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"APPLE SASS"
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withal gives it a high colour. This way is not
to be commended, because the juice of the apple
is either apt to extract some ill savour from the
brass or copper, we being not acquainted with
any other vessels to boyl it in, or the sediment
of it is apt to burn by its adhering to the sides
of the vessel, it being boyl'd in a naked fire.
"But if you are willing to boyl your cider,
your vessel ought to be of Lattcn^ which may be
made large enough to boyl a good quantity, the
Tin yielding no bad tincture to the liquor. . . .
It many times happens that cider that hath been
good, by ill-management or other accident
becomes dead, flat, sowr, thick, muddy, or musty ;
all which in some sort or other may be cured.
You may cure deadness or flatness in cider by
grinding a small parcel of apples, and putting
them in at the bung-hole, and stopping it close,
only sometimes trying it by opening the small
vent that it force not the vessel; but then you
must draw it off in a few days, either into bottles
or another vessel, lest the Mure corrupt the
whole mass.
Cider that is dead or; flat will
oftentimes revive again of itself, if close stopt,
upon the revolution of the year and approaching
summer."
Hippocras.
Here is an ancient recipe :—
Take of cardamoms, carpobalsamum, of each half
an ounce, coriander-seeds prepared, nutmegs, ginger,
of each two ounces, cloves two drachms ; bruise and
infuse them two days in two gallons of the richest
sweetest cider, often stirring it together, then add