Drinks in General.

ded with fixteen (harp Leaves, between
which is the Fruit like a Pine-apple , but
much bigger 3 the innermoft pulp whereof
melts on the tongue, and is of fo delicious
a tafte, that it exceeds all other dainties:
Of this Fruit is made a Drink no way infe-
riour to Malva(ia-Wine..

Of the Pomegranate is extra&ed an ex¬
cellent Juice, where plenty of them is to
be had.

The Chinefes make a Drink of a fort of
Fruit there, that grows on a Tree befet
vvith Thorns like the Lemon-tree : the Fruit
is near as large as a mans head, with a
Shell over it 3 the Pap within is reddift,
and four-fweet like unripe Grapes.

Coffee is alfo made of a certain Berry.

In the Caribbe Iflands, the Tree Acajou
bears a Fruit like a very fair Apple,of which
the Iflanders make a Drink very much in
efteem among them, being of an excellent
tafte.

In Peru and Chili grows the Unnijoy the
Spaniards called Murti/la , bearing a Fruit
notunlike little red Grapes, which are of
a tart tafte. The Wine prelfed out of this
Fruit, is clear to the Eye, plealing to the
Palate, and good for the Stomach.

In Bra filia. is uled a Drink called, Pacobi ,

C 3 mack:

6

Of Drinks in General.

made of the Fruit of the Tree Pacobebe:
They alfomake the Drink of the Fruit

of the Ocaijba-tree , which being (lamped
in a wooden Mortar, and ft rein'd, it firft
looks like Milk; but after a few days (lan¬
ding, purifies, and intoxicates the liberal
Drinkers of it.

SECT. III.

Of Grains.

From divers forts of Grains are extract¬
ed feveral excellent Drinks. From our
Britifh Grains, as Barley, Oats, Wheat, Sic.
are extracted Beer, Ale, and Minn.

The Africans in Negro-land brew their
Beer of Mills , which they deep in water
till it (hoots, and then dry it in the Sun,
and (lamp it to Meal in great Mortars, with
whom Mills are not yet in ufe 5 then they
pour on it boiling-hot water 3 they make it
alfo ferment withYeaft, imitating thereby
our European Malt-drink. It is probable
this Mills is the fame with that Millet with
which the Dagejlan Tartars make their
JBragga, which they efteem very delicious,
drink freely of it,and grow fuddenly drunk
therewith.

On

7

Of DrinJ{S in General.

On the Coaft of Chili and Pern in Ame¬
rica , the Inhabitants make a Liquor of
Mays , which grows there in abundance:
they ferment it like our Ale, and drank mo¬
derately, it refrelheth; but the Inhabitants
ufually follow it fo clofe, till they are mad-
drunk.

They make alfo a very pleafant Drink of
the Grain Teca, dried in the Sun, thralh’d,
and parch’d in hot Sand, then ground on
a Iquare flat Stone, with a Roller of Stone,
and infufed into a great quantity of water.

The Chinefes make excellent Drink of
Rice , which is very pleafant of tafte, and
preferred by them before Wine.

In the Ifle Formfa , not far from China ,
the Natives make a Drink as ftrong and
intoxicative as Sack, out of Rice , which
they (oak in warm water, and then beat it
to a Pafte in a Mortar j when they chew
Come Rice-nteal in their mouths, which they
Ipit it into a Pot till they have got about a
quart of Liquor,which they put to the Paft
in Head of Leaven or Ferment: And after
all be kneaded together till it be Dough,
they put it into a great Earthen pot, which
they fill up with water, and lo let it remain
for two months 5 by which means they
make one of the molt pleafant Liquors a

C 4 man

8 Of Trwhy in General.

man need drink: the older, the better and
fwceter, although you keep it five and
twenty or thirty years.

SECT. IV.

Of the Ext rafts of Leaves , Stales,
and Juices.

Various Drinks are alio made of the
Leaves and Stalks of Plants j the princi¬
pal whereof is made of the Leaves of The,
or Tea j and a counterfeit thereof of our
Englifh Betony , but far inferior to it.

Of the Sugar-cane is none of the meaneft
Drink prepared ; for in the Eaft and Weji-
Indies various Drinks are made of it. J

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 efteetn
a Royal Repaft.

Of the Rinds of Pomegranates, with an
addition of Cinamon , the Per dans make a
pleafant Drink.

SECT.

Of Dritibj in General.

SECT. V.

Of Roots.

Several Drinks are made by many peo¬
ple out of Roots $ as the JEthiopians make
a Drink of the Root they call Dacha , Wy
mixing it with water, which caufeth Ebri-
ety $ which Root ferving for eating as well
as for drinking, they take great care to
propagate.

In the Southern part of the Weft-Indies,
the Caffavi-roots , which ferve them in (lead
of Bread, the Natives prepare (by (tam¬
ping of it) to make their Drink which they
call Parranow,

The Braftlians prepare their Drink Aipte
out of the Root Aipimacaxera , either by an
old toothlels Woman chewing the fame to
a Pap, and fpitting it into a Pot, on which
they pour water, and afterwards boiling it
leilurely, ftirring it all the time it (lands
over the fire 5 or by boiling the (aid Root
fo long till it comes to be like Butter-milk,
and then letting it (land till it hath done
working^which makes a very pleafant drink.

The fame people alfo prefs out a Drink
from Fotatoe'-roots , which they call j fetid.

SECT.

JO Of Drinks in General.

SECT. vr.

Of Mixtures of divers things.

From the mixtures of feveral Ingredients
are many pleafant and neceffary Drinks
prepared 3 among which the feveral Li¬
quors made of Honey may be included, it
being by the induftrious Bee extra&ed out
of fo various Materials, and made ufe of
by moft Nations to make their inebriating
Liquors withal} which rather than it (hould
fail of that end, fome of them add Opium
to the Compofition.

Chocolate is alfb compounded of feveral
things, and is the moft efteemed in America
above any other Drink whatfoever 3 and
much in ufe throughout raoft of the Mari¬
time parts of Europe.

Pale-puntz , here vulgarly known by the
name of Punchy a Drink compounded of
Brandy or Aqua Vit<£, Juice of Lemons, 0 -
ranger. Sugar, or fuch-like 3 very ufual a-
mongft thofe that frequent the Sea, where
a Bowl of Punch is an ufual Beverage .

In the Eaji-Indies they extraQ: an excel¬
lent Liquor which they call Arak. , out of
Rice, Sugar, and Dates 3 which is a kind of

Aqua.

Of Drinks in General L

[Aqua. Viu , much ftronger and more plea-
fant than any we have in Europe.

Thus having given you a hint of fome
of the moft general Drinks that are in ufe
in moft parts of the World, (every Nation
having fome peculiar or proffer Drink
which they moft a fled) alfo of what, and
after what manner, as near as I could from
fuch information as I find, the fame are ex¬
tracted and prepared; to the end that our
own Country-men may thereby receieve
encouragement to attempt the like from
thole Materials our Britijh Ifle affords,
which I fhall in this Difcourfo endeavour
to demonftrate to be as many and as good
as are in anyplace or Country in the world,
and that by the true and genuine way or
method of ordering the lame, a fufficient
quantity of many and various forts of
Wines and other plealant Liquors may be
here prepared, not only tofuffice our own
Inhabitants, but yield a confiderable lup-
ply to our Neighbours, to the great im¬
provement of this our Country, and the
diminution of that unreafonable gain and
advantage other Nations make by the trad#
hither of Drink only.

CHAP.

That the Juices of Fruits

CHAP. II.

That the J uices of Fruits are the bejl
of Drink'S, and ‘ZJniverfally cele¬
brated.

SECT. I

Their Antiquity.

I T appears by the moft true and antient
Hiftory, that the firft Liquor our Fore¬
fathers ufed to gratifie their Palates, and
delight themfelves withall, ( befides com¬
mon Water) was the Blood of the Grape 5
which was no fooner underftood to be fo
excellent and pleafcnt a Drink, but it fet
them at work to plant and propagate that
Tree, to drefs and order their Vineyards,
and to extract and prelervethe Juice there¬
of for their extraordinary Repaft.

SECT. II.

Their Z)mverfality.

•» ...

It alio appears from the obfervation of
Travellers and Hiftoriographers, that the

Natives

*3

are the beji of Drinhf.

Natives of moft of the known parts of the
world,have made ufe oflbme Fruit or other,
naturally growing in their own Countries,
as the moft delicate of their Beverages.

As the Blood of the Grape is preferr’d
on the North-fide of the Tropicli of Cancer*
almoft in every part ofthe Temperate Zone*
unto the 49 Degree of Latitude, unlefs
where the Laws of Mahomet forbid , whole
Difciples often tranlgrels that Law even to
excels, and much leflen that imaginary fin
( as they fuppofe it otherwile to be ) if the
Chriftians drefs their Vineyards, and pre¬
pare their Wines.

SECT. III. 1

The Reafons thereof.

■, Neither is it without juft caufe that that
Liquor is celebrated in thofe Countries a-
boveany other Drink whatfoever, it being
lb Homogeneal to the natures of thofe peo¬
ple that inhabit there. All Wines that pro¬
ceed from the Vine being of a corroborat¬
ive and mundificative nature, and withall
have an exhilarating and vivifying faculty
with them, that to thole whom the too fre¬
quent ufe hath not abated or dulled the

edge

T hat the Juices of Fruits

edge of their Virtues, they are rather Cor¬
dials or Reftoratives, than ordinary Nutri¬
ment, or familiar Medicine.

The Juice of the Apple, Cider, is for
the fame caufe preferred on this fide the 49
Degree of Latitude, where the Bloud of
the Grape obtains not that degree of matu¬
rity in the Fruit, as in the more hot Coun¬
treys : And the Apple being but a pulpy
Fruit, not enduring thole exceffive heats
and droughts thofe Coun treys beyond that
Degree, and more Southerly, are fubjedc un¬
to. It being oblerved, that in Normandy4
and the Northern parts of France , Flan*
ders , &c. their Cider far excels their Wines :
Here in England alio. Cider well made of
mature Fruits, not onely excels any Wine
made here, but the Wines that are made in
the mod parts of France , Germany, or any
other Countrey on this fide the 40 Degree
of Latitude.

The principal caufe of the excellency of
thele Liquors above any other prepared
Drinks, is, for that this Juice or Sap is not
only collected out of the Earth by the final!
fibrous Roots of the Trees,but exhaled by
the attracting power of the Sun, into the
Branches and Stalks, thence defending in¬
to the Fruit, where it is by the continual

are the beft of Drinks.

animating heat of the Sun maturated.
Which natural procels of Extraction, Di-
ftillation, ConcoCtion, Digeftion, and Ma¬
turation, far exceeds the Art of Man to
imitate, much lels to exceed. Wherefore,
not, without caufe, may thole Liquors be
worthily preferred to any other Drinks
whatlbever: and more particularly and
elpecially, the Juice of the Apple in thefe
more Northern Regions, before any other
Liquors in what Countrey foever prepared.
Not but that thole Liquors, in thole places
where they grow,may be much better than
any other produced there: but being trans¬
ported into a more remote Countrey, and
of a different Climate, it begets an appa¬
rent alteration in the Drink it felf $ which,
together with the great difference that is
between the Inhabitants of either Coun¬
trey,very much derogateth from the happy
effeCts that fuch Liquor might produce, if
madeule of nearer the place of its firft Ex¬
traction.

And as the Inhabitants ofthele European ,
and part of the Afian Countreys, do affeCt,
and principally efteem thele Juices of the
Grape and Apple 5 fo they of the more re¬
mote parts of Aft a and Africa , put a great
value on the Juice of Coco-nut , taken ei-

1 6 That the Juices of Fruits

ther before it be quite ripe, when it yields
a thin, though immature, yet pleafant Li¬
quor ^ and when more mature, then a more
rich and oyly Repaft.

In America , no Drink lo much in efteem
as Chocolate 5 the principal Ingredient
whereof is the Nut Cacao , which in the
vaft Regions there fubdued by the Spani¬
ards^ are propagated in fuch abundance,
that the aecompt thereof is almoft incre¬
dible ; and for no other ule, than to be
converted into that excellent Regal!cho¬
colate.

The delicious Liquor made of the Ame¬
rican Fruit Ananas , is alio much in efteem
in Jamaica , Brafllia , and thole parts.

Notwithftanding thefe Wines or Liquors
have obtained the pre-eminence above all
other Drinks throughout the greateft.part
of the known World, yet are there leveral
forts of more inferiour Fruits that yield
very plealant and wholfome Drinks, (as
before may be obferved) that can never be
advanced to that repute or univedal ac¬
ceptance, as thelelaft mentioned; but may
neverthelels 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
t wor-

are the bejl of Drink*.

Worthily efteemed to be very grateful to
the Stomach, and of eafie digeftion } be¬
ing, by reafon of their concoftion and ma¬
turation in the Fruits, become before-hand
a fem Sanguis, or half Blood, and are not
fo fubjett to putrefaction as other Extracti¬
ons of a meaner Claffis j which is alfo the
reafon, that with a due ordering of them,
by a meer natural Maturation, the moft
of them will keep in their full purity fe-
Veral months and years; and fome of them
for many years increafing ftill in ftrength,
purity, and plealantnels, which no other
Extracts are capable of.

CHAP. IIL

That Cider, and other Juices of our
Englifb Fruits , are the beji Drinljjt
for this Country .

SECT. I.

Its Antiquity and Nature.

H Aving tafted a little of thole feverai
Dainties that are in moft Countries
ftquidly prepared to pleale the Palate, I

D hope

Citter the beft of Drinfs.

hope every Englifh man, or Native of this
Ifle,on his return-hither,will conclude with
me, that our Britifh Fruits yield us the beft
Beverages and of thefe Fruits, the Apple
the beft, which is here called Cider.

As for the Antiquity of this Liquor in
this Country, much might be (aid, it you
will grant that the name Wine was former¬
ly, as well as lately, ufed as a common
name to the Juices of feveral other Fruits
befides the Grape ; there being mention
made of feveral Vineyards that have anti-
ently been in England ; as that of Elj, Dans ;
Vinca Vwirm , a Vineyard yielding Wine;
audihat of Bronmell-Abby in Norfolk* bear¬
ing the names of Vineyard to this day.

The name 4 &eiDer ^ ein g Britijh^ having
fome Analogy with the Greek word Steer a,
is alfo ari Argument that it was a Drink
amongft the Antient Britains , they want¬
ing Names for new things.

The Tradition that Tyths have been
paid for Wines made of certain Vineyards
in Glouceiler-Jhire: And Camdens telfimony
that there was no County in all England
lo thick fet with Vineyards as Glocejterjhire y
nor Jo plentiful in ihef eafe; tHb Wines made
thereof npt affe&ing then- mouths that
drank them with anunpleafant tartnefs,#*-.

Cider the Inft ofDrinlge.

and adds that to be the fealon why many
places irj that Country, and ellewhere in
England, are called Vineyards: All thefe
Teftimonis may be as well for the planting
of Orchards for Cider , as Vineyards for
Wine 5 the name Wine might be then uled
for that Liquor, as now for other: and the
preference they then gave to the Wines of
GloHcejler.-Jhire before other, in not being
fo tart, rs a good Argument that thofe
Wines were Cider, becdufd the Spontaneous
Trees or Wildings of that Country might
very well yield a better Drink then, than
the Apples', formerly planted in the Or¬
chards of other parts of England j it being
but of late years that pleafant Fruit, or
good Cider- Fcuit either, have been propa¬
gated in molt parts of this Country 3 and
in feme places not any to this day. *
The fame of Cider , if Irotn Sicera , is
but a general name for an inebriating or
an intoxicating Drink, and may argue their
ignorance in thole times of any other name
than Wine for that Liquor or Juice in the
Saxon or Norman Language, either of thofe
Nations being unwilling (its probable') to
ufe a Bfitifi) name for fo p'leafing a Drink,
they not affecting the Britain* y made ule
Of few of their words: But fincethat, that
L) 2 Wines

20

Cider the Left of Drinhf.

Wines have been Imported from Foreign
parts in great quantities, the Englijh have
been forced to make ule of the old BritiJfj
name ©tihcr, or Cider , for diftinftion
fake, although the name Vinum may be as
proper for the Juice of the Apple as the
Grape , if it be derived either from Vi or
Vincendo , or quafi Divimm , as one would
have it.

Alfo the vulgar Tradition of the fcar-
city of Foreign Wines in England , viz.
that Sacli which then was Imported for the
raoft part but from Spain, was fold in the
Apothecaries Shops as a Cordial Medicine;
and the vaff increafe ofVineyards in France ,
(Ale and Beer being ufual Drinks in Spain
and France in Pliny’s time) is an Argument
fufficient that the name of Wine might be
attributed to our Britijh Cider , and of
Vineyards to the places leparated for the
propagating the Fruit that yields it.

SECT. II. '

Cider preferred to Foreign Wines.

i

Whether it be from the greater degree
of concodtion in the juice of the Apple,
being thinner dilperfcd in the body of the

Fruit.,

2 1

Cider the beft of Drinh^s.

Fruit, than that is which is in the Grape ,
or whether it be becaufe the greateft part
of the Wines ufually imported from a-
broad, are not of their beft extra&ion, or
impaired by tranfportation; the well-made
Cider of fome parts of England is to be pre¬
ferred by the moft indifferent and unpre¬
judiced Palates : as the moft acute John
Evelin Efq; in the Preface to his Pomona,
hath diverlly illuftrated, efpecially by that
Prefident of the Challenge of Mr. Taylor
with the London- Vintner, where the Rcd-
Jlrea/^-Cider gained the Victory over the
Vintners beft Spanijh or French Wine , by
variety of Judges.

Wine of the Grape , although of it fel£
being well made and preferved, without M ° fe
thofe too common Sophistications, Adnlte- xvbol ^ m '
rations , Brewings , or Compofitions , is with¬
out douot an excellent Cordial, and taken
moderately, much conducing to health and
long life: yet the conftant ufe of it as a
quotidian Drink, Experience hath taught
us, is very injurious to the Drinker. If it
be new, that is to fay, under the age of a
year, or be fet into a new fermentation by
the addition of new Wine or Stum, it pur¬
ges , and puts the blood into a fermenta¬
tion, that it indangers the health of him

D 3 that

/

22

Cider the heft of Drinks.

that drinks it, and fbmetimes his life. If
it be old Wine, which is commonly the beft,
then the Vintners cunning in preferving it,
and making it palatable by his fecret and
concealed Mixtures, renders it dangerous
to be drank either fading, or in great quan¬
tity 3 many having died fuddenly meerly
by drinking of fuch Wine : For there is
no Drink more homogeneal to the blood
than Wine , the Spirit thereof being the
beft Vehicle of any Medicine to the moft
remote parts that the blood circulates in;
therefore if any evil mixture be in it, the
more it operates, and is fooneft conveyed
to the heart and all other parts of the bo->
dy.

It is recorded by Pliny, That Androcy -
des , a noble, fage, and wife Philofopher,
wrote unto Alexander the Great, to correct
and reform his intemperate drinking of
Wine, whereto he was very prone, and in
his fits of Drunkennels very rude3 the im¬
moderate drinking whereof is by him af¬
firmed to be very dangerous and pernici¬
ous.

As for Cider, that we have had the long
and conftant experience of the making of
it, and preferving it for feveral years in its
true and genuine tafte 3 Cider of two and

three

2 3

Cider the left of Drinks.

three years old being not unufual in the
Cider- Countries, the late Lord Scudamore
having had a Repofitory on purpofe to
preferve it in, at his Seat in HerefordJJjire ,
and that without any Sophiftication or A-
dulteration, but by the only Art of right
preparing and ordering it ; by which he
preferved Cider many years, it ftill retain¬
ing, or rather improving its goodnefs.

"The conftant ufe of this Liquor, either
Ample or diluted, hath been found by long
experience to avail much to health and
long life ; preferving the Drinkers of it in
their full ftrength and vigour even to very-
old Age; witnefs that famous Hiftory in
my Lord Bacons Hiftory of Life and Death ,
of eight men that but a little before his
time danced a Morris-dance , whole Age
computed together made eight hundred
years ; for what fome wanted of one hun¬
dred years,others exceeded. Thefe were re¬
ported to be Tenants of one iVlannour, be¬
longing to the Earl of Ejfex at that time,
and to be conftant C/^er-drinkers. And
divers other Prefidents of the like nature,
Herefordjhire , GloHCcftcrfoire, &c. can fur-
nifti you withal.

If it be new and unfermented, it preju¬
diced! not the Drinker; nor if it be,old,

D 4 fo

$4 Cider the left of Drink/,

fo that its unpleafantnefs forbids you not
£0 drink it, but for its unpleafantnefs fake.

Its agreeing with our natures,adds much
to its Salubrity, becaufe of its innocency,
it yielding al(o a good Spirit, which may
probably prove a Vehicle anfwerable to
that of other Wine: At lead it may make
a very good Brandy, which (when the
Fruit is grown more common) in plenty
ful years may be experimented and im¬
proved.

More Although there is no Liquor , Drinks, nor
fieafant. jy- et a j^ e pi ea f ant to a j] 9 f ome preferring

that dull Coffee before any other Drink
whatioever 3 fome Stale Beer, others Fat
Ale , Mum 5 one Claret, another 5 W 4 , be¬
fore any other Drinks: Yet is there not
any Drink known to us fo generally pala¬
table as Cider 3 for you may make it fute
almoft with any humourous Drinker: It
may be made lufcious, by addition of a
good quantity of fweet Apples in the firft
operation3 pieafant, being made with Pip¬
pins or Gennet-Moyles only 3 racy, poig¬
nant, oy!y, fpicy, with the Redjlreaf, and
feveral other forts of Fruits, even as the
Operator pleafes. And it fatisfies third, if
not too dale, more than any other ufual
prink whatfoever.

Put

Cider the left of Drinks. 2 $

But that which mod tempts the Rujticl{ Mm . frc '
to the Propagation of this Fruit for the ]i '
making of this Liquor, is, the facile and
cheap way of the railing and preparing of
it for in fuch years that Corn is dear, the
bed Cider may be made at a far ealier rate
than ordinary Ale , the thoughts whereof
add much to the exhilarating virtue of this
Drink, and, I hope, will be a good induce¬
ment to the farther improvement of it.

Next unto Cider, Perry claims the pre- Ferry;
cedency, efpecially it made of the beft juicy
Pears celebrated for that purpofe.

The Wines or Drinks made of Plums , Juices of
Cherries , Currants , Goofeberries , Rasberries ,
yea, and of our Englilh Grape , may be fo
prepared, that they may be more accepta¬
ble to our Palates, and more healthy, plea-
tant, and profitable than thole Foreign
Wines many are fo fond of

CHAP,

2 6

Of Propagating Fruit-trees.

C H A P. IV.

Of the be& and ntoji expeditious ways
of Propagating tfe federal Jorts of
Fruit-trees for the faicl nfes.

SECT. r.

Of Propagating the Apple-tree.

T Here is no Fruit-tree in this whole Ifle
of Great Britain , that is fo univerlal
as the Apple-tree 5 there being but few pla¬
ces, and but little land, wherein it de-
lighteth not; hardly any place fo cold or
moift, hot or dry, but it will thrive and
bear Fruit. Neither is there any Fruit-
tree more eafily Propagated, nor any that
bears fo great a burthen of Fruit, as this'
doth : Therefore is the planting and in-
creafing of them more to be encouraged
and promoted than of any other, confider-
ing alfo the excellency of the Liquor ex-
traded from its Fruit. For the Propaga¬
ting whereof, the firft thing to be confi-

dered

27

Of Propagating Fruit-trees.

dered is, the nature and pofition of the
land wherein it is to be planted.

Although this Ifle be ftiled the Queen of
JJles ,. tor its temperature ot Air, fertility
o f Soil, &c. that we may truly fay of her
as Rapinus of France ,

Though to all Plants each Soil is not difpos d.
And on fome places Nature has impos'd
Peculiar Laves , which Jloe unchangd pre-
ferves 5

Such fertile Laws Great Britain fcarce oh-
ferves:

She's fertile to excefs, moft Fruits fhe bears ,
And willingly repays the Plowmans cares .

Yet is there required tome Judgment from
the Husbandman in placing each Tree or
Plant in the proper Soil it moft delights in,
or in adapting Plants to the nature of each
Soil you have to plant 5 for Trees will
ftrangely prolper in ground that they like,
comparatively to what they will do it they
are planted in ground wherein they delight
not.

Virgil was of the fame opinion, when he
fang,

Nec vero terree ferre omnes omnia poffuntfic:

All

2 $ Of Propagating Fruit- trees.

AH grounds not all things bear : the Aldar-
tree

Grows in thicks Fens-, with Sallows, Brooks
agree?

Afh, craggy Mountains ? Shores , Jiveet Myr¬
tle#'/.

And laftly , Bacchus loves the Sunny Hills.

The Apple it fell, which is but one kind
of Fruit, yet are there feveral forts of them
that delight in fome places, and will not
thrive in another: which made the Ken-
tijh- men fo additt therafelves to the plant¬
ing of the Pippin and Codlin , becaufe no
other Apple would profper fo well in that
County 5 which gave them the names of
Kentijh-Pippin and Codlin? when in fome
other places neither of thofe Fruits will
profper without Art, but are deftroyed by
that pernicious Difeafe the Canker. The
Redjlreak. alfo is obferved to profper bet¬
ter, and yield a better Juice in fome places
than in other, although but in the next
Parifh.

The fame is to be obferved in Pears:
Summer-Pears will thrive where Winter-
Pears will not. Which is the firft thing to
be confidered ofj to wit, what Species of

Fruits

Of Propagating Fruit-trees. 29

Fruits are tnoft natural to the Country or
place where you intend to raife your Trees*
which may be known partly by obfer vation
of the growth of Trees in the Neighbour¬
hood, and (where that fatisfies not) by
experimenting variety of forts in your
Ground. And when you have refolved
vvhat Species to propagate, then feleft or
fet out your Ground. . ,

For the diftinguilhing whereof, there
are many Rules j but he that is feated or beg.
fixed in any place, and cannot convenient¬
ly change his Habitation, muft be content
with his own : and if any defeat or dilad-
vantage be in it, it may be it hath fome
advantage that another wants. If it lie to
the North , the Trees bud and bloffom the
later, and many times the Fruits fucceed
the better, and is the freer from the inju¬
rious South-mnds in the Autumnal Seafon.

For in the Spring dc(ire not too much heat , Rapinns.

Lett the remaining cold your Hopes defeat:

And the Suns kindnefs then Jhould prove his
crime ,

Jf forward Fruit appear before its time.

If it lie to the Eajl, it hath not only the
advantage of being later budded and

blown,

Of Propagating Fruit-trees.

blown, becaufe of the cold Eafterly- winds
in the Spring 5 but the Fruit ripens the
better, the Morning-Sun in the Summer
being by much the bef^ and the Fruits are
alfo Heed from the Wejiern- winds, which
with the South are the worft.

ht ih’ end of Spring whefy ivelvom heat re¬
turns , . r tin 1 : i

When crjyy Garden lovely Fruit adbrtis,
Sometimes a Tree by jMckn Tempers trdfc
The Tohole Tears hopes in one (Hon Night has
loft. 1

* ’ > ic' jj-j-b v.iG li l-"-; ; n ■■oaid utiv/ '
ifyou! Land be on a dry or riling ground,
you may plant them the thicker, Which
will cover and fhade the ground the loon 1
er, and make them bear the better: the
Fruit will alio yield a more Vinous Li*
quor. If your Ground lie in a cold mbift
Vale, the fooner may you raife a natural
Fence or fecurity about it, to defendybur
Trees from cold Winds and (tiff Glifts,
which diverfly annoy your Trees and
Fruits. The worfe your Land is, the more
you have for your money $ the better it
is, the lefs charge to plant it, and the
fooner will ycru reap the benefit of your
labout

* But

Of Propagating Fruit-trees* 3 t

But if you have the liberty to chufe
what Land you will for planting of Fruit-
trees, then for the Cider-Fruit chufe a
good warm light Rye-land : for the hea¬
vier , colder, and moifter Wheat-land is
not fo good, the Cider being not io clear
nor Vinous.

If the Ground be very light and rich of
it fel£ or fo made by improvement, feveral
forts of Apple-trees, efpecially the Pippin ,
will befo apt to the Canker, that they will
fearce ever be large Trees: Therefore a firm
and ftrong Land is beft for Winter or long-
Iafting-Fruit ; but for the ordinary Cider
or Summer-Fruit,Land cannot be too light:

The more it inclines to red-nets* the bet¬
ter. But ‘ ■ Mini'fi r i . k’

f . b ; . ... loo? { .; fo bill ’

When with due Judgment you would choofe a Rapinus.

place 1 ' ; A> "■

Proper , wherein to raife a future Race,

Let it he in the Sun 5 without 1 his Aid ,

The Ground Will languijh, and the Fruit will
fade.

If the Ground be too hot, dry, (hallow, Ame *i-\
or barren, raife the Land on broad Ridges, mem of
that the middle of them may be about UnL
twenty or thirty foot diftance* according

Of Fropjgating Fruit- tree f.

as you intend to plant your Trees: Let
the Intervals between the Ridges be about
feven or eight foot broad , or more, and
the Earth taken up between about a foot
deep eaft on the Ridges, vvhich will make
the ground thicker than before it was, and
your Trees you may plant deeper in it
than otherwife you could do; where they
will thrive very well, as may be perceived
on the Banks of fome Land in the Hedges,
that Apple-trees will thrive better there
than on the level'Land.

If water cannot be obtained to moifteri
it fometimes, by fmall Rivulets running
through it, which will highly advance the
growth and fertility of your Fruit-trees;
Chalk, Marie, or Clay laid and fpread on
the furface of it, will cool and fadden it,
and make the ground very rich, and yield
a good Grafs, under which the Roots of
the Trees will fpread with delight.

Fern or any other Vegetable, nay Stones
covering fuch Land , will preferve it cool
and moift in the Summer, as well as warm
in the Winter.

If the ground be cold, moift, and (pewy*
endeavour what you can to drain it, either
by open Trenches, or clofe, which are made
after this manner. Dig feveral narrow

Trenches*

Of Propagating Fruit treesc 3 j

Trenches, one between each row of Trees,
defcending to fome Dirch at the lower end
of your Ground, and lay in the bottom of
it Alder-Frith, or Faggots (lomciay Beech
will laft as long) and fill the Trenches a-
gainonthe faid Frith or Faggots, and le¬
vel your Ground as before j, by which
means the water will infinuatingly pals
through the laid wood to the lower fide
of your ground, leaving the reft the dri¬
er : But if you cannot conveniently do
this, then raile it as before is diredted for
your dryland.

For the mixture or compofition, any
Dung or Tandy Soil is very good, fo that
the Dung, whilft new, come not too near
the roots of your Trees.

But if your Ground be of a cold Clay,
or ftrong ftiff nature, then the beft way is
to caft it up as before, tempering it with
Sand, orlandy compoft, any fort of Dung,
or rotten Vegetables arid to plant it with
the moft hard Apples, Pippins , 8tc, and
keep the ground annually plowed or dig¬
ged to the very ftem of the Tree, which
will be a means to preferve the Trees from
Mols, which Trees in this fort of ground
are naturally fubjett unto.

If Land be fubiedt to be overflown by
£ the

34

Of Propagating Fruit trees.

the fwelling of Rivers , or other falls of
water, it often proves very good for Fruit,
fo that it be drained again, and the water
not fuffered to ftand too long on it, and
the Land not of a cold ftiff nature.

Tcption or If your Land decline a little towards
IfUndio South-Eaji , it is efteemed the beft Si-

be tinted, tuation of Land to plant Fruit-trees on:
Firft, By reafon that in the Spring, Eajlerly-
winds keen back or check the Bud, Se¬
condly, For that it hath the benefit of the
whole Anti-Meridian Sun, which is eftee¬
med the beft in the Summer and Autumn,
difperfingthecold Dews early from the chil
Fruits } the Air being warm’d by the Sun
all the day, is fufficient in the evening to
preferve and continue the fame heat with¬
out the Sun-beams. Thirdly, It hathfome
advantage by this Pofition from the Winds
in the Autumn, that blow from the South-
Weft and Wcfi, ufually prejudicial, and
fometimes deftru&ive to the Fruits.
femirtg w If you plant Y our Fruit-trees in your
Jbcitriitg of Hedge-rows, or Jparftnt here and there a-
bout your Land, your onely care will be
to fence and preferve each Tree from the
wrong or injury it may fuftain by Cattle,
unlefi you graft on ftocks that are already
nurfed up in the Hedges,naturally defended

thereby

Of Prop an at inn Fruit- trees .

thereby from fpoil 3 but if in open places,
care rauft be taken to Bufn them, lo that
Cattlemay not rub againft them, norciop
them.

Ifyoa make a Plantation any whereby
it fel/, if it be not otheru if defended by
Hills or Trees, you may at the fame time as
you plant your Fruit, plant other Trees on
the confines of your Plantation. If your
Ground be moift,then may you plant Poplar
or any other of the taller fort of Aquaticks:
If a dry Land, then WaUmrtt, AJJj, or any
Tree that delights on dry land. For fuch
defenCepreferves your Trees from blighting
Blafts in the Springs and deftru&ive Winds
in the Summer and Autumn.

At the fame time alfo when you plant
your Fruit-trees, it will much conduce to
the prefernation of them when Mature, if
you plant a good Quick-hedge of White¬
thorn, which will be a very good Fence
by the time that the Fruit-trees come to
bear, fufficient to keep out the Cattle from
cropping the tender Twigs of your Fruit-
trees, and rubbing againft their Stems;
and unruly people from defraying the
Fruit,

E a

SECT.

Of Propagating Fruit trees.

SECT. II.

Of the Nnrfcry of all forts of Fruits.

To obtain as well good Trees as good
Fruits, is a great care. Some pretend to
raile excellent Fruits from the Kernel of
the Apple, which rather carrieth with it
the nature of the Stalk the Tree was graf¬
ted on, than the Fruit it proceeded from;
therefore I {hull take little notice of it
here. Although many have pretended to
have raifed fome new Species of Fruits by
this means, Grafting being by all, as well
our Modern Planters as the Antient, con¬
cluded to be the beft and mofl: expeditious
way to preferve the right Species of Fruits,
and accelerate their bearing The choice
of the Stock is therefore to beconfidered;
which mod agree the Crah-jloif to be the
beffalthough many affirm that the Wilding -
fioc 4, or of the Paradife~Appk\ to be pre¬
ferred : for a Tree grafted on a Cralflock ,,
is of longer duration than any other, the
wood being more hard, and kfsfubje&to
decay, and the Root more naturally fprea-
ding in our Soil than any other. It alfo
not onely p refer ves, but quickens and en¬
livens

37

Of Propagating Fryjt tree /.

livens the Guft of any delicate Apple,

But if the Apple you intend to Propa¬
gate be over-tart, then fweeten it on a
Gemict-Moyle or WilcUve-flcck. rather than
on a Crab-flock..

When you are rcfolved on what Stocks Xjufmg of
you intend togrnft, then provide your felf
yvith the Chart or Mure of that Fruit you
derive your Stock from, and fjpread it thin
over a Bed of Earth dig’d , drerted, and
cleanfed from Weeds; and fpread or lift
Earth two or three fingers thick lightly o-
ver it, that it may be all covered ; and fo
let it lie all the Winter, and in the Spring
following you will have plenty of young
Stocksappear promifeuoufly. During the
Summer, keep them weeded clean, and the
Winter following draw them where they
are too thick or irregular, and trafplant
them into other Beds well drerted, as be¬
fore, in fuch order as that you may convex
niently pals between them to drels, weed
and graff them, and there let them ftand
until they are big enough to graft.

Or you may obtain Crab-floe f r out of
the Woods and Hedge-rows, and plant
them in the places where you intend they
(hall ftand.

QbfervealvvaySjthat you make your Se-

E 3 mina?

-S Of Propagating Fruit-trees.

minary in as barren Land as,or more barren
than the place you intend to remove them
into y by which means you may raife a fair
plantation on a mean Soil: Where many
have been difcouraged by removing of their
Trees out of a rich Nurfery into a mean
Land, blaming the Tree or Soil, when it is
indeed their own ill hufbandry. The
French Poet and all good Planters advile
the lame.

Warm Air , and mo'Fhtre are by Apples lovd:
But if to Jlotiy hills they are remov'd,

Ton mujl not blame them , if they then decay.

Meaning a removal into a dry barren
(tony land from a warm moift foil.

The Crab-Jiocfi alfo thrives beft when
removed from a cold and dry Hilly-land,
to a warm and fertile Soil j but thole rai¬
ded from the Seed are the beft.

It is to be oblerved,that the Stocks railed
of Seed or Kernels emit a downright Root
into the ground, called a Tap-root , which
in the removal of your young Stocks,
ought to be taken, away $ then will the
Roots of your Stocks fpread, which will
make them the eafier to be removed, when
{hey are grafted and fit for tranfplantati-
» on.

3 9

Of Propagating Fruit-trees.

on. A 1 fo the fp reading Pvoot is the beft
both for the feeding the Tree and bearing
Fruit.

Thus having provided your felfof Stocks,
either of Kernels in your Nurfery, or in
your Fields, Hedge-rows, or other places
of Crab-flocks , either naturally growing
or planted there, which having flood a
year or two, are fit to be grafted on j Then
you rnufl furnilh your felt with Grafts fui-
table to your defign.

Before you cut your Grafts, confider choice of
whit Fruits you are moft inclinable to pro- Fruiff \
pagate. But feeing that my intentions are
onely to treat of Drinks,' I (hall onely men¬
tion here fuch Apples that are proper for
Cider , although otherwife ufeful, and to
be preferred, in fome cafes, before the other
forts that are lets apt for the Mill.

Cider-f \ruit may be divided into three
parts: Firft, Such that are for making ear¬
ly Cider, or for the prefent drinking. Se¬
condly, Such that are for making the beft,
rich, Oyly,Spicy,and highly-reliihed Cider,
and alfo long-lafting. Thirdly, Such that
are ufeful Fruit for the Table, yet making
a very pleafant and acceptable Cider.

As for the firft Claflis, the Codlin is the Coilh .
earlieftjbeft bearer, and eafieft to be propa-

E 4 gated j

Of Vr op agating Fruit-trees. .

gated: You may graft them on Stocks a s
you do other Fruit, which will accelerate
and augment their bearing ; but you may
fave that labour and trouble, if you plant
the Cions, Slips, or Cuttings of them in the
Spring-time, a little before their budding ;
by which means they will profper very
well, and foon become Trees $ but thefe are
more fubjcdt to the Canker than thofe that
are grafted.

Thele, of all the forts of Apple-trees,
agree belt: in a near Neighbourhood of
their own Species; for fet them as clofeas
you win, they will thrive, and bear very
well: therefore are they fit to plant in
Rows, Walks, and Avenues, and make a
.very graceful and plea fa nt profped.

It is ufual with fome to plalh them to
Poles, to make a Pallilade-hedge with them;
which is not commendable, becaufethey
are pithy Trees, and ill endure to belopt,
thriving befi: when permitted to (hoot up¬
right, and bear the more. They delight
alfo in Ihady Groves or Walks.

The next is ihcGe/wet-Moj/te, which de¬
lights mod to grow fingle from its Compa¬
ny ; but as for its being grafted Or growing
of Sets, it is very much like the Codim.
This Fruit makes by far the better Cider ,

and

Of Propagating Fruit-trees. 4.1

and is for prefent drinking, and almoft e-
quals the bcft of Ciders.

Thereare alfb feveral other Summer-
Fruits that yield very good Cider, and fit
to be propagated, were they not too plea-
iant to the tafte, tempting idle perfbns to
vvafte the Fruit, and injure the Trees.

•Of the fecond Claflis, is the Redjircal^ J^djlrenk,
which is now the moll univcrfally celebra¬
ted for its Juice, of any Apple this Illand
yields: It is one of the forts of Wildings
of Hcrefordjhire , and for the excellency of
its Liquor, is now fpread into mod parts
of England. There are feveral forts of
them, the one more red than the other,and
is called the Red-RedHreak^ another there
is that is more pleafing to the Palate than
the former.

The Redtfrcak. is to be preferred for
your Plantation to any other Apple what-
foever, efpecially remote from yourhoufe.

Fir ft, Becaufe it yields the beft of BritjJh
drinks. Secondly, Becaufe the Fruit is
harlh and unpleafant, not tempting the
Palatesof lewd perfons. Thirdly, The Tree
thrives in as mean Land as any other Ap¬
ple wharf jever, being a fpontancous Plant
at firft. Fourthly, It’s a'confirm bearer,
being a Wilding, enduring (more than the

greater

Of Propagating Fruit-trees.

greater part of other Fruity the feverity
of the fharp Springs, fometimes deftru-
ftive to thole that are more tender. Fifth¬
ly, The Tree bears in a few years after its
grafting, recompencing betimes the indu-
ftry and coft of the Planter; the delay
whereof in other Fruits, having been a
principal obftacle to the great defin of
Planting. Sixthly, The Tree is low and
humble, and ib more of them may be plan¬
ted in a like quantity of Land, than the
taller Trees, which (hade the ground more.
Seventhly, The lownefs of the Trees pre¬
vents the fharp winds in the Spring, and
the Fruit of them are not fo apt to be
blown off in the Autumn. Eightly, This
Fruit exceeds all other Apples in the Kit-
chin, for the time they laft.

But it is obferved that the Cider made
of the Redffrealt is not in all places alike,
although it be a curious liquor in moft
places excelling mod: Ciders. Yet in fome
lands other Apples may make a better CV-
der. As the Golden Pippin being a delicate
Apple yields a Juice in many places ex¬
ceeding the Redjireak: Sothatif your land
be rich, inclining to the Pippin Fruit, the
Golden Pippin will very well deferve a
place in your plantation, being a very

great

Of Propagating Fruit-trees. 45

great bearer, and the fruit one of the beft
for the Table afwell as the Mill.

There is another fort of Apple, which wjBbwy
doubtlefs is one of themoft natural BritiJI.) N e '
fruits we have, it’s very probable it is in
many places in this llle: but in Hampjhire
neer Peterfeld , known by the name of the
Weil bury Apple , fo called from the Villa.
where the old Trees flood that yielded
the graffs to its Neighbours. It is a fair
green and dark coloured Fruit, having
on the funny fide of them fome red ftripes,
the rind or pill exceeding tough, thefielh
fpongy and not inclining to rot, although
rudely handled, if the fruit hang long e-
nough on the Trees untill they are ripe,
which will be with the lateft, This fruit
is not to be eaten by reafbn of its tough,
rough and auftere fubftance and taft un¬
til ChriStmas they may be kept until
Midfnmmer following, and are to be pre-
ferr’d for any Culinary ufes. The Trees
are great bearers and thrive in any cold
and moifl: land, and its probable in barren
land,it being a natural fruit to this County
and endure all weathers.For which proper¬
ties of being hardy, unpallatable whilft on
the Trees (a worfe Apple then being not to
he found) well bearing, durable, and ufeful.

44

Deux ms,
or John
Jff.es

Of Propagating Fruit-trees.

the more ingenuous Neighbours haveen-
crealed them.Ofwhich fruit hath been made
Cider far excelling any Rcdjlreak that could
be there obtained, and it's probable may
exceed any other Ciders , fo that the fruit
be not ground until December at Iboneft,
about which time the ftrong Fibres that
are difperft throughout the fubftance of
the fruit are weakned, whereby its tough-
nefsand roughnels is abated and its Juice
more eafily ieparable from the Alure, and
more maturated by being fo long contain’d
within its thick Coat. For thefe hard ,
durable, rough, and (harp fruits make the
worft Cider , if ground from the Trees or
foon after, and the bed: when they have
been kept untill time hath throughly di-
gefted their juice.

The Deux-an , fo called from its long
lading, continuing neer two years, is an
Apple not much unlike the Weft bury Ap¬
ple laft mentioned, for it is a true old
Britijh fruit, agrees with all Soils $ and
where the Pippni fruits are fo fubjeft to
the Canker, that its labour loft to plant
them, there the Deux-an flourifhes even
to excels, and its rind lo clean that no o-
ther Tree is to be compared to it. The
Tree is more apttoalpire thanany other

Apple-

Of Propagating Fruit-trees.

Apple-tree, its branches grow very uni¬
form, and therefore may be planted near-
one to the other in Rows, but thole
Rows at a fair diftance: By which way
of planting fair and beautiful Avemtesmay
be made, yielding fruit afwell as (hade;
They are great bearers, and hardy againft
all Winds and Blafts. The fruit fo well
known to be a hard, (harp and unpallat-
able fruit from the Tree, that its freed
from the dangers fweeter fruit are fubjedt
unto; they hang very long on the Trees
before they are ripe, and then being laid
up until December or after, and ground,
yield a very delicate Cider furpafiing moft
others: And I hope I lhall hereafter be
able to give at} account of its improve¬
ment by its long keeping; For fuch fweet
Juices preffed out of fuch durable fruit,
without all peradventure will be much
meliorated by time, but this I find, that it
will foon ferment, and therefore muft be
drawn off the Lee in a few days.

This fruit being a common fruit, and in
fome places but a hedg fruit, and yielding
but a thinlowr Juice, being ground from
the Tree, hath been of late flighted. New¬
er Fruit like new Falhions taking place
and gaining efteem, when in truth there

/\_<$ of Propagating Fruit-trees.

is fcarcea better Fruit to be planted thafl
this Dcux-an, for the beauty of the Tree
and quick growth wherein it excel Is, its
liking all grounds and great bearing, the
fruit enduring all weathers, long lafting,
its mod pieafant Liquor that it yields, and
I doubt nor, but therein it will alfo be
faid to excell, and its various ufcs in the
Kitchen, and its preference at the Table
when mod other fruits are paft.

Others there are alfo that are very ex-*
cellent for this ufe ; as the Elliot ,the S token-
Jpple , feveral forts of Mujis and Fillets,
See.

pippin Of the third Claffis, are Pippins and Per-
tniPer- mains, which make a very plealant Ciders
mms, & c. k ut G f a n Table fruit, the Gilliflower and
the Marigold-apple (fometimes called Johns
Per main, the Kate-apple , and the Union-
apple ) are to be preferred, efpecially mixed,
bearing with them the marks, viz,, a Streaky
coat, of good Cider-apples. Th c Golden-
rennet-, the Harvey-apple , and the Queening,
are very good Cider-apples.

The Marigold being laid up for fix or
eight weeks until it be mellow, and then
ground, yields the mod lufeiousand fac-
charine Juice of any fruit whatever that
I have known, which being well kept will

doubtleft

Of Propagating Fruit-trees.

doubtlels prove good Cider , when it is at
the height ofits maturity.

There arefome forts of Land on which
Apple-trees will not profper well, and are
more apt for the Pear-tree $ as the cold,
gravelly, clayifh, wilde, and ftony land,
on which this Tree , especially the more
wilde fort of Pear , will thrive exceeding
well.

The Pear , when it has room enough to jfread^
Where it has warmth fujjicient over head ,

If it be feconded by the wet ground ,

With BloJJbms , and Jivel/ing Fruits will be

crown'd.

Perry being near of kin, for its excel¬
lency, to Cider , and the Pear-tree far ex¬
ceeding the Apple-tree for its greatnefs and
fruitfulnels; there having been one very
lately, not far from Rofi in Herefordjhire ,
that was as wide in the Circumference as
three men could encompals with their ex¬
tended arms, and of fo large ahead that the
Fruit of it yielded (even Hoglheads of
Perry in one year, as I was credibly in¬
formed.

The Choahfe Pears of WorceJlcrJIjire and
thofe adjacent parts, or the Horfe Pear, and

Bareland

47

Choice of
Pears.

4 S

thins.

Chcrrits.

Coofeber-
ries, Cur¬
rants,
berries.

0 fFropagating Fruit trees.

Bare land pear , and Bosbnry-pear , are eftee*
med the bed for thePrcls, bearing almoft
their weight or excellent Liquor. The
more coloured any Pear is, the better.

Plums are not to be rejected from our
Plantations of Wine-yielding-fruits, it be¬
ing prefumed that bv a right ordering they
may yield one of the beft Drinks, efpeci-
ally the Danfort 5 any of then being eaiily
propagated, and bear well.

In a good mellow Soil, fcarce any Tree
will yield mote of Fiuit, than the Flan-
ders-Cherry-tree , and that Fruit alfo plenty
of a brisk Vinous Liquor; which well
prepared, is worthy of your efteem.

There is great variety of this Fruit, ac¬
cording to which may alfo the like variety
of curious Liquors be made.

Of Goofcberries , Currants , and Rasher¬
ries, there is but little variety, the fail eft of
either being to be preferr'd, yielding the
beft Juices, and bearing the greateft quan*
titles of Fruit.

SECT.

49

Of Propagating Fruit-trees*

SECT. III.

Of Grafting.

Having refolved on your Fruit, you How to
muft (elc<ft your Grafts of fuch Trees that c £f e e
are to be grafted from the belt bearing ri "
Trees, and tiom fuch Boughs or Sprigs that
are molt apt to bear; and, as a Virtuoso well
obferved, from the Tree, the Spring before
its beaiing year, if it be a Tree that (as
many ufually do) bears every other year.

As for the fize, let them be but (hort,
with two or three Eyes or Buds at mod,
and thofe the nearer together, the better.

Grafts are ufually cut a little below the
Knot or Jojnt of the lad: years growth,
becaule the wood is there hard, and the
rind thick, to fhoulder well on the Stock*
but the fmalleft top will grow, though of
the laft years growth only : yet the Grafts
of two or three years growth cut Ihort
(and the Buds that are likely to bloffom
broken off) are befton large and well-root¬
ed Stocks, where they make thebeft fhoots,
and are not fo ealily lubjeft to the incon¬
veniences of the more (lender.

F When

yo Of Propagating Fruit-trees.

To keep When once the Leaf is wholly off, and
Cr *f ts - before the Tree begins again to bud, Grafts
then cut, may be kept until the Spring or
Grafting-time, the ends being ftuck in the
ground, and tranfported or carried to any
remote place: If the ends be ftuck in
Clay, or in a Turnip, or they bound up in
green Mofi, or being wrapped inoyl’dor
waxen Leather, the intent being to keep
them cool, and from the exficcating winds:
for in frofty and windy weather. Trees ta¬
ken up and not yet planted, being laid in a
Cellar, or fuch-like place, are preferved,
when otherwife expofed to the wind,
though much more cold, are deftroyed.
rime for Although you may graft and inoculate
Grafting, almoft at any time of the year, either by
beginning early in the Autumn, and by
preferving them from the cold,or by keep-
ing your grafts cut and ftuck in the
ground in the (hade, to impede their
growth in the Spring, and fo graft them
on the fappy Stocks, or by budding in
Summer} yet the principal times for graft¬
ing are the months of January and Febru¬
ary^ for Cherries , Pears , Plums , and for¬
ward Fruits; and March for Apples. A
milde open weather is beft, and moft
propitious for this work j which if that

invite,

Of Propagating Fruit-trees. 5 1

invite, it is not good to ftay for worfe.

Yet obferve, that a Oraft fometimes be¬
fore cut and (hick in the ground, and then
grafted at the riling of the Sap, takes bet¬
ter than thofe that are grafted fo foon as
cut.

The reafbn alledged is,becaufe the Graff
being feparated from the Tree from whence
it had its nourifhment, and having for
fome time wafted its fap, when it comes
to a frefh fupply, more greedily attracts it
than if it had never been expofed to fuch
an expence. Which amongft many others
is a very good argument, that all Vege¬
tables, afwell Trees that (bed their leaves
in the winter as others, require and have a
continual fupply and afcentoffap after the
leaf is fallen throughout the whole Win¬
ter ( except it be whilft extream frofts
check its motion) to maintain them in their
viridity and vegetable life : Asappearsby
the fwellingofbuds of many Trees in the
midft of Winter, &c. The defcent of fap
in Trees being only a vulgar errour.

But the more general riling of the lap
here, is upon the approaching of the Sun
into our Northern Hemijphere, opening
the pores of the Earth, and which by its
vital and attractive heat and influence,

F 3 dif-

5 a Of Propagating Fruit-trees.

diffolves the bonds of that Spirit of the
World that flowes into all Vegetables, and
from them into Animals, to the maintain¬
ing of that Univerfal Harmony that is in
the precedes of Nature.

Maurer of Several ways, in feveralages, have been

Crafting. fo unc ] ou t for the grafting of one Species
ofTreesinto another, for its melioration;
no Hiftory mentioning its firft difcovery,
although it has been long pradtifed.

Virgil. Et fepc alterius ramos in/pune videntus

Vertere in alterius , mutatamq^ injitamala.

And o ft without impairing we may fee
The Bought of one graff'd in another Tree.

The mod: common, and, as may be fup-
pofed, the moft antient way,is the grafting
in the Stock; and that is, either by clea¬
ving the Stock, or grafting in the Rind, or
by Whip-grafting.

i„ t h e Grafting in the Cleft, is to cut off the
cle ft. Stock at a fmooth place at the height you
intend; and if the Stock be finall, from
one to three inches diameter, then cleave
it, that the flit may be on the fmootheft fide
of the Stockland fit your Graff, fhouldering
it at a Jojnt or Bud, joyning the infide of
the Rinas exactly. The

»

53

Of Propagating Fruit-trees.

The Inconvenience this mannerofGraft-
ing is fubjeft unto, is, that the Stock being
flit the rain is apt to get in and decay the
Stock, and fometime the Graff withall:
Therefore caution muft be ufed, not only
the firft year, but until the head of the
Stock be covered to defend it from wet by
good luteing of it or by Wax which is the
beft.

But if the Stock exceed three inches di - THtkJ&i
ameter, or thereabouts, the beft way is to
graft in the Rind or Bark, which is done
with a Wedge made of Ivory, Box, or o-
ther hard wood, made of a flat half-round
form, tapering to a point5 and force the fame
in between the Rind and the Stock, until
you have made the paflage wide enough
fortheGraft, the end whereof muft be cut
after the fame form with the Rind peel’d
off, preferving on as much of the inner
Rind as you can, and making the Graft to
(houlder well on the Stock. Thus may
you fet many Grafts round the Stock 5 and
the more there are, the fooner will they
cover the Stock.

This manner of Grafting in the Rind
hath alfb its inconvenience. For the Graffs
ufually make large Shoots the firft year,
which in cafe the wind happen to blow

F 3 ftrongly

54

Of Propagating Fruit-trees.

ftrongly on the oppofite fide of theStock to
where the Graff is, commonly it is broken
off, having as yet no other hold than in
the Rind, and being top heavy withall, is
eafily broken ; to prevent which you muff
nip off the Shoot with your nails, that it
sfpire not too high, and abate fomeof the
broader leaves, which like fails to a thip
give the wind an advantage; by which
means the Graff will be more ftubborn and
able to refill: the wind, and the next years
Shoots will fpread the better, And then
the danger will not befb great becaufe that
which grows fo plentifully at the joyning
of the Graff and Stock this year, being but
flippy Rind, the next will be Wood.
r,ji P - If Stock be under an inch in diame-
: rrfms- ter, then the beft way is to whip on the
Grafts, that is to fay, if the Stock be big¬
ger than the Graft, then cut the Stock off
fitthe fmootheft place, and a little Hoping.
Some place the Graff to the upper fide of
the Slope, and fome to the lower, which is
the better way, that the Rind or Bark may
cover the fooner: on which fide fbever it
be, the Rind muff be pared away,beginning
eafily, and fo deeper upwards until you
cut to the wood at the top ; then pare the
end of the Graft accordingly, leaving it

with

55

Of Propagating Fruit-trees.

with a foil and broad fhoulder to reft on
the top of the Stock, and fit it aptly to the
Stock, and bind it on with Hemp, Yarn,
BafTe, or fuch-like: but if the Graft and
Stock be near of a fize, then cut the Graft
aflope, and the end of the Stock likewife,
and bind them together Rind to Rind.

This is the beft way of Grafting, the in-
conveniencies that attend both the other,
here being prevented. For in this the Graff
foon covers the Stock which is not impair¬
ed by flitting, and the Graff having its
Wood as well as its Rind bound to the
Stock, is not fb apt to break off, as that
which is Graffed only in the Rind, nor is
the Graff apt to be top heavy, the Stocks
being fmaller affording not fb plentiful nou-
rifhment. For where the lap flows moft
liberally the wood is moft foft, and where
more thinly, there the wood is harder and
beft able to bear the Stock.

If the Tree and Stock ftand near toge¬
ther, they may be united, by paring away
the Rind of both, and binding them toge¬
ther until they are perfectly joyned ; then
may you cut away the branch that former¬
ly led to the Graft, and leave it to extract
its nourifhment from the Stock.

F 4

By ap¬
proach.

When

O r Propagating Fruit-trees.

°f When your Grafts are placed as they
ought in their Stocks, then muft you apply
good Lute or Clay mixed with new Horfe-
dung (without the Straw) and well tem¬
pered, to prevent chapping 5 which pre-
ferves the heads of the Stocks moift, that
the Rind or Bark may cover them the foot¬
er 5 and defends them from the extremi¬
ties of cold, wet and drought: but if the
Stocks be fmall, a little Soft-wax wellem-
plaifteredonthem, isealler done, andpre-
forvesthem better than the other. Always
remember to cut the Ligaments off thole
Grafts you \vhipt on, about Midfommer
following.

If you ufoWaxin Luting your Grafts,
takeof that fort of Soft-wax that is above a
year old, and hardnedin keeping, that it
may not wax foft by the heat of the Sun,
as new foft Wax is apt to do. For then the
Bees will, by little and little, deprive your
Graffs of their defence 5 but to make your
Wax fit for your purpofo, put it in a Bafon
of warm Water, and fo from dtock to Stock
take it out as you need it, applying it im¬
mediately whileftitis warm, you may al-
fo with a moderately hot iron fore the edg¬
es and clofures of the Wax, to prevent
the infinuating moifture from getting in.

Some

Of Propagating Fruit■ trees. *j 7

Some of late have attempted to raife Newman-
Nurferies or Plantations, by whipping the
Graff to a piece of a Root of a Tree of the
fame fpecies, and fb 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 Crab-tree cut in pieces, may
you raife twenty or thirty Apple-trees. Ana
thus may you unite the Graft to a Stock of
a different kind, whereby new Fruits may
be produced, and the old meliorated 3 the
wound being within the ground, and not
obvious to the ext reams of the weather.

This only is objected, that the Tree grows
but flowly, moft affecting expedition in
thefe affairs.

For it cannot be expected that a piece
of a Root, newly planted, fhould fb rea¬
dily attratt lap as that which hath been
fixed before in the ground: and if it doth
not, how then can it afford plentifull nou-
rifhment to a Graff, which is required in
the uniting of the Graff to the Stock? for in
in fouldring of wounds more radical moi-
fture is required than in an ordinary pre¬
servative Circulation. And in this cafe you
have a threefold want of lap or nourifh-

ment.

58 Of Propagating Fruit-trees.

merit, the one occafioned by the remove
of the Root: For every plant that hatha
Fibrous or branched Root, being remo¬
ved, although the whole Root be prefer-
ved entire, yet demonftrateth a fenfible
defeft of lap at the firft, until the Earth be
well fettled about it: Therefore planting
in liquid Earth,like pap,is to be commend¬
ed. The next want is caufed by wound¬
ing the Root, for a wound in the Root
doth abate the vital lap of the Root and
Tree as well as a wound in the branch:
for although there be no defcent of fap in
Trees, yet the Roots or Trunks of a Tree
being cut, the lap or fpirit of the Tree
will expend it (elf by a retrograde as well
as by a dired motion $ Therefore the rodt
muff be (ometime in the ground before its
wound be healed, and new Fibres emitted
to obtain a recruit of Sap. The laft de-
fed is of a ready fupply to unite the Stock
and Graff, which we may perceive is fbon
done, where the Stock hath been fixed
before the Graff ing, yielding plentiful fap$
when in other cafes where the Stock is but
newly planted, the Graff hath been ftar-
ved for want of nourifhment, and rarely
makes a fair Tree, unlefs it agree very well
with the Soil. And therefore, whatever

fome

Of Propagating Fruit-trees. 5 9

fome pretend, this way of Grafting in the
Root is not to be commended for this pur-
pofe.

Several forts of Fruits are beft inocula- i n 0 cukti*
ted, and fome indifferent either way, as on.
Cherries , Plums , See. The time for this
work, is from the middle of June, to the
middle of Augujl, as the feafon of the year
is either forward or late.

The buds you are to choofe from Shoots
of the lame years growth; which if by
carriage in the Air, or otherwife, they are a
little withered, you may revive them by
letting them in water, which will make the
buds come the cleaner from the wood.

To prepare the Stock, take thecleaneft
part of the Stock, and cut the Rind a-
thwart, and from the middle thereof flit
down the Rind near an inch in length,
that both cuts may relemble a T: then cut
off the lprig out of which you take your
bud a little above it, and about half an
inch below it, and flit the Ihort piece of
the fprig in your hand in the midft,leaving
the bud on one fide; then with your Quill
in form of a Goudge, beginning above the
bud, divide the Rind from the remaining
piece of the fprig, fo that the bud be firm
in the Rind j which take, holding it by the

piece

60 Of Propagating Fruit-trees.

piece of theftalk of the leaf which is left
uncut off; and after you have opened the
place in the (lock by dividing the Rindfrom
the wood gently,and not too deep, place in
theBud,and clofe the Rmdofit 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 a-
bout a month after obferve 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.

Alio the (lit may be made upwards,andlb
Rind at the bottom of the Scutcheon or
Bud fitted to the Rind of the Stock below,
inftead of that above: And it may be per¬
form’d by cutting a fquare place in the Stock,
and fitting intpit a fquare Scutcheon with
the Bud in it, and binding it dole.

By Ltyers Some forts of Fruits may be propagated
° r >pS ' by Layers or Slips, as the Codling , the Gen-
net- Moil, and the Creeping dpple : the Vine ,
Currant , and Goofeberry, arealfo propaga¬
ted by either ofthefe ways.

By Kernels Several.new and good fpecies of Fruits

have been raifed by Kernels: but for expe¬
dition, certainty, and advantage,the other
are the better ways.

SECT

Of Propagating Fruit-trees . 61

SECT. IV.

Of tranfylanting Trees.

Having railed your Nurfery, or other- Tmtym
wife provided your fell of a competent in& Trees '
number of Trees, and fele&ed your Ground
whereon you intend to plant them 5 confi-
der how to difpofe of the Trees to your
belt advantage: that is, to plant your tall
Standard-Trees in fuch places where you
intend to make ufe of the Land for Gra¬
ting, that they may be above the reach of
Cattel. But in fuch places where you can
difpence with the abfence of Cattel, and
ufe the Land only for the Sythe or Spade,
there it is beft to plant dwarf or low-
grafted Trees, for feveral reafons, 1. You
may plant more of them on the like quanti¬
ty of Land, becaufe the Shadow of the one
Tree doth not reach the ground of the o-
ther, as that of the tall Trees doth.

2. The low Trees fooner attain to be Fruit¬
bearing Trees, and grow fairer than the
tails the Sap in them wafting in its long
paffage, which in the fhorter Trees expends
it felf foon in the Branches. 3. The low¬
er and broad-fpreadingTreeis the greater

bearer,

Of Propagating Fruit-trees.

bearer, by reafon the Bloffoms in the
Spring are not fo obvious to the bitter
blafts, nor the Fruit in the Autumn to the
fierce and deftru&ive Winds. 4. Fruits are
more eafily gathered from a low than a tall
Tree , beating or (halting down Fruit from
fuch Trees, being to be rcje&ed by all ju¬
dicious Ciderifts. 5. Any Fruit on a low
welMpread Tree, is better and fairer than
that on a tall Tree, by the fame reafon that
the Tree is fairer, that is, that the Sap is not
fo much wafted in the low and humble Tree,
as in the tall and lofty.

This way of planting dwarf-Trees is but
lately in ufe, deriving its original from
France , whence the Poet advifes.

In open plains on which the warm Sun lies.
There let your Trees afpire. In grounds en¬
clos'd^

Let a dwarf-race of Fruit-trees he difpos’d,
Whofe boughs are round and fort: not bo¬
dies tall.

Let not any one think it a difparag-
ment to our Nation, to imitate the excel¬
lencies of any other; nor think that our
Forefathers were fo wile, as to know all
things; every race of Mankind, and every

age

Of Propagating Fruit trees. 6 3

age endeavouring to improve the Aftions
of the former, do affuredly difcover fome-
thing better than what was before 5 or at
leaft bring into pra&ife that which before
they concealed. The lame Poet advifes
you to

Follow thefepreceps rather much, thenthofe
Which our own Antient Husbandmen itn-
pofe.

The former age mijl all its claims refignc ,

Now all theje Arts in perfeU luftre Jhine .

Yet is there caution to be ufed in the
railing of Fruit-trees from dwarfs. For if
you let them fpread too much near the
ground, thole under branches rob the up¬
per of their nourilhment, and make them
incline to the Canker: Therefore yearly
takeaway thole leffer over-dripped Iprigs
or branches, that the other matter boughs
may profperthe better 5 preventing never-
thelefs their too high alpiring, by topping
the upper Ihoots.

Although you may remove a Tree any Tim for
time of the year, and yet fo that it may
grow: Yet if you defignto remove your
Trees that they may profper well, and that
you may choole your time 5 the tnoft pro¬
per

<$4 Of Propagating Fruit-trees.

per feafon is at the fall of the Leafj or
when you perceive that the Sap doth no
longer fenfibly afeend, fb as to afford nou-
rifhment to the leaf} which is ufually about
the end of September : and fo you may con¬
tinue removing all the Month of Ottober^
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.

obfervmi- Before you take up the Tree, it is good,
enstn with a Marking-Stone, or piece of Chalk ,
travffhxt- Q[ {^4^ to mark one coaft of every
Tree, either Eajl, Wejl, North, or South, as
you pleafe}that when you plant them again,
you may remember to plant that marked
fide to the fame Coaft it tended unto be¬
fore : which was antiently advifed by
Virgil ,

glHineUant Cceli regionem in cortice fignant 3
Ut quo quctque modo Jleterit , qua. parte ca~
lores

Auslrinos tulerit 3 qu£ terga obvertcrit axi ,
• Rejlituant.

Alfo Heavens quarters on the Bar%, they
fcore ,

That they may Coaflit as it was before.

Which

Of Propagating Fruit - tree*.

Which Southern heat fujlejn'd which view’d

the Pole.

Anddoubtlels is very necefiary in Trees
that are large:, the fmaller,orfuch that have
grown in clofe Nutferies, being not capa¬
ble of any confiderable alteration from any
AfpeCt of the Heavens.

Here alfb note. That in cafe a Tree, as
it ftands before removal, hath the benefit
of the Eaft or Weft- Sun more than of the
South , then where you plant that Tree
give that fide, that before had that advan¬
tage, the like again in its new place: which
although it varies from the former pofitive
directions, yet not from the reafon ofit.

Felix qtti potuit rerum cognofcere can fas.

Having thus marked your Trees, take
them up with as large Roots as you can, e-
fpecially the fpreading Roots. Therefore
it is bell to keep the Spade from coming
too pear the Tree: and!when you have fur-
rounded the Tree at a good diftance, en¬
deavour to raife as much Earth as you can
with the Tree ; but if it be to carry far,
fhake it off.

£6 Of Propagating Fruit-trees.

In the planting of your Trees, abate the

down-rightRoots,leavingthofethatfpread:
for it is obferved, that the more the Root
fpreads, the more the Branches 3 tall Trees
ufually extending their Roots deepeft, as
Vjrgil obferved of the JEfculus,

.- .qu<c quantum vert ice ad auras

JRthereas , tantwn radiceinTartara tenditi

How much to Heav'n her Jpreadrng Branches
Jfjoot ,

So much towards Hell extends her fixed
Roof.

Of thole Roots you leave, prune only
the ends by cutting them like unto a
Hinds foot on the under-fide, they will put
iqrth new Roots the better.

In cafe Trees have lain fome time out of
•he ground, or been carried in the wind
that their Pvoots feem to be d ry, fet them o-
vqr-hight in water, immersing only the
hoots; and it will very much revive them.
Or when you plant them, after you have
L : * an indifferent quantity ofEarth, caft
va iV: or more of Water, as the large-
uefs erthefofs requires; which not only
quickens the Root, but makes the Earth

adhere

\

Oj Propagating Fruit-trees.

adhere to the Roots,which otherwife would
ly 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 Mold, fo make your hole
more or lefs deep wherein you plant your
Tree; if it be a cold or fpringy ground,
then plant near the furface of it, and raife
the Earth at fbme diftance round the Tree}
but in any ground, plant not too deep: for
you may obferve in many Plantations,Trees
thrive beft where the Roots run near the
furface, and not at all where planted deep.
The Roots of themfelves naturally tend¬
ing cither wide or deep, as they find nutri¬
ment, although you plant them (hallow 5
butifyou plant them deep, it’s againff the
nature of Roots to tend upwards, although
fometimes it may fo happen, but rarely.

It is good to dig the hole or fofs deep
and wide, and to fill the bottom with good
Mold, either theTurfor paring of Land, or
well-tempered Street-dirt, or the Sediment
of hafty Currents that fettle 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 pro-
p er for your Trees: fill it to fuch a conve-

G 2 nienfi

<58

0 / Probligating Fruit-trees.

nient height, that you may plant your
Tree on the top of it; and tjhen add good
Mold about the Root, and dilute it with
Water, as before is directed. Then level
the Earth about the Tree, fothat it may
not be too high to injure its bark, and fo
that the water may rather fall towards,than
from the Tree. t

After you have placed your Tree to
your Mind, and covered the Roots with
good natural mould, Then take a Wheel¬
barrow full or two of Street dirt, or dirt
tempered by the trampling of Cattel, more
efpecially of hogs, and cover the loofe
ground about the Tree, and pat it fmooth
with the back of your Spade plaifter like
inclining towards the Tree,this may be laid
two or three inches thick, and in breadth
two or three foot round from the tree, By
w, ich means the loofe earth will be pre-
kived moift, and the weeds prevented
f i om too fudden a growth. This coat be¬
ing in imitation of broad Stone or planck
which, laid round about a newly planted
Tree, adds much to its thriving.

If you plant Standards, and in an open
place, it is convenient to ftake them the firft
year, fothat yon be careful to prevent gal¬
ling them, by interpofing a fmall wifp of

Hay

Of Propagating Fruit trees.

Hay between the Tree and ftake, and plant¬
ing the ftake leaning towards the coaft you
expeft the greateft Winds: but the continu¬
ing the Stakes for feveral years,mines many
a good Tree, for the Tree will expert it
always after; which weaknefs in a Tree
may be remedied by lopping of it, and
then let it ftand without (taking, and it
will gather greater ftrength in the ground
than before.

Prune the Heads of fbme forts of Trees
that have but fmall Pith, as Apple-trees ,
Pear-trees , Sec. when you remove them, to
proportion the Branch and Root as near
as you can: but Wall nut- trees , Cherry-trees ,
Plum-trees , Sec. that have a large Pith, are
not to be top’d, onely fome of the Side-
branches may be taken away.

Plant all Trees as near as you can into
a better Mold than the place you remove
them from $ but if you cannot obferve this,
yet mend the Earth in the Fofs wherein you
plant your Tree, that it may by degrees be
inured to a worfe Soil.

If you have a defire to remove a Tree
in the Summer-time, that you cannot ob-
ta in at any other more convenient Seafon,
take of the Earth you digged out of the
r ofs you intend to plant your Tree in, and

G 3 mix

-JO Of Propagating Fruit-trees.

mix and temper it well with an equal part
of Cow-dung, and as much Water as will
make it into a liquid Pap } fill the Hole al-
mofl: with this, and then let the Root of
the Tree gently fink into it} cover it over
with dry Earth or Turf: This Tree will
proffer very well.

This is a good way to plant a Tree at
other times withall, but then you need not
ufe Co much Cow-dung.

As for the diftancc of Trees, it ought to
be according to the nature of the Trceand
Soil. If it be a large (pleading Tree, and
a rich Soil, forty toot is a good diftance}
if a Redttreak or fuch-like dwarfifti (hort-
liv’d Tree, twenty foot is enough between
them, elpecially if the ground be but indif¬
ferent.

Always obferve, that the greater the di-
ftance, the better the Sun meliorates the
fruit} and ifthe ground be good, the bet¬
ter do the Treesthrive} ana the poorer or
drier the ground is, the Trees being thick,
the better they fhadow it, and the more
do the Trees pro(per.

If you defign a Plantation of many forts
of Fruits in one Plot, then may you plant
your Apples and Petrs the farther apart}
and between them, or in fubordinate rows

/

7 1

Of Propagating Fruit-trees.

by them, may you plant Cherry-trees, Plum-
trees , and fuch-like; and next unto them
Fillerds. Currants , Goofeberries , &c. lb
that if ever the greater Trees fpread far,
by that time the lelfer may be decayed:
if thole do not, thele may be renewed
that no part of the Plot may be fruitlels.

In cafe any Tree happen to decay, ha¬
ving ftood long in that place, lo that its
Roots have attracted and exhaufted the
ftrength of the Earth appropriate to that
Species of Fruit; In the room of fuch
Trees remember to plant one of another
Species, as an Apple-tree in the room of a
decayed Cherry , & Jsc de ceteris ; by
which means the Roots of the latter Tree
lhall find new matter to maintain their
Plant, that was not exhaufted by the for¬
mer ; mod Land being weary in time of
one Plant.

After your Trees are planted, if you of pruning
defign them for dwarf or Ipreading Trees, Trtrw *
then as they fpring, and are apt to mount
upwards, with the Nails of your fingers
may you nip off the tops of the afpiring
Branches; which makes the fide-boughs
Ipread the better, checks the Sap, and
thereby caules the Tree to Fruftifie the
fooner, and the better. This way ofpru-

G 4 ning

y 2 Of Propagating Fruit-trees.

ning in the Summer, is eafier and better fb r
the Tree than in the Wirter, becaufethe
Sun heals the wound whiles the Branch is
tender.

In pruning Fruit-trees, be cautious of
cutting off thefmall Sprigs, which are the
more apt to bear Fruity it being tooufual
for ignorant Planters to beautifie theirTrees
by taking off thefe fuperfluous Branches,
as they term them, whereby they deprive
themfelvesof the Fruit.

After your Trees are planted and pru¬
ned, its good to keep the ground open
about them, by digging or plowing it year¬
ly, which conduceth much to the advance¬
ment of the growth of them, and their
prefervation from Mofs and other Difeafes.

Culture rnnds bitter plants } they then who
break.

The fur face oftnejl up } who mo(l their Rake
And forked tools about the Roots employ }

They , the befi fruits, and noblejl Trees enjoy.

This is a Winter-work: anfwerable un¬
to that, in the Summer may you fpread
Fearn or other Vegetables about them, e-
fpecially whilft: they are young} it pre¬
serves their Rqots cool and moift: both
• which v

Of Propagating Fruit-trees.

which ought to be done at a good diftance
from the T runk 5 it being a vulgar errour to
dig or foil near the Tree only, the former
being of little effefr, the latter injuring the
Bark 5 for the Roots that gather nourilh-
ment, and feed the Tree, are thofe that are
fibrous and remote, feeking new and frelli
nourilhment, the greater being onely for
conveyance of it to the Trunk.

Swine which are pernitious to all Gar¬
dens, yet are profitable in an Orchard,
Therefore after your Trees have gained
ftrength enough to bear the rubbing of
tkefe Cattel, you may keep your Swine in
your Orchard all the Winter feafon un¬
ring’d, by which means your Orchard'will
not only be throughly digg’d, but enrich¬
ed by the excrements of thole diggers : in
the Spring you may level it over again,
which will exceedingly conduce to the fer¬
tility of your Plantation.

Thus Swine, which never were account¬
ed ufeful whilft alive, may now become the
befi: improvers of your Orchards: repine
not at the lols of your Grafs, that will not
be fo much prejudiced as your Fruit melio¬
rated-

' : ! SECT.

74

Of Propagating the Vine.

SECT. V.

Of the Propagating the Vine.

Virgil. Altera fruntentis quoniam favet, altera Bac-
cho;

fjpnfa magk Cereri, rarijjima quxcp, Lyaeo.

Since one Corn bejl ajjiffs, the other Vines 3
To Ceres fad y to Bacchus thin inclines.

foil for tk .ft " Ch h ” iy 8T1 d *8"® beft

hnc. With this noble Plant : if the bottom be

Chalk or Gravel about two foot under,
it’s not the worle 3 if it incline much to
Brambles, it will be kind for the Vine
the flourilhing of that Plant being a true
mark of the aptnefs of the ground for this.
Therichnefs of the Soil is not fomuch to
be defired* as the heat and drincls of it 3
for a ftiort Vine, and full of Knots or Joynts,
is mod prolifick, and fitted: for our Cli¬
mate.

jimtion Bapcbqs loves the Sunny Hills , fays Virgil,

cftte The declivity of a Hill towards the South
rmeyard, j s t0 b e p re f crre d to a level 5 a little
to the Eajl or Wefi is not bad : if it be
defended by Hills on the North and North-

Eatf

Of Propagating the Vuy. ' 7 $

EaU Coafts from the feverity* of thofc
Winds, it will much add to the early ma¬
turity of your Grapes. Alfo, a lofty Si¬
tuation is not fo much infelled with Mills,

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 ma¬
turating this Fruit, not at all alfetting
moifture.

T he Ground being turfie, and having Prepsratr
not been lately broken up, may be burn-
beat in June or July, which will much in- f or the
rich and lighten the Land; as is now trine.
pra&ifed in remote Countries, and was in
former Ages, elfe Virgil, as to barren Land,
would not have (aid,

_ S£pe etiam Steriles incendere prof nit

agros,

Atque levetft Jlipulam crepitantibus ZJrere
fammis. j

To burn dry Stubble, and the barren Fields
Jn crackling fames, oft handfome profit
yields.

Then in December or January trench in
the Allies of your burnt Land, which may

be

of propagating the Vine.

be fpread in the beginning of the Winter,
before any great Rains come, left they
wafh in the fait or richnefs of them into '
the gronnd onely under or near the heaps,
and fo make the ground unequally fruit¬
ful.

Be fure to make your Ranges from Eafi
to Weft ; for the Sun will the better (hine
in between the Plants in the former and
latter part of the day, and at noon in the
' Summer-time the Sun will (hine over the
Ranges j fo that they will enjoy the be¬
nefit of the Sun all the day by this means.

Having thus prepared your Ground,
make choice of the beft forts of Grapes
that aremoft fuitable to this Country, of
which the early White Mnfcadine is eftec-
med the beft 3 but there are leveral other
forts, as the Parfiey-grape which is early
ripe, the Mnfcadella , a white Grape not fo
big as the Mufcadine, and the fmall black
Grape, by fome called the Clutter-grape, by
others the Currant-grape, Alfo there is a
Nerv White Grape ripe before any of thefe,
which grows in his Majefties Garden at St!
James's, which Mr. John Rofe highly com-.
mends for a Vineyard.

The Frontiniac Grapes, efpecially the
white, are late ripe, but in hot years yield

a mod

Of Propagating the Vine. 77

a moft delicate fruit, fit to add a flavour to
the Wines of other, they are great bear¬
ers and yield fair fruit.

Any Cuttings almoft of the Vine will choiuof
grow in a cool moift Ground 5 therefore it Sets ‘
is good to raife a Stock of them before¬
hand, againft the time you plant your
Vineyard. Alfo cuttings of Vines that have
a little of the old wood on them, will ea-
fily grow where you intend to place them
for good ; but Layers are the moft cer¬
tain.

Mark your Ranges, that they may be W# »
about three Foot diftance the one from the "fffg
other, and dig a Trench for every Range them.
abouta Foot wide, and a Foot deep, clean
in the bottom, and upright on the fides;

Then fit your Plants, Layers, or Sets of
Vines, fo 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, fo
that the Roots lie acrols 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 reafonable
thicknefi, to preferve them from dry and

piercing

to Drefi,
Prune, and
Governthe
Vineyard.

Of Propagating the Vine.

piercing Winds, and from parching Heat5
all which are injurious to them the firft
year of their planting: be fure to leave the
tops of the Plants uncovered.

After they are thus planted, they re¬
quire your care in Harping them conftantly,
to prevent the weeds from feeding 5 and to
raife the loofe Earth about your young
Plants by little and little, as you pals by
them.

The firft Pruning is to be in December or
January next after your planting; at which
time you muft cut off all the young
Shoots dole to the old Set, except only
one, which you muft leave, and which
fhould allbbetheftrongeft and moft likely
to prolper; and to that likewilelhouldyou
leave but two or three Knots or Joynts.

In May following, when the Vine buds,
then rub off all the young Shoots or Suck¬
ers, fave only fuch that come forth of the
Joynts of the young Wood you left in Ja¬
nuary ; and continue your Hawing , to pre-
lerve your Vineyard free from Weeds, ad¬
ding ftill frelh Earth to your Plants as you
pals by them.

In the Winter following, Prune your
Vineyard as you did the laft, leaving ftil!
the belt Branch or Shoot to each Plant, and
•_ about

Of Propagating the Vine. yp

about three or four Joynts or Knots. This
fecond 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
begin to bear 5 to which end you mult pro-
vide Props of Hazel , AJh , or Oal^ about
Jour Foot in length, placed behind your
Plant.

In May rub off all the Suckers, leaving
° u nl y fach as proceed from the Knots of
the 1 aft year, and that are likely to bear
Fiuit. Then thofe Shoots thatcomefrom
thole Knots, bind to your Props; and when
the Fruit is of about the fize of RaddiJI)-
Seed, nip off the Branches about a fpan
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
fooner heal.

1 he fourth year obferve the fame me¬
thod, for then may you expeft the corn-
pleat^ fruit of your labour; remembring
that in every Winter you leave but one,
and that the ftrongeft (hoot or Branch for
a Standard, and not above four or five
Foot high, cuttingall the reft clo'fe, unleft
you find any that are very ftrong,to which

you

So

Of Propagating t nut-trees.

you may leave three or four Knots or
Joynts, that the Branches that proceed
from them (at lead the ftrongeft) may ferve
for Standards for the enfuing year. So that
the Exchange of old for new Shoots, may
very much advance the encreale of your
Fruit.

You may bind them with fmall and tenr
der Often , or the Rind of the Willow , fuch
as you can molt eafily obtain.

In Aiigufi, when the Grapes begin to ri¬
pen, nip off fuch Shoots and Leaves as too
much thadow them, yet leaving a, thin
skreen of Leaves to preferve them from
the fcorchingSun, the cold Dews, and the
cool Breezes.

Remember yearly to cut off the old,
and advance the new Shoots, and to tie
them t o the Props about half way from
theGround 5 and then turn thetopof your
Vine to the next Prop, and tie it to that,
and Co fucceflively, which will relemble a
Row of Arches.
of Mum- As you find your Ground to degenerate
bunging anc * 2 row P 00r > which moft hot Land is
the s'ins- apt to do, you muff: fupply it with Ma-
ixti. nure, which muff be good rotten Dung,
and mixt with Lime if. you can, laid
and fpread over your Vineyard, that it

may

■St

Of Propagating the Vine.

pay lie all the Winter, that the Vertue of
it may be wafhed into the Earth to the
Roots of your Vines * and then dig it 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 Fruit-bearing Trees, as we
before obferved .-which labours of railing
young Branches from the old Roots, and
renewing and amending the Mold by fter-
coration, reiterate and continue for many
years. 3

Many perfons have opportunities to .
plant Vines againft Walls, Hou fes. Barns
&c. which will not only bear much more gwft '**'
ol fruit, but more early ripe, having ma- mlL
ny advantages above the open Vineyard,
for the pruning of which Trees, obferve
that on every Sprig you cut off in your
Winter-pruning, where you would have

th p f j CCe jdmg year, you leave two
°r three Buds: for out of thofe Buds, cfpe-
cia 1 y the fecond or third, proceeds the
Uulters. Alfo obferve to cut off’ the Branch
allope on one fide, or under, that the Rain
re t not on the Pith of the remaining part
of the Branch* the Rain oftentimes pe-
nining the Pith to the lowermoft.Bud.And

H for-

82

Of Propagating the Vine.

forget not to leave every year fome new
Branches or Shoots, and to cut off fome of
the old: renovation ofthe Branches being
in this Tree very neceffary, efpecially if it
be old.

to ewe the If the Vine be cut late, it will be apt
bleeding of to bi ee cf by which in warm and moift wea-
tbchi.e. t ^ er loofah much of its Sap or Blood,
although in cold or dry Weather it flops,
and no great injury to the Tree, it ftop-
ing of its own accord, the wound of its
felf healing, when the forwardnefs of the
Spring hath thickned the Sap} unlefs fuch
wounds or bruifes be great, and happen to
your Vine about the end of March,ot in A-
pril^xhcn they aredangerous:to cure which,
if it fhould fo happen, you muft dig at fome
diftance round the Root of your Vine,
with caution not to impair the Root; and
cafl in a good quantity of cold Water,
which not only checks (by its fudden cold,
nefs) the too liberal rife of the Sap,but plen¬
tifully fupplies the waft that is made of the
Sap or Blood (which the fpreading Roots
with difficulty before had attracted) until
the increafe of the Spring thickens the
fame.

This Tree is very eafily propagated, and
delights in a good free Land, and will pro-

fper

Currants.

Of Propagating the Vine. 8 j

*per and bear very well, if the Ground un¬
der it be kept free from Weeds, and other
vegetables, and fometimes digg’d.

There is hardly any Tree delights more
in the Shade than this: even under the
drips of Irees will, it profper very well.

But againft the North fide of a Houle, or
other high wall, it will profper exceeding¬
ly, and afpire to near fifteen Foot high,
and fpread very broad, being tacked as
other Wall-Treesulually are 3 and bear ve¬
ry fair and good Fruit, much better than
on Standards or in the Sun.

Thele are eafily propagated, as are the
Currants. Goofeber-

f Mf

This Fruit delights in the Shade^and the
colderthe Toy], the better will this Tree ^ berricu
thrive and bear in it.

Thus having given you fome more than
ordinary Oblervatious and Experimentsfor
the Railing, Grafting, Tranfplanting,Pru-
ning, and renewing your Orchards, Planta¬
tions, and Vineyards, with thefe forts of
Cyder and Wine-Fruit-bcaring Trees, we
will conclude with a tranllate oi'Rapinus y
a little varied..-;

f'rom Planting, new and Pruning aged
-.Trees,

84 Of the Difeafes and

The prudent Anlients bid us never ceafe.

Thus no decay is in our Vineyards known.

But in their honour wc preferve our own.

Thus in your Orchards other Plants will
rife.

Which with your Nurferies will yield fup~
plies

That may again your fading Groves re¬
new.

For Trees, like Men, have their Succeffi-
ons too.

SECT. VI;

Of the Difeafes of Fruit-Trees , and their

cure.

Vegetables, as well as Animals,have their
Difeales and Infirmities, which not only
weaken, but totally dqftroy them; whioh
more ufually aflault the Fruit-bearing
Trees more than any other 5 and the finer
and better any Fruit is,the more is its Tree
fubjed to thefe Difeafes and Infirmities?
e ank - er The chief whereof is the Cancer, which
afiaulteth the belt Fruit-trees, as of Apples
the Pippin , Golden Rennet , &c. of Pears

the

Infirmities of Trees.

the Wardens of all forts, Burgamet, Sec.
Cherries and Apricockt , penetrating the
midlt of the Branches, and fometimes de¬
stroying the whole Tree. Tfcs Difeafe
happens from feveral caufes, as from the
twitting or bruifing a Branch or Limb
(.which ufually happens in Wall-trees, by
Plying them to the Wall) and fomewhat
refembles the Windlhake in an Oak 3 the
eure whereof is to cut off fuch Branch:
alio galling the one Limb againft another.
Which you may prevent by pruning, and

C u rC ? Utt ! n § off the parts affected. But
that Canker is the molt inveterate and un-
curable, that proceeds from the Soil3 as
either being too rich,

For as a Tree due nourijhment may want, Rapomis.

bo too rtch Sotldejiroys the tender Plant ,

which if you know not how to fterilize,
then obferve what forts of Fruit are free
trom that Difeafe in the ground, (for all
orts of Fruit-trees are notfubjett to it in

thJm^only 1 ^ W * la ff° ever ) and propagate

Or by being too light 3 for Trees plant-
ed on heavy or fad Land, are not fo prone
o this Difeafe, as in light and warm Land 3
H 3 which

%6

Of the Dijeafes and \

which iiiay be torrefied by abating much
of the Eaith about the Roots, df the Trees,
a'nd applying cold, lad and heavy , dirt or
lett’ings in Ponds about them, and more
especially Earth much trodden by Swine*
and mixt thereby with it heal Dung and
Urine, and by cutting ■ off ■ diSc cankered
Branches. This by Experience ix-fftcurecl
cankered Trees, and may .as trail prevent
the Difeafe. Or through detah of nou«
rilhment. For in cafe there be too many
Suckers, or upder Sprig® xn* Branches, they
commonly rob the more .ftotactihing limbs
of their dueSap* and if the Tree, Vvhileft
young, be too apt to blolfom and bear
Fruit, thofe extractions ot Sap from the
Tree ufually produce the Canker.

The railing ol Stocks from Crab-kernels
in the lame Lhnd, and grafting bn them, is
a good prevention ofthis Dileafe, for this
Stock doth better digeft thblweet and lufc
cious Juice that foiqetiraea caufes thisOilf
eafe, than the foft and ipungy. dpplc-jiock*
to whom alfo the-Juice is more homoge-
jtcal, than to a ftrangcr, removed into it 1
out of a more barren Soil. Vain therefore
are all the Cuttings, Parings, Slicings, Em-
plaiftrings, and Applications that are volu-
rmnoufly preferibedfor the cure of this Dif-
P?fe, from 4

Infirmities of Trees. g j

From the Stock ufually fpring many supers.
Suckers, which extraft too much nourifh-
ment from the Tree3 which muft be taken
off dextroufly from the Root, and may
be prevented by grafting on good Stocks
railed from Kernels 3 for Trees proceeding
from Suckers, are always fubjcffc to this
Dileafe, which the Canker, ufually at¬
tends.

If Trees are Bark-bound, it cither fig- Bark _
nifies that the ground is hard and bound bound.
about the Roots of them, or that theyare
planted too deep : The remedy then is
known only with this addition 3 That you
may flit the Bark down with your Knife,
about the Spring-time.

I have known Trees of my own planting
that have been removed from a better,
though into a good Soil 3 and after they
have flood two or three years with (mail
growth, and feemingly Bark-bound, yet
when they came to take to the ground and
fpread their Roots, they made large Shoots,
and the Bark of it felf flit open in many
places, as though it had been flit with a
Knife, therefore thebeft care is in the Soil
and (hallow planting.

Cold, and untill’d,and unmanured Land,
oftentimes produce Moflie Trees 3 which

H 4 by

l

83 Of the Dife afes and

by digging, or conftantly applying Vegeta¬
bles at the Roots of your Fruit-trees, or
by keeping Swine in your Orchard, may
may be prevented. The fame allb may, in
fome meafure, be rubbed off with a Hair-
eloath after Rain.

Fruit buffers much from Snails, which
. s ‘ are to be taken oft in moift weather, mor¬
nings and evenings; but mod: to be deftroy-
ed in the Winter, by Boards, Tiles, orfuch-
like, fet hollow again if Walls, Pales, or
the Stems of Trees, under which they will
refort for flicker; whence you may take
them by heaps.

Cater pit- Peftroy the Webs or breed of Cater-

P-rs. pillars in the Spring, and burning them.

Birds. Although the Birds deftroy much Fruit
when ripe, and are to be feared away and
deftroyed, as every one knows, yet they
do not that injury as the Bulfinch doth at
the Spring to the Buds of feveral forts of
Trees, as the Sired Apple-tree , all forts of
Plums, Currants, See. which by Birdlime
are taken, and your Trees fecured, or elfe
deterr’d by a dry Hawk perching in the
midffc of the Tree; or by ftrowing of Hemp-
feed on the ground near the Trees, which
will allure the birds down, where by a
draw-net, or by (hot, you may di£

patch

Infirmities of Trees.

patch them. Or by making an Artificial
Hawk with a piece of Cork, about the
breadth of one band: and of the wing fea¬
thers of Poultry, to fix into it two wings
and a tail, that being hang’d aloft by a
Imall Wire of about four Yards in length,
fixed in the head of your Hawk, the other
end on the top of a long (lender rod or
pole, fixed or fet up in the middle of the
Tree, that the Hawk may be clear of all
boughs: Thus will every breath of Wind,
mount your Hawk, which will play in the
Air and make its Stoops, (o that not a Bird
will fettle on the Tree, under, or near it.
This far exceeds all Clacks and other de¬
vices to fcare away the bold Bulfinch, or
the other timorous fmall Birds.

There are many other Difeafesand Infir¬
mities incident to Fruit-trees and Fruits,
but thefe are the principal and mod: injuri¬
ous, and moft difficult to cure.

CHAP.

9©

Of mah^ng Cider.

CHAP. V.

, . [ .... ■ . r .> ■

Of malting Cider and other Liquors
of Apples and other Fruits.

SECT. I.

< • i »• * ,

Of gathering and preparing Apples, &C.

; A frer you have thus brought your
i \ Plantation to perfc&ion, that you can
gather Fruit enough of your ownt"o make
Cider or other Liquors, according to the

Of,he n ‘ ltUre ° f tHe FfUit 5 the firft thi °g t0 be

ufcnefsof ponfideted of, is its Maturity; there being
hT “" much Cider fpoiled in moft parts of England,
through that one general errour jpf gather¬
ing of Fruit before its due Maturity. For
there is fcarce any Fruit in the world, but
yields very different Liquors, according to
the different degrees of Maturity of the
'fame Fruit. As the Juice of the Coco-nut
whilft green, is a pleafant thin Drink, but
when through ripe, becomes a-rich Oyl or
Milk: So the Juice of our European Fruits

which.

* run.

Of making Cider. pi

which, when moft mature, yields a plea-
fant Drink; if prefled before, yield but a
crude andlowre Liquor.

This errour or neglect (occasioned part¬
ly becaufe the feverai forts of Apples ripen
not at the fame time, or tnat the Wind pre¬
vents thei. hanging long enough on the
Trees, or the grofs ignorance of the Ope¬
rator, or his covetoufnefs of having more
Liquor than otherwise he Should expcdt)
hath not onely been the occaSion of much
thin, raw, phlegmatick, Sowre,and unwhol-
Some Ctdcr y but Hath call: a refledion on
the good report that Cider well made moft
rightly deferves.

Therefore, in cafe your Fruit be not ripe^
all at onetime, fetedfc fuch forts that are ot
a like degree of Maturity, and according
to the quantity of them, proportion your
Veflels^ For you were better make it at
feverai times, than Spoil your whole Vin-
tage.

Or if the Winds Should beat down many
of your Apples, and you are unwilling to
fpoil or loofe them,you may let them lie dry
as long as you can before you grinde them,
that they may obtain as great a degree of
Maturity as theycan, and let thac Cider
be throughly fermented before it be bar-

9 2

of waking Cider.

rel’d, according to the Rules hereafter fet
down, and not kept too long, to acquire
too much acidity.

Let not any think that they advantage
themlelvcs any thing by mixing unripe
with ripe Fruit, or by grinding their Ap¬
ples too foon 5 for they were better lofe
a part of their Cider, than fpoil the whole.

To prevent which ill effeft, let your
Fruit be through ripe; which is known,
Firft, By the colour of them, if you are
acquainted therewith, elfe that may de¬
ceive you; fome Apples appearing brighter
before they areripe, than otherswhen full
ripe: the lame may be obferved in Pears ,
and efpecially Cherries ; fome forts requi¬
ring twelve or fourteen days throughly to
maturate them after they feem to be as ripe
as the ordinary Flanders. Secondly, By
the knell, moft dpplcs and rears calling a
fragrant Odour when ripe, and is a very
good lign of their maturity, although fome
Apples and Pears have but little fmell; and
yet make excellent Cider. Othersalfo have
a ftrong mellow feent, as feveral early
Summer Fruit, and yet yield a lharp liquor
unlcls cautioully made. Thirdly, By the
blacknels oi their Kernels, which when
they are of that colour, it doth fignifie

Ofmatyng Cider.

that the Fruit is inclining to be ripe; for
after the Kernels are black, the Fruit ought
to hang on the Trees fome time to perfect
their Maturity; the Liquor within them
being better digefted and concodted by the
vertue of the Sun on the Tree, thanby any
Artifice whatfbever afterwards.

On the other hand, be cautious of
letting Fruit hang on the Trees too long,
left they grow pulpy, which fome Summer-
Apples and Pears are apt to do: it fb u-
nites the Juice with the flefhy part of the
Fruit, that it is difficult to feparte the one
from the other.

When your Fruits are in a good condi- Gathering
tion as to Maturity, and the weather fair ,of *>•«»*.
then gather them by hand; which if your
ftock be not greater than your number of
hands, is a much better way than to beat or
fhake them down ; but if your ftock ex¬
ceed, then fhake them down, fb that the
ground be dry. For this purpofe low
Trees are to be prefer’d, as before was ob-
ferved.

If any of your Fruit happen to be bro¬
ken, lay them bythemfelves, an ordinary
bruife not much injuring the Fruit; but
where the skin is broken,the Spirits exhale,
for the bruifes beget a fermentation, after

which

94 Of making Cider.

which the Spirits firft rife, being, where
the skin is whole, detained.

In (brae parts of England their ignorance,
or rather lazinefs, is fuch, that they fcarce
beftow rhe gathering of their Fruit to keep
for their Table, how then can you expeft
their care for Cider?

'Hoarding Some do prefer the grinding of Ap-

if Apples. p] es immediately from the Tree, lb loon as
they are throughly ripe, becaufe they yield
the greater quantity ofLiquor: They al-
fo pretend, though erroneoufly, that the
Cider will drink the better, and laft longer
than if the Apples were hoarded.

But if you intend to have your Cider
plealant and lafting, let them lie fome time
in a heap out of the Sun and Rain, and on
a dry floor, on dry Rye, Wheat, or Oaten-
ftraw is beft, until they have either fweat
out,or digefted a certain crude Phlegmatick
humour that is in moft of our Fruits: the
fame you may oblerve in Nuts and all forts
of Grain. The time for this, rauft be re-
ferr’d to your diferetion 3 fome prdcribing
a month or fix weeks, others but a fort¬
night : Be fure not to let them lie too long
left they grow pulpy,which will very much
incommode your Cider , although fome are
of another opinion 3 In medio virtm: front

ten

Of making Cider.

ten to twenty days are the beft times: the
hardier the Fruit, the longer the time.

The greateft inconvenience of pulpy
Fruit is, that at the firft preliure it yields
lefs Cider , and that thicker than that
which proceeds from fruit lefs pulpy. But
the Cider of pulpy fruit is to be preferr’d.
The right way of managing it you (hall
find in thisTreatife.

Let them not lie on a Floor of ill fa¬
vour, nor on Deal-boards, but with Straw
under them, left they contract an ill re-
lifh, which an A pple will do in a fweat:
nor let them lie abroad, as fbme will do,ex¬
cept on dry ground, and in dry weather,
and covered. Although rain can do them
no more hurt than fair Water mixt with
the Cider , yet every fort of Apple will not
bear it. And the lying of Fruit abroad in
the rain and cold dews, makes the Cider
fiat and dull.

For, from the due time, place and man¬
ner of hoarding of the Fruit, is oftentimes
the Cider very good, which otherwifc
might have proved very bad.

By hoarding only of your Windfalls for
fome time, or until the time that it was ex-
pe&ed they fhould have been Ripe in,
doth very much meliorate the Cider made

of

95

Of mating Cider.

of them, which otherwife might have
been very bad.

Thus when your Fruit is duly Ripe, ga¬
thered, and prelerved, it is ready for the
Mill.

SECT. II.

Of Grinding of Apples.

One great impediment in the improve-
ing of this moft excellent drink, hath been
the want of a convenient way of grinding
or bruifing the Fruit. It having been the
ufage or cuftome in moft places of En¬
gland, where but fmall quantities of this
Liquor hath been made, for the Operators
to beat their Fruit ina Trough of Wood or
iStone, with Beaters like unto Wooden
Peftles, with long handles. By which means
three or four Servants or Labourers might
in a days time beat twenty or thirty
Bufhelsof Apples: fomepart thereof into
a Jelly, being often under the Beaters,
whilft other part of the Fruit by itsflippe-
rinefs efcapes the Beaters; much of it alfo
by dalhing being wafted: yet by this means

97

Of mahjng Cider.

are made very great quantities of Cider in
feveral places.

But where the Fruit increafed, that this
way became too tedious for the Cideriji ,
the Horfe-Mill was and is (till much in
ufe, Grinding for the whole Parifh : That
is, by placing a large Circular Stone on
edge in a round Trough : madealfb of Stone,
in which the Fruit is put, and Ground by
the Angle upright Stone moved round by
a Horfe, as the Tanners Grind their Bark 5
in which Mill may be Ground fometimes
three or four Hogfheads a day5 and lome

310 G la ^ ge,that they Grind halfa H °g^ e ad

Thefe Mills are very chargeable to make
for any one that hath but an ordinary Plan*
tation; and to carry your Fruit to a Parifh-
Mill, and bring back your Cider , See. is
troublefome, if at any difhnce: And the
Cider made therein, acculed of an unplea-
(ant tafte, acquired from the Rinds, Stems,
and Kernels of the Fruit which in thefe
Mills are much bruifed.-
Some have taken the pains to Grate
Apples on a Grater made of perforated Lat-
, fiich that Houfe-wives ufe to Grate
Bread on 5 Others, to beat them on a Table
With Mauls: but thefe ways are to be re-

I jetted

Of making Cider.

je&ed as idle and ufelels, where you have
any confiderable plenty of Fruit.

To remedy the inconveniencies, trouble
and expences in thole feveral ways that
have been hitherto ufed, you may ereffc
a Mill, the Ichnography whereof, you
have in the following Figure.

Fit?: I. \ .• -P.sa

C ' <

I 00

Of tnakjng Cider.

The Defcription of the Ingenio or
C.der Mill in Fig. i.

I Et there be two Planks aaaa, of a-
, bout three Foot in length or more,
and about fixteen Inches in depth, in cafe
your Cylinder or Roll be but one Foot Di¬
ameter, elfe according to the Diameter of
your Cylinder, that there be about two
inches above and below the fame. If your
Planks will not bear the breadth defired,
they may be enlarged by addition of a
piece of the fame thicknefs, without any
inconvenience. Let the Planks be about
t wo and a half, or three Inches thick, and
made to quadrate each to other. Let there
be four Mortoifes in each Plank, as at
bbbh , for four Tranfomes, to keep the
two (ides at an equal diftance,about halfan
Inch wider than the length of the Cylinder,
that it may have the more liberty to move
eafie without Grating. The four Tran-
Ibmes may be pinn’d fall: 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 with¬
out the other Plank, that they may be

key’d

Ofntafing Cider.

key'd at the farther fide, the better to take
to pieces when occafion requires.

c Is the Center of the Cylinder: in each
lank exactly one againft the other, there
mult be a hole for the Axis to run in,which
ought to beftrcngthned with a fmall Plate
or Iron or Brafj, to prevent wearing.

« « Shews only the Circumference oftlie
Cylinder, which at e appears more plainly,
eing made of folid Oak^ or Beech, the
ryer the better, and freer from (bl inking,
o about a foot or eighteen Inches in
length; and if a Foot in length, then
eighteen Inches in Diameter; if eighteen
Inches in length, then a Foot in Diameter;
attei which lateyou may vary asyou pleafe,
his Roll or Cylinder muff be turned ex¬
actly on its Axis, which muff be made of
Iron of about an Inch fquare, and fixed
through the Center ofthe Cylinder: then
turning it on that Axis, with a turning
oudge and Child,will cauleitto run true;
which is principally to be obferved. The
xis muff extend beyond the Cylinder fix
or ieven Inches at the one end, where it
mult beflatned an Inch or two, with an
ye, that the Hand-wheel may be key’d

on there, islat/ ;

This Cylinder after it is placed between

1 3 the

102

01 nuking Oder.

the two Planks in its Frame * muft be
knock'd full of fmall Peggs of Iron, of a-
bout three quarters of an Inch in length,
made flat, and tapering like a Wedge, as
at g. They muft not band or appear a full
quarter of an Inch above the fuperficies
of the Cylinder : for the thorter they are,
the finer will your Pulp or Mure be, and
the higher, the courfer : you may place
them in fuch order, that the one may ftand
againft the fpace laff preceding , in a Quin¬
cunx ial Order 5 about four hundred of
them will ferve for a Cylinder of a Foot
in length, and of the like Diameter, and
fo after that rate for a greater or leffer.
Thus will this Cylinder be made rough to
Grind your Apples as fine as you pleafe.
Then cut a piece of Wood of the length
of the Cylinder, and about a fourth part
of its Circumference, hollo vv almoft to the
Circumferential line of the Cylinder, as at
h: this piece muff have a Pin at each fide,
near the upper part of it, as at ii, which
muft have holes in the two Planks for them
to move eafie in, as at 4 The ufe where¬
of is to keep the Apples clofeto the rough
Cylinder, that they may be throughly
Ground ; this is alfo govern’d by a move*
able Tranfome that extends from the one

Plank

Of making Cider.

Plank to the other, through the Mortoiles
at /, which Mortoifes are made broad, to
admit of Keys to force the Regulator or
piece of Wood nearer or father as you
pleafe.

The prickt lines fhew the Boards that
defcend from the Hopper or Bin, to dircft
the Apples to their work.

Note, that the greateft inconvcniency
that ever hapned in feveral years experience
of this btgcmo , was, that mellow Apples
being Pulpy and light, would hick to the
Cylinder, that it would much impede
the Operationjwhich iseafily prevented by
making the Cylinder fmooth, and placing
fhe Pegs of Iron not too near, but leaving
fufficient fpaces$ that when the Cylinder is
wet with the Juice of the Apples, the Pulp
may fall from it in its motion^ which it will
eaflly do, and the better, if the Pegs be
notflat headed: always oblerving, that the
di fiances or fpaces of one Row, may be fil¬
led or fupplied in the next two or three
Pyoyvs, that the Apple may not wear in
R't-dges.

It hath been alfo found by experience,
that the moveable piece />, being placed
fp'.piuch under the Cylinder, did hinder
jhe pulp from falling off the Cylinder :
- - • • . . 1 4 Ther

104 Of majfwg Cider.

Therefore I have placed it higher, and took
away the piece I fet above it, and when
the Apples were mellow, laid a great quan¬
tity of Fruit in the Hopper, or Bin, the
weight of which kept the Fruit dole to
their work; by which means this (ingle
Roll Mill made not only a. quick difpatch
of the Fruit, but ground them exceedingly
well.

By this hgetiio, have been Ground very
fine, (ometimes five, and (bmetimes eight
Bufliels 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, with cafe and delight.

But if your Stock be fo great, that this
fmall and eafie Ingenio will not difpatch
them faft enough, or that you intend it for
a general ufe; Then may you make your
Planks the longer, and place two Rolls
or Cylinders.

To the fir ft or nether Roll, you may
make, either one handle to turn it, or if
you pleafe, you may by letting the (pirn-
die come through at both ends have two
handles, that by two men turning of it, a
greater difpatch may be made. This way of
the double Cylinder appearing to be the

moft .*■

Of making Cider. 105

moft natural and efficacious way hath occa-
fioned many and various experiments to¬
wards the perfe&ing of it. At the firfi, a-
bout (even years fince, I made the two
Rolls fmooth, which would not by any
means take the Apple, then I made them
rough by cutting (mall Grooves, which by
placing the Rolls at (bme diftance, cauled
the Apples to pals through them, which
only bruifed them into big pieces: Then
by the Wedges made for that purpofe, I
placed the Rolls nearer, and cauled the
lame broken Apples to pals through again,
at which lecond time they came very finely
ground. But this double Labour, although
far exceeding any former old way, yet
feemed not to be the utmoft perfedtion of
this Ingenio , and fo cauled my lelf and
feveral others to whom I had imparted
thole experiments and obfervations I had
made about it, to try what farther might
be done, to make this Curious Machine
more uleful and facile; Whereupon leve-
ral at the lame time dilcovered this very
way that is now in ufe, which is as fol-

loweth,

* |

Let the Cylinders or Rolls be about eight
or ten Inches Diameter, and about ten In¬
ches in length, Let the Teeth be about

two

io6

Of malting Cider.

two Inches, or two Inches and half de¬
fiance,fo that they may be capable to take
in an Apple of an Ordinary fize Let both
the Cylinders or Rolls be fo near of a
fize, or rather the handle Pvoll the bigger,
that the number of the Teeth in both be¬
ing equal and cut ftrcight, they may not
interfere the one with the other. Let the
Teeth be cut bellying or rounding fo that
in the turning the Rolls they may (hut e-
ven in every place alike, according to a a ,
in the fecond Figure.

By this means whatever fruit you throw
in, the Teeth take them and reduce them
to a pulp, in cate you fet the Rolls near
enough, for the nearer they are the finer
will they grind, and the farther apart the
courier, but then will they make a quicker
difpatch 5 and for mellow Fruit, it is not
very material .that they be finely ground.

You muft before to keep the Mill conftant-
ly fed by hand, and not overcharged, leaft
itchoakand foontire the Grinder.

Some make the nether or handle Roll,

Idler than the other, as the firft about fix
Inches Diameter, and the farther about
twelve Inches,, with double the-number of
Teeth to the former, by which means the
Mill will go much eafier than the other way.

> " . C In -

Of ntakjng Cider.

In both thefe, the Axis of the farther Cy¬
linder or Rollmuft be moveable,, pieces of
Wood or Iron being made in the Inlide of
the Planks, to be Wedged nearer or farther
as occafion requires: Thofe of Wood be¬
ing reprelented by b b. in the fecond Fi¬
gure, and thofe of Iron by c, in the fame
Figure.

The only perfbn that by long experience
hath attained to the true and exad way of
making thefe Ingenio’s , with great variety,
is Mr Henry Alien a Cabinet-maker, at the
fign of the Cabinet in Exeter-Jlreet-,v\eax the
Strand , London. He not only makes them
compleat after the Methods here prelcrib-
ed, but with feveral other additions as
well for expedition, as eafe; Having one
fort fo compleat that it will throughly
Grind and difpatch fruit enough (by one
mans labour in turning) to make near
twenty Hogfheads of Cider in a day, and of
duration, the Rolls being made of Lignum
Vit<g , and the reft for the moft part of Iron
andBrafs, that it will laftan Age.

He hath feveral by him of every fort,
curioufly made and without any defeds,
and fuitable to every mans occafion.

Although your habitation be far from
London, yet is it better to have yotir Mill

from

I07

io8

Of making Cider.

from an experienced Artift, than confide in
dull Country-workmen, who either out of
ignorance or envy, it being a Novel, make
this fo ufeful an Engine become of little
advantage to you. Lt;

This "ingcnio may be made to be driven
by ftrength of Water, where your houfe
(lands near (bme Current, by an under¬
plot wheel fixed to the Axis of the Cylin¬
der or Roll extending it felf eighteen or
twenty four Inches from the body of the
Mill. Or in cafe your Water be not ftrong
enough to drive it with an Underfoot
Wheel, a fmall Spring railed high enough
to drive an Overfoot Wheel of eight or
ten Foot Diameter, will Grind a great
quantity of Fruit in a day, having one to
ferve and feed it. And the lefs water, or
but little raifed, will ferve where the (in¬
gle Roll or Cylinder is uled, that going
much more eafily than the double.

On any River may be faftned by an
Anchor and Cable a Barge, Tighter, or o-
therVeffel, overthwart which may belaid
a Beam or Axis, at each end whereof let
there be a Wheel of Floats, and about the
middle of the Axis may you cut Teeth, as
in the eleventh Figure, and make another
Roll to anfwer it; in calc your Current

be

Of milking Cider. 109

be ftrong, yon may make the Teeth the
longer, and the other Roll anfwerable,
and' the more Apples may you add at a
time in the feeding of it, by means where¬
of, the Apples of a whole Parifh or Town,
or more, may be ground without any o-
ther labour than attendance. The one
end of the Floating Veflel may ferve to
contain the Fruit, the other the Veffels for
the Pulp, the Prefs, See. Such a Machine
placed in the River of Thames, near Lon¬
don, would turn with every Tide, and
difpatch vaft quantities of Fruit that are
ufually beaten up for Cider in the three
Moneths of September , O&ober , and No¬
vember , in and near that City.

As for the handles of the hand Ingenio s
or Mills, it is very convenient that there
be a Wheel, as in the Frontifpiece of this
Book may be difeerned $ and that the han¬
dle be near two Foot from the Center:
for the larger and heavier the Sweep is,
the better and more eafily doth it difpatch
the harder or tougher Fruit.

It is alfo convenient the Far end of your
hand Ingenio be fixed againft fome poll:
or wall, that it may endure fudden jerks
without difplacing it j For its loofe ftand-
ing is a great impediment to a quick ope¬
ration. . Alfo

llo Of wahiag Cider.

Alfo in the double Roll’d Mill, you
muft be furetoadd Boards under the Rolls,
both on the (ides and at the ends, to con¬
vey the Pulp into the Veffel placed under¬
neath for the receiving of it: For other-
wife will the quick motion of the Rolls
diffipate the Pulp to wade, which now
will be entirely conveyed into the Recei¬
ver, which may be either a Tub or Kiever,
or elfe a fquare Cheft made long and
deep, of El me well jointed, and tit to
(hove in at the end under the Mill, on
two Rolls made on the lower part of the
Treflells or Frame on which the Mill ftand s
for that purpote, when this Receiver is
full, it is eatlly drawn out, and when emp¬
tied, ealilyfhoved in again.
j,... When you bring your Apples to the Mill,

pj Fruit, as you fill them up, caft by all fuch that are
green and unripe, rotten, or otherwile
naught, and all Stalks, Leaves, Sec. that
may injure your Cider for it is better to
want a fmall quantity of your liquor, than
to fpoil the whole.

Some are of opinion, that Rottennels in
the Apple injureth not the Cider , but that
a convenient quantity of rotten Apples
mixt with the found, is a great help to the

fermentation and clarification of the Cider.

But

Of making Cider.

But I prefume, they mean fuch Apples on¬
ly that have been bruifed in gathering, (ha¬
lting down, or carrying, which will by
lying become rotten, and (the skin being
whole) be not much the worfc, onely the
Cider will retain a fmack of them : yet
let me advife, that you admit not them a-
mongft your Cider that you intend for
keeping, but rather make Cider of them
for a more early {pending: for others af¬
firm, that one rotten Apple corrupts a
whole Veffel, which 1 fuppofeis intended
Only of the putrid Rottennels.

When your Apples are grinding, it is not
neceflary to grind them very fmall, For if
they are not very imall ground, you will
have but little the lels of Cider , (although
the contrary be commonly believed) be-
caule in the more vulgar way of grinding
Or beating, much of the Apple efcapes un-
bruiled, unlefs the whole be very much
beaten or ground.

After your Fruit is ground, ’tisgoodto
let it ftand 24 or 48 hours, according as
your time or conveniency will admit, fo
that it be all together, or in good quanti¬
ties in large Veffels; for (landing thus, it
not only undergoes one degree offer menta-
tton or maturation, but acquires colour,

much

I 12

The Cider
Trefs.

Of making Cider.

much commended in Cider, and alfo caufes
the lefler parts of the Apple unbruifed,
eafily to part with its Juice in the Prefs:
although the general advice be, to prefs it
immediately from the Mill.

You may leave a paflage open in the
bottom of your Vat, wherein you keep
your bruifed Apples, during the time of its
being therein. Some of the Cider may
fpontaneoufly diftil into a Receiver placed
under it; or you may have a falfe bottom
in the infide full of holes, that the greater
quantity may be had, which may run
through fome Tap or other paflage into
your Receiver.

Which Cider fb obtained, far exceeds
that which is forc’d out; as the Wines of
France that are unprefs’d, are by much
preferr’d to thofe that are prefs’d; and live
Honey that diftils of it telf from the Combs,
is much better than that which remains,and
is afterwards prefled out.

As for your Prefs, there is no form yet
diteovered that exceeds the Skrew-prefs,
of which fort there are very large, that a
Hogfhead may be prefled at once; and as
fome report, that a Hogfhead or two runs
out commonly before the Applesfuffer any
confiderable preflure.

Of in.tiding Cider.

In thole large Prefies, the ufual way is
1 ° prels it in Straw, by laying clean Wheat-
ltraw in the bottom of the Prefs, and a
heap of bruifed Apples upon it; and fb
with wifpsol Straw, by twilling of it, ard
taking the ends of the Red ot Straw, with
it you go round your heap of Apples,
which are to be encreafed, until by wind¬
ing round the Straw, and addition ofAp->
pies, you have raifed it two foot or more,
as your Prels will give leave: then apply
your Board and Skrew over it, and you
may prefsit dry in form of a Cheefe, which
is the mod expeditious way r , and mod for
advantage, of any way yet known ; for a
fmall fingle Mill, after the form before de¬
scribed, willgrinde in one day, as much as
a man can well preft in a good Skrew-prefs
ill another day. Some of thefe large Skrew-
prefles aie made of twoSkrews, and feme
but of one : but in cafe your flock be but
frnall, a left Skrew, and of much left price
may ferve, made after the form of that in
the Frontifpiece; and in dead of Straw,
you may have a Basket or Crib well made,
and put Straw round it in the infide, to
preferve the Pulp, which Would otherwife
either run through, in cafe the paflages be
Wide, Qr choak them, in cafe they be nar-

K rO'w

114

Of walking Cider.

row; or a Hair-bag placed in a Crib or
Frame made under the Skrew, topreferve
the Bag from tearing.

In your prefiing, in cafe you intend not
to ufe your Pulp afterwards for the making
of Water-cider, ufually called Purre , or Ci-
derkin, then is it belt to prefs it as dry as
you can 5 but in cafe you refolve to add
water to your Mure, and to prefs it again,
then you need not prefs it too hard 5 for
your Cider will then be the worfe, and fb
will your Purre or Cider kin : For the laffc
fqueezing is the weakeft, and makes your
Cider the rougher; and ifany thing'will,
that gives it a woody taffe, unlefs it be pre¬
vented in the eafie grinding.

Some commend the Flail-Prefs, being
made after the manner of a Cheefe-Prefs,
with heavy weights or ftones, at the end
of the Flail, which near the Fulciment or
Center, hath great Force on the Matter to
be prefled, and as the pulp yieldeth its
Juice, fo this weight followeth it, untill it
be prefled as well as by this means it can
be done, and that without any conftant
attendance, which is required in the Skrew
Prefs; and the Liquor thus gradually ex-
prefled, defeends more clear, than that
which is forced out fuddenly by thq Skrew;

Of mating Cider.

but this way is not for expedition, nor to
prefs.it dry, unlefs itftand Jong.

But if you are willing to decline the
Skrew, you may make a Prefi that (hall
Prefs gradually , as doth the Flail, and
much more expeditioufly, and may be
made to equal the Skrew-prefs fornimble-
nefs and quantity, and without all perad-
venture, will make the pulp, cfpecially of
mell fruit, yield its Liquor finer than that
from the Skrew.

The way is thus.

Fig: m

flic Forme gf
t/t-e. T i/jetf

ajinnli Vent
furie .

C^the Fap.

Fig; 2 BT

Of making CiJcr.

Let there be two ports fixed in the
Ground, as a a , about three foot apart. Let
there betwo Tranfomes well Tenanted*in-
to them, asat bb, which may be about two
Footer more apart 5 Through the middle
or which may be made two Mortoifcs to
let down the tooth'd Iron Bar, or Rod, c c.
The Baik or (mooth fide whereof muff
bear againfl Brafs, or againrt two Trun¬
dles or Rolls of Iron or Brafs, to make it
fhde up and down eafily; between the
Tranfomes, let there be an Axis of Iron,
of about an Inch and half Diameter", or
more, having two round places filed a-
gainft the two ports ^ Let there be a Nut or
toothed Wheel in the middle of it,ofabout
four Inches Diameter, and an Inch in Thick-
nefs, or near thereupon: there may be
twelve Teeth on it, or about that num¬
ber,- according to which fize and dirtance,
et the Teeth in the upright Bar or Rod
be cut, fo that the advantage in dirtance
may be on the Nut, becaufe that is the
Mover, and the upright Bar the Moved,
t hen let the Axis, with its Nut onir, be Co
p acedintothe two upright ports with Sta¬
ples aud Brafles at each end, that it may
m r °^ e f a fit dirtance, that by the Teeth
or the Nut, the upright Bar may be eleva*

K 3 ted

117

OF making "Cider.

ted or deprefied at pleafure. Thisinfide
work may be plainly difeerned at d. The
nearer the Nut is placed againd either of
the Rolls that are placed in the Tranforaes,
the lets will the upright Bar be apt to bend.

Let each end of the Axis it felf beyond
the upright pods, to be fixed into the Cen¬
ter of Wood, refenrbling, the Nave of a
Wheel, into which the Leavers e ee, mud
befaftned.

Let there be eight Leavers, or more, on
each Center fo placed, that the Leaver on
the one fide may be againd the Space in the
other. There may be a Ring of Wood, as
at made to preferve them at their true
didance, and that all may bear their pro¬
portionate burden, though the weight be
but on one or two. This Ring may be
placed at about two Foot from the Cen¬
ter.

Fdr a farther drengthnitig of the Lea¬
vers, in cafe they be made (lender, or the
weight too heavy for them, you may add
Stays of Wood, or fmall Iron, as atg,g,
and fo may continue them to every Lea¬
ver.

You may have in a readinefe by you fe-
veral weights of Stone, Iron,or Lead, with
Rings, Cords, or other Fadnefles to them,

to

O

Of mabfng Cdcr.

to the quantity of three or four hundred
weight, or more, fomeofhalf an hundred,
others lels.

The lower end of the Toothed Bar tnuft
be fixed into a Follower of Wood, under
which, when it is railed to its heighth, at
about two Foot diftance mull be placeda
large Bench, made oi a thick planck, of
five or fix Inches thick, and fixed at both
ends to the upright polls, as h, h. On which
you may place your matter to beprelfed.

Then with your hand move your Lea¬
vers, until it prelfeth hard or tough j then
hang on a weight on the end of one of
the Leavers, having a hook of Iron to that
purpole fixed at the end, and fo on another
of the other fide. And as the Liquor flows
from the Pulp, fo will that (brink and the
weights move downwards j then may you
add more on the next upper Leaver, and
as they fink you may take them off from
the under, and apply them to the upper.
And whilfl thefc weights are doing your
work,may you otherwile employ your felf,
until they need removing.

It is a very great (Length that thefe Lea¬
vers have in them, being thus placed, and
may be made to equal in force any Skrew
toi this work ; and hath thele advantages

K 4 .above

Of mailing Cider.

above it. That it requires not lb conftant
attendance as doth the Shrew 5 then where
the Fruit is over-ripe, or pulpy, itprefleth
out more gradually that Liquor, which
with a fudden force it will not fo ealily
part withal. You may alio place more un¬
der this Frefs at a time, than under the
Skrew, fo that in bignels it be proportion¬
able, becaufe it may Hand longer in the
Prels, and be more ealily managed until
it be dry prefled. And (which is a prin¬
cipal advantage) the Liquor will defeend
more fine out of pulpy Fiuit, by this gra¬
dual way, than out of a more violent
forcing Skrew, pulpy Fruit ufually emit¬
ting a thick Juice, if l'uddenly forced from
it.

In cafe your Leavers be but. five or fix
f'oot in length , they will ealily move
round without being hindred by the
ground $ but if you make them longer,
you may abate the ground on each fide
of the pofts proportionably, more conve-
pkntjy than you can raile the Prels.

SECT.

Of Mailing Cider.

121

SECT. III.

Of purifying your Cider.

As your Veffel fills under your Prefs,
pour it through fome Streyner into a large
Vat, only to detain the grols pieces of Ap¬
ple, &c. from intermixing in the Vat ;
from whence mod prefcribe to tun it im¬
mediately into the Barrels wherein it is to
be kept, left its Spirits fhould evaporate:
which is a miftake ; lor if a Cloath onely
be caft over the Vat or Tun, itislufficient
to prelerve it; for there is in it a wilde
Spirit , that if detained, will break any
Veffel whatever that you (hall ftri&ly en-
clofe it in; therefore to wafte that, is no
injury to your Cider.

Now when it is in your Tun or Vat, it
ought to be there fermented, and inlome
degree purified , and from thence pure
feparated from the impure, andfoTunn’d
into the Veflels wherein it is to be preierv-
ed, that the dregs may not pals with it,
which will very much incommode your
Cider.

In order to which, it is to be underftood,
that the juice of ripepulpy Apples, as Pip-

pins,

S 22

/

Of Malting Cider.

jpw, Renetings , See. is of a fyrrupy and te¬
nacious nature, that whillt it'is cold, doth
deteyn in it difperfed thole particles of the
Fruit, that by the preffure comes with the
Liquor, and is not by ftandingor frequent
percolations feparable from it 5 which par¬
ticles, or flying Lee, being part of the flefh
or body of the Apple, is (equally with
the Apple it felf, when bruifed ) fubjedt
to putrifaftionrby which means, by degrees,
theC/^becomeshardor acidy but ifit be
prefled from other Apples, as Readjireaf ,
Gennet-moyle , Sec.that more eafily part with
their Liquor, without the adhefion of fo
much of the pulp, and which is of a more
thin bodyy This Liquor ftiall not be fb
fubjedt to reiterated fermentation, nor fo
foon to acidity, becaufe 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 precipita¬
tion, of the more grofs parts that are firft
fubjedt to putrefaction by the vertueand
heat whereof, the Spirits are chafed away}
and fo in time, as thole corrupt particles
were more or lels in it, is the Liquor fooner
or later become Vinegar.

As

Of making Cider.

As Beer, whereof Vinegar is intended to
be made, is never fermented, nor the fe¬
ces precipitated at the firft, as it is when
it is to be preferved for drinking. And
Claret-wine percolated throu*gh Rape , or
the acid Mure of Grapes , becomes a White
Vinegar fo that the precipitation that is in
both thofe Liquors, happens by realon of
their becoming acid.

If therefore you intend your Cider (hall
retain its full ftrength and body, and to
preferve it fo for any confiderable time,
endeavour to abftratt from it that flying
Lee, or Materia Tcrrcjirif, that floats in it
(as fometimes it does in Muft prefled from
Grapes , that hath in it more of an attive
principle than that from Apples ) left your
Cider be thereby impaired.

Neither is it to be imagined, that that
fort of Cider that is of that tenacious na¬
ture as to keep up its Lee, is therefore
ftronger ,than that which more calily lets
itsfublide 5 any more than that thick fmall
unfermented Ale , ftiould be ftronger than
that which hath more of the Spirit or
Tincture of the Mault, and well defecated;
or that Wine ftiould be fmaller than Cider
for the fame realon.

I2 3

Now

2 4 of Making Cider.

Now rightly to underftand the caufeof
this detention of Lee in the body of the
Liquor, you are to confider, that there are
feveral forts of Fruits that yield a clear
and limpid Juice, as a Grape , and a Com¬
mon Englijh and Flanders Cherry , and fome
others; and other fortsof Fruits that yield
a more grofs Juice, as a R,tsbcrry, Blaci {-
Cherries , Plums, and fome others: and that
there are fome Fruits that yield a very thin
and clear Juice at a certain degree of ma¬
turity; which a little after, when more
ripe, it becomes more thick and grofs; as
a Gooseberry , Currant , and fome ipecies of
Apples and Pears.

In the Grape, , and EngliJJ) and Flanders
Cherry , the caule that the Liquid part fo
eafily parts from the more folid, may be
fiom the gt eat inequality in the proportion
€»t the parts, the liquid being the more, and
overcoming theleirer: which in the other,
Cherries , Rasberrics , and Plums , the con¬
trary happens, that much of the Pulp ad¬
heres to the Liquor.

Alfo in the other Fruits, as Goofeberrics ,

. Currants , and fome Apples and Pears , by
the length of time, a thorow maturation
caufes a lolution of the more grofs parts,
being of themfelves tender, which makes

them

Of making Cider. 1215.

them fo acceptable to the Palate ; which
in Fruit moreinfoluble doth not fo happen;
yet may the Juice of thofe Fruits that thus
may be extracted more pure and limpid, be
more excellent, and be preferr'd to thole
more grols, as it ulually Happens, becaule
of the difficulty of defecation.

One principal help to purifie any Liquor,
or to provoke fermentation, is warmth, as
is vulgarly pra&ifcd amongft Houfcwives,
who. in fermenting both Bread and Beer,
preferve it warm during that operation.

For any liquid Body, wherein fermentati¬
on is required, by warmth becomes more
thin, that it eafily admits of a feparation
of:theXec,ulent parts; and like unto a
glutinous.Bftdyv, the colder it is, the thick¬
er it i&,. and doth ./not fb eafily part with
Its/Feces.. . , #

It having been, experienced that Wine
in the Mull, before it? hath begun to fer¬
ment, being fiopt clofe in a Veffel and let
down, into a Well or River, will for a long
time retain its fweetnefs, without any fen-
lible fermentation ; by rea-lon that the
coidnefs of the ambient body the Water,

(the like happens from a cold Air) checks
the Spirits, that they cannot adt as they do

w fermentation.

There-

12 6 0[making Cider.

By mmtb Therefore warmth is a principal means

9n!y ‘ - to accelerate fermentation , as hath been

lbmetimes tryed in Cider , by heating a
i’mall portion of it fealding hot, and cart¬
ing it into the Tun on the new Muft,
rtirring it together, and covering it over,
hath caufed a good fermentation, and re¬
paration of its Lee, making it much more
fit for preiervation, than it it had been
Barrel’d without any fermentation at all.
It hath been alfo obferv’d, that cool Cel¬
lars detraft the fining of Cider: And that
Cider expofed to the Sun,or other warmth,
hath more eafily fermented, and become
fine, for the reafons aforefaid.

The Germ ams have Stoves in their Vaults,
which they heat very hot, orelfemake fires
before every Vat; by which means the
Mutf of their Wines ferments vehemently;
after lome days they Rack it, the lame
way may be obferved for Cider, whilft it
is new, but. if it hath ftood long and then
ferved thus, it rauft foon be fpent.

ByJfoshjs But to ferment and purifie this Britijh*
Wine , or any other Vinous Liquor effectual¬
ly, you may take of Gluten pifeis , Water -
Glerv, or Iiingldfs , as it is ufually termed,
about the proportion of three or four Oun¬
ces to a Hoglhead; beat it thin on fome

Anvil

Of making Cider.

Anvil, or Iron-wedg 3 cut it in final! pie¬
ces, and lay it in flecp in White-Wine (Hvhich
will more eafily diflblve it than any other
Liquor, except Vinegar, Spirits, &c. that
are not fit to be ufed in this Work ) let it
lie therein all night 3 the next day keep it
fometime over a gentle Fire, till you find
it well difiolved 3 then take a part of your
Cider, or proportion about a Gallon to
twenty Gallons 3 in which boylyourdif-
folved Water-glew, and cafi: it into the
w hole mafs ofLiquor,ftirringit well about,
and covering it clofe. So let itfhnd to fer¬
ment, for eight, ten, or twelve hoiws, as
you pleafe'3 during which time, the Water¬
in’ being thinly and generally difperfed
through the whole Mafs of Liquor, and afi'
rifled by the warmth and pertenuity of ir,
precipitates a part of that grofs Lee, that
otherwife would have decayed it, andraif-
eth another more light part of it, as a Nep
canieth before it Leaves or any othef-
groft matter in the Water through which
it is drawn, and leaveth not any part of its
own Body in the purified Liquor, to alter

om . ln ^ ure Subftance or Tafte of it.
Which, when you obferve that it hath
done working, you may draw out at a Tap
below from the Scum, or may firfi: gently

take

Of making Cider.

take off the Scum as you pleafe. Or you
may ufe it thus, Steep your Iltnglifs in
hard White-Wine , enough to cover it, af¬
ter twenty four hours beat the IJinglafs to
pieces, and add more vVine, and four times
in a day fqueeze it to a Geliy, and as it
thickens add more Wine; when it is re¬
duced to a period: Geliy, Take about a
pint or a quart to a Hogfhead, and take
three or four Gallons of the Cider you
intend to fine, and mix well with your
Geliy, and put it into your Veffel of Cider ,
and beat it with a Staff. This cold way
is mufh better than the other, for boyling
of part of the Cider makes it apt to de¬
cay the fboner.

This Liquor thus gently purified, may
you in a full Veffel well doled, prefervea
long time, if you pleafe, or draw it and
bottle it in a few days, there being no more
Lee in it than is neceflary for its prefer-
vation.

A fmall quantity of quick Lime cafi: in¬
to a Veffel of new Wine, will make it fer¬
ment, not only by reafon of its warmth,
but by reafon of a quick Salt that is in it,
which without doubt will have the lame
effeft upon Cider , as may the powder of
Calcined Flints t Alabajler , White Marble ,
or Roch-AUum. The

Of tttatyng Cider.

TheJShavings or Chips of Fir , 0 ^ 4 , or
Reecho are great promoters of purification,
or fermentation. Therefore new veflels
caufe a quick fermentation, but be fine
they are well fcaldcd before you ufe them,
leaft they occafion too violent a fermenta*
fion, and make your Cider acid.

But if your Oder hath flood long, and
will not be fine, as oftentifnes it ti> hap-
peneth y then take Kingfafi about an ounce
to an Hogfliead, and deep it in about two
quarts of Cider a day or two, untill the
Whole be reduced to a Geliy, which by
Handing warm , it will eafily do. Then
draw off about a Gallon of the Ci 4 er >
and mix the Geliy (being cold) through¬
ly with it, and put the whole into the Vefi
fel of Cider at the Bung, and with a fplit-
ted Staff ftir it well together, and in a day
or two it will be fine, without any preju*
dice to your Cider.

This very way or Method ofpurificatiort
Will ferve in all forts ofLiquors,and is much
to be preferred in the Juices of Fruits, to
that vulgar way of making them ferment
by the addition of Yeaft or Tofts therein
dipp d, as is ufually prefcribed; that being
but an acid Excitation to Fermentation, all
things tending to Acidity being ( as much

L as

12 ?

I jo Of Making Cider.

as may be) to be avoided in our operati¬
ons.

This way alfo is better than the tedious
ways of percolation, and racking from
Veflel to Veflel 5 which wafts not only thtf
Spirits, but fubftancc of the Liquor it.felfl
and leaves you but a thin and flat Drink*
hardly balancing your trouble./ i- i
Dumvgit After you have thus purified your Lh
eflivuha, quor in what Veflel foever, and,are uni
willing, or cannot well draw it out at a

Tap near the bottom, as is ufual, You may
draw it from the feces over the brim of the
Veflel, by a Siph on made of Latton , or of
Glajs , which is the belt, becaule you may
oblerve by your Eye, what impurities
afeend, and avoid them by railing or de-
qnefling your Inftrument at your diferetion.
•The Siphon is after this form, the one
end three or four Inches longer than the
other, and the hollownels of the Pipe in
bignels according to the ufe you intend
to put it unto, whether out of a great or
finall Veflel.

To make this Siphon of Glals, furnilh
your felf with a Glals pipe of what fize
and length you pleafe, and make a Char¬
coal fire in fome open place, lay down
your Glals pipe on the Charcoal, lo that

the

/

Of making O der.

the fire may be near the middle of it, re-
memberto lay the pipe on the Coals be¬
fore they are very hot, that the Glafs may-
heat gradually as the fire kindles, when
the fire burns clear, and the Glafs is become
red hot, then take both extreams in your
hands and bend it to what form you pleafe,
holding the bended part over the hear,
that it may not cool fuddenly, but by de¬
grees, to prevent breaking. Thus may
you bend any part of it to make it {uit
with your occafions.

Liquors thus purified, leave behind them
on their fuperficies, and at bottom, a great
quantity of grofs and impure feces; which
if from Cider , you may call: on the prels’d
Mure, to meliorate your Cider kin, or Wa-
ter-Cider, if you intend to make any.

Thefe impurities, which are in great
plenty in pulpy Fruit,and alfo in Rasberries ,
Currants , &c. are the principal caufe of
the decaying of thofe Liquors by their
corrupt and acid nature, exciting the more
vivous parts to a continual fermentation,
as is evident from the effeft, and from the
breaking of Bottles (wherein this Lee re¬
mains ) on the motion of a Southerly
Air.

L 2

After

10-2 Of making Cider.

After your Liquors are thus purified and
drawn off, they are to be enclofed in fome
Veffel for fome Weeks or Months, accor¬
ding as the nature of the Liquor or your
occafions will permit or require. Before
that be done, it will not be amifs to infert
fome obfervations concerning Veflels.

SECT. IV.

Of VeJfel s for the keeping and preferving of

Cider.

It hath been no fmall occafion of the
badnefs of this Liquor, and thereby gi¬
ving it an ill name, that it hath been ufu-
ally ill treated, and entertained ( after it
hath been indifferently well made ) in ill-
fhaped, corrupt, faulty and unfound Vef-
fels$ Vinous Liquors being full of Wild
Spirits thateafily find Vents,through which
the Air corrupts the whole remaining Bo¬
dy, and alio more eafily, efpecially the
Cider , like the Apple, attracting any ill
favor from theVeflel. Therefore care is
to be taken about the choife of them.

It hath been obferved, that the larger
any Veflels are, the better Liquors are pre-
ferved in them. In fome forreign Coun¬
tries

Of malting Cider.

tries Veflels being made, that one of them
will contain many Hoglheads of Wine 5
which being therein in lo great aquantity,
is preserved much better than if divided
into Idler Veflels.

Alfo the form of a Barrel hath been found
to be very material: although the vulgar
round Barrel be moft ufeful and neceflary
tor Tranfportation from one place to ano¬
ther^ yet is the upright Veflel, whole R.ibs
are ftr e ‘ght, and the head about a fourth
°u u ^ P rt loader than the bottom,and
the height equal to the Diameter of the
upper part, the belt form to ftand in a
Cellar. The bung-hole of about two Inches
Diameter, is to be on the top, with a Plug
of Wood turn’d round exadtly to fit into
it, near unto which muft be a lmall Vent-
a ^ ter t ^ ie C*dcr is tunn’d up,
and ltopt at the Bung, you may give it
Vent at pleafure 5 and that when you
draw it forth, you may thereby admit Air
into the Veflel. Thisform is prefer cl, be-
caule that moft Liquors contract a Skin or
Cream on the top, which helps much to
their prelervation, and is in other forms
broken by the finking of the Liquor, but
jn this is kept whole} which occalions the
trelhnefs of the Drink to the Iaft. This form

L 3 i*

1 33

1 34

Of nuking Oder.

is deferibed before in the I 1 II Fig.

It is alfo obferved, that a new Veflel
made of Oak, tinges any Liquor at the firft
with a brown Colour; wherefore it is con¬
venient thorowly to feafon your new Vef-
fels with (adding water, wherein you may
boyl Apple-pumisit you pleafe, before you
put your Cider in them; which when io
feafon’d, areto be preferr'd to any that have
beenufed, unlefs after Canary , Malaga, or
Sherry Wines, or after Metrheglin ; which
will much advance the colour and favour
of your Cider', but VelTels out of which
Strong -Beer or Ale have been lately drawn,
are to be rejected, unlefs thorowly fcald-
ed and feafon’d as before, which then will
ferve indifferently well, nothing agreeing
worle with Cider than Mdt ; for of Cider
or Watev-Cider, boy I’d and added to Malt,
hath been made a Liquor not at all grate¬
ful. Small-Beer-Vefleis well fealded, are
not amifs: White or Rhcnifb-Wme-Veffds
may do well for prefent drinking, or fora
Lufcious Cider , elfe they are apt tocaufe
too great a fermentation.

A good Cideriji will have his Vefleis
wherein he puts his pulp or ground fruit,
v. herein he prefles and tuns his Liquor,
and wherein he makes his Oder kin, all of

them

Of making Cider. i^-rj

them appropriated to that ufe. The Ta¬
verns will furnith him with laree Casks ve¬
ry proper for thefe ufes.

t ! le u ^ n g of thefe Veffds, between
the Cider feafons with Beer and Ale, ndt
only prejudiceth the Cider , but the ufing
ot them, for Cider injul'eth very much the
next Brewing ot Ale or Beer.

your Vdlcls be mu fly, Boy! Pepper in curing
Water after the Proportion of an Ounce mijfycask.
toa Hogfhead; fill your Vcffel therewith
calding hot, and lb let it Hand two or
three days; or elfe

Take two or three Stones or more of
Quick-lime to fix or feven gallons of Wa-
ter which put into a Hogfhead, and flop it
dole, and tumble it up and down till the
Lime be throughly flak’d ; but the beft
cure is to take them to pieces, and parea-
way the film that is in the infide, and when
ailed let them together again.

To make your Cask pleafant to receive saving of
10 delicate a Gueft, as your choiceft Cider , Cas ^

You may feent it as the Vintners do for
their Wines, Thus, Take of Brim(ione
rout Ounces, of Burn'd Alhim one Ounce,
and of Aqua Vita two Ounces} Melt thefe
t ”8 et her in an earthen pan over hot coals,
then dip therein a piece of new Canvas,

L 4 and

Bottles.

Grinding
GltfsStop -
pies.

Oj ma\wg Cider.

and inftantly fprinkle thereon, the Pow¬
ders of Nutmegs^ Cloves , Coriander and
Annifeeds , This Canvas let on fire, and let
it burn in the Bunghole, fo as the fume
maybe received into the VefTel.

Glafi-bottles are preferr'd to Stone-bot¬
tles, becaufe that Stone-bottles are apt to
leak, and are rough in the mouth, that
they are not eafily uncork’d} alfo they are
more apt to taint than the other j nei*r
ther are they tranfparent, that you may
difcern when they are foul or clean: it
being otherwife with the Glals-bottles,
whofe dcfefts are eafily difcern’d, and are
of a more compad metal or fubftance, not
wafting Co many Corks.

To prevent the charge of which, you
may, with a Turn made for that purpofe,
grind or fit Glafi-ftopples to each Bottle,
foapt, that no Liquor or Spirit (hall pene¬
trate its clofures, always obferving to
keep each Stopple to its Bottle: which is
eafily done, by fecuring it with a piece of
Packthread, each Stopple having a Button
on the top of it for that end. Tnefe Stop¬
ples are ground with the Powder of the
Stone Smyrk, fould at the Shopsby the vul¬
gar name of Emery, which with Oyl will
ejeejuifitely work the Glafs to your pleafure.

Of making Cider.

Firft grind them rough with coarfe Eme¬
ry, then make them finoother with fine.

So if the mouths of your Bottles be un¬
even Cas ufually they are) you giind them
finooth, with a wooden plug in a Turn,
and pollifh them fmooth, by which means
the Corks m3y be preferved.

The only Objection againft this way of
Clofure, is. That not giving pafiage for any
Spirits, the Liquors are apt to force the
Bottles, which in Bottles ftopt with Cork
rarely happens, the Cork being fomewhat
pprous, part of the Spirits, though with
difficulty, perfpire.

IfGlafi-bottles happen to be mufty^they
areeafily cured by boy ling them in a Veffel
of water, putting them in whilft the water
is cold, which prevents the danger of break¬
ing 5 being alio cautious that you fet them
not down luddenly on a cold Floor, but on
Straw, Board, or fuch-like. If your Glafi-
bottksbe foul, you may cleanfe them with
hard Sand or fmall Shot roll’d and tumbled
up and down in them with water, which
willalfo takeaway themuftinefs from them.

*37

SECT.

138 Of making Cider.

•v-n yi coo.'j i . ; dgnoi ijwrfjbmTn flu?

SECT. V.

*tu/ • . t cu *1 : j ztuiJx :\r>i 71# <>£

n . . r /• .> f f n»>'’r n ** %

0 / Tunning , Bottleiyg , yu} prefer ving
Cider.

Having your C/der purified and prer
»/Cidcr. pared in the Tun, aqd your Vefiels feafon-
ed and throughly dried, and fix’d in their
places, then Tun it up into them until the
C/i/er be within an inch or left of the top
of the Vefiel, that there may be fpace for a
Skin or Head to cover it. Be fure to leave
the Bung open, or only covered two or
three days, that the Cider may have liberty
to finilh its fermentation; but if it be fo
clear that it will not again ferment, and
that you are willing or intend to keep it
long,-put in unground Wheat after the pro¬
portion of a Quart to a Hogfhead, which
will give it a head fufficient to preferve it.
This artificial head is only where an ad-
miffion of Air may probably be into the
Vefiel.

Other artificial Lees there are, that may
ferve for Cider ns well as for hungery Wines .
As a decoftion of Raifins of the Sun, or
the Shavings of Refine Fir-wood 5 but

the

Of Making Cider.

the beft addition to preferve it, is the
new Lees of SpaniJIo Wines.

After you have thus clofed up your
Bung, you ought yet to leave open the
fmall Vent-hole only loofely,putting in the
Peg, left otherwifethe wilde Spirit of the
Cider force a paflage, as I have known it
a week after its tunning to have heav’d up
the head of the Barrel alraoft to a Rupture;
which by the eafie flopping this Vent, and
fometimes opening it, may be prevented
until you find it hath wafted that wilde
Spirit. For the Vulgar advice of barrel¬
ling up Cider from the Prefs , and then
flopping itclofe, is pernicious to this Li¬
quor, many having fpoil’d it by this means:
the Spirits feeking for a vent will find it,
and the more they are pent, the longer will
they be before they are expended ; which
vent being negleCted by the Cidcrift, be¬
comes a paflage for the beft Spirits of the
Cider many times, to its abfolute Ipoil-
ing.

The vulgar opinion of the fudden de¬
caying or flatning of Cider , is to be re¬
jected, fcarce any Drink being more eafily
preferv’dthan this; and though much of its
Spirits be loft, yet out of its own body,
whilft new, may they be again reviv’d, it

fuffering

iij.0 Of making Cider.

(uffering much more by too foon detain¬
ing its Spirits, than by too lax aclofure.

Cider prefted from pulpy or through
ripe or mellow fruit, having lain long in
hoard, is not fo apt to emit its Spirits as
the other, and fo is more eafily preferved.

Stopping of Cider with Clay, if you
defign to keep it long, cannot be good,
it having fo ftrong a Spirit that it will ea¬
fily raife it on every Southerly Air} nothing
being better than a wooden Plug turn’d
fit to the Bung-hole, and covered about
with a fingle Brown-paper wet, before you
wring it into its place.

Bottling of Drawing of Cider into Bottles, and
Cider. k ee pi n g it in them well ftopt for fome 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 retri ve in the Bottle
what is loft in the Barrel j but if it hath
been over-fermented, and thereby become
poor, flat, and eager, then in the Bottling,
if you add a fmall quantity of Loaf-fugar,
more or lefs according as it may require,
itwillgiveanew life to the Cider , and pro¬
bably make it better then ever it was before,
efpecially if it were but a little acid, and not
eager. When

Of ptakjmg Oder.

When your Cider is thus bottled, if it
were new at the bottling,and notabfolute-
ly pure, it is good to let the Bottles ftand
a while before you Hop them clofe, or elfe
open the Corks two or three days after to
give the Cider air, which will prevent the
breaking the Bottles againft the next turn¬
ing of the wind into the Svuth.

The meaner Cider is more apt to break
your Bottles than the Richer, being of a
more eager nature,and the Spirits more apt
to fly, having not fo folid a body to de¬
tain them as the Rich Ciders. Obfcrvc,
that when a Bottle breaks through the
fermentation of the Cider , to open your
Corks and give vent, and flop them up a-
gain a while after, left you loofe many
for want of this Caution.

Great care is to be had in choofing good
Corks,much good Liquor being ablolutely
fpoiled through the only defcft of the
Corkjtherefore are Glafs Stopples to be pre-
ferr‘d, in cafe the accident of breaking the
Bottlescanbe prevented.

If the Corks are fteep’d in Icalding wa¬
ter a while before youufe them, they will
comply better with the mouth of the Bottle,
than if forc'd in dry: alfo the moifture of
the Cork doth advantage it in detaining the
Spirits. There-

Of mailing Cider.

- Therefore is laying the pottles fideways
to be commended, not only for preferving
the Corks moift, but for that the Air that
remains in the Bottle is on the fide of the
Bottle where it can neither expire, nor can
new be admitted, the Liquor being againft
the Cork, which not fo eafily pafieth
through the Cork as the Air. Some place
their Bottles on a Frame with their noles
downwards for that end 5 which is not to
be fo well approved' of by realbn that if
there beany theleaft fettling in the Bot¬
tle, you are fure to have it in the firft
Glafs.

Placing the Bottles on a Frame, as is
ufual, or on Shelves, is not fo good as on
the ground, by reafon that the farther from
the earth they Band, the more fubjedt 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 occafion a great change, unlefs
in a Room arched or vaulted with Stone:
but where Room is wanted, this inconve¬
nience may be eafily born withal.

Setting Bottles in Sand is by many not
only made ufe of, but commended , al¬
though without caufe, it not adding that
poldnels to the Bottles as is generally ex¬
pected,

Of making Cider.

pfcfred, being rather of a dry and tent-
perate quality than cold 5 if there be any
convenience in it, it is becaufe it defends
them from the too fudden changes of Air
into heat or cold, Which in open and not
deep Rooms it is often fubjeft unto.

J The placing of Bottles in Cifterns of
Spring-water, either running or often
changed, is without all Peradventure the
beft way to preferve Cider or any other
Vinous Liquors. A Confervatory made’
where a recruit of a cool refrigerating
Spring-water may conveniently be had,
will fo long prelerve Cider until it be come
to the ftrength even of Canary irfelfl
Bottles let down into Wells of water*
where Pumps are, that the frequent ufe of
Buckets may not injure them 5 or little
Vaults made in the tides of Wells near the
bottom, may fupply the defeft of Spring-
water in your Cellar. The reafon why
Water is to be preferr’d for fuch a Con¬
fervatory, is, becaufe the clofenefs of its
body admits not of a fudden rarefa&ionof
Air, as other Materials do, but is general¬
ly of an equal degree of coldneis, and
that colder than commonly the Liquor is
that is preferv’d * which fo condenfeth its
Spirits, that they feek not any exition or

expanfioh.

H3

*44

Of malfng Cider.

expan fion, but acquiefce in their cJvgjj.pro¬
per body, where they multiply and be¬
come more and more mature, by vertue of
that innate heat the Liquor received whilft
in its Fruit For by the lame reafonthat
cold detains or fupprefleth the Spirits be¬
fore fermentation that they cannot ad,
now after fermentation doth it keep in
the pure and genuine Spirit, otherwise apt
to exhale, which purifieth and enricheth
the' Liquor fo preserved, guan whether
the warmth that is in Wells or deep
Springs , in frofty weather, incommode
not thefe Liquors? AUo §>u<ere whether
thefe cool Conlervatories prevent not the
breaking of Bottles ftopt with Glafe Stop*
pies, by the condenfing power of the wa¬
ter. My felf being deftitute of any op¬
portunity to make thofe experiments, can¬
not at prefent refblve thefe gutries'.

In fome places the corrveniency of Wa¬
ter may eafily be had for fuch a Refrigera¬
tory, both for the conftant fupply of cool
Spring-water, and for its evacuation again,
which is as neceflary as its fupply: and in
many places the Ciderift may command a
Spring from lome placea little diftantfronj
his Refrigeratory, but cannot fb eafily be
rid of it again; which muft be as well con-

fider-

Of mahjng CiJcr. 74-

Jidei ed of as the other. Therefore if you
can conveniently make a Cittern in the
bottom or on the fide of your Cellar that
will hold water, either of Stone or Brick
well cemented, and if of Brick, plaiftered
with Plaifter of Paris, or with a Cement
made of Linfeed-oyl and Lime newly flak-
ned, with a little Cotton-wool beat into ir,
and can, as occatton requires, iupply it
with a defcent of cool Spring-water ■, your
way to evacuate the lame, will be with a
(mall Hand-pump, fuch as they ufually ule
in (mall Vettels at Sea, and may be had in
Maritime Towns at an ealie rate, with
which you may pump your Cittern or Con-
fervatoiy dry once a vveek, oftner or more
ieldom, as the warmth or coldnefs of the
Air feems to require; and fupply it again
from your Spring, or in defect thereof from
fome Well or Pump, whence you draw
your Water for other occafions. But if
your Cittern be made in the Ground un¬
der your Cellar, you need only lay your
Brick or Stone in Clay well tempered, and
laid thick under the Brick or Stone, and on
the (ides of the Cittern.

Where you have not the convcnicncy of
Water, or are unwilling to be at the ex¬
pence, as in fome places it may require, of

M making

Boyling of
Cider.

O f walking Cider.

making fuch Confervatories 3 there the
beft 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 encompaffed with Stone or
Earth, the cooler they will continue, and
the lefs fubjeft to the inconveniencies that
happen from the mutability of the Ambi¬
ent Air.

To accelerate maturity in your Bottle-
drink, you may place them above Stairs
in fome Room warm’d by the Beams of the
Sun 3 which will much haften its maturity,
and is eafier performed than any Agitation
can be: but thus it will not long conti¬
nue, and caution muft be had to your
Bottles.

Binding down the Corks of your Bot¬
tles in cafe of danger, isnotfo much to be
commended, as well fitting them in by full
Corks 3 becaufe the Liquor were better fly
the Cork than break the Bottle, which
mud: be, in cafe the Cork be tyed down,
and the Liquor not well qualified.

In many places they boyl their Cider ,
adding thereto feveral Spices, which makes
it very pleafant, and abates the unlavory

fmack

Of mahjng Cider.

(mack it contracts by boy ling, but withal
gives it a high Colour. This way is not to
be commended, becaule the Juice of the
Apple is either apt to extra# fome ill fa¬
vour from the Brafs or Copper, we being
not acquainted with any other Veflels to
boyl it in, or the feces or fediment of it
apt to burn by its adhering to the (ides of
the Veflel, it being boy I’d in a naked
Fire.

But if you are willing to boyl your C 7 -
der, your Veflel ought to be of Latten,
Which may be made large enough to boyl
a good quantity, the Tin yielding no bad
Tinfture to the Liquor. The Veflel alfo
ought to be broad and open, for the more
expeditious wafting of the aqueous and
Phlegmatick part of the Liquor, which
firft flies, in cale the Muft be newly taken
from thePrels, and the Apples ripened on
the Tree, ground as (bon as gathered, and
prefled as foon as ground: For it is not the
boy ling only, but the fudden wafting of
the Phlegmatick part, that meliorates the
remainder * the Spirits in all Liquors reti¬
ring and contra#ingthem(elves before Fer-
Mentation, asinallMufts* And after Fer¬
mentation the Spirits become Volatile,
which is the reafon that moft Liquors are

M 2 moft

*47

Of making Cider.

mod pleafant after fermentation, and then
alfo are they capable of yielding their
Spirits by Diftillation. Putrefaction fuc-
ceeds fermentation, and fometimes where
there is no fermentation, and then the Spi¬
rits contract themfelves again: Inch as are
left, for it is thelofs or want of part of the
Spirits that begetteth putrefaction, whence
Vinegar , &c. is produced. For obferve,
how much fbever you waft in this evapo¬
ration of any tort ofMuft, or new Wurt,
by fj much is that which remains theftrong-
er; and will fubfifi the longer, having a
greater proportion of Spirits, to the body
that contains it; to that you need not be
fo intent to procure Ebullition, as expence
of the meaner part of your Liquor. Alfo
you may place this Lattcn Veflel in ano¬
ther Vellel of Water, or in a thin Bed of
Allies, to prevent the too fierce heat of the
naked Fire; alfo you may keep it ftirring,
which will expedite the Operation. Be¬
fore it be quite cold, you may ferment or
purifie it to what degree you pleafe.

This Ciclcr thus boyi’d and purified, to
the expence of the one half, will keepve-
ry long, and be exceeding rich and ftrong,
and not fo ill qualified, as hath ufually
been, in cafe you ule caution in the ope-

ra'ti'on,

Of making Cider. 149

ration, which is to be prefer,r’d to thofe
Spicy Additions.

It many times happens, that Cider that ^ftorhg
hath been good, by ill management or other
accident becomes dead, flat, fowre, thick, ' er ‘
muddy, or mufty j all which in fome fort
or other may be cured.

Deadnefs or Flatnds in Cider , which is
often occafioned from the too freeadmiffi-
on of Air into the Veflel, for want of
right flopping, is cured by grinding a
fmall parcel of Apples, and putting them
in at the Bunghole, and flopping it clofe,
only lometimes trying it by opening the
fmall vent, that it force not the Veflel: but
then you muft draw it off in a few days,
either into Bottles or another Veflel, left
the Mure corrupt the whole Mate 3 which
may alfo be prevented, in cafe you prefs
your Apples, .and put up only the new
Muft that comes from them on the decayed
Cider. The fame may be done in Bottles,
by adding about a fpoonful or two of new
Muft to each Bottle of dead Cider , and
flopping it again. Cider that is dead orflat
will oftentimes revive again ofitfclf, if
clofe ftopt, upon the revolution of the year
and approaching Summer.

M 3 But

i

3 Gjo Of making Cider.

But Cider that hath acquired a deadnefs
or tiatnefs, by being kept in a Beer or Ale
Veflel, is not to be revived, the fmack of
the Beer or Ale being the only caule of it,
and always predominates.

Honey or Sugar rnixt with lb me Spices,
and added to the Cider that is flat revives
it much, let the proportion be according
as is the diftemper that requires it.

If Cider be acid, as fometimes it happens
by reafon ofthe immaturity of the Fruit,
too nimble an Operation, too great a Fer¬
mentation in the Veflel, or too warm a
Situation of your Veflels wherein it is
ke pt 3 this fometimes becomes plealant a-
gain, in cafe its Lee be yet in the Veflel,as
is fuppofed by a fecond operation on it,
but in cafe it doth not, if you add about
a Gallon ofunground-Wheat to a Hogfhead
of it, it will very much Iweeten it, and
make it pleafant. The lame effect will
two or three Eggs put in whole, or a
pound of Figgs(\\ it, produce, as is report¬
ed. But the fureft remedy is bottling it
with a Knob of Sugar, in proportion ac¬
cording to the occafion.

Wheat boyled till it begin to break, and
when cold added to the Cider , but not in
too great a quantity, and ftirred into it,

help-

Of mabjng Cider. i -r

helpeth it much$ the like doth Cinnamon
Canes, but the Veflel rauft be ftopt dole
in either.

There islome difference between a fharp
or acid Cider^ and a Cider that is eager or
turn’d. The firft hath its Spirits free and
volatile, and may eafily be retriv’d by a
fmall addition of new Spirits,or fbme edul¬
corating mattery but the latter hath part of
its Spirits wafted, and part retired, that
all additions are vain attempts to recover
it.

If your Cider be Mufty, which happens
either from the places the Fruit lay in be¬
fore Grinding, orfrom the Veflelsthrough
which the Pulp or Muft hath paft, or that
the Cider is contain'd in, the Cure thereof
is very difficult. Although in fome meafure
the ill favour of it may be corre&ed by
AI«f?W-Seed ground with fome of the
fame Cider .

Thick Cider is eafily cured at what Age
foever, by exciting it to a fermentation,ei¬
ther by the addition ofM/rfiard made with
Sack, or by the addition of new Pulp or
Muft, or of rotten Apples 5 Or (which
will do it when all fails') by purifying it
with Ifwglafs , or Fifli-glew, as before is
diretted.

M 4

R.nck-

* 5 2 Of Mailing G'der.

Racking of Cider is much commended
by fome, but the operation is tedious, trou¬
blesome,and coftly, by reafon of the change
pi Veil els of different fizes, the latter be-
, JPg to be kfs than the former: And there¬
fore not to be endured amongft trueCider-
iifs, Purifying the Liquor betore Tunning,
being much to be preferred.
rrefervhg It the Vefiel before Cider be tunned up

$uiphur. * nl ° * r ’ ^ ume 4 with Sulphur, it much
tonduceth to the preservation of this or
any other kind of Liquor: which may be
done by dipping a Rag in melted Erim-
itone, prepared after the lame manner as
before is prefer bed for Scenting the Cask,
and by a Wire letting it down into the Vefe
lei, being fired, will fill the Veffel full of
fmoak; then take it out and immediately
i un up your Liquor, which gives it no
ill tafte nor favour, and is an excellent
of your health, as well as of the

But the better way for this operation is,
jy making a little Earthen pot wherein to
burn your Brimffone, fo prepared as before;
the cover of it to extend in a Pipe about
two Foot for your Mouth, and another
Pipe to go out of the fide of the Pot in¬
to the Bung-hole of the Veffel, in which

the

Of waling Cider. 153

the Cider is put to be preferved: about half
way deep into the Liquor, put your Rags
dipp’d in Brimftone, into the pot, add Fire
to it, cover your pot, blow at your Pipe,
which will encreafe the Fire, and drive the
Fumeinto the middle of the Liquor in the
Barrel, and alfo fill the Vacancies of the
Vellelj Then ftop it clofe, by which means
the Cider is impregnated with the Spirit of
Sulphur , which will give it no alteration,
fave only for its falubrity and duration.

Other ways there are for making thefe
Matches. As to the melted Brimjione you
may add Cloves , Cinamon , Macc , Ginger ,
and Coriander- Seeds,

Or thus, BrimSionc , Orras Roots and
Maffick, of each a like quantity melted all
together, apd long narrow pieces of new
Canvas drawn through it, being lighted
and put in at the Bunghole, or ufed as be¬
fore with the Pipe, keeps the Cider long
clear and good and gives it a pleafant taft.

It is evident, that Cider by time changes
itsgreenifti Colour, for a bright yellow,in-
plining torednels.

SECT.

54

Of making Cider.

SECT. VI.

Of makjng Water-Cider:.

It is obferv’d that many forts of Apples
thorowly mature, will endure fome ad¬
dition of Water, without any prejudice to
the Drink, efpecially in the Ifland of Jer-
fey , where they frequently give it a dafh.
This dilution is only with Applesofa mel¬
low and rich Juice, and is necefl’ary to
help its clarification ; the Cider it felf be¬
ing of too glutinous afubftance, and they
not acquainted with any other way of at¬
tenuating it.

If your Apples be pulpy or mellow,
they will yield their Juice with difficulty,
unlefs water be added, but you may prels
them eafily at firft, and exti aft a fmall quan¬
tity ofthericheft Juice, and then add of
boyled Water to the remaining pulp, which
after forty eight hours (landing, will yield
you fo rich a Liquor that (hall exceed
mod Ciders drawn from newly ripened
Fruit.

To fome forts of Fruit that are of them-
felvesacid, crude, or of a thin Juice, di¬
lution is very improper; but if the Water

be

Of maki>iQ Cider. 155

be boy I’d. and let ftand till it be cold, it
Will be the better 3 that abating much of
its crudity.

Water mixt with the Fruit in the Grind¬
ing, incorporateth better with the Cider ,
than if added in the Veil'd} and if mixt
in the Veflel, better than if added in the
Glafs. By the Addition of Water can no
other advantage be expe&ed than the en-
creafe of the Liquor, as we ufually make
more Small Beer than Strong, of the lame
quantity of Malt, for the ordinary ex¬
pence in Oeconomy.

After you have preffed out your Cider , of making
you may alfo put the Mure upintoa large CUcrkin
Vat, and add thereto what quantity you CrPurre -
think convenient of boy I’d Water (being
firft cold again:) if about half the quanti¬
ty as was of the Cider that was prelled
from it, it will be good3 if as much as the
Cider , then but fmall: let this Water ftand
on it about forty-eight hours, and then
prefs it well. That which comes from the
Prefs, Tun up immediately, andftopitup,
you may drink it in a few days. Thisbe-
ing the moft part Water, will clarifie of
it felf, and fupplies the place of Small-Beer
in a Family, and to many much more ac¬
ceptable.'

s $6 Of making Ci d er.

You may amend it by the addition of
the Settling or Lee of your Cider that
you laft purified, by putting it up on the
Pulp before preflure, or by adding fome
over-plus of Cider , that your other Vef-
fels will not hold, or by Grinding fome
falling or refute Apples that were not fit to
be added to your Cider , and preffing it
with this.

This Ciderkin or Parrs may be made
to keep long, in cafe you boyl it after
preflure, with fuch a proportion of Hops
as you ufually add to your Beer that you
intend to keep for the tame time, and it
will be thus very .well preferv’d; but then
you need not boyl your Water before the
adding it to your Mure.

SECT.

Of malting Cider.

SECT. VII.

Of Mixtures with Cider.

There is not any Liquor that hath left
need of Mixtures than Cider, being of it
fclffo excellent, that any addition what-
ibever maketh it left plealant: but being fo
neceffary a Drink for the prefervation of
health, and tending to Longevity, it may
be the moft proper Vehicle to transfer the
vertues of many Aromatic 4 and Medicinal
Drugs, Spices , Fruits, Flowers, Roots, 8cc.
into every part of man, beyond any other
Liquor whatlbever.

You may make H/ppocras of Cider thus.
Take of Cardamoms, Carpobalfamum,oi each
half an Ounce, Coriander- Seeds prepared.
Nutmegs, Ginger , of each two Ounces,
Cloves two Drachmes} bruife and infufe
them two days in two Gallons of the rich-
eft fweeteft Cider, often ftirring it toge¬
ther, then add thereto of Af/74 three pints,
ftrain all through an Hippocras Bag, and
(weeten it with a pound of Sugar Candy.

With it may be made Juniper-Cider , by
the addition of the Berries dried, fix,
eight, or ten to each Bottle in the bottling

v of

* 5 8 Of mahjng Cider.

of it, or elfe a proportionable quantityin
the Barrel: the tafte whereof is fomewhat
ftrange, which by ufe will be much aba¬
ted.

Ginger may be added with good fuccefs,
it making the Cider more brisk and lively
than otherwife it would be.

Cloves and Cinamon added, not onely
gives it a line Aromatick^ flavour, butting-
eth it with a fine colour.

But the belt addition that can be to it,
is that of the Lees of Malaga Sack or Cana¬
ry new and fweet, about a Gallon to a
Hoglhcad 5 this is a great improver and
purifier of Cider,

Dried Rofemary may be added in the
Veflel, and doth not make it very unplea-

fing-

Wormwood imbib’d therein, produceth
the effeft that it doth in Wine.

The Juice of Currants preferv’d Am¬
ply, without any Sugar or Water, a few of
the cleer drops of it, tingeth and matureth
early Cider, which tofome might otherwife
feem too lufcious.

The Juice of Rasberries preferv’d, or the
Wine thereof gives an excellent tinfture
to this Liquor, and makes it very plealant,
if the Cider be not too new or too lufcious.

For

Of Making Cider.

For coolingTindures to Cider , the Juice
of the Mulberry is to be preferred.

And next to that, the Juice of the
Blackberry 5 both ripening about the time
of making Cider.

Elder-berries are much commended by
fome to be prefled amongfl: your Apples,
or the Juice of them added to your Cider.

But the beftway of mixing this Juice
with Cider, is to take a pot of Elder-berries ,
when ripe, with houlhold bread, let the
pot hold about a Gallon of them or more
and be covered 5 Then ftrain out the Juice
Which will be thin and clear, and bottle it
Up for ufe; two or three fpoonfuls of this
mixed in a quart Bottle of Cider at the
bottling, makes it of a fine Red colour,
pleafant to the taft, and endowes it with
all the Medicinal vertues of the Elder-ber¬
ry. This way of baking or decoding of
Soft Fruits is very effectual, in extradin e
their Juices.

The Clove-Jidy-Flower dried and fteep’d
in Cider, gives it an excellent Tindure and
Flavour.

Thus may the Vertues of any dried
Flowers, Leaves, Roots, &c. be extraded
and convey’d into our bodies by the moft
pleafant Vehicle that can be obtained.

SECT.

15?

Of making Perry,

\6o

SECT. VIII.

Of making other forts of Wines or Drinks of
Fruits.

t i , f ; . , , , , - , '

ef making Befides cider , there are many other cu~
Pcrry. rious Drinks that may be prepared out of
our Britifh Fruits: As Perry, whereof there
is a great quantity made yearly in feveral

! daces of this Kingdom •? and its operation
o much like unto that of Cider , that we
need lay the lefs in this place.

Pears Ihould not be too mellow when
they are ground, for then they are Co
pulpy, that they will not eafily part with
their Juice.

If Crabs be mixt with Pears in grinding,
it very much improves the Perry? the
proportion mud be with difcretion, accord¬
ing as the fweetnefs of the Pear requires.

Perry, if well made, and ofgood Pears,
will keep equally with Cider. The Bof-
bury-Pcar is efteemed the belt to yield lad¬
ing Perry.

Although the Planting of Vineyards in
this Ifland is not fo much in ufe as in the
more Southerly Countries, nor are our
leafons lo conftant for the maturation of

„ the

Of makjng Grape-Wine, \6l

the Fruit of the Vine, as they are in Con¬
tinents of the fame Latitude 3 yet may we
propagate this Plant to a good effect in
fome warm Situations, and efpecially on
the fides of Buildings, Walls, and
where there are any ftore of them, very
good Wine may be made of the great plen¬
ty of their Liquor 5 and much better than
any of the French Wines ufually imported
here, in cafecaution and skill be ufed in its
preparation.

When you perceive your Grapes to be The
plump and tranfparent, and the Seeds or
Stones to come forth black and clear, and
not clammy, and the Stalks begin to wi¬
ther, then gather them, for they cannot be
over-ripe 3 neither will Rain or Froft in¬
jure them, fb that the weather be dry fome
time before gathering.

Cut them off from the Branches, and
not pull them, and in the Moons decreafe3
preferving them from bruifes as much as
you can.

Here in this cold Country they are fel- mi ,
dom all of a rtpenefs, and the Stalks con- thewm.
tain fomething of crudity in them 3 there¬
fore it would not be loft labour to cull or
feparate the more ripe from the lefs, and
from the Stalks, before you prefs our your

N Wine 5

t 6 i Of making Gra pc* Wine.

Wine 5 by which means fome have had
Wine comparable with the beft French
Wines that are prefs’d from the Grapes
promifcuoufly; and this Wine thus made of
felc&ed Grapes , will laft feveral years, as
hath been experienced.

When your Wine is tunned, leave a
part ot the Veflel void or empty, and ftop
it up clofe immediately, and that very well,
left it lofeits Spirits; which vacancy you
may again (upply after ten or twelve days
with other Wine that hath been alfb fer¬
mented : which repletion muft be reitera¬
ted as oft as there is occafion.

Mikingcf If you intend to make Claret, you muft

Claret. l e t your Mure or Chaff of the Red or
Black Grape , abide in the Muft fix or eight
days, or as you will have it, more or
lefs, ruffortin&ured, before you prefsit
out; but in the interim befure'to cover
your Vat clofe.

North-winds are reported to be very bad
for the fowring of Wines; therefore be
careful to keep them from it.

Purifying To purifie Wine, take the thin Shavings
c f Wl '.e. or pi an j n g S 0 f Beech the Rind being peel’d
off, and boyl them in water to abate the
ranknefs of them; then dry them through¬
ly ; and with thefe may you purifie Wine:

about

Of waling Crape-Wine.

about a peck will (erve a Hogfhead} which
Chips will (erve often times, being walked,
dried, and preferved.

Some meliorate their Wine by preffing
Raiftns of the Sun with the Grapes a little
plumped before-hand, or by boyling half
the Muft an hour together, lcumming it,
and adding it hot to the other half: this
meliorates that half that is boyled, and
caufeth a fermentation in the other 5 but
this is left to farther experience.

With well-ripened Grapes , diligent fort-
ing them, ealie prefl'ure, and well purify¬
ing and preferving its Juice? Wine may
here be made in goodnels and duration
equal to the beft and moft Southerly French
Wines that are ufually imported hither,
as hath been divers times experienced for
leveral years fucceflively, by one that hath
produced excellent Wine of feveral years
preferving.

For againft a Wall Grapes will ripen
very well in moft years, and the beft of
them feparated from the more immature,
and from the Stalks, yield a lufcious Juice}
and thole gently bruifed yield a thin Muft,
that hath of it felf but little of the flying
Lee in it} and that alfo being percipitat^d
or taken off, the Wine will not be fo apt

N 3 to

i « 3

Of mahptg other forts of Wives.

to ferment 5 which is the principal caufe
of its fudden decaying. This Wine pre-
lerv’d in your Refrigeratory, will continue
good forfeveral years 5 its Spirits thereby
multiplying and heightning, that makes
it equal tothofe Wines that received a far
greater degree of maturation in their Fruit
more expofed to the perpendicular Beams
ofthe Sun.

There is fcarcc any Fruit more eafily pro¬
pagated than the Cherry , nor any Fruit
that bears more conftantly and plentiful¬
ly, that is a tall and Orchard-Tree: the
Fruit whereof yields a fine acid, pleafant
Juice, and mix’d with the more fat and
lufeious Wines o( Spain, make a very good
Wine, by the addition of Sugar whereby
to preferve it.

Or the Juice it felf, gently preffed from
the Fruit, may, by a convenient addition
of Sugar, make a very pleafant Win^, and
durable, if boyled together} but in the
boyling caution muft be had, left itattraft
fome ill favour from the VefTel.

This Fruit is alfo cafie of Propagation,
and no doubt but forne of the more Juicy
fort ofthem, efpecially the Damfin , would
yield an excellent Liquor, but feared y
durable unlels boyl’d with Sugar,and well

puri-

Of waging other forts of Wines. i d ^

purifid, or elfe the Sugar boyl’d before¬
hand in water, and then added: the Juice
of the Plum being of a thick fubftance,
will eafily bear dilution. This is eafily
experimented where Plums are in great
plenty.

The Red Dutch-Currant , or Corinth , Curraxt-
yieldsa very rich and well-coloured Juice, wine -
which if fuffered to hang on the Trees fix
or fevc-n weeks after they are red , will
yield a Vinous Liquor, which is to be dilu¬
ted with an equal quantity of water boy 1-
ed with refined Sugar, about the propor¬
tion of one pound to a gallon of your
Wine (when mixt with the water) and
after the Water and Sugar fo boyled toge¬
ther is cold, then mix it with the Juice of
the Currants , and purifie it with Ifinghfs
diffolv’d in part of the fame Liquor, or in
White wine, as is before dhefted for the
purifying of Cider , after the rate of an
ounce to eight or ten Gallons $ but boylit
not in a BrafsVeflel, for the rcalons before-
mentioned. This will raife a Scum on it of
a ,£ reat ^icknefs, and leave your Wine in¬
different clear, which you may draw out
cithei at a Lap, or by your Siphon , into a
Barrel,where it will finilhits Fermentation,
and in three weeks or a Month become fb

N 3 pure

Of making other forts of Wines.

pure and limpid, that you may bottle \ l
with a piece of Loaf-Sugar in each Bottle*
in bignefs according to your difcretion ;
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 forfome
time after, it will taftea little fweet-fowre,
from the Sugar, and from the Currant ; but
after it hath flood in the Bottles fix or
eight weeks, it will be fo well united, that
it will be a delicate, palatable, rich Wine,
tranfparent as the Ruby, of a full Body,and
in a Refrigeratory very durable; and the lon¬
ger 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, digefts
and matures their Juice, that it needs not
that large addition of Sugar, that other-
wife it would do, in cafe the Fruit had been
gathered when they firftfeem'd to be ripe,
as is vulgarly ufed, and the common Re¬
ceipts direft. Allb it makes the Liquor
morefpirituous and Vinous,and more capa¬
ble of duration, than otherwife it would
be, if the Fruit had not received fo great
a fharg of the Sun.

The

Of mpkjng otl. er forts of Wines. 1 6y

The Goofeberry -Tree being one of the Goosler
greateft Fruit-bearing Shrubs, yields a wine.
pleatent Fruit, which although fomewhat
lufcious, yet, by reafon of its gro{$ Lee,
whereof it is full, it is apt to become acid,
unlete a proportion of Water fweetned
with Sugar (but not with lb much as the
other acid Liquors) be added unto it; this
Liquor of any other will not bear a de-
codtion, becaufe it will debate its colour
from a Wine colour to a brown not plea-
tent in Whitilh Wines or Liquors.

There is no Shrub yields a more pleatent x&berry
Fruit than the Rasberry-Ttee, which is ra- mne -
ther a Weed than a Tree, never living
two years together above-ground. Nor is
there any Fruit that yields a tweeter and
more pleatent Juice than this, which being
extracted terves not only to add a flavour
to mod other Wines or Liquors, but by a
fmall addition of Water and Sugar boy I’d
together, and when cold, added to this
Juice, and purified, makes one of the jnoft
pleatent drinks in the World.

Having given you a tafteofmoffc Wines Apricoc
madeby preflure of the Juices out of the mne ;
Fruits. You may alfo divert your felf
with the blood otthe Grape, or any other
of the before-mentioned Limpid Liquors,

N4 ting’d

1 t8 Of making ot her forts of IVines.

ting’d with the flavour and fpirituous haut*
gufl: of other Fruits That cannot fo eafily
and liberally afford you their Juices. As
of the dpricock, which fteep’d in Wine,
Clove- gives the very tafte of the F ruit; alfb Clove-
Juliflow- July-flowers, or other (vveet-(cented Flow¬
er me. ers JqjJj t ^ e jjk e> y ou ma y a jf Q expe¬
riment of fome forts of Peaches , Neftorines,
Sec. what effeft they will have upon thofe
forts ofdrinks.

SECT. IX.

\

Of making fome other Drinks., or Wines
itfu ally drank. i n this If and.

Bcfides fuch Drinks or Liquors that are
commonly made of the Fruits of Trees or
Shrubs, there are feveral other pleafanr,
whoHome, and neceflary Drinks, made of
Trees, Leaves, Grains, mixtures of feveral
things, that are not to be omitted or want¬
ing in your Confervatory to make it com-
pleat.

As Metheglin or Hydromel , that is pre¬
pared out of Hony extracted by the dili¬
gent Bee out of feveral Vegetables ^be¬
ing one of the mod pleafant and univer-
fal Drinks the Northern part of Europe

affords,

Of making other forts of Wines.

affords, and was in ufe among the An-
tients that inhabited thefe colder Coun¬
tries, before Wine or other Vinous Li¬
quors became fo generally ufed; and is
yet in feveral cold Countries the moft ex¬
cellent Drink that they have of their own
making, where Wines and other Vinous
Liquors are notloeafily nor well prepared.
The Sub jeft whereof it is made. Honey, be¬
ing to be had in every part of Europe , from
the moft Southerly parts of Spain, Italy,See.
to the moft Northerly. It being affirm’d
by Historiographers ,that there is Hony with-.-
in the ArclickcC\xc\c. or Frozen Zone.

Thofe that liv'd formerly in the more
Southern parts (as P/«y*rcports) made a
Drink compounded of Hony and tart Wine,
which they term’d Melitites, by the additi¬
on of a Gallon of Hony to five Gallons
of their Wine, making thereof, no doubt,
a very pleafant Liquor: to which Virgil
feems to allude, whenhefings

1 4 ♦ * ' I

Dulcia mclla premes 5 ncc tantum clulcia
quantum

Et liquida , & durum Bacchi dopntura fa -
porem ,

I/O Of making other forts of Wines.

. —Honey yon may prefs,

Not only Jrveet, but Jhallbe purely Jwe t
And fit to quulifie your Jburpcji Wine.

This Drink was allb called Oittontel by
Diofcorides, and others in that Age.

in Sweedland , Mujcovia, Rujfia , and as
far as the Cafpian Sea, they make great
ftore of this Drink, and Meth 9 which is a
fmaller fort of it, made of the worft Honey,
and of the refufoof all the reft.

This Metheglin , or Hydromel , they pre¬
fer in thofe cold Countries before any other
Drinks, preparing it diverfly to pleafe
their Palates} The beft receipt whereof
that I have obferved to be made by them
/is thus.

They take Rasberries which grow plen¬
tifully in thofe parts, and put them into fair
Water, for two or three Nights (I fuppofe
they bruife them firft) that the Water may
extraft their tafte and colour. Into this
Water they put of the pureft Honey, in pro¬
portion about one pound of Honey to three
or four of Water 5 according as they would
have it ftronger or fmaller. Then to give
it a fermentation, they put a Toft into it
dipp’d in the Dregs or Grounds of Beer 5

which

Of making other forts of Wines. iy%

which when it hath let the Metheglitt at
work, they take out again, to prevent any
ill Savour it may give* if they defire to
ferment it long,they fet it in a warm place *
which when they pleafe to hinder or ftop,
they remove it into a cool place * after it
hath done fermenting, they draw it off the
Lee for prefentufe* to add to its excellen¬
cy, they hang in it a little bagg wherein
is Cin&mon ^Grains ofParadice, and a few
Cloves. This may do very well for preftnt
drinking. But if you would make your
Metheglin of the lame ingredients, and to
be kept (time meliorating any fort of
Drinks) you may preferve your Juice of
Rasberries at their proper feafon. And
when you make your Metheglin , decoft
your Honey and Water together,and when
it is cold, then add your Juice of Rasber¬
ries which was before prepared to keep,
and purifie your Metheglin by the meansbe-
fbre prefcrib'd, or ferment it, either by a
Toft dipped in Yeft,or by putting a fpoon-
ful of Yeft unto it, to which you may add
the little bag of Spices before mentioned
Then let it ftand about a Month to be tho-
rowly purified, and then bottle it,and pre¬
ferve it for ufe, and it may in time become
a curious Drink.

I

Of making other forts cf [Vines.

They alfo fteep Rasberries in Aqua-Vita
twenty-four hours, and add that to their
Hydromelj which is a great amendment
of it.

The fame people alfo extract the Jui¬
ces of Strawberries , Mulberries , and Cher¬
ries, and make the lame ule of them in
their Hydromel , as they did of the Ras¬
berries. .

Many Receipts are handed from one to
another, for the making of Methcglin or
Hydromel , wherein are leveral green Vege¬
tables prelcribed to be ufed, as Sweet-Bryar
Leaves, Thyme , Rofemary , &c. which are
not to be ufed green, by them that intend
to make a quick, brisk and lively Drink 5
green and crude herbs dulling and flat-
ning the Spirits of the Liquor to which
they are added, as you will find if you
add green Hops inftead of dry to your
Beer: neither will any green herb yield its
vertue fo eafily as when dry. But Spices
and Aromatic/^ herbs are very neccflary to
add a flavour to the Methcglin , and abate
its too lufeious taffe.

It is ufually alfo directed , that the
Methcglin when boyling Ihould be Icum-
tued , to take off the filth that arifeth
from it in the deco&ion .\ which is not

fo

Of malting other forts of Wines.

T

fo neceffary as it is pretended to be; for
that fcum remaining behind, will be of ufe,
and a help to its fermentation, and makes
the Liquor afterwards to become the more
limpid 5 and doth not unite again with it,
as is vulgarly believed, it being a Maxime
in Philofophy , that Feces once leparated,
will never re-unite.

So that if you take Honey, Live-Honey ,
that naturally runs from the Combs, (and
that from Swarms of the lame year is the
beft)and add fo much Hony to clear Spring-
Water, that when the Honey is difiolved
thorowly, an Egg will not fink to the bot¬
tom, but eafilyfwim up and down in it 5
Then boyl this Liquor in a Brafs, or rather
Copper Veffel, for about an hour or mores
and by that time the Egg will fwim above
the Liquor, about the breadth of a Groat,
then let it cool 5 the next morning you
may barrel it up, adding to the proportion
of fifteen Gallons an ounce of Ginger , half
an ounce of Cinnamon , Cloves and Mace of
each an ounce, all grolly beaten 5 for if you
beat it fine, it will always float in your
Metheglin , and make it fouls and if you put
them in whilft it is hot, the Spices will lofo
their Spirits. You may alfo if you pleale
add a little fpoonful ofYeft at the Bung-

hole

1/4 Of making other forts of Wines.

hole to enci eafe its fermentation, but let it
not ftand too cold at the firft, that being a
principal impediment to its fermentation's
foon as it hath done working, ftop it up
dole, and let it ftand for a Month, then
draw it into Bottles, which iffet in a Re¬
frigeratory's before was directed for Cider,
it will, become a moft pleafant Vinous
Drink, dayly looting its lulcioustafte j the
longer it is kept, the better it will be.

By the floating of the Egg you may
Judg of its ftrengtn, and you may make it
more or lefs ftrong as you pleafe by adding
of more Honey , or more Water.

By long boylingitismademore pleafant
and more durable.

of Birch- As well in thefe Northern parts of Eh-

wine. ro p e ^ a s in many places of Afu, and Africa ,
may we extrafr the Blood of Trees them-
felves, and make them drinkable. The
delicacy of our Liquors made of Fruits and
Grains, very much abates the eager prole-
cution of foch defigns, yet the pleafant-
nefi and lalubrity of the Blood of feveral
Trees, have given encouragement, to fome
Virtuoft , to beftow their labour and skill
on them, and not in vain. The Sycomore
and Wallnut- Trees are (aid to yield excel¬
lent Juice, but we in Engltuidhvtz not had

Of waking other forts of tVines.

fo great experience in any, as in that of the
Birch-tree.

Which may be extracted in Very great
quantities where thofe Trees are plenty,
many Gallons in a day may be gathered
from the Boughs of the Tree by cutting
them off leaving their ends fit to go into
the mouths of the Bottles, and fb by hang¬
ing many Bottles on feveral Boughs, the
Liquor will diftil into them very plenti¬
fully.

The feafon for this work, is from the end
of February to the end of March, whilft
the Sap rife, and before the Leaves fhoot
out from the Tree 5 for when the Spring is
forward and the Leaves begin to appear,
the Juice, by a long digeftion in the Branch,
grows thick and coloured, which before
was thin and limpid. The Sap alfo diftills
not in cold weather, whilft the North and
Eaji- winds blow, nor in the night time,
but very well and freely when the South
or Wefi-v/inds blow, or the Sun fhine
warm.

That Liquor is beft that proceeds from
the Branches, having had a longer time in
the Tree, and thereby better digefted and
acquiring more of its flavour, than if it had
been extra&ed from the Trunk.

Thus

X-j 6 Of making other forts of Wines.

Thus may many Hog (heads foon be ob¬
tain’d : Poor people will (where Trees are
plenty ) draw it for two pence or three
pence the Gallon. Toevery Gallon where¬
of, add a pound of refined Sugar, and boyl
it about a quarter or half an hour ; then
fet it to cool, and add a very little Yeft ■
to it, and it will ferment, and thereby
purge it felf from that little drofs the Li¬
quor and Sugar can yield : then put it in a
Barrel, and add thereto a fmall proportion
of Cinnamon and Mace bruited, about half
an ounce of both to ten Gallons ; then (top
it very dole, and about a month after bot¬
tle it; and in a few days you will have a
moft delicate brisk Wine of a Flavour like
unto Rhenijh. Its Spirits are fo volatile,
that they are apt to break the Bottles, un-
ids placed in a Refrigeratory, and when
poured out, it gives a white head in the
GlaG. This Liquor is notoflpng duration,
unlefs preferved very cool.

Inftead of every pound of Sugar, if you
, add a quart of Honey and boyl it as before,
and adding Spice, and fermenting it as you
(hould do Metheglin , it makes an admired
Drink, both pleafant and medicinable. (
u 4 le brewed of this Juice or Sap, is e-
fteem’d very wholefome,

1

t

Of mAwg other forts of Wives.

I cannot pals by naming this famous Li¬
quor Chocolatte , that w as in a manner Meat
and Drink to a great part of America , and
is very much ufed in mod parts of it. The
principal Ingredient is the Kernel of the
Cacao-nut , a Fruit growing in thofe parts
very plentifully, yet in lo great efteem a-
mongft them, that it was amongfi: theNa*
tives as their Coin.

There grow lometimes thirty or forty
of them in a husk. The nature of them is
aftringent, yet ftrengthning and nourilk-
ing. This Kernel being ground fine by a
Molinett , and fo reduced to a Liquidity
gives it the nameof Chocolatte , Atte in the
American Language fignifying Water.

To this Fruit they add Achiotc , which
is made of red Kernels or grains growing in
round Husks on a Tree there by decoding
them to a Pap, whereof they make Cakes.
Alfothey add Mai : z., a Grain growing in
that Country} and Macaxochite , a kind of
Pepper, which tempers the cooling pro¬
perty of the otherlngredients: Thev mix
therewith the Flowers of the Tree Xcchi-
nacdtlis, and Tlilxochitlc , and a Gum that
j drops from a Tree they call Holquahuitle ,
which have excellent virtues with them 5
of all which the Amercians compofe a plea-

O fan:

'77

Cbocthttth

178 Of mhjag Other forts of Wines.

fant Drink, by decoding the fame in Wine,
or Milk, or other Liquidities: And with¬
out queftion, Kernels , Grains , and Flowers
may here be found, that may make a coun¬
terfeit of it in tafte, and equal to it in vir¬
tue. Qn&re ^whether the Kernel of the Wall-
mtt may not fupply the defedt of the Cacao,
if well ground.

Notwithftanding that objection, that
the Kernel of a WaUmt will retain its tafte
amongft whatever other materials it be
uled } Yet may time wear out that tafte,
and render it more plealant, as we may ob-
ferve in the favour that proceeds from
Malt burn d on the Kiln, 8tc. that the Beer
or Ale will become move pleafant by keep¬
ing it, fowill Tobacco that is hot in the
mouth become more mild by age.

Various are the ways that the Amrcians
ufe in Compounding the Cakes to make
this excellent Liquor, as was obferved by
that great Scrutinift Mr Gage , in his Survey,
of the W eft-Ww, where fome put into it
black Pepper, which he faith is too hot and
dry 5 but the long red Pepper called Chile
is good, which although it be hot in the
mouth, yet in the operation is cool and
moift.

Some compound with it, White Sugar ,

Cinamott ,

Of making other forts of Wines.

Cinamon , Cloves , Amiifeed , Almondi , Htzel
Nuts , (or rather Ftlberdsj Orejuela , Bai-
villa, Sapoyalf OrSupe-florter-watcr , Some
Mus!{, and as much of Achiotie as will make
it look, of the colour of a Red brick. But
for the due proportions ot thefe ingredi¬
ents they mult be added according as the
nature of thole that are to receive it re¬
quires : For fome or other of thefe ingredi¬
ents being of another nature than is the
Nut it felf, may be fo increafed in propor¬
tion that it may over ballance whatever in¬
convenience or ill effect may be occalioned
by the Aftringent nature of the Nut.

There is no doubt but our Wullnuts or
Filberds , with the fame correfting Ingre¬
dients, may make an excellent Liquor,
near, if not equal, to thefamous Chocolatte,
Wallnuts and Filberds being cleanfed from
their Pill or Rind that covers them, are of
an oyly nature, and aftringent as is the
Cacao. We want only the knowledge of
thofe things that are mentioned here by
the names of Orejuela , Bai»illa , and Sapoy*
all , or what may fupply their natures and
properties.

Another Receipt is in the fame Survey
delivered to this effeft, To every hundred
of Cacao Nuts, take two Cods, or Pods, of

O 2 Chile y !

'79

8o

Of walking other forts of Wines.

Chile , a Handfull of Annifecds and Orcjue-
las, and two of the Flowers called Mecha-
fuchill , (by which its probable is intended
Tlilxochitle , for great differences we find in
the names ofluch things that are proper to
that Country, which are written accord¬
ing to the various apprehenfions of the lan¬
guage of thole Natives by the Relators)
or Banil/a, or inftead of this, fix Rofes of
Alexandria beat to powder, (Alexandrian
Rofes , I haVe not heard of, but if Aujlrian
Roles are here intended, they are of a dark
red colour on one fide of the leaf, like unto
the Flowers of the Tlilxochitle') two drams
ot Cinnamon, of Almonds and Hazel Nuts
(or Fi Herds') of each a dozen, of white
Tiugar half a pound; and of Achiotte e-
nough to give it colour. If you delire
to have a high feent with it, then you may
ufc Cloves and MusJ( and Orengc Flower
Water in it, which are much ufed in the
Weft-Indies, but fome leave them out.

Some put in Maiz, or Panifo , a grain
there growing, which is windy, and added
only to encrcafe the Bulk of it, for the
Makers and Sellers advantage.

Cinnamon is efteemed one of the bell
ingredients; it is hot and dry in the third
degree, provokes Urine, comforts the Kid-
* . neys

Of waking other forts of Wines. 18

nej/sa nd Reynes of thofo that are troubled
with cold Difoafes, and is good for the
Eyes, according to this DiSiich ,

CommocU & Uriine, Cinamomtm, & Re-
nibus ajfert

Lumina clarifcat, dir 4 Venena fit gat.

Cinnamon helps Urine , cleanfeth the Eyes,

Purgeth the Reynes, from it all Venomc files. ■

Achiotte is piercing and attenuating,good
foi fhortnefs ofBreath, and doppageof U-
rine 5 and therefore a very excellent cor¬
rector of the Cacao , or cC IVallnut s , or T//-
herds ,

The meaner fort of Indians make C/&0-
colatte , only with Cacao's, Achiotte , Miiz
and a few Chiles, with a little Annifeed
wheie the proportion of Cacao's exceeds all
the other Ingredients. In this are Achiotte
and Chile the great Corretdoi s of the Cacao.

In the Confedtion of theie Cakes all the
ingredients are to be dryed (except the
Achiotte') and beaten, or ground in a Stone
Mortar, or on a broad Stone 5 but you
muff be cautious that 'you over dry them
not, left you wafte their Spirits or oyly
parts. . J 7

O3

The

IS 2 Of making other forts of Wines.

The Cinnamon , Pepper , and Annifeed ,
may be fir ft beaten, each of them by it felf
apart, and then the Nuts by little and little
beat, always flirting them.

Then mix all the Ingredients together,
and beat them warm, but not hot, and mix
the Achiottc with them in the beating.

Youmuft remember to fearce all the In¬
gredients except the Cacao, and the Achi-
otte.

In this warm mixture you will find all
to be almoft Liquid, then make it up, and
when it is cold it will be hard ; As it cools
you may either make it up in Rolls , or in
Molds made for that purpofe, or you may
drop it on paper in fmall round Cakes, it
will flick to Earth or Wood.

There are very good Rolls or Cakes of
Chocohtte made in England , yet are the
Spanijh cfleemed \ he beft, becaufe they are
fuppofed to have the moft skill and expe¬
rience, and having the Materials in con-
flant returns from America , but I have
found but little difference between the beft
Englijh and the beft Spanijh.

To adapt this for your Pallate, it may
be done feveral ways, feme dice or ferape
it fine, and boyl it in water, only with a
little Sugar; others mix half Water and

half

Of mailing other forts of Wines.

half Milk, and boyl it, and then add the
powdered Chocolatte to it, and boyl them
together. Others add Wine and Water:
every way is very good 5 but be fure whilft
it is boy ling, keep it ftirring, and when it
is off the fire, whirr it with your hand Mill,
That is, it muft be mixt in a deep pot of
Tin, Copper , or Stone , with a cover with
a hole in the middle of it, for the handle
of the Mill to come out at, or without a
Cover. The Mill is only a hgop at the end
of a llender handle or (tick, turned in a
Turneis Lathe, and cut in Notches, or
rough at the end 5 they are fold at the
Turners for that purpofej This being turn¬
ed between your hands, whilft the" pot is
over the fire, and the rough end in the Li¬
quor, caufos an equal mixture of the Li¬
quor with your Chocolatte , and ralfes a
head or froth over it 5 then pour it out for
ule in final 1 difhes for that purpoie.

The proportion of Chocolatte to your
Liquid matter, muft be referred to your
diforetion, where there is only water more,
and where water and milk lefs$ you muft

add a convenient quantity of Sugar in the
mixture. Thcle Cakes oiChocolatie being
kept in a dry place, will keep many years
without any damage, but moifture is very
injurious to them. O 4 In

Of mal\irg ether forts cf Wines.

In China , plentifully grows a Plant they
call Thea, on a Shrub much like unto our
Mirth-tree which bears a Leaf, that the
Chinefes 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 fight Mat, roll them together with
their hands. The Leaves thus roll’d are
again hang’d over the fire, and then roll’d
cloler together till they are dry, then put
up carefully in Tin Veflels, to preferve
them from moifture, Thus they prepare
and preferve their belt Leaves that yield
the greateft rates, but the ordinary they
only dry in the Sun; but in the (hade is
doubtlels much better, the Sun having a
great power to attratt the vertue out of
any Vegetable after its feparation from its
Nourifher.

Boyl a quart of clean water, and then
add to it a few of thefe dry Leaves,
which you may take up at once between
the tops of your fingers, and let them thus
{land in a covered Pot two or three mi¬
nutes, in which time the leaves will be
fpread to their former breadth and fhape,
and yield their bitter, yet pleafant tafte.
This Liquor you may, if you pleafe, edul¬
corate with a little Sugar, and make it an
acceptable Drink. It’s

Of Making Other forts of Wines

It’s probable fome Englifh Plants may
yield a Leaf that may, thus ordered, make
a pleafant and wholefome Drink. Seve¬
ral do ufe the Herb Betony , Sage , and o-
ther Herbs, after the fame manner.

Mr Gage in his Survey of the Weft-Indies
commends a Drink they there call AtoUe y
which is made of the Flower of Maiz boyl-
ed thick, with fome addition of Chile , or
long Pepper, Cinnamon , Sweet-water, Am¬
ber or Musk, and Sugar. The Flower of
any of our Englijh Grains, may, thus or¬
dered, make a pleafant Drink.

CHAP;

18 6 Of the profits and

CHAP. VI.

•Out.-';, -V-' ■ ‘

Of the profits that way arife from pro¬
pagating and preparing the jaid
Trees and Liquors , with the ufes
and vermes of them.

SECT. I.

Of the profits arifing thereby.

W E all very well know that Advan¬
tage is the great Mark aim d at by
tnoft, and the Haven to which the greater
part of mankind fteer their Courfe. It is
that which makes the toil and labour of
fb many ingenious and induftrious men
become ealie and pleafant to them, and
makes the Husbandman wait with (o much
patience for his long expetted Crop, fo
that it is the profit and advantage that is to
be expected from thefe Plantations that
muft encourage our Country-men to un¬
dergo the pains and expence that thefe
will neceffarily require 5 part of which
advantages are before already in general

/ toucht

ufes of Fruit trees.

toucht at, but the more particular thofc
which are moft to be refpe&ed.

I am unwilling to trouble you with fb
exadt an account as may be taken, how
many greater and lefier Trees ftiould be
planted on an hundred or one thoufond
Acres of Land, at fo many foot and inches
diftance, like what of late hath been pub-
lifhed to the world, by an account to an
Acorn , how many of them will plant one
thoufand Acres of Land at a foot diftance,
&c. having more of nicety than difcretion
in it} only you may conclude, that one
hundred Apple-trees may be planted in an
Acre of ground at about twenty foot di¬
ftance} which is a good fizefor the Red -
fired that Tree never growing very
large: the greater diftance you plant them
at, the fewer will be required: Confidera-
tion alfb muft be had to the goodnefs of
the Land} a dry hungry Soil requiring
more Trees than a more liberal, becaufe
the Trees will rarely be very large} and
the more they ihadow the ground, the
better, as before was obferved

The Rates and Prizes of Planting one
hundred of thcfe Trees, are alfo eafily to
be computed} you may have them at the
Gardeners, brought home, planted, and fta-

ked.

.87

88

Of the profits and

Iced, 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
firft (even years after planting, may well
be employed in t igging about the Roots
of the Trees, carrying of convenient and
proper Soil or compoft for them, and main¬
taining the Fences, paying Duties, &c.

Atieven years end, thefe one hundred
Trees may, one Tree with another, yield
a bufiiel of Apples each Tree: for al¬
though it is not to be denied, but that forae
of them may have perilhed, and others, as
yet but young, railed in their places, yet
may forne of thefe Trees at feven years
growth bear two or three bufhels, and
feme a bufhel and a half, which may in the
whole make one hundred bufhels, which
at fix pence per bufhel is fifty {hillings j the
Herbage then will be worth at leaft twenty
fhillings per annum, although the Ground
were worth left before it was planted :
The eighth or ninth year your Trees may,
one with another, and one year with ano¬
ther, yield you at leaft two or three bu(h-
els on a Tree, and fometimes more; which
at fo low a rate, your five pound firft ex¬
pended, and the forbearance of the pro-

ufes of Fruit-trees. l8p

fit of your Land, and intereft of your
Money for feven years, will bring you in
at the lcaft five pound per annum , the
Herbage being ftill allowed for the main-
tainanceof your Plantation.

But if a good Fruit-year happen, and
your one hundred Trees yield you four or
five hundred bufhels of Fruit, and thofe
worth twelve pence or eighteen pence the
bufhel, it will, in one year, more than
retaliate all your paft labour, charge, and
lofs.

The like Calculation might be made of
the profits arifing from the propagating of
feveral other forts of the before-mentioned
Fruits; but he that underftands the me¬
thod of planting them, will eafily compute
the advantage.

SECT. II.

Of the Ufes of the fttd Vinous Liquors.

Befidcs, thofe well-known Ufes of the
Drinks before difeourfed of, they are ca¬
pable of being converted unto other very
Hecefiary Ufes at f'uch times as either the
Countrey is full flocked with it, or that
• - ■ you

Ipo

Ofmking

Brandy.

Of the profts and

you have any of it that may not be Co
pleafant and drinkable as you defire.

For then you may, after due fermenta¬
tion,extra <d Spirit*, vulgarly called Brandy,
in great plenty, and very excellent, quick,
and burning.

It being ufual for Cider , when old, to
burn ov« the fire as Clara , or other French
wine: for the older any Liquor is, if well
kept, the more Spirits it yields. Cider alfo
hath been obferved to yield an eighth
part of good Spirit at an indifferent age ;
but if clofe kept in a Refrigeratory for a
year or two, it will yield much more.

Alfo fome forts of Cider yield a greater
plenty of Spirits than others.

In France they make a very confiderable
advantage of the Spirits they diftil out of
their bad Wines, and refufe-Grapes; which
may as well be done here out of our bad Ci¬
der, and elpecially out of a Liquor that
may be prefled out of Crabs when thorow
Ripe, and Mellow; it being obferved, that
the roughed: Fruit yields the mod Spirits.

Perry is obferved to yield more Spirits
than Cider , although Perry be the weaker
Liquor and thinner of body. The fame
is obferved of Nants Wines, although
fmaller than thofe of Bordeaux , yet yield

more

ufes of Fruit-trees.

Ipt:

more and better Spirits^ the reafbn may
be, that they part with their Spirits more
eafily, having thinner bodies 5 as fome
thinner Cider made of ordinary Fruit,
breaks more Bottles than the Rich Red-
ftreak.

Befides thereat advantage that may be of
made as aforeiaid, of the unpalatable Li- Vinegar,
quors. In cafe they have loft their Spi¬
rits, as it is ufually term’d, or rather that
their Spirits are contra&ed or fixed, that
they rife not in diftillation from the more
Phlegmatick parts 5 Yet willthefe, or the
moft part of thele Vinous Liquors make
Vinegar, as hath been often experimented.

Take Cider good or bad, and put it up n
Upon the Rape, as the French do their bad Cider.
Wines, and it will produce excellent Vine-
gar, fuch that bears the name of White-
Wine-Vinegar , and (hall have a good co¬
lour and tafte.

Take the Juice of Red -Currants through Cunimt
Ripe, and add thereto an equal quantity
of Water, and let it ftand in the Sun a-
bout three or four weeks in a Barrel with
the Bung-hole covered with a Tile-Shard
only: then draw it off its Lee, and you
have a delicate red Vinegar , fit for moft Cu¬
linary Ufes5 you may make it of the Juice

alone,

Xdpe.

Of the profits and

alone, without any addition of Water: but
I have obferved the mixt to be the iharpeih
This alfo may you pais through the Rape+
ora few Malaga-raiftns old and rotten will
ferve, and doubtleis it will be much the
better.

The Rape our Vinegarifb* make ufe o£
they have out of France , it being only the
Husks of Grapes clofe preffed, which have
contra&ed an acidity, and is of the nature
of Leaven, or Tcji ^ which uiedinan over¬
great quantity, ferments even to an acidi¬
ty. It is yet, I fuppoie, to be experiment¬
ed, whether our Englijh Grapes, or iome o-
ther Fruit, will not make a Rape equal in
vertue to the French , which is fomewhat
difficult to obtain.

SEGT.

1 P3

SECT. Ill;

Ofth e Medicinal Vertues of Fruits , and
Drinks made of them.

It is not to be expeded that I fliould
here give you an exa& account'of the '
effects thefe Fruits and Wines have on
humane bodies, it more becoming a Gradu¬
ate in the Medicinal Science. But to abate
what any may envioufly objeft againft the
lalubnty of them, and to encourage our
Country-men in the ufe of them, I ftaJi
here give you what have been generally ob-
lerved to be the virtues of feveral of our
Country Fruits and Wines.

As to Gardens and Orchards themfelves, of Gar-
they have beeneftcemd thepureft of hu- deraini
mane pleasures, and the created refrefh- 0rehards -
ments ofthe Spirits of man : for theex-
creifes of planting, grafting, pruning, and
Walking in them, very much tendeth to
Salubrity, as alfo doth the wholefome Airs
found in them, which have been experi¬
enced not onely to cure feveral Diftem-
pers incident to our nature, but to tend
towards the prolongation of life.

P

For

Of the ‘Medicinal Virtues

For nothing can be more available to
health and long life, than a fedate quiet
minde, attended with thefe Rurall delights,
a healthful Air, and moderate Exercife,
which may here be found in all feafons of
the year.

Thrice happy they who thefe delights purfue ,
For fohether they their Plants in order view ,
Or overladen boughs with props relieve.

Or if to forreign Fruits new names they give ,
If they the tafl of evry Plum explore.

To cat at fecond courfe , What would they
more ?

What greater happinefs can be defir'd, >

Than what by thefe diver (tons is acquir'd .<?

Rapinus.

. The Fruits of the Earth, and efpecially

2 /cider, of Trees, were the firft Food ordained for
man to eat, and by eating of which ( be¬
fore fiefh became his meat) he lived to a
far greater age, than fince any have been
obferved to" have lived. And of all the
Fruits our Northern parts produce, there’s
none more edible, nor more wholelome,
than Apples j which by the various prepa¬
rations

of Fruits and their Win'Qs. i

lations of the Cook, are become a part
of our Table-entertainment almoft through¬
out the year, and are efteem’d to be very
temperate and nourilhing.

They relax the Belly, which is a very
good property in them$ but the fvveet
more than the (harp.

They help Conco&ion, eaten after meat
with a little Bread : you may be confident
that an Apple eaten after fupper, deprefi-
feth all ofienfive vapours that otherwife
Would offend the Head, and hinder fleep.

Apples rofted, fealded, or otherwifepre*
pared, according to the skill of the Ope-
ratOur, are good in many hot Difeafes, a*
gainft Melancholy , and the Plc/tn fie j the
decoftion of themalfo with the Pulp thin¬
ly mixt, cures the painful Strangury or dif¬
ficulty of ZJrinc, and Running of the Reins 3
and edulcorated with Sugar, is good to-
abate a tedious Cold.

But Cider is much to be preferr’d, it 0/Cider,
being the more pure and a&ive part fepa-
rated from the impure and feculent 5 and
without all peradventure, is the raoft
wholefome Drink that is made in Europe
for our ordinary ufe, as before is pbferved.

For its fpecifick Vertues, there is not
any Drink more effedual againft t he Sam

P 2 • vy*

1 96 Of the Medicinal Virtues

vy. It is alfo prevalent againft the Slone ,
and by its mundifying qualities, is good
againft the Difeafes of the Spleen , and is
efteem’d excellent againft Melancholy.

■of Pears. Pears are near of a nature with Apples ,
and are of as great ule in the Kitchin and
Confervatory: they nourifh more, efpe-
cially the Warden , which baked, and well
fvveetned with Sugar, is held to be one
of the beft Reftoratives to a Confumptive
man.

o/Pcrry. The Wine made of them is more full of
Spirit than that of the Apple , and efteem’d
a greater Cordial.

of Grapes 1 he ufes and virtues of Grapes and
their Wine, are fo generally known, that
it’s ncedlefs to mention them.
of Quin- Although Quinces yield no Vinous Juice

pleafant to the Palate, yet are they not to
bereje&ed in our Plantation or Vineyard,
for their excellency in the Kitchin and in the
Confervatory.

Thefe Fruits, any ways preferved or
.prepared, are an excellent aftringent and
corroborating Medicine.

of ches- The Cherry is a moft innocent Fruit, and

ncs. rarely hurts any, unlefs eaten in too great a
quantity.

The

of Fruits and their Wines. i gy

The Wine made of them is a very pleafant
and proper Wine for the Summer-feafon,
cooling,ftrengthning, and ftirring up a good
appetite to Meat.

Plums are ufeful in the Kitchin, and of Plums,
many forts of them excellent to preferve.

Eaten raw, are cooling, and hurt not,

Unlels in too great a quantity.

. The Wine of them being well purified,
is near in virtue to Chcrry-xvinc.

Our Englifh Currans are fiiarp, but very 0 ,- c
cooling, affringent, and corroborating, and rans.
very wholefome, eaten raw: eating too
many of thefe, is not to be feared, they
wearying the mouth before they fatiate
the ftomach.

The Wine that is made of them is one of
the moft pleafant and wholefome Wines
made in thislfle^ its fpecifick. Virtues are
not yet vulgarly known, but queftionlels
excellent againftthe Scurvy.

Goojeberries are cooling, and open the o/Goofc-
Belly; the like vertue may be expefted fjcrric5 -
from its Wine. There is no Fruit more
innocent than this, rarely injuring any by
the over-eating of them.

. T- hey are for a long fcafon ufeful in the
Kitchin, few Families being ipnorant of
I their worth.

P 3 Af-

]f cjS Of the Medicinal Virtues

, „ f After feveral other Summer-fruits are
berries, pa ft, Ras berries come in ufe for a fine cool¬
ing repair} their Wine being one of the
pleafanteft Liquors that can be obtained,
and the moil proper for the Autumnal
feafon, before Cider is become palatable.
of straw- Strawberries are a pleafant cooling Fruit,

ternes. an( j t ^ e diftill’d Water of them excellent
again!! the Stone, Gravely or Strangury,
of \ r' Apricocky and Peaches are not lb com-

cocks P 'Jnd mendable in this cold Climate for their Me-
Peaches. Vicinal V irtucs, as they are for their plea¬
fant tafte, and excellency in the Kuchin
and Confervatory.

pf MbI- Unripe Mulberries crude or dried, are

berries. Q p an a fti;i n gent quality ; but if through
ripe, they relax. The Juice of this Fruit is
Anti-fcorbutical, and therefore ufed to
wafh the mouths of fuch that are affe&ed
with that Difeafe.

of other Figs, Walnuts , Filberds , Medlars , See.
cmts. arc not within the limits of this difcourfe,
therefore I need not trouble the Reader
with any thing of them.

pf Methe- Methcglin , as it is in ftrength, fo it is

glia. in virtue, warming, animating, and mun-
chtying; reftoring loft Appetite, openeth
the Stomach, foftneth the Belly; is good
againft the Confutation of the Lungs, and

all

of Frnits and their Wines. i pp

all Coughs and Colds? again ({Quartan Agues,
and all Difcafcs of the Brain, as Epilepfies ,
Apoplexies , Sic. it cureth the Yellow fun-
dies: and there is no better Drink againft
the fcvere 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 witnefs.

The Vertues of the Liquor or Blood of °f Birch-
the Birch-tree, have not long been difcover- wme "
ed, we being beholding to the learned
Fm Helmont for it; who in his Treatife
of the Difeafc of the Stone , hath very
much applauded its virtues againft the
affeds of that Difeafc, calling the natural
Liquor that flows from the wounded Bran¬
ches of that Tree, the meer Ballom of the
Difcafc of the Stone. Ale brewed therewith,
as well as the Wine that is made of it, won¬
derfully operates on that Difcafc.

Alfo Birch-wine is a great opener, and
reputed to be a poweriull Curer of the
Ptijici

Chocolatte is a very great Reftorative, of cho-
comforting and cherifhing the inward parts, colattc ’
and reviving natural ftrength, and hatha
wonderful effed upon Confumptive and an-
tient people, being drank hot in a morning.

P 4 It

3 bo Of the Medicinal Virtues

It is good in all Colds and cold Diftem-
pers, and having fo equal a mixture of fo
many ingredients of great virtue, there is
fcarce any Diftemper that proceeds from
an errour in the firft or fecond digeftions,
but may, by the ufe of this Liquor, or ra¬
ther diet, be in feme meafure corre&ed if
paft, or abfolutely prevented, if taken and
uled before-hand, being lb homogenial to
moft natures, and injurious to none. The
too powerful virtues of forae of them being
checkt in their operation by their moderate
Corre&ives: infomuch that this Medicinal
diet or repaft doth defer ve the efteem of a
Panacea or general Medicine for moft di-
(tempers that attend us ( fometimes to our
Graves.) As for Colds, it is well known,
they are the firft Caufes of moft Difeafes in
Man, difcompofing the whole Microcofmj
In which Diftemper little of Shop Medi¬
cine is to be uled, and a better than Cho~
colatte , is not yet Dilcovered.
pf Thca. The Virtues of Thea are very much ap¬
plauded, throughout the Countries where
it is fo much drank, againft all affe&s of
the Head, and obftruftions in the Stomach,
of the Spleen and the Reins.

It drieth up all vapours that offend the
Jdead, and annoy the Sight.

It

of Fruits and their Wines .

It digefteth any thing that lieth heavy
on the Stomach, and reftoreth loft Appe¬
tite.

In brief,it is confidently affirmed through¬
out the vaft 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
difcourfed of in the feveral Hiftories of
thofe 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 Dif
perfer of this Leaf and Liquor.

A Corollary of the Names and
Natures of moft Fruits grow^
ing in England.

« g$f%His Trad of the propagating
Effl C of Fruit-Trees, and cxtract-
ing, preparing, and prefer-
ving their Vinous Juices,
gPlt cannot be compleat without
fome account of that variety of Fruits this
Country produced^ which is a task be¬
yond my ability exaftly to perform} every
County, and many parts of each County,
producing fome fort or other of Fruit not
known in the next* or at leaft giving them
other names, fo that you cannot expeft
Vany exa&nefs herein. Only a Catalogue of
the moft general and ufeful kinds that are
either fit for the Table, Kitchin, Confecti¬
onary, orthePrefs, with fome fhort Notes
or Observations on their fpecifick natures
or virtues.

SECT.

A Catalogue of Fruits.

SECT. I.

Of Apples,

There is no Fruit growing in England^
more ufeful or profitable than the Apple,
whereot there are many forts.

^ The Aromatic^ or Golden Ruffeting hath
no compere, it being of a Gold-colour
Goat, under a Rufifet hair, hathfome warts
on it, its Flefh of a yellow colour, its form
of a fiattifh round. This Fruit is not ripe
till after Michaelmas , lives over the Win¬
ter, and is without dilpute the mod plea-
fant tafted Aple that grows; having a
moft delicate Aromatick hautguft, and
melting in the Mouth.

The Orengc-Apple , fo called from its like-
nefs in colour and form to an Orenge, de-
forves the next place, having a fine rough
Gold-coloured coat, refembling the Gol¬
den Pippin, only fairer 5 lives long, and is
of a very pleafent taft.

The Golden-Pippin is, as was faid,fmaller
than theOrcnge-Apple, elfc much like it in
colour, tall, and long keeping.

The Rnjjet-Pearmain i9 a very plealant
Fruit, continuing long on the Tree, and in

the

204

A Catalogue of Fruits.

the Confervatory; partakes of both RuJJet-
ing and Pear main in Colour and Tafte, the
one fide being generally Rujfet , and the o-
ther (freak’d like a Pear main.

The Pearmain , whereof there are two
or three forts, is fo excellent an Apple,and
lb well known, that no more need be (aid
of it; only the larger fort is more pulpy
than the fmaller, and keeps not fo well;
neither is the Summer -Pearmain fo good
as the Winter. They are all very good Ci¬
der-Apples , but not to be preferr’d to your
OV/er-Plantation, being no great Bearers.

Pippins, which are of feveral forts, take
their name from the finall fpots or pips
that ufually appear on thefides of the Ap¬
ple. Some are called Stone-Pippins , from
their obduratenefs. Some are called KentiJfj-
Pippins , becaufo they are a Fruit that a-

f rees well with that foyl; others are called
rcnch-Pippins , having their original from
France ; the Holland-Pippin from the (ante
caufe, and the Rujfet-Pip pin from its Ruflet |
hew. They are generally a very plealant
Fruit, and of a good Juice, fit for the Ta¬
ble, Confervatory and Kitchin; but not fo
fitfbr our Plantation for Cider , as the more
ordinary Fruit, being but tender bearers.

The

I

A catalogue oj traits.

r ' rht K* ri0 ”-Pippin is one of the beft
lorts of Table-Fruit of that feafon, which is
irom Michaelmas to Alhallantide , and yields
Very good Cider.

The Carlisle-Pippin, the Bedford-Pippin
and me Bridgwater-Pi ppm, are much com¬
mended for excellent Table-Fruits.

The Golden-Rennet is a very plealant and
fair Fruit, of a yellow Flefh, a good bear¬
er, and yields a very good Juice, and to
be preferred in our Plantation for all oc-
cahons.

The Lincoln-Rennet is preferred by fome
before any of the other Rennets.

The Leather-Coat , or Golden-Rufeting
as fome call it,is a very good Winter-Fruit,

Fleftf ^° n g’ an< ^ a S 00 ^ fi rm and yellow

The Green-Rating is a tough and hard
h ru | f ’ ° n S Rafting, and of a very plealant

The Red-Rnjfeting is of a leffer (ize, an
excellent Apple, and long lading.

The John-Apple , or Deux-ans , fo called
rom its durablenefs, continuing two years
efore it perilheth, is a good relilht (harp
"? ple * he . S P r,n g following, when mod
other Fruit is fp ent; although there are
ome Pippins will out-live them. The

Deux-

20 *

2q6

A Catalogue of Fruits.

Deux-ans are fit for our C/Jer-Plantation:
Although they are a dry Fruit, yet they
yield a very good Juice, and not lo little as
maybe imagined, and that very good and
pleafant, fo they be not ground before Ja¬
nuary j they are great Bearers.

The Marigold-Apple, fo called from its
being marked in even ftripes in the form of
a Marigold j fometimcs the Onyou- Apple,
from the reddifh brown Colour, refembling
a well-coloured Onyon ^ fometimes called
the Kate-Apple, and fometimes Johns Pear-
main , or Joancs Pear main, from its like-
nefs to a Vearmain) is a very good Fruit,
long lafting, and fit for the Table, Confer-
vatory, Kitchin or the Prefs, yielding a ve¬
ry good Juice, and to be propagated in
your Cider-Plantation, bearing every o-
ther year, even to admiration, the inter¬
vening years but a few. There is another
fort of them that are called Summer Mari¬
golds.

The Barvey-Apple, and the Round-KuJJet-
Barvey, are both excellent Fruits for the Ta-
ble 5 and were they great bearers, no doubt
but they would yield excellent Liquor.

The gueen-Apple, thofe that are of the
Summer, are excellent Cider-Apples mixt
with other, being of themfelves fweet. The

Winter-

7 A Catalogue of Fruits.

Winter-Queening is a good Table-Fruit.

The Paradife-Apple is a curious Fruit
produced by grafting a Permain on a
Quince.

The Pome-Roy, is a Fruit ofa high name
a good tafte, a pulpy fubftance, and not
yielding much Juice; yet that which is, is
very good.

i nT he P<”™-water is an indifferent good
laftmg Fruit. 8

The Golden Doucet , or Golden-ducket ,is
much commended.

, Th « We&berry-Apple, taking its name
ttom IVeJtberry in Hampjlnre, from whence
they are much difperfed into the adjacent
parts, is one of the moft folid Apples
tnatgrows, ofa tough rind, and obdurate
flejh, fharp and quick tafte, longlafting,
and yields a very excellent and plentiful
Juice, making a Cider equal tothebeftof
Fruits, and for the Kuchin few or none
exceeding it.

The Gilliflorvcr-Apple is of a pleafant
Hautguft and long lafting, of a thick
Rind, and hard Core, well ftrip'd, and

good tor Cider , making an excellent mix¬
ture.

, Of* ^ arl y Apples, the Margaret-Apple is
the beft and moft early, ufually Ripe about

St.

A Catalogue of Fruits.

St. Margarets day in June. It is a fair and
beautiful fruit, and of a pleafant tafte and
fcent, not to be match’d at that feafon for
the Table and Kitchin, and defervesa more
general propagation.

The Jeniting is next to be efteemed, as
well for its early ripening as its pleafant
taft.

The Devonjhire Quarrington is alio a ve¬
ry fine early Apple.

The Summer.Pippin is a very pleafant
Apple in colour and tafte, and as neceffa-
ry for all manner of ufes, yielding a de¬
licate Juice.

The Codling, fo called from the ufe it is
put unto, is a very neceffary Apple in the
Kitchin, and makes a good Summer-Cz-
der.

The Claret-wine-Apple is fair, and yields
plenty of a pleafant (harp 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 excells moft of other Ciders , e-
fpecially with a mixture of fweet Apples.

The White-Wining , is a fmall white Ap¬
ple; the Tree is a great bearer, and the
fruit juicy and pleafant, but foon perifhing,
and the Cider made thereof fmall,

The

A Catalogue of Fruit r.

T h ? King-Apple, though not common,
yet is by fome efteemed an excellent Ap¬
ple, and preferr d to the Jenniting.

The Famagutfa is alfo in the number of
the beft early Apples.

The Giant-Appk is a large Fruit and
well tailed, and the beft of any Summer-
Apple for Culinary ufes.

The Bontraduc or Good Houfemfe is
the largeft of Apples, a great bearer, and
good for the Kitchin, and makes good Sum¬
mer -Cider.

The Cats head , by fome called the Go-
mo- further^ is a very large Apple, and by
its red fides promiles well for Cider.

J he Spicing^ of all Apples that are mark¬
ed fo red, isthemeaneft: but whether this
Apple fo called, be the fame that
bears the like name in France, , whereof
there are Plants brought thence, I cannot
determine.

The Gennet Moyle is apleafantand ne-
th e7Jr U a ‘a th f Kitchin > and one

m.rl 6 1 Cld * r 'M ks ' T he Fruit is well

Thp d W 7 , nd *5?I rees S rcat bearers.

The White Muji is a very pleafant Ap¬
ple, yielding g iea t plenty of Vinous Li-
quor, bearing this name in HerefordJIme •
and is thought, by fome, to be the fame

Q- with

20j?

2 1 © A Catalogue of Fruity.

with the Golden Run net in Hantpjhire.

The Red Mnfi is alfo of the fame na¬
ture.

The Fox-rvhelp is efteemed among the
choice Cider- fruits.

The Bromsbury Crab , although little
better than the common,yet kept on heaps
till Chrishnas^ yields a brisk and excellent
Cider.

Eleots are Apples much in requeft in
thole C/^er-Countries for their excellent
Liquor, but not known by that name in
leveral parts of England.

The Stockcn or Stolon-Apple is likewife
in efteem there, although not known by
that name in many places.

The Bitter-Scale is an Apple much e-
fteemed of in Devonjlnre , for the excel¬
lent Cider it yields without the mixture or
afliftanceof any other.

The Deans-Apple , or tire name at lea ft,
is there well efteemed of for the fame rea-
fon.

As alio is the Pleafantine , perhaps the
fame with our Marigold.

The Pureling , or its name, is notufual,
but in the lame parts.

The Violet-Apple is of a molt delicate
aroraatick tafte, which occafioned the

name j

A Catalogue of Fruits. 2 11

names it is a Fruit not ufually met with¬
al, ft’s of a greenefh colour, and not of a
very firm body. Many give this name to
other Fruits, which corruptly are called

Fillets , whereofaho there are the Sum¬
mer and the Winter, in very high edeetn
for their delicate Vinous Liquor they yield:

The Summer-filet for the prefent, and the
Winter filet for lading Cider.

The 'Underleaf is a Herefordjl.iirc Apple
of a Rhenif-wine flavour, and may be ac¬
counted one of the bed of Cider- Apples.

The Arier-Apple, Richards , or Grange-
Apples, are aho reckoned amongd the bed
C^fer-Apples.

TheColing and the O/.k'O Apples, are in
thofe parts much efteemed of for the fame
ufos.

But above all Cidcr-fru\t, the Redftrca 4
hath obtain’d the preference, being but
a kind of Wilding , and though kept long*
yet is never pleahng to the Palate. There
are feveral forts of them, the Summer and
the Winter, the Yellow , the Red, and the
more Green Redllrcaltf fome forts of them
have red veins running through the whole
body of the Fruit, which ofncceffity mud
give the Cider made thereof the riched Tin¬
cture.

CL 2

If

2 12 J Catalogue of Fruits.

If they are kept till they are mellow,
the Cider at the fird is very lufeious, if
ground early, then is the Cider more racy.

The Quince-Apple, Co called from its co¬
lour, and is a very good Table-fruit, and
then not bad for Cider.

The Non-fuch is a long-lading Fruit,
good at the Table, and well marked for
Cider.

The Angels Bit is a delicate Apple for
tade, and the Tree or its name proper to
1 YorceClerJhirc and thole parts.

The Peeling is a very good lading Ap¬
ple, and makes very good Cider ; it feeras
to be an antient BngHJ/j Fruit, being found
in old Orchards, and agrees very well with
this Air, and is a great bearer.

The Oaken-pin , fo called from its hard-
nels, is a long-lading Fruit, and yields ex¬
cellent Liquor, and is near of the nature
of the WeUbury Apple, though not in
form.

The Greening is alio another old Eng-
UJl) Fruit of a green colour, and keeps to
a fecond year, and is a good Apple.

The Lording is a fair, green, and (harp
Apple, a condant bearer, being a hardy
Fruit, and for the Kitchin onely, to be
preferred.

Sweet

A Catalogue of Fruits.

Sweet Apples there are of leveral forts,
and their names change in every place * fo
that they are rather known by their colour
and fize, than their names. There is one
lort called the Honey-comb in Tome places,
which is a fair Apple, and by mixture with
other Fruit, makes admirable Cider $ fo
doth the Small Rnjjet-fiveet Apple, whole
Tree is always cankery.

There is a curious Apple newly pro¬
pagated, called Pome-appcafc j the Fruit
is fmall and plealant, which the Madams of
France carry in their Pockets, by reafon
they yield no unpleafant feent. The Tree
is a very great bearer: I fuppole this is that
which is called the Ladies Longing.

The Fig-Apple is alfo lately propagated
in this Country, the Tree yielding no Blol-
foras, as is ufualwith all other Apple-trees^
nor hath the Fruit in it any Core,or Ker¬
nel: in thele refembling a Fig, and differ¬
ing from other Apples, yet is a very good
Table-fruit, and lading.

The Creeper , fo called from the Tree
that grows low, trailing its Branches near
the ground j the Fruit is alfo a good
Fruit.

The India?!-Crab, it’s a Fruit I have not
yet feen, but am informed there is ftich a

Q_3 Tree

A Catalogue of Fruits.

Tree in Hampjhire that was brought frorr?
America, where it grew in the Woods as
our Crabs do. The Fruit is reported to be
a very pleafant Fruit.

The Sodomc-Apple, or Bloudy Pippin , is
a Fruit of more than ordinary dark colour,
and is efteemed a good Apple.

The Mofcovy-Apple is a good Winter
Fruit, and a great curiofity, for that it is
tranfparent.

The Summer Belle & bon, is a fair Apple,
and the Tree a good bearer $ but the Fruit
is notlong-laftingj for a fhort 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 refpeft.

The Pear-Apple is a curious pleafant Ap¬
ple ofa rough coat, but the Tree no great
bearer.

There are alfo the Apples called Efquire
Vernons Apple, the Grntchling, the Pear-
Buffet, the Stoal^-Apple, the Suffolk:Apple,
and the Non (itch-Apple, which are highly
commended for the Table and the Kitchin,
and then cannot be bad for Cider.

The Pellmell-Apple, CcxciThrift-Apple, and
the Winter Ghry , are excellent good living
Apples.

Crabs

A Catalogue of Fruit f.

Crabs, when kept till they are mellow,
may be reckoned amongft the Apples, and
ground with other mellow Fruit, do much
inrich the Cider ; and is the beft Refiner of
foul Cider.

The Cojlard, Parjlcy-Applc, the William,
the Cardinal, the Shortjlart , the Winter-
Reed, the Chefnnt-Apple , and the Great
Belly, are in many places Apples otefteem:
but being not acquainted with them, I can
onely name them. Many more there are
both French and Englijh, which either are
not made familiar to us, or elfe are peculiar
onely to fome places, or their names chan¬
ged in every County, or elfe are of fmall
account 5 which to enumerate would be
tedious and ufelefi.

CL4

SECT.

6

A Catalogue of Fruits.

SECT. II.

Of Pears.

The next in efteem are Peart, fo called '
from their Pyramidical form:,whereof there
are fo great variety, that the Kitchin and
Table may be furnifhed throughout the
year with different Species.

The Early Sufan is the firft ripe, being
a fmall round Pear little bigger than a
large Cherry. The Colour of this Pear is
Green, and tafte pleafant.

The Margaret, the Maudlin, the Clufler-
Pear, the Lenthal! Primett, the Sugar, the
Madera, the Green Royal, July Pear, St.
Laurence, Green Chef l, and many other ear¬
ly Pears are in efteem for the Table in July.
But after them you have

The Windfor, the Greenfield, the Sum¬
mer-Bergamot , the Orenge, the Soveraign,
leveral forts of Katherines, whereof the
red Katherine is the beft: The Denny-pear,
Prujjia-pear, Summer-Poppering, Lor ding-
pear , Summer Bon-Chrillicn , the Orenge-
Bergamot, Hampdens Bergamot, Bezi de
Hery, the Violet-pear, the Painted pear, fo
called from its delicate ftrip’d colours; the

Rofervater -

A Catalogue of Fruits .

Rofeveater-pear , the Shortneck^ fo called
from the (hortnefs of its form and tail 5 the
Binfield or Dove-pear, the great Mush-
pear, the great RujJ'et of Remcs, Amadottc,
the lioufellet, Norvpich-pear, the Pomegra¬
nate-pear, fo called from its fhape, and the
Edveard-pear very pleafant, the Meola a la
BuskCrown-pear, St. Michaels-pear, Car-
lijle-pcar, RoJfjea, one of the bed of Pears.
King Catherine, Orenge Bergamot, Hamp-
dens Bergamot, Roufelet-pelit, Roufelet Ha-
Jlife Musl^ Blanquct, Dove Musk Berga¬
mot, Queen-pear, White Robert, and the De¬
finable pear, are all very good Table-fruit
for their feafon, before, or at Michael¬
mas.

The Bcevrc du Roy is efteemed, for the
Table, the beft of all Summer-pears j is a
fair brown Pear, and excellent in its iea-
fon, melting in the mouth, and thence cal¬
led the Butter-pear , and bears well againft 1
Wall. The Green Bcevre-pear is more green
and larger than the former.

The Lcveh-pcar , or by fome the Maiden-
heart, is the bell 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
Jts skin, and is a very great curiofity.

The

8 A Catalogue cf Fruits.

The Englijh-warden, the French-warden,
the great Spaniff-warden, the White-war-
den, the Stone-pear , the Arundel-pear, the
Bijhops-pcar, the Caw-pear, Winter-musk.,
Caff urine, the Lady Hattens-pear,the Quince-
pear, the Davis-pear, Mallboru e-pear, the
red Roman-warden, the Green-warden, and
Winter-nonvich, are excellent baking Pears.

The great blacky Pear of Worcejier, or
Parkjnfans Warden, is to be preferr’d to
all other Pears to bake, it bears very well
againft a Wall 3 the Pears ufually weighing
twenty ounces, arid fometimes more, each
Pear 5 and being twice baked with Sugar,
exceed moft Fruits.

The Diego-pear, Mon(icur-John, the Gil-
ly-ffowcr-pear, Pear-Royal, Borvden-Musl
French Violet, Mogull-pear , Virgo , Lair,
Soveraign-pcar, Okenbnry-pear , the White
Worcester, Roufelet-dorine, Montpelier, Im¬
perial-pear, Pear de Lyons, a rare Winter
pear for the Table, Bergamot Pougee, Row-
tling-pear, Balfam-pear, Blujier-pear, Em-
peroitrs-pcar, the Queen-Hedgc-pcar, Frith-
pear, Brunjwi Appear, Bings-pear, Wintcr-
Poppering, Thorn-pear, the Port ail, the
Nonfnch, Dionier, Winter-Katherine, Closue-
pear, Lambart-pear, Rujfet-pear, Saffron-
pear, the Petworth-pear, or Winter-Wind-

A Catalogue of Fruits.

for, Winter-Bergamot, Pound-fear, and
Hundred pound-pear, Long-Bergamot,Burnt*
cat , Lady-pear , Ice-pear, Dead mans pear ,
Bell-pear , the Squib-pear , Spindle-pear ,
Dogoniere , Virgin, Gafcoign-bergamot, Scar¬
let-pear, and Stopple-pear, are all very
good Winter-pears* and keep throughout
the old year.

Pears that ufually keep until the fucceed-
ing Spring, are the Wirbcr-Bon-Chritfien,
the beft of Winter-pears 5 the great Sur-
rein, or Serene, LittleDagobert,xhe Dottble-
ilojjbme-pear the longeft liver of all, and
taftes very well in the Springs the Oal^
pear the great Kairvii/e , the Little blac\
Pear of WorceBer.

Pears that are efteemed for their Vinous
Juice in Worceiterjlnre and thofe adjacent
parts, are the Red and Green Squhjh-pcars,
the John-pear, the Green Harp ary, Ae
Drake-pear, the Maty-fear, the Lullam-ptar.
but above the reft are efteemed the Bosbn-
ry and the Bareland-fears , and the White
and Red Horfe-pcar.

As for the Turgovian-pear that yields
that moft fuperlative Perry the world pro¬
duces, mentioned in the Pomona of the
moft ingenious Mr. Evelin, I only wilh it
were more generally dilperfed.

Mr.

220

A Catalogue of Fruits.

Mr Rickets of Hoxten, or Hosdcn, hath
a Pear he calls Capo Bury , a very excel¬
lent, and to be admired Fruit for its Juice.

SECT. III.

Of Cherries.

In the next place the Cherry, fo called
from the French word Cerifes , is admitted
to be a Fruit of general ufe, efpecially for
the Palate, off the Tree, and for the Con-
fervatory. They are ripe on the Trees
but three Summer Months, May, June, and
July j afterwards to be had onely in the
Confervatory.

In May are the Cherries ufually called
from the name of this month: The Duke
and Archduke againft a good Wall are
moll years ripe before the end of the
month.

In June are ripe the White , Red, Black,'
and Bleeding Hearts , Lukevpard, one of the
belt of Cherries j the early Flanders , the
Clutter-Cherry bearing three, four, or five
ufually on a (talk 5 the White-Spanijh-
c berry, the Amber ^cherry, the Black^Orleans,

A Catalogue of Fruits.

the White Orleans , Nonfuch , the Spanijh-
and the Naples.

In jMyufually fucceed the Late Flanders ,
common EngUfh-cherry, Carnations a deli¬
cate Fruit for the Table or Confervatory 5
Morelia , or the great bearer, being-a black
Cherry fit for the Confervatory, before it
be through ripe, but bitter eaten raw j
onely it is to be efteemed, being the laft
Cherry that hangs on the Tree j the Mo¬
rocco-cherry , Great Amber , the Egriot , Bi-
garreaux , the Prince-Royal, the Portugal-
cherry, the Kings Cherry, the Crown-cherry,
andth eBiquar, both ill bearers: the great
Purple-cherry, one of the beft and lateft
Cherries, and a good bearer} the Ounce-
cherry , fo called from its fairnefs^ the
Dwarf-cherry , fo called from the fmalnefs
of its Twigs and Fruit: there is alfo the
common Black Cherry, much in efteem for
its Phyfical properties.

i2l'

SECT.

A Catalogue of Fruits „

SECT. IV.

Of Plums.

There is great variety of Plums , and
_y alfo appropriated to feveral ufes*
they continue longer on the Trees than
Cherries , and area more pleating, but not
a more wholefome Fruit.

The fir ft ripe are the Red, Blue, and
Amber, Primordian-plum, the Violet, Red,
Blue, and Amber, th c Mat chiefs, the Black
Damafin, the Morocco , the Barbery, the
Myrobalan , the Apricot-plum a delicate
Plum that parts clean from the Stone,
the Cinnamon-plum , the Kings-plum, the
Spanijl) , the Lady Elizabeth-plum, the
Great Mogul, and the Tawny-plum.

After them are the White , Red , and Black.
Pear-plums 5 the two former little worth,
but the Black a pleafant Fruit5 the Greets
OJlerly-pluw , the Mufcle-plum one of the
btft of Plums, the Catalonia-plum much
like the former the White Prunella, the
Black Prunella , the Bottum Magnum a fair
yellowifh green Plum, excellent for the
Kitchin and Confervatory 5 the Wheaten-
plum, the Laurence-plum an ill tafted Fruit,

A Catalogue of Fmils.

the Bole-plum, the CheCi on-plum, the Queen-
Mother-plum one of the beft fort, the Dy-
aperd-plum, the Marbled-plum, and the blew
Marble,the Damafco-plum, the Fodcringham-
plum, the Blue and Green Pedrigon, and the
White not fo good a Fruit, the Verdoch
good only to preferve, the Peach-plum, the
Imperial-plum , one of the largeft of Plums,
the Gaunt-plum , the Denny-plum , the Tur¬
key-plum , the Red, white, and Green
Pcafcod-plums,\hc White, Yellow, and Red
Date-plums , the Nutmeg-plum , the Great
Anthony, the Jane-plum , the Prince-plum
the laft ripe, and good for feveral ules.
Many other forts of Plums there are,whole
names are uncertain, and are therefore here
omitted.

There are feveral other forts of Plums,
as, the Fryars-plum, Beckct-plum , Chriflal-
plum , White Mufcle, White-prunella, French
white Nutmeg , Catholickzphtm, Turkey-plum ,
Amber-plum , and the Grafs-plum.yW of them
curious and well tailed Fruits.

There are two forts of Damfons 5 the
Black, which is the molt nccelTary and beft
of all Plums; and the White, which is not
lb good as the Red: thele are natural to
our Englijh Soil, as are the Black and
White Bul/ff j whereof the White arc

pleafant

2a

A Catalogue of Fruits.

pleafant in OUober and November, and the
Black neceflary for the Kitchin in Decern*
her, they ufually hanging on the Trees till
C hr i(l mas.

SECT. V.

Of Apricots, Peaches, Malacotuncs, and Nc -

Garins.

The Apricot, fo called from Apricus,
delighting in the Sun, is a kind of Plum,
but far exceeding any of the former in
every refpeft} whereof

The Algier-apricot is early ripe 5 it’s a
(mail round and yellow Fruit ripe in June.

The Mafculine-apricot is a better and
earlier Fruit than the former, but not fo
good a bearer.

The long, white, and Orenge-apricot
differ from the common Apricot , as their
names tell you. There is alfo the Turley-a¬
pricot.

The great Roman-apricot is the largeft
of all the kinds, and therefore beftfor the
Bitching andConfervatory.

Peaches , from the French name Pefche,
, \ are

A Catalogue cf Fruits.

are of longer continuance than Apricots,
and of a richer and more noble guft and.
favour.

T& e nioA early are the Nutmeg both
White and Red , the Troy-peach, next the
Savoy-peach , Ifabclla, Per ft an ; the White-
Mounfcur, Newington, Be/lice-pcach to be
preferrd to the former 5 the Queen-peach,
and the Magdalen-peach, and the Double-
blojfome-peach.

Afte r them come the Ranibouillet, the
Mml^pcach, and the Violct-musl^, both ufu-
ally efteem’d thebeftof Peaches-, the Crown-
peach, the Rontan-peach, Man-peach, Quince-
peach, Grand Carnation, Fortitgal-peach, Eor-
• cleaux-peach, late Newington, Def-pot being
fpotted, Verona, Smyrna, Pavie peach, and

Colerane-peach ; one of the lateft is the
Bloody Monfenr, an excellent Peach, very-
red within and red without.

The Modena, Orleans, Red Peach. Mo-
rcllo-pcach, Navar and Alberges, are very
good Fruit, and come clean from the
Stone.

There are feveral other forts of Peaches,
as the Arundel, the Admirable, the Syon-
peach, the Dvedale-peach, the Superinten-
dent, the Eaton-peach, tie Laurence-peach
the Msmntahan, the Perfect, the Mmnionl

226 A Catalogue of Fruits.

the Perpree , the Supreme-peach, and the A-
rabian-peach, all of them very curious Fruit.

But the Rickct-peach hath lately gained
the Reputation of being the beft of Peaches
in the Judgment of all Judicious Fruitifts.

Of Malacotonncs, as much as to lay. Ap¬
ples with cotton on them, there are two
or three forts, but being late ripe and old
Fruit, they are not much valued.

Nectarines , of the favour and tafte of
Nectar, are very pleafant Fruit, whereof
the Red Roman is the faireft, and by moft
efteem’d the beft and moft delicate Fruit
for its guft, that this Ifland yields : By
fome the Rluroy is preferred, and by fome
the Tawny, neither of them fo large as the
Red Roman.

Then there is the Red or Scarlet Necta¬
rine, an excellent Fruit, and by many much
let by, becaufe it leaves the Stone.

EefideiUll which, there are the Great
Green , the" fdttle Green*, the Clutter, the
Yellow ,the White,the Papcr-whfteyhe Paint¬
ed, the Rujjet, jthe Genoa , the Argol, the
Perfian, and the OrbincNe&arines, that are
very good Fruit, but not to be compared
to the former.

SECT.

L

A Catalogue of Fruits. 22?

t

' ’ - . J W- *

SECT. VI.

Of Grapes.

The Grape is the mod: univerfal, and
yields the beft Juice of any Fruit whatfo-
ever 3 feveral forts of them prolper very
well with us.

Of which the White Muskadine is the
beft, bearing well, large Bunches and fair
Fruit, ripens in molt years againft a South'
wall, and fitteft for EJpalien or a Vineyard.

The Small blacky Grape , by fome called
the Clujter-Grape , and by fome the Currant-
Grape, is the fir ft ripe, bears well: the Bun¬
ches are fmall, but the Grapes fo thick that
you cannot put a Pin between them, and
is a very pleafant ftveet Grape, and is as
fit for yourpropagation as any Fruit almoft
that grows.

There is another fort of them without
Stones.

The Canada or Parfley-Grape , fo called
from the Countrey whence it came, and
from the form of its Leaf, which is very
much divided and jagged like a Parjley -
leafy it is ripe fomewhat late, but a good
Fruit.

W 2 The

8 A Catalogue of Fruits.

The Bla.ckOrka.ns is a very good black
Grape, and ripens very well with us.

The Red.n/ufcadinc is a good Grape,
and ripens well in very hot years, but is
not lo good as the BlacI^Orleans.

The Raijin-Grape is a large and long
Grape, but ripens not well in this Cli¬
mate.

The White Frontiniac is a Fruit of a
very plealant hautguft, like unto the Rhe-
nijh-roine, and will ripen with us, in cafe it
be planted againft a good Wall, and in a
hot Summer.

There is allb the Red Frontiniac , much
of the lame nature.

There are alfo the Portugal , the White
Or lean /, the Darhois and the AUicant , all
very good Grapes.

And there are the fmall Blue-grape , and
the great Blue-Grape , that are very good
Fruit, and ripen well with us.

The Burfarobe it an excellent, large,
fweet, white Grape, and in fome years will
ripen well 5 as alio will the Mufcat.

The Burlet is a very large Grape, but
feldom ripening here.

There are allb feveral old Englilh-grapes,
and fome forreign, that are fit only to
make Vinegar of.

SECT,

A Catalogue of Fruits.

SECT. VII.

Of Quinces.

There is not a more delicate Fruit in
tiie Kitchin and Confervatory, than the
Quince 5 whereof

The Portugal Apple-quince is efteemed
the bell; it is a large yellow Fruit, tender*
plealant, and foon boiled.

The Portugal Pear-quince is much like
the former, except in its form.

The Barbery-quince is lefler than the o-
ther, as is the Englijh-quince , which is a
harfti Fruit, and covered with a Doun or
Cotton.

The Lyons Quince is a large yellow, and
the Brunfrvicquince a large white, both
very good, but all inferiour to the two firft
forts.

r

22?

SECT.

A Catalogue of Fruits.

SECT. VIII.

Of Figs, Walnuts, Nuts, and Fillerds.

Figs are highly efteem’d by Ibme,where¬
of the Great Blue Fig is moft accounted of 3
next unto it, the Dwarf Blue Fig, being
much lefs in Tree and Fruit, but better
tailed, and fooner ripe.

The Walnuts , (or rather Gaul-nuts , or
French-nuts, coming originally out of
France , and corruptly called Wclfh-mits in
the JTef/er»'parts of England, the G being
in time pronounced as a W, as Guerre
IVarre, Guardian Warden , 8ec. and fo
Galnut Walnut') areuniverfally fpread over
this Country} of which there are feveral
forts.

The Great Double Walnut infome places
ripens very well, is very fweet; but the
Kernel anfwers not the bignels of the Shell.

There are other forts that are leller, with
very hard Shells, and fweet Kernels, that

ripen very well in any place.

But the belt are thofe of a tender thin
Shell, and a full Kernel, and of a middle
fize.

' There is another fort that grows near

Salk*

A Catalogue of Fruits. 2

, Salisbury of a middle fize, and a very good
Fruit, called th e Bird-wit, from the relem-
Ibljmce the Kernel hath to a Bird, with its
Wings difplayed at firft view after the Nut
is flit in the middle.

There is alio the Early Walnut that ripens
above a fortnight before any of the other,
and is of as thin a Shell and pleafant a tafte
as anyof the other. This Fruit I havenot
oblerved any where, but at Pctersfeld in
Hampjhire.

Alfo there is a very fmall fort of this
Fruit round, and but little bigger than a
Filberd , growing at the lame place.

Belides the ordinary Hafel-mts that L v uts .
grow wild, there are Nuts that are of a
thinShell, large Kernel,and but little Husk,
that areufually planted in Orchards.

There is a large kind ofthefe long thin-
fhelfd Nuts with a very fair Kernel.

And another fort very large, that hath a
thin Shell, which is the beft of Nuts.

And alio a great round Nut with a thick
Shell and a large Kernel.

But the Fil'berds are to beefteemed above Filberts.
them, whereof there is the White Filberd ,
which is commonly known.

And the Fed Filberd , like unto the for¬
mer, onely that the Kernel is covered with
R 4 a red

UJ

2 3 ~ A Catalogue of Fruits.

a red skin, alfo the Shell and Leaf do in¬
cline moretorednels than the other forts.

1 he E ilberd of Conf/antinopte hath the
Bark whiter, the Leaves bigger, and the
Husks more jagged and rent than the for¬
mer. 1 he ‘AWare like thole of the white
Filbcrd, but rounder and bigger, as Mr,
Raj faith in his Pomona.'

SECT. IX.

QfGoofeberries , Currans , Barberries , and,
Rasberries. ' » •• •*" -

coofeber- Goofebcrries , fo called from the ufe that

have a long time been made of them in the
Kuchin when Green-Geele arein Icalon.

The full ripe arc the Early Red , which is
a fine, fharp, plealant Fruit: there are
three forts of them, differing Onely in their

fizes, the biggeft being thetweeteft.

There is alfo the Blue Goofebcrrj, differ¬
ing little from'the former, only in colour
more blue, and later ripe. • n r
The Great l/hite Dutch GooJcberrj is the
iVn elf and beff, arid fitted for our Vineyard,
and a very great bearer. • .

ir*#./ v. * : w

The

A Catalogue of Fruits.

The Great Yellow Dutch differeth from
the former onely in colour.

The Englijh Yellow Goofeberry is known
to every one, and is fitted: for Culinary ufes
whilft green.

The Hedgehog Goofeberry is a large Fruit,
welltafted, and very hairy.

The Small rough Goofeberry is hardly
worth the mentioning.

The Green Goofeberry : of this there is
the greater and the lefler, both very good,
and late ripe.

Currans , or Corinths , from the Corinths Currans,
of Corinthia firft taking their name, where¬
of there are fome that have been antiently
planted in thefe parts: As

The Englifh Red Curran, onceinefteem,
but now caft out of all good Gardens, as
is the black, which was never worth any
thing.

The White Curran was, not long fince, in
moft efteem, until

The Red Dutch Curran became native in

our Soil, which is al(o improved in fome
rich moift grounds, that it hath gained a
higher name , of the Greateft Red Dutch
Curran. Thefe are the only Fruit that
are fit to be planted and propagated for
Wine, and for the Confcrvatory.

There

2 g 4 ^ Catalogue of Fruits.

There is another fort of Curran, newly
propagated from abroad, but not to be e-
fteemd for the Fruit, onely for Curiofity.
'fitberries Of Barberries there are but three forts^
the ordinary fort, and Barberries without
ftones, and the Great Barberry , which is a
fort bearing bigger Fruit than either of the
other.

fiMbirries °f Rasberries there are three forts, the
Common wild , the large Red Garden -
Rasbcrry, which is one ofthe moft pleafant
of Fruits, and ufeful in the Confervatory,
and for its delicate Juice; and the White,
which is but little inferiour to the Red. ,,
Alfo, I have feen formerly a Rasberry of
a much darker colour than the Red,which
was then termed the Blacl^Rasberry, exceed¬
ing plealant in tafte.

There is a Rasberry-tree larger in Stalk
and Leaves than any of the former, bear¬
ing a very large Bloffome; but no Fruit
comes to perfection of it in this Country.

SECT.

A Catalogue of Fruits. 23 $

S E C T. X.

Of Medlars , Services , Cornelians , Mulber¬
ries^ and Strawberries.

Medlars are a pleating Fruit, and in forae Medkn]
cafes Medicinal; whereof there are feveral
kinds.

The Common Englitb, being but (mail,
and the Great Dutch-medlar , which is much
larger than the other, and is a good bearer.

Mr. Ray mentions a fort that are without
{tones, which a great curiotity.

And the Neapolitan Medlar , much like
the former, without (tones.

Services are a Fruit more common than Servkes ^
defireable, therefore I thall only name
them.

The Cornel-tree beareth the Fruit com- Cornelim }
monly called the Cornelian-cherry, as well
from the name of the Tree, as the Corne-
lian-ftone, the colour whereof it fomewhat
reprefents. This Fruit is good in the
Kitchin and Confervatory.

The Mulberry-tree delervcs more room Muiber-
in our Englifia Plantations, rather tor the rhS -
Leaf than the Fruit. Of Mulberries there
are three forts:

The

A Catalogue of Fruits.

The Black., or Red Mulberry is known tQ
srnoft} the White Mulberry is (mailer in the
Tree and Fruity the Virginian Mulberry is
quicker of growth than the former, and its
Fruit larger, and as pleafant. Thefe Fruits
are not to be flighted in the Kitchin and
Confervatory, nor for their Juice.

Although the Strawberry grows not on
a Tree, and therefore cannot be efteemed
an Orchard-fruit, yet they deferve a place
under them, being humble, and content
with the (hades and droppings of your
more lofty Trees, and furnilh your Table
with variety of early and delicate Fruit,
in feveral kinds, vrz,.

The Common Engliflj-Jlrawberry , well
known to all, and much improved by
tranfplanting them from the Woods to the
Garden.

The Whitc-jlrawbcrry , more delicate
than the former.

The Long Rcd-Urawberry ^ not altoge¬
ther fo good as the former.

The Polonian or Great Strawberry is the
largeft of all 5 * irawberries^ and very pleafant.

rhe Rasbcrry, or Green-fir awberry^ is the
fweeteft of all Strawberries , and lateft ripe.

But the beft of all Strawberries , is that
kind lately brought out of New-England-,

where.

A Catalogue of Fruits.

Where, and throughout the American coaft,
they grow in great plenty, and are propa¬
gated here in England. They are the moft
early of all Englilh-fruits,, feveral years
being ripe the fli rt week in May, and con¬
tinue bearing plentifully until Midfirmmer,
unlefs drought prevent them. They are
the faireft (except the Polonian ) and of
the beft Scarlet dye of any Fruit that
grows, and very pleafant and cool to the
t,afte. The whole Nation is obliged to
the Induftry of the Ingenious Mr. George
Rickets , Gardner at Hoxten or Hogsdon
without Bijlyopfgatc, near London , at the
figriof the Hand there; Who can furnifh
any Planter with all or moft of the Fruit-
trees before mentioned, having been for
many years a moft Laborious and Indu-
ftrious Colleftor of the beft Species of all
forts ofFruits from Forreign parts. And
hath alfo the Richeft and moft compleat
Collection of all the great variety of Flow-
er-bearing-Trees and Shrubs in this King¬
dom. That there is not a day in the year,
but the Trees, as well as the moft humble
Plants, do there yield Ornaments for Flo¬
ra ; with all forts of Curious and Pleafant
Winter-Greens, that feem to perpetuate
the Spring and Summer, from the moft hum-*

bid

2 3 8

A Catalogue of Fruits .

ble Myrtle to the very true Cedar of Lib a*
wits. Not without infinite Variety of Tu¬
lips , Auriculacs. Anemones {Lilly-flowers, and
all other forts of pleafant and delicate
Flowers, that he may be truly faid to be
the Mali er-F lover if of England $ and is rea¬
dy to furnilh any Ingenious perfon with any
of his choiceft Plants. .

Mr. Richard Ball of Brainford, hath alfo
a very fair Nurfery of all or moft of the
before mentioned Fruit-trees, and hath
been a very great Colle&or of the belt of
Fruits, and hath great Variety of Trees for
Ornament and Shade, efpecially the Fa¬
mous Plat an us $ and many other Beautiful
and ufeful Plants, Foreign and Englifh.

Fruit-trees may bechofen by the eye,but
for the Goodncfs or the right Species or
nature of the Fruit, there is a neceffity of
trailing to the Nurfery man, which is the
reafon^that thefe are infer ted, as perfons of
known fidelity, in vending Trees anfwera-
ble to their names. As for Trees for beau¬
ty, and Flowers the moft rich Ornaments
of Nature, let Curious Eyes pleafe thetn-
felves.

Advert if

Advertifement.

Mr. Henry Alien before mentioned to
be the Maker of the lngemos or Mills for
grinding of Apples, maketh alfo Shyew-
frejjes for the preffing of the Cider, Both
Skrexo and Nut being of caff lion, fo tem¬
pered, that they (hall never fail. Thefe
Skrew-pejfes are cheaper, more durable,
ftand in left room, more portable, ope¬
rate more effectually, and with much left
labour than the Great Wooden Skyeve-prejjes.
Thefarhe peifonadapteth the Rolls, where¬
of the before mentioned Ingenio's are made,
for feveral other Mechanick ufes, to the
great eafe and advantage of the Opera¬
tor, efpecially for the breaking or Heck¬
ling of Hemp or Flax, by means whereof
a vaft deal of Labour and expence may
be faved, and will very much add to the
more facile making of the Linnen Manu¬
facture.

A Catalogue of Fruits.

fafture. if his Machine being ufeful in the
dreffing and preparing of Hemp and Flax>
from the Stalk, to the Loom. The parti¬
cular management whereof requires a few
Sheets to demonftrate it, which in a lit¬
tle time may be made publick.

v dTlA-

K

AT 1 A RIV M-

DISCOURSE

OF THE

Government and Ordering

o F

B E E S>

With their Nature and Properties,

Tending to the beft Way of IMPROVING
them, and to the Dilcovery of the Falla¬
cies that are impoled by fome, for pri¬
vate Lucre, on the Credulous Lovers
and Admirers of thefe Infe&s.

The Second Edition.

Written by J. IV. Gent.

L O N D ON,

Printed for and Sold by Thomsts Vring Bookfellcr?
at the Sign of the Htrrot r at ChaKctry-Unc-cnl
ill Fle't-jlreet. MDCLXXVIIL

1

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' • / V

f

W ?r- r . ? : - —

, . '

• V. -

:>

/>

': /r '

To the

READER-

Iter fo many worthy Authors
that have public fly imparted
fo much of Art and Ingenuity
to the World , concerning the
ordering and governing this
fmall Animal the Bee, and
efpeciaUy Mr. Butler , whofe Treatife
of the Feminine Monarchy hath been judg¬
ed by Perfons of Learning to be the mojl
complete that ever was written of any one
Natural Subjedf , it will not be expelled
that any one Jhould exceed him, as to the
general Scope of his Treatife. But feeing
that divers Perfons have been for thefe ma¬
ny years, and yet are willing to endeavour
an Improvement and Advancement of Bees,
to make them more profitable , and bring

A g them

\

To the Reader.

them into greater esteem amongfl US than,
formerlyand that by novel Ways and Me¬
thods of Ordering them , fame Perfons of very
good Quality and Parts , have taken a great
deal of pains and nfed much skill to obferve
the Nature and Properties of thefe Curious ,
Industrious and Profitable Infehts, not think “
ing it an undervaluing to their Reputation ,
although >

Slight is the "l heme, yet not the Clory
flight, [VirgilC]

Others on the contrary , re anting that Ueafon
and Experience they pretended to , have abuf-
td the World with their fictitious Notions
concerning Bees, which have made a greater
Humm than all ihe B te-booky that have been
publiftcd before. That humming noife was
the occafion of my reviewing thoje Objervati-
ons I had formerly made concerning thefe
finall, profitable, laborious, loyal, nimble,
cunning, induftrious and refolute Animals ,
fo refolved , that they cannot be compelled to
digrefs from their own natural Inclinations ,
nor yet retrained from their prodigious En-
creafe , by which they preferve their Colonies ,
which otherwife would fuddenly be extmguifli¬
ed: So profitable and laborious , that by the

To the Reader.

ordinary Methods of ordering them, they
fully recompcnce all your Care and Cojl you
need to hejiorv on them wit ha fuffcient over¬
plus? and fo nimble and cunning, that they
are not to be plaid withal , nor governed by
fuchthat know not how to govern themfelves
nor their Pens : But of any Creatures whatfo-
ever the mo hi eaflly managed and improved,
if you profecute their own ways or intentions
that Nature prompts them to, as many poor
and ignorant Country Houjewives can tell
you j and the mofi learned and accomplijhed
Poets and Philofophers have been fore d to
condefcend unto : who after all their fnbtil
difquifitions into the Natures and Properties
of them, have ever concluded with admirati¬
on of their Virtues and their Knowledge,
Order, Government, Art and Induftry.
Therefore if you deftgn an improvement of
them beyond the Ordinary Method, it is beji
firjl to underfund their Natures, and where¬
in the common and ordinary Method of pro¬
viding for them proves deficient, and then
endeavour to fupply all thofe defeats and re¬
move all objlrultions that Jland in their way ,
that yon may rather ingratiate your felf into
their favour, by pleafing them in every thing ,
than in the leaf to thwart or crofs them,
for which Love of yours to them , they will
A 4 rccom-

To the Reader.

recompence you manifold. For their de¬
light is in warm and dry Habitations, not
narrow and tall, troublefom to afcend, but
broad and fallow. For it was not the Love
the trci bare to Ludovicus Vivcs that made
them fettle under the Leads over his Study
in Oxford, and continue there above an
hundred years, although their coming thi¬
ther at that time might prove ominous to
the future Eloquence of that perfon: nor
could a narrow place have afforded Jo great
a Mafs of Honey as was taken thence upon
renewing the Leads, Anno 1630. as Mr.
Butler hath related: But it was the conve¬
nt ency of the place being broad, warm and
dry, that invited them to fo long and con¬
tinued a Succejfion : In other places of the
fame nature 1 have known the like, although
not for fo long a time. And as the Bees de¬
light in a clofc and private Dwelling, fo you
muji endeavour to prejerve them by the fmall-
nefs and clofenefs of the Doors to keep out
their enemies, which are not a few, and fave
them much of their labour in a continual
watch for a great part of the year, and fe-
cure them in their Sleep at other times from
being dejlroyed or deprived of their Wealth ,
yet not to Jlraiten them in their buflc times of
gathering. Many other things you may objerve

To the Reader.

that they naturally incline unto, wherein you
may ajjijl them. But be fare not to plant
any thing near , nor do any aft that may be
cjjenfive or Heterogeneal to their Natures,
whatfoever any advife you to. Nor do yon
feed your felves with vain imaginations, that
they will fix their Combs to Frames of your
Fancy, nor worfiwhen and where yon pleaftj
nor defert their Lechery, when you inftrutt
them to the contrary, unlefi you have a
more curious way of Caftration than is yet
difeovered. Nor do you expect ft vaft a
profit, as fome have endeavoured to perfwade
yon unto, only to invite you to be a Pur-
chafer 3 left you reckon your Chickens before
they be hatched. To ajfift you in thefe Dif-
quifit ions, I have put you to this fmall charge:
if it may be ufeful to you in profecutinv
the Improvement of this little Animal, or
m preventing your precipitating into Mif-
takes and Errours by any Ignis Fatuus,

I have my Defire and. Reward. But
whether thofe other new pretended Me¬
thods of vaft Advantage, that arc ft
dear bought, or thefe ordinary and cheap
Instructions will fucceed moll to your
Content and Profit , time and Experi¬
ence only can demand rate 3 to which I
muft fubmit. This neverthelefs I can af-

fure

To the Reader.

fure yon , that what I have in this fmall
Tratt positively affirmed, is either from Ex¬
perience or good Authority 5 when peradven-
ture what yon pay dearer for , may be barely
Suppojitionsj and yet at your own Cojl to be
Experimented.

CHAP.

1

a& & 4b &

^ ^ ^ ^ ^ ^«|»

CHAP. I.

Of the Nature and 'Vniverfality of
BEES, and the Antiquity of their
Colonies.

EES and Silkwormes are the
only Infe&s that are kept and
naurifhed by Mankind, for
their ufe and benefit. The
Silkwormes for the fine (pun
Silk they yield, to adorn Princes and
Grandees of the Earth withal j Nourifhed
only in hot Climates, and fed by hand, by
the Leaves but oPone fort of Trees, and
that alfo with continual attendance for
their time of feeding: Their product at
beft but an Ornament. Bees of whom I
(hall now treat, are kept and maintained al-
moft throughout the World, for the deli¬
cate Food, pleafant Drink, andwholefome
Phyfick they yield; Barbary and other of

thofe

Of Bees.

thofe hot Coantries abounding with them,
fo that Wax , the leaft part of the profit a-
rifing from them, is there a great Merchan¬
table Comodity: Rujjia and Tartary make
their principal Drinks out of the labours of
thefe induftrious Infefts: All the Countries
about the Mediterranean Sea, have ever
been Stored with them, asmoft Hiftoriesof
thofe parts teftifie, in America efpecially,
where our Engltjh Colonies are, Bees mul¬
tiply even to admiration, fo that we may
efteem them the only Ubiquitaries of any
Infett, hardy, enduring all Airs hot, cold,
wet, or dry : The hotteft Summers hurt
them not, uni els by melting their Honey;
nor do the coldeft Winters kill them, un¬
less they be too nakedly and (everely expo-
fed. In rnoift Countries they thrive, and
are raoft apt there to fwarm, but their ha¬
bitations ought to be kept dry, nothing
more annoy ing them than wet within their
Houfes: In hot and dry places and Seafons
they gather great (tore of Honey efpecially
where the Sea or fweet Springs are near;
So that we may well (ay with Butler,
That there is no ground (of rphat nature fo-
ever it be , whether it be hot or cold , wet or
dry , hill or dale , Woodland or Chantpian ,
meadow , pallure , or vrrablc ; in a word ,

whether

Of Bees.

whether it be battle or barren) which yieldeth
not matter for the Bee to rcotf upon. Then
they are the moft Induftrious of any Ani¬
mal whatfoever, never at reft, whilft either
that they have matter to work upon abroad
or room to work in at home; If they
cannot find wherewith near home, on
which to gather Honey or Wax, they fly
far for it. Forfwiftnefs they exceed the
Wind, notwithftanding which, many of
them daily become a prey to the Swallow
and other Birds. In their underftanding
allb, they lurpafs all other Inle&s, that is,
in their diftinguiftiing of times andfealons
wherein to labour, and lend forth their
Colonies, and how to beftow or expend
their hoarded treafure. And when they
have poUefled themfelves of a new Habi¬
tation, their curious Architefture is to be
admired; But above all their Properties
and Virtues, that of their Prefcicnce is moft
obfervable, daily foreleeing what weather
is likely tolucceed, and ordering their af¬
fairs accordingly, and annually providing
of Stores for the approaching Winter; Na¬
ture having inftru&ed them to foreknow,
that they fhall ftand in want of fuch pro-
vifions: They are not only Prognoftica-
tors for themfelvesj but portend ers of good

or

evil, (or ominous) to Mankind, as hath
been often obferved from many accidents
that have happened or fucceeded after
their unulual a&ionsrwhich made the Poet,
and queftionlefs many others in that Age,
take them to be divine, as well as the Mu-
fes Birds j Elfe would he not, after a repeti¬
tion of feveral of their extraordinary Pro¬
perties, have fang,

Hk qiiidam fignk^ &c.

From thefe Examples, fome there are
maintain, That Bees defcend from a Ce-
leftialftrain, and Heavenly Race5

After him Pliny efteem’d their manner,
time, and place of fettling, as Augures or
Prefagcs } for they fometimes fettled a-
mongft Houfes, or on the Temples of
their Gods, as you may read in his nth
Book ofhis Natural Hiftory, Cap. 17. But
whether they portended good or evil, is
not yet clear from Hiftorical Obfervati-
ons, For the feme Pliny relates that a
fwarm of Bees fettled within the very
Camp of General Drttfus , the very feme
day, when he obtain’d that notable Vi&o-
rv at Arhalo. Yet may you read in Lucius
Floras his Roman Hiftory, Lib . 2. Cap. 6 .

That

5

Of Bees.

That in the fecond Carthaginian War, when
Hannibal fought againft the Rowans by
Tranfmenu* Lake, the Swarms of Bees that
cluftredupon the Roman Enjigns, proved
unlucky ligns of the great overthrow
Flaminius the Roman General afterwards
fuftained. Afterwards the fame Author
tells you. Lib. 4. Cap. 6 . That before the
great battle, between C<efar and Pompey,
when there were above 300000 men in
theFidd, in both Armies, befides the Aids
of Kings, and Senators, Swarms of Bees
(notufual amongft Armies) prefagedthat
total mine of Pompey , and vi&ory to C<e-
far.

In the la ft cited Chapter of Plinies
Natural Hiftory, he tells you, that there
was a Swarm of Bees refted upon the very
lips and mouth of Plato vvhilft an infant,
prefaging his future Eloquence j The like
happened to Pindar , Lucan and St Am-
brofe, as is by Hiftorians recorded : Of
later years we have an account of the
Swarm of Bees, that welcomed Utdovicm
lives to C.C Co IIedge in Oxford , Annp
ligmfying the incomparable fweetnefs of his
Eloquence, whereof at large you may read
in Butler his he mi nine Monarchy , c.i. n. 50.
But the uncertainty of their poi tents leaves

us

6

' Of Bees.

us in doubt what to conclude from fuch
preternatural Accidents.

And as they are fo univerfally dilperfed,
lo are their melliflvous Colonies of very
great Antiquity 3 Sampfon feeding on the
Honey made by a Swarm ofBees that hiv’d
themfelves in the Carcale of a Lyon, and
Jonathan tailed of the Honey that dropped
from a full Comb in a Wood. Prophane
Authors alfo have not palled thele Inle&s
over in filence, the molt ancient Poets and
Naturalilts having written largly of them 3
as He (tod, rhiltjius, Menecrates and many
others. Arijlomachus for fifty eight years
did little elle but keep Bees, and Philijhts
employ’d his whole Life-time about them,
as Pliny relates, lib. 11 . cap. 9. Honey being
much more in ellecm in thole Ages than in
thefe, Sugar having lately gained a Repute
above it. For if you obferve molt of the an¬
cient Inltru&ions for Conferving, Preferv-
ing, or other Confettionating, Honey was
then preferibed where Sugar is now: Sothat x
thence it may be prefum’d that. Bees were
more nourilh’d and cherilh’d than in thefe
later times. Such an opinion had the An¬
cients of Honey , that in cafe it were ga¬
thered by the Bees under a certain Con-
Itellation, that it would be lb heavenly a

fweet

CfBes.

fWeet Liquor that no one thing in the
World might be comparable to it (Pliny
lib. 11. cap. 14.) for the univerfal Cure of*
Difeafes, and re doting from Death to Life,
like unto that Celefkial and divine NcUtr
which they fuppofed did immortalize the
Gods above.

But how thefe numerous Inlefts fiift
carneto bereduc’d into Colonies is uncer¬
tain, unlels Arijlcus the Sort of Apollo and
King of Arcadia (as fome reportj was the
firft Dilcoverer of their Ufe and Order 5 a
Work becoming fo great a Perfbn. But
certain it is that they in ancient times had
their refidence in hollow Trees in ancient
Woods, as that of Jonathans finding Ho¬
ney there, feems to affeit: and in other
Concavities.

Oft in deep Caves (if Fame a truth report^

Lon> underneath they vault their Waxen
Court ;

And oft difeovered in a hollow Rocf,

Or in the Belly of an aged Oak.

[Tranflat. of Virgil.']

And at this day in many places it is not
Unufua), to find Swarms in Trees and hol¬
lo w places in Buildings, &c.

R From

Of Bees.

From whence their Swarms iffuing out,it
is probable that they were entic’d into
Hives or other Receptacles prepared for
them; which were firth made of Rinds or
Barks of Trees, in imitation, as may befup-
pofed, ofthe hollow Trees they naturally
placed themfelves in. Afterwards by de¬
grees they began to make them of other
Materials: And (ome, before Pliny s time,
had made fuch Hives,, with that fojfile GUfs
we call Jjland-glafs , wherewith Ships are
glazd; and feme of clear Horn, placed in
Frames to difcover the Bees Work,although
in vain. Then they betook themfelves to
the making of Hives of Ofier-twigs, and
fuch like, and dawb’d them; asyetinma-
ny places are ufed. From all which it may
be concluded. That Bees preferred in Co¬
lonics, and their increafe by Swarms, is of
that Antiquity, that no Hiftory certainly
mentions the firfi: Invention of their man¬
agement, unlels you will credit that of
Aritfeus,

Of Bees.

C H A P. It

Of the Breeding of Beer;

T Hat Bees are Infers, and that the
raoft, if not all, of bife&s arefbme-
tiiiiesengendred by Putrefaction, is not by
any denied Beef many times being en*
gendredin the corrupted Carcafes ofBeafts,
according to the Poet;

ghtatuor eximios prajlanti eorpore Tan*
ros , &c.

Four of his largejl Bullocky forth he took*
As many comely Heyfers never brook?-’

And. when the ninth day bright Aurora
fjew'd ,

He worfoips Orpheus, and the wood re¬
view'd :

A Wonder, not to be believ’d , he fees
From the dtjjolved Entrails, Swarms of
Bees.

Which from the broken ribs re founding fly ,
And in a thickJCloud fally to the Sky •

On a tall top branch they Clujler now.

As Grapes hang dangling on the gentle
bough, Geor. 4-3

B 2 To

Of Beef.

To which end alfothe fame Poet dire&s
the very Method of ordering a Steer , fome
a Heyfer , others an Ox, limiting it to that
Species, others producing other Infefts, that
out of their Carcafes multitudes of Bees
may be engendred. And it is not improba¬
ble that the Carcafes of rhefe Beafts lhould
produce Bees , when we every Summer
perceive, that other Beafts that lie in the
open Air do produce Infefts of other Spe¬
cies. But this of Bees may not lb well fuc-
ceed in thefe Northern, as in the more
Southern Parts of Europe , where our Poet
lived.

It was the Opinion alfoofthe fame Poet
and of other., that Bees gathered their
Seed out of certain Leaves and Flowers,
and carried them to their Hives , out of
which their young were produc'd.

Tis flrange that Bees fuch cufiom fhould
maintain,

Venus to [corn, inwanton lujl difdain

To tvajie their (Irenph 3 and without throws
they breed :

But cull from Leave: and various Flowers
their Seed.

11

Of Bees .

But this Opinion gains not much credit,
nor is the other way practicable here.
Therefore other ways for the Generation
of thcfe worthy InfeCts are to be difcovered.
Aritfotle himfelf thought it a work of great
difficulty to difcoverit: And Butler in his
Feminine Monarchy hath taken great pains
about the Generation of the Queens , Prin¬
ces, Drones and Honey-Bees only from him
I fhall obferve, that Bees begin to Breed a-
bout the middle of February, if they are
well provided for, and the Spring be for¬
ward, elfe in March , by laying their Eggs
or Seed at the bottoms of their void Cells j
which by the warmth of the Bees fitting on
them (the feafbn of the year concurring)
are converted into Worms or Grubbs, as
moft TnfeCts are before they fly. Thus by
the old Bees fitting on, Warming, and
feeding thefe Grubs, in about three weeks
time, are a whole Set of thefe Infers ge¬
nerated. And as the Spring comes on and
food increales, fo do they increafe their
Breed, throughout the Months of March ,
April , May , June and July, continually feed¬
ing their young, either with their old
ftock of Honey in bad Weather, or with
new Food and Water, which they conti¬
nually gather and carry to their young if

B 3 the

17

Of Bees.

the Weather permit them to fly abroad, or
elfe in building Combs, as far as their room
will faffer them and as it is for their own
convenience. And thus do they build and
breed until the end of July, and fometimes
after. For whenBeeshave done Swarming,
you may be confident they have done
breeding, and not before.

It is moft ftrange, yet true, that thefe
Infedts, as foon as they are Hived begin
their work, and the very next morning
will they build a Comb j As it appeared by
a Swarm, that upon fome diilike deferted
their Hive the next day after their Swarm¬
ing, and left a Comb of four or five inches
inlengih, with many deep wrought Cells
in it.

However from every Ingenious Bee-Ma-
fter’s Annual Experience, I mayfafely con¬
clude, that Bees do not fpend their time
in thefe Spring and Summer-months (whilft
they breed ) in Luxury and Idlenefs, as by
fome is imagined$ but to maintain and in-
creafe their Colonies, during that part of
the year that yields them plenty of Matter
out of the various Blofloms that are abroad,
for the building of their Combs and feed¬
ing their young} until not only that Mat¬
ter that is fit for thofe ufesceafeth, but un¬
til

Of Bees. 13

til the Leaves of the Oak and other Honey -
bearing Leaves and Plants yield plenty of
thatNeftar orCeleftial Dew that they lay
up in ftore for their Winter and Vernal Pro-
vifion, and whereof their Mailers many
times deprive them.

In vain therefore can it be expected,
that this noble (yet indocile) Infeft, Ihould
be either perfwaded to debit from breeds
ing looner than the lealbn of the year en-
forceth them ; or to gather Honey before
it is to be had, as fome would inlinuate into
us to believe.

It is not to be fear’d (in cafe it were in
our power to prevent them) that Bees will
ever overftock themfelves; for were the
Hive never fo full of Bees, they would the
looner fill their Cells with Honey, and the
better live over the Winter. And after
they have kill’d their Drones, which they
ufually do before the gathering of their
Honey, there is not anidle Bee nor a Beggar
among!! them.

Belides, there is a neceffity of their con¬
tinual breeding all the Summer, by reafon
of their continual waiter For after the
breeding time they every day wafte their
Number: that upon an ealie computation,
a thoufand Bees fcarce fupply the lofi'es

B 4 of

*4

Of Bees.

of a week in the hot gathering time, they
being fubjeft to fb many cafualties 5 For
the Swallow and many other Birds dayly
make a prey of many of them, befides what
the extremity of the weather deftroys, and
infinite ofother accidents befall thefe inno¬
cent creatures 5 That of a Swarm of thirty
thoufand Bees in June, you have fcarcely
left at Michaelmas ,above ten thoufand,over
and above what are bred in that time, the
reft having loft their lives in their ad venturs
abroad. It isalfo e'afie tocaftup, that there
are about fifty thoufand Cells in an ordi¬
nary Stall ofBee/j and although the great¬
er part of them have their Inhabitants in
the Summer, yet but few of them in the
Winter.

Many opinions there are amongft Bee-
Mafters, concerning Drone Bees, moft ma¬
king them to be a different Species of Bees,
when upon a ftrift view and examination,
they leem all to be but one fort. For you
may obferve that moft Infc&s ( efpecially
fuch that-may proceed fiom the putrifaifti-
on of fome bodies, amongft which Bees
may be reckoned) areof both kinds, Male
and Female: and that in their declining
age they engender and lay their feed or
itggs, and then vary in fhape and propor-

*5

Of Beef.

tion from what they were before in their
prime ; As may be obferved in Ants, who
are all young lufty and laborious in the
Spring, in the middle of Summer lay their
eggs, andfoon after become aged, winged,
and dull $ and fb at a little above a years
end leave their Colonies to their vigorous
SuccelTors. The fame may be obferved in
Silkworms hatched in May, flourifhing
and laborious in Jnne and July, and in Au-
grji engendring, growing old, winged and
dying, in four Months beginning and end¬
ing their lives. And many other Infers
after the lame manner, begin their lives in
one form or fhape, and determine them in
another 5 begin labourers, and end breed¬
ers. Therefore it is not difficult to con¬
vince any ingenious Scrutiniff, that Bees in
the Spring, before breeding time, are ge¬
nerally all of one Species, laborious and
induftrious. And that the feed left by the
old decayed Bees of the precedent year, do
by decrees hatch and become a new pro¬
geny in the Spring following: And that
then the old fuperannuated Bees become
layers of eggs, in order as they are in age,
fome being not (bold nor decaying fb foon
as others, which eggs by the warmth of the
feafon and plenty of nqurifhment, are fuc-

ceffively

.‘y, • \

1 6

Of Bees.

ceftively hatched, and foon grow to be la¬
bourers* the aged Bees then become full,
heavy and idle, andfo like the Inhabitants
of Socotora. hear /Ethiopia , when fick and
aged, are quit of the pains and tears that
attend longring difeafes, by a ludden dif-
patch given them by their Indulgent Chil¬
dren, who hate Idlenefs even in their own
Progenitors.

It will be very difficult to demonftrate,
how or after what manner the Drones (in
cafe they are only the Male Bees) Ihould
ingender or make pregnant the female
Bees, in the Months of June or jfwhich
are not to lay their eggs till the follow¬
ing Spring. But if you lay they lay theit
eggs in the Summer, as the Silkworms do,
for the fubfequent Spring,then would they
bevifible* for the molt curious eye can¬
not difcern them among!!: the Virgin
Combs of the molt profperous Stalls * Thajt
they are carried in the bodies of thefe fup-
pofed female Bees, all the Winter is as im¬
probable, fuch hot bodies being notfo dull
in procreation as Cows, Elephants, &c.
Therefore I hope I may (with fubmiffion
to the Judgment of the more learned and
experienced) affert, that thefe as well as
other Infers, reciprocally ingender the

one

Of Bees . 17

one with the other, and that every of
them being naturally fruitful, and of both
(exes do lay their eggs in a few days af¬
ter impregnation, from which a continued
fucceflion is raifed during the warm breed¬
ing feafon.

But the greateft Objection I now meet
withal, is, how the Ring, Queen, or Ma-
fter-Bee, is railed, which for many Ages
hath been treated of, and is yet univertal-
ly affirmed to Govern the whole Colony?
Inanfwer to which, I only fay, that there
is no abfolute neceflity, that there fhould
be a Government amongft irrational Crea¬
tures 5 efpecially amongft Ants, Bees,
Wafps, &c.

Yet it is not to be denied, but that
there is an Order amongft them. The like
you will find in Birds, that unite in Flights,
in feveral forts of Beafts, that gather in
Herds j and in Fifh, that fwim in Shoals,
in far greater number than either beafts
or Fowls. Thefc alfo know their feafons
move far, efpecially Birds, As the Swallow,
Fieldfare, &c, and in great order, have
their Leaders whom they follow. Ihe
fame order doubtlefs is amongft Fifh: As
Herrings, Salmon, Mackarel, fkc.

Yet could I never learn that there was a

diffe-

*8 Of Bees.

rent Species amongft them that command¬
ed the reft, as hath been long difcourfed of
to be amongft the Bees; For the moft Cu¬
rious Eye cannot difcern thofe majeftick
Cells, nor thofe ftately Bees in a Virgin-
ftock, taken in the firft Winter after their
Hiving ; which if they had fo great under-
ftanding and reafbn, as is required in lo
grand an Affair as Government, efpecially
Monarchy, the beft of all Governments,
and proper only to the moft excellent of
all Living Creatures, Man; furely they
would take care to erect a Court for fuch
their Prince, for his prefer vat ion; whole
care they depend on, to preferve them.

This concerning their Government, I
only add to abate that opinion that is fo
rivetted in moft Bee*Mafters, that they do
believe that a Swarm of Bees cannot prof-
per without a Leader; and that, The rea¬
fon of their not Swarming, fometimes is
becaufe they want a King, Queen, or fuch
like, to lead them forth. To the end that
my defign of multiplying Swarms and
Colonies may be the better thought of,
which otherwife muft be blafted in the ve¬
ry bud, it being irrational to think or
imagine to encreafe them this new propofed
way, in cafe the other received opinion be
true. CHAP.

Of Bees .

CHAP. m.

Of Encreafing and Swarming of Bees.

M Any Attempts have been made by
feveral Ingenious Perfons, for the
encreafe of Bees without the troublefom
and hazardous way of Swarming} by giv¬
ing them liberty in the Spring and Summer
to fwell their vaft numbers into feveral
Artificial Hives, the one fet under or by
the other. But when they are difperfed
into feveral Hives or Boxes, and near an
equal proportion in each Box 5 yet when
thefe Hives are feparated with the Bees in
them.thatpart feparated from the old Stock
will not thrive: A great Argument of their
want of, and love unto their King or
Queen, it they have any, which doubtleli
remains amongfthis greateft Riches in the
firft Stock 5 from which if part of them vo¬
luntarily feparate themfelves, by Swarm¬
ing with their Leader they foon betake
themfelves to their work.

So that I could never oblerve, from the
Experience of any other, nor yet from my
own,although often and ferioutly attempt¬
ed.

% 0 Of Bees.

ed, that the Stocks or Colonies of Bees
could by other ways or means, than by
their own voluntary Swarming, be ever
multiplied or increafed.

Therefore if you defign many Stocks in
your Apiary, or that you keep your ordi¬
nary ftock only for increafe wherewith to
Bore your better Hives (hereafter difcourfc
edof ) which you keep for the fake of the
Honey, be fure not to over-hive your Bees $
for the lefs the Hive is, the oftner they
Swarm. For Bees over-hived rarely in¬
creafe, unlefs it be an early Swarm and in a
good Summer. And in good Summers, an
early Swarm not over-hived may caft a
Swarm it felf: A fufficient argument that
they fpend not their time in Luxury and
Idleneftj and that although they have
room enough in their Hives to make their
Combs and ftore themfelves with Honey,
yet do they breed during the breeding¬
time, elfe could they not fend forth a new
Colony fb loon 5 and cannot employ them¬
felves in gathering Honey before it falls.

The fending forth of Swarms or Colonies
doth not at all hinder or confound the
Bees, it being but the work of t\yo or three
days to prepare for a Swarm: unleft the
badueft of the weather prevent, which may

as

Of Bees.

as well prevent them of working as of
fwarming. And after they are Hived
they, the very next day, foil to making of
Combs if the weather permit, and will in
few days in fair weather have made large
Combs and laid their Eggs or Seeds for ano¬
ther Breed. So that it cannot be rcafbn-
ably imagined that Bees are in any confu-
fion either before or after Swarming, or
that they loofe any time befides the day
they fwarm, as fomehave reported.

Bees ufually fwarm twice in a year, fbme-
times thrice, (and though but feldom) four
times, in an extraordinary good year 3 fo
that there is no danger of a decay of your
Stock, unlefs through your own negleft,
but a certain hope and confidence of taking
a Swarm every year from each Hive to
fupply your new Hives, (we are hereafter
to treat of) without any diminution to
your breeding Stock 3 and as may alfo be
prefumed, a ltore left for a future encreafe,
and thofe that are fuperannuated left for
you into the bargain, fo that care be al¬
ways taken not to over-hive them.

But that which would mod conduce to
your advantage would be to caufe them by
fome means or other to Swarm, when they
are in a Condition fitting for that purpofe.

Fof

22

Of Beef.

For every Bee-Mafter knows, that an ear¬
ly fwarm coming out when the Earth is
clothed with wax-yielding Flowers for the
building their Combs, and that the Bees
have the whole oratleaft the beftpartof
the Honey-gathering leafon before them, is
better than two or three after Swarmes and
better than the Stall whence it comes.

Alfo it is obferved, that many good Stalls
and well filled with Bees, are long ere
they fwarm, and fometimes lie out under
and by the doors of their Hives all the
fvvarming leafon, there being no vifible
caufe for fuch delay 5 which is a great im-*
pediment to that improvement that might
otherwife be made of thefe Infetts, and
much troubleth and dilcourageth the Bee-
Mafter. Every one knowing that the prin¬
cipal advantage that yet was ever made by
keeping Bees, hath been in the multiplying
them and their Colonies.

To obtain which, many attempts have
been made to provoke them to rife in fair
weather, when they have abundantly lain
out and hang’d under and by the Hive in
great Clufters, by brulhing them down
and often difturb their quiet, which hath
fometimes although rarely fucceeded 5 o-
thers have taken off the Hackle in the heat

of

df the day, and expofed them as much to
the heat of the Sun as they could, which
hath alfo tome times proved effectual.
When they hang in bunches under the
door of the Hive, it is a good way to
place a large Pewter Charger under them,
foplacing it with forileprops behind that it
may incline to the Southwards, and by
that means reflect the heat of the Sun on
the Bees, which will make the place ve¬
ry warm, and if the charger be polite, it
may make the place too hot for them: In
a day or two, by this means, they may
Swarm.

But thefe ways are all too (lender and
uncertain to produce the defiled effeft j
Therefore fome way may probably be dif-
covered to provoke them to fwarm at fuch
a time as the Befe-Mafter (hall pofitively
determine That he niay be Hid to com¬
mand a fwarm, (The Store of Bees, and
conveniency of the Seafon concurring.)
Which mu(i be dorie either by an invita¬
tion of them from their old home, as ma¬
ny other Creatures are ufually allured, or
drawn from one place to another by Stales,
Baits, Calls, or fuch like like policies: As
Docks by Dequoys, feveral other Birds
by Calls, fome by Baits, and Fifli by light,

C &c.

24 Of Beet.

&c. Or it muft be by fome facile en*
forcement from their Hives, by making
their former place of abode uneafie to them.
For Bees will depart from their Hives if
they like them not, although Combs have
been built in them: And I have known
Bees fwarm, when they have had much
room in their Hives, and nothing openly
appearing offenfive to them. At Michael -
mas I have had a (mall caft from a Hive,
where there was no apparent caufe for their
departure. Therefore may we again re¬
peat

Felix qui potuit rerum cognofcere caufas.

I only hint thefe things, that fuch that
(out of their great love to thefe admirable
creatures) have been at fo vaft an expence
and trouble in profecuting that defign of
preventing the fwarming of Bees and keep¬
ing them meerly for pleafure, without pro¬
fit, as it (contrary to the promifes of fome)
hath proved 5 ("my felf feveral years fince
having had a lharein thofedifapointraents,)
may afford a little time to try fome expe¬
riments to multiply Swarms (inftead of
hindering them) which may be done with¬
out any confiderable expence, and little

more

_ Of Bees.

more than obfervation: And without any
charge of Bee-Houfes or Licenfes to ufc
them, only Hives, Stools, and Hackles
muft be provided in cafe of Succefs. And
I dare affirm, that whoever fhall firffc ob¬
lige this Nation with a true and publick
difeovery of this Art, may be laid to have
done more to the advantage of Agricul¬
ture ("if I may call this a branch of it,)
than any thing that h^h been done in it
thefe many years. For in cafe the Bee-Ma-
fter Were but certain to have one Swarm
out of each Hive in May, what a vaft en-
creafe would he have in a few years? Al¬
though he fhould permit each Swarm to
ftand but two Swarming feafons after he
had hived them. And what a certainty
would he be at in the prolperity of his
Stock; it rarely happening, that an early
Swarm ever fuffers, unlefs through their-
own age, or the negligence of theBee-Ma-
fter.

C a

CHAP,

25

Of Beef.
CHAP. IV.

Of the Bee-Hives or Houfes.

I ^Efore we did obferve, that fome of
the ancient Bee-Mafters had made
Hives of tranlparent Matter, that they
might the better difcern the Work of the
Bees* which it feems did not fucceedac¬
cording to expectation, elfehad they been
more frequently uled and approved of by
the Reporters of them. Butler alfo con¬
demns the ufc of them to that intent. And
moft true it is, that you cannot through
the cleared Glals dilcern their working,
nor yet their Combs, unlcfs in July or A'u-
gujl about Noon, when moft of the Bees
are abroad, and their Company begin to
wax thin by their killing their Drones and
death of their old Bees,which now through
their conftant and extraordinary labour
have worn out their Wings,and fail far from
home, uncapable of ever returning.

For oft their Wings are torn on Rocks a-
hroad y

Freely pending their hives beneath their
Load:

In

Of Bees,

In Floors and making Honey ftich a. pride
They have, by which their Lives away da
glide. QVirgil.^j

Then may you difcern the ends of their
Combs filled with tranfparent Nectar, but
from that time they work not in making
Combs nor yet in breeding.

Some have been of opinion, that by the
light of thefe tranfparent Hives, thefe in-
duftrious Creatures do frame their work
with more expedition and delight. To
which I may anfwer, That in the darkeft
Cells or Caves they lhape their Combs as
curioufly and artificially as in the moft
lightlome : And that in thefe that are
tranfparent, the numerous labourers do fo
much obfeure their work, that you would
think the Light of fmall advantage to them.
Therefore Glaft for that purpole is of no
great ufe.

It is likevvile fuppofed that Bees take
much pleafure in the Light of thefe Hives,
and fo are thereby the more prompted to
Induftry: Whether that be fo or not is
difficult to determine.

But it is probable that an Hive made
with large Squares of fine French or Dutch
Qlals, which is more tranfparent than the
C 3 Englilh,

Of Bees.

Englifb, may not incommode the Bees 5
efpecially if each Glafs-window hath its
Shutter over it, toclofe it fiorn the cold as
the weather requires it. This I am fure
that it yields the Spettators much pleafure
and delight to fee thefe nimble Creatures
always in Motion and full of bufinefs whilft
the weather is hot, although not that ex-
petted and promifed pleafure of the view
of their Architecture,

Now if you defigti really to improve
thefe Animals to their greateft height of
advantage, you muff obferve their true
inclinations, and follow them in that very
Method that naturally they themfelvestend
unto. As

1. In what place foever they defign to

inhabit, they begin their work above and '
work downwards, " ' ■

2. In a Narrow Hive or place where
their Number is great, they are much im¬
peded in their work j and in a broad Hive
(To that their Number be proportionable^
they begin many Combs according to their
number,and do not fo much hinder the one
the other.

3. In a tall Hive or other Cavity, when
their Combs are of any confiderable length
they become weary, bccaufe they conti¬
nually

Of Beef.

nually afcend and defcend in the narrow
paffages between the Combs 5 which is not
only troublefom, but a great hindrance to
thole that are below. For I have always
obferved, that the uppermod part of the
tailed Hives are never without Bees3 but
at the colded time of the day or night, then
very full, and at the hotted times they
are continually amending and defending.
To prove which I once cutoff, with a fharp
knife, the top ofadraw Hive and fomepart
ofthe Combs, thinking by that meansthat
they would as well have pafled out that
way as at the bottom of the Hive 3 over
which I placed a Glals-hive made after Mr.
Hartlib’ s way, publilhed in his Common¬
wealth of Bees, that in cafe the Bees would
have always afcended, they might have
then built in the new Hive over them: but
they would not forfake their Combs.

4. The Bees always fix their work to the
top of the Hives, and not to the Sticks on¬
ly that are placed in the Hive, as by fome
is erroneoully affirmed 3 thofeSticks being
placed in the Hives by fome to drengthen
them, that they fhould not fink with the
vyeight of the Combs, by others to preferve
the Combs from breaking, in cafe the Hives
ftiould be leaned fide ways or removed.

C 4 5. They

*>r\

Of Bees.

$. They ufually Svvartn for want of
B oom,

6 . A place cannot eafijy be overftock’d
with Bees, fb that they have liberty to fly
without incommoding the one the other j
but if the Country be barren or wanting of
Meadow, Water and Oaks, it may be over¬
ftock’d.

Therefore make a Box or Hive of about
eight Inches in height in the Infide, and a-
bout twelve Inches broad, four fquare,clofe
at the top and open at the bottom, with a
Square of French or Dutch Glafs on each
fide of about four or five Inches broad
and five Inches deep, fq groved in that no
Air may pals through the fides of it; which
may be prevented by fixing it in with Pafic
or Cotton-wool. Let there be Shutters
or Covers for each Square of Glafs, to be
added and taken off at 'pleafure, by means
of final 1 Buttons or Hafps5 or you may
make it without Glafs if you pleafe. Let
there be two Teckoles or Doors, the one in
the middle of the one .Squace-fide at the
bottom, and the other in the middle of
the other Square-fide next adjoyning; that
when this Hive hands with the one Door
towards the South-Eafl, the other maybe
towardsthe South-Weft* each door being

about

Of Bees.

abopt three Inches long and one third part
of an Inch deep.

Then make another Box or Hive of the
fame depth, and about fix or eight Inches
broader, with two Squares of Glals on each
fide, two Doors on two of the fides, that
they may tend towards the fame coafts as
the Jother: Let this Box be open at bot¬
tom alfo and dole at the top, except an
hole in the Middle of about three Inches
Diameter or Square. You may alfo make
a third Box of about two Foot over or
more, but of the lame depth as the formers
always encreafing the Number of your
Glafs-lquares, and Doors proportionable
to the breadth ofyour fides.

The Tops of thefe Boxes muft be made
of well-leafon’d dry Wood, Oa^ Beech ,
Fir or Sugar-cheft , and made in Pannels
joyned to prevent lhrinking,fwelling warp¬
ing, fplitting, &c. the fides with Studds
and Pannels, as every Joyner can direft
you. The top on the infide may be ei¬
ther of the Board as it is, which is befi: j
or if you doubt that it will fhrinkyou may
line it with a thin Mat, as I havefeen it, or
Plafter it with fine Mortar made of Lime
and Hair; always remembring to fingeoff
the hair that may probably fiick without
the Mortar. You

Of Bees.

Youmayalfo make flicks to hang in let-
veral places of the Boxes, of about half an
inch fquare, fixed in the upper part of the
Box ami extending to the bott - n or very
near it, the belter to prefer ve the Combs
Heady, and to help the Bees the eafia to
come to their Combs.

The firft of tfiefe Boxes you may take a
Swarm into it at Swarming time, and let
it in its place where it is to Hand, leaving
both the Doors open to the coafts before
mentioned; which if the Swarm be great
will be quickly filled. When you per¬
ceive it near full add the fecond Box un¬
der it, placing the firft on the middle of
the undermoft, leaving the hole in the
middle open. This may be done in the
cool of the evening or in the night. The
next day will part of the Bees take to
their new Box, but the greater number
continue their former employment un¬
til they have quite filled the upper.
Then will they fall to work in the low¬
er, and it’s probable may fill that alfo the
fame Summer. As you find occafion, you
may add the third, and fo a fourth or fifth,
leaving the feveral Doors open in every
Box whilft you find there is occafion} and
as the weather grows colder and the Bees

labour

Of Bees.

labour lefs, fo you may leflen their paflages
by fmall Wedges, made flat and fit for that
purpofe 5 fo you may keep their Glals {hut
as you thinkgood. You may if you pleafe
let your uppermoft be a fmall Straw-hive,
which is as good, though not fo comely
or fuitable, as that of Joyner’s Work.

You may make a Frame of Wood on
four Leggs, covered with Board or Lead,
or what you pleafe to place thefe Boxes in
to preferve them from the Wet, much
whereof they will not endure. Let the
drip be carried off from the two foremoft
fides, leaft it drive too much on the Hives
or Bees. This Cafe or Bee-houfe muft ftand
Arras -wife with one Corner towards the
South, that the Boxes alfo may the better
ftand that way. It muft have doors on eve*
ry fide: the two back-doors maybe whole,
and made to open only when you have oo
cafion to move, order or view your Bees.
The two fore- doors may be made in feve*
ral parts, the upper third part to open up*
wards, fupported, dripping forwards, by
(lender Iron-hooks, that the wind ftir them
not j thefe ferve to keep the Bees and Box¬
es from Rain and Sun, The Under-doors
may be made in halves, the one to hang
on the Eaft and Weft-pofts, and the other

Of Bees.

on the South-ports ; thofe on the South?
ports to be taken off the Hooks all the Sum-
mer, and in the Winter ,aIfo, except when
the Bees are to be totally confin’d.The Cop¬
per Cut in the Frontifpiece hereof will fhevv
you the form of the whole, as well Boxes
as Bee-houle.

From this Form or Model of keeping of
Bees thefe Conveniences and Advantages
will certainly enlue.

1. The Bees have not far to afcend, their
Habitation being but low.

2. They are not hindred for want of
Room, nor fcr want of Entrance 5 their
Doors are wide and on feveral fides of the
Hives or Boxes, that they have great free¬
dom of paffage to and fro in the moft bufie
time of their Gathering.

3. The Bees have the benefit of the Sun
the whole day by this pofition of the Hive.
In hot and dry weather the morning Sun
is moft neceffary to invite them abroad
before the Dews are off the Flowers and
Trees; and the evening Sun is neceflary in
all weathers.

4. Their entrance or doors may eafily
be ilraitned as the feafon of the year re¬
quires.

5. The Boxes themfelves may in the

Winter

Of Bees. .

Winter be fecured from cold Winds and
Rains, and the warm Sun may be exclud¬
ed in the Winter-months, which fhining
on the Hives, tempts the Bees to comea-
broad to their ruine, andufually wakens
them out of their Winter-ileeps provo¬
king them to expend their Provifion ,
which in the Spring-time, if the weather
prove unfeafonable, they may want. l<;

6 . You may make ule of your Giafs-
Windows at any time to view the nume¬
rous Colonies of thefe moft laborious A-
nimals.

7. Thefe broad and flat Boxes will har¬

bour with advantage, as many Bees as pof-
fibly can cohabit together in any one Colo¬
ny, with all imaginable conveniency. And
as they increafe in Number, fo may you
increafe your Boxes, until you find them at
a flay: And then it isbeft to take them by
theufualway of Smo hering by the fume
of Brimftone, admitted by lome hole left
at the bottom ot the Bee-houfe, and kept
flopp’d until you have occafion to ufe it for
thispurpofe, For let not any one imagine,
that their Honey can be taken from them
and the Bees preferved; tinlefsby (bine forts
of driving mentioned by Butler in his Femi¬
nine Monarchy ) which aifo are not commend¬
ed, The

¥

Of Bees.

The Bees will never forfake their Comb's
that are full of Honey, as I have feveral
times experimented, as well by cutting off
the top of the Hive arid placing another
over it, as by inverting a Hive with the
bottom upwards and placing another over
it 5 wherein the Bees built fome Combs,yet
by far the greater part of them kept to
their former old Hive. Therefore all the
boafts and affirmations of what hath been
done to that purpofe have been vain, uni els
fuch pretended Experimenters have met
with a new Species of Bees.

Of Bees.

C H A P. V.

Of the Gathering of Bees.

T Hefe Animals fpend their time, as long
as the weather will permit and any
thing will yield them matter to work upon,
in gathering Honey either grofi or pure, or
Wax, as their occafions require and thefea-
fon of the year will afford them, according
to the Poet,

Now when bright Sol makes Winters Cold
retreat,

Behind the Earth and opens Heavn with
Heat ,

Forthwith they rife , and thorough Groves
and Woods

Reap purple Flow'rs , and tajie the Cryflal
Floods :

By what infiintt 1 know not $ then they fly
To their own Courts , and their dear Pro¬
geny.

Next make their waxen Cells with greatefi

Skid,

And thofe they with Celeflial Ne&ar 0.

[Tranllat. of Eirg.J

In

3 8 Of Bees.

In the firft of the Spring in February, if
the weather be fair, they will abroad; and
In that Month and the next, as the Spring
is earlier and later, they gather much on
1 the Hazel , Dandclyon,Dazie , Violet , Withy ,
Alder , Daffodil , &c. But above any o-
ther Tree they moft affeft the Phyllirea j
one fort of them beareth in thofo Months
an abundance of greeniih Blofloms which
yield great plenty of a Gummy Rofinny
Sweat, which the Bees daily tranfport to
their Hives, and yet it as often as the day
- renewetb. Nothing can be more accepta¬
ble to your Bees than a Hedge of this Tree
about your Apiary, it being a very clofe
Fence green all the Winter, and yielding fo
great a quantity of acceptable Food in the
ufoal time of their greateft Neceffity.

Although thefe Trees are not now very
common, yet are they eafily propagated
from Seeds, Layers or Slips. And I do af-
fore you the effe&s of them to be as afbre-
faid, and do not advife it to your lofs, as
a certain Author did to place the Elm a-
bout your Apiary ^ a Tree that hath been
always efteemed injurious to Bees, not on¬
ly by ancient and experienced Bee-mafters,
but our modern Botanicks. Nor as hath
been advifed to plant the Palm-tree , which

neither

' Of Bee s.

^neither Gol( -.<>■* Silver can purchafc
flourilh in thi; Northern Clime.

The refidue of the Spring do the Be*
plentifully gather on the Blofloms of th.
Blackthorn, Bud ace, Plum , Cherry , Peaf\
Apple, Goosberry , Peach , and many other
Fruits and Flowers, of the Gardens as well
as of the Meadows.

Them let facet Gardens with frejf) Flowers
Invite, f Virgil.

Thus from one Tree and Bloffora to ano¬
ther do thefe induftrious Infe&s gather
their food, being more grofs than the fine
Honey they gather in the Summer for their
1 Winter-ftore 3 this being but the Ambrofta ,
as Butler terms it, ferving only for prelent
maintenance for themfelvcs and their Brood,
for want of which (their old ftock of fine
Honey or A le&ar being fpent, and thewea-
i ther bad that they cannot gather j they of¬
ten die. Therefore thofe plants that afford
» - them moft of this early Food ought to be
f propagated about your Apiary.

When the Spring is a little paft, and the
>, Summer or May-month well entred, then
the Bees profecute their building,preparing
Cells wherein to ftore up their Treafure

D

for

/

/Ty g ^ T/'

/ t< of Beer.

>r the fucceedi^Spnter; not neglecting
iveir Breeding, vvtiigh they continue until
\iafuve (their MiAjBfs) prompteth them to
decline it, andl^low their work ofgather-
- ing and ftoringufP their Netfar whiUJ? it is
to be had. EveryBee hath his.Te&ral Of¬
fice, fome to gather, others to build &c. as
the Poet obferyed.

t ■; • • «'

For fome provide, and by a Comp all ntade^
Labour abroad j others at home arc flay d i
To lay Narciflus Tears , and yielding Gum r
>thc Jfrfl Ground-work^ of the Honey-

■ Coafcfy u

Which with ft iff Wax they ftnif) to^heir
praije&} '

Othersfflue Nations hope , young Colonies

wtifmf

Anot tier;part the purefl Honey flivetf ,
Until the liquid Ne&ar crackjhe WAvts.
And fome by Lot , attendthc Gates t in¬
form

Approaching Shore'rs, and to foretell a
Storm'-,

To cafe the laden, or imbattell'd drive , ' -

The Drones, a flothf'id Cat tel from the Hive.
£Tranflat. of Virg. Georg. 4.]

er the Summer Solftice the pure JMK,

m

M

ram

ttar refts on the
t fome other Tfees,
fo long as thtfe Dews fall, the Bees dayly
jade tneinfei'ves home with it 5 they not o-
Ujitting tlieir making of Cgmbs, nor as yet
their Breeding.

, Befides from Trees, i%cy gather much
Igpney from Thyme, chiefly to be nourilh-
<3 in and near your Apiafy, Is the Poet ad-

^ ■
anti' Pines

h Plants da

about their Hiy

Fr^/t fdfly Bids , for the
[Vug. Georg.

Fo? Thyme yields much aftd very pure
Honey. TifeiUnesare only fupgofed to be
for (belter, IteSjJkver green s in the room
of which yol ift^rplace PhyUirea^ which is
to be prefer^, yielding both ffielter and
food. x,

foney-3ews are over, Beesga-
k\ neither do they theft build
Ms, having no need of them,
afe imes all their Cells to the
Tody with Honey, but all th#*!

Intervals with their Bodies.

So that if ybu ftiould feparate or drive
/ Da the

After the
ther but lit
any more
but fill at 1
very top, he

Of Bees.

the Bees from their Combs before the fall
of the Honey-dews, and take the upper
part, you would have but little advan¬
tage, by reafon of the young Grubs you
would have riiixt with your impure Honey.
And if you fhould feparate or drive them
after, you would not leave wherewith to
maintain them over the Winter ; and your
driving of them, being a lingering Death,
Would prove greater cruelty to thefe Ani¬
mals than a hidden fuffocation.

' Not but that they in the Autumn con¬
tinually employ themfelves in gathering
very pure Honey in fmall quantity, from
the time of the Honey-dews, until thele-
verity of the Winter prohibits their Flight}
but not enough to renew their Store for
the fucceeding Winter.

All which confidered, you will loon be
of the Poet’s Opinion,

Omnibus nna quies operum , Labor omni¬
bus unus }

AU rejl at once , at once they labour all.

' LVirg.]

THE

THE

CONTENTS.

*'_ > * , .

CHAP. I.

' \ • # ' 4 '

O F the Nature and Vniverfality of Bees ,
and the Antiquity of their Colonies

Page i

CHAP. II.

Of the Breeding of Bees. P 9

CHAP. III.

i

Of Encreaftng and Swarming of Bees. p. 19

CHAP. IV.

Of the Bee-Hives or Houfes. P- 2 ^

CHAP. V.

Of the Gathering of Bees. P- 3 7

THE

Alphabetical TABLE of the
. chiefeft matters contain’d in this Tra&.

f A Cajou, Drinl^madc of the Fruit there'

jr\ of pa g e 5

Aipu, a Drinks 9

Ale 6

Ananas, a Drinks made of the Fruit thereof

4. 1 6

Apple-trees, its Propagation 2 6

Cider made of its Fruit 4

Apples, their Variety ■ 203

When ripe 9 2

Gathering them 90. 93

Hoarding them f 94

Their Virtues • 194

Apricocks, their feveral fort f., 224

Apricot-iw«e J 167

Arak 4 to.

Atolle c* - 185

B

Barberries, their fcveral kinds
Bark-bound to cure
Barley, Drink^ made thereof

234

87

6

Barrels,

An Alphabetical Table.

Barrels, vide Veffels
Beer

Berries, Drinkmadeof them 4

Betony, Drink made thereof
Birch -trine 3 - J 74

Its Virtues l 99

Birch -ale
Birds to take

Blackberries, Drinks made of them 4

Bleeding of a Vine to cure 8 2

Bottles l 3 &

142

138

146

6

Bragga

Brandy to make

C

Cacao- nut

16. 177

Canker to cure
Caoi

Caflavi-mfJ, Drinks made of them
Caterpillers to defiroy
Cava, Drink.made of it
Cherries, their feveral kinds

Drinks made of them 4 -

6

9

83

8

220

Their Virtues
Cider

196

4

Its

D 4

An Alphabetical Table.

Its Excellency
Its Antiquity and Nature
Cider a Wine

The Derivation of the Name
Pre fer/d to forreign Wines
Manner of making in
To purijie it
Faults in Cider cured
Mixed Ciders
The Virtue of Cider
Crdcrkin

Ciunamon nfed in Dr inf
Claret to make
Clpye-July-fiower-uwe
Coco-nuts, Dnnf made of them
Codlin
Coffee

Confer ratories
Cornelians
Corks

Corollary of Fruits
Currans, their feveral finds
To propagate
Hines made of them
The Virtues

H

17

18
ibid.

26

90

21. 126
I49
157
195
155
8
162
168
4-iS
39
5

143
235

14 i

202

233

82

48.165

l 97

136

Dacha

An Alphabetical Table-

D

Dacha, Drinkmade ofthis Root f

Diieafes of Trees 84

Draining moijl land. 32

Of Drinks in general t

Dwarf e-trees commended 6l

E

i

Eld er, Drinks made of the Berry. 4

F

Fencing or fheltring of Land 34

Fermenting of Cider feveral ways 12 6

Figs, their kinds 230

Filberds, their kinds 231

Fruits, choice of them to graft 39

Drinkj made of them - 4,160

Furning of Cider 152

C

Cennet -moyl ' 40

Goofeberries to propagate 83

Their Kinds 23a

Drinks

An Alphabetical Table.

Drinks made ofthem 4.48.167

Their Virtues *97

Grafting 49

Grains, Drinks nude of them 6

And its various kinds 8

Grapes, their feveral kinds 227

Grinding Fruit

H

Honey, Drink.made of it 9

Vide Metheglin
Hydromel, vide Metheglin

I

John-Apples ' 44

The Ingenio or Cider-«;# 100

Inoculation 59

Juices of Fruits the bett Drink/ 12.25

' < • .-7 * t 0 -W • - - '* 4 • • • -V*

L

Land, befi for fruits 29

Land, its fituationfor planting 34

Laudan, a Tree yielding Wine 3

Lee, to feparate 9 2

Leaves, Drinks made of them 8

Luting of Grafts 5 ^

Mala-

An Alphabetical Table.

M

Malacotones
Manuring the Vineyard
Mais> Drinks made thereof
Marygold -apple
Medicinal Vertues of Fruits
Medlars, their feveral kinds
Metheglin to mal\e
Its Virtues

Mille, Drink made thereof
Mills to grind Fruit
Mixtures Drinkmade of
Mixture of lands
Mofs to prevent
Mulberries, their feveral kinds
Their virtues
Drinks made of them
Mum

Murtilla, vide Vine
Mufty Catkjo cure

N

22 6
8o

7

46

*93
?35
1 68
198
6
100
10

33

87

* 3 *

Neftorines, their feveral kinds
Nurfery

Nuts, their feveral kinds

i

226

36

23

Oats,

*

An Alphabetical Table.

O

Oats, Drinf nude of them

6

Opium added to drink.

lo

P

Pacobi

/5

Palm -wine

2. 3

Pararow

9

Peaches

224

Fears, their choice and variety

4 7. 216

Their Wine or Perry

4. 25.160

Its Excellency

25

Ther Virtues

196

Picking of Fruit •

v no

Golden Pippin

42

Pippins and Perm:'ins

46. 204

Plums, their feveral kinds

48. 222

Their Wine

.. I64

Thcr Virtue

I97

Pomegranates, Witte made of them - 5

Drinks made of its Rind ' ' 8

Potato e-rejts, Drinks mask of them 9
Prefer v i ng -C ider I 3^

4 Preding Cider , and the Cider-prejfcs 112

Profits of Wines and Fruits 1 86

Pruning of Trees °9* 7 1

Punch

An Alphabetical Table.

Punch

Purre, vide Ciderkin

a

Quinces, their feveral kinds 229

.-Their Virtue

R

Racking of Cider T 5 2

Rape to make 1 9 2

Rasberries, their feveral kinds^ 23^

To propagate them 83

W'/w? of them 48.197

Their Virtues 198

Redftreak. 4 *

Refrigeratory, vide Confervatory
Removing ofTrees . ^ ^9

Rice, Drink, made thereof 7

Ripenefs of fruit 92

Roots, D>7»4 of them 9

Rot ti n Apples 110

S

Sap ofTrees , thereof. \ 2

Sebankou, 4 Drink. in N.cgroland ; 4

£, Trices, their kinds ‘ 235

Spalls

An Alphabetical Table.

Snails to dejlroy 8§

Soil, choice thereof 27

Its Amendment 3 1

Staking of Trees 68

Stalks of Plants , Drinks made of them 8

Stocks, the way to raije them 37

Strawberries, Drinks made of them 4

Their Kinds 236

Their Virtues I 9 ^

Suckers a difeafe 87

Sug ar -cane. Drink. Made of it 8

Sulphur, good to prcferve Cider 152

Sura, a Drink, 2

Syby -wine _ 4

Syphon, theufe of it in drawing off of Li¬
quors l S°

T

Tea 8* *^4

Its Virtues

Teca, Drink, made thereof 7

Terry a Drink. 2

Tranfplanting Trees 61.09

T unning of Cider 1 3 ®

V.

Veffels of Cider l 3 2

J 7 he

4

An Alphabetical Table.

The Vijie, Wine made of itt Fruit 4

The propagating thereof 74

Of Vines the fever ah forts 76

Pruning of them 78. 81

Vineyards what 18

Of planting of Vineyards 74

Vinegar how made 191

Unni, Wine made of the Fruit of it 5

W

Walnuts, their feveral kinds

230

Water -Cider

15

Waxing of Grafts

56

Weftbury -apple

45 -104

Wheat, Drinks made thereof

$

Wine

3

To make it

160

To purifie it

162

Its Antiquity

12

Its Univerfality,

12

Its Excellency

*3

The ufes and virtues of Wines.

189

FINIS.

• ' r , i *Lr 1

ERRATA.

P Age 7. 1 .20. read Then. p. 37.1. 19. tv,
tranfplant. p. 43. 1 . 7. r. PeterfficM. p.
55.I. ai.r. Shocke. p. 89.1.3.1. 0 «w
p. iq8. I.28. r. Second Figure, p. 115. f.
10. r. mellow, p. 117.1.8. r. back, p. 126. t.
12. x.protraU. p.aiS.l.6 .X.Malll>orrt.