CEruises must be gathered when they are halfe ripe, euen so soone as you espi•• anie of them to fall from the tree: Suffer them not to mellow and ripen, ex∣cept it be a verie little, for when they be throughly ripe, they are not worth a far∣thing to presse out to make drinke of. You must breake them lightly in the trough of the Presser, let the iuice worke together in the fat, after it is prest, and when it hath wrought, tunne it vp, and lay it in some cellar, or caue, and keepe it long; for the Ceruise drinke the longer it is kept, the better it is. You shall know his good∣nesse, by his hauing lost his sharpenesse and vnpleasantnesse, and turned the same into the tast of Wine which is of a white colour: Or if you will not stay the full ripenesse thereof, then dilay it with sufficient quantitie of Fountaine water, when you will drinke it.
This drinke, though it be the first of that kind that was put in practise, as the patterne after which all other sorts of Fruit-drinkes haue beene made, and of which, ••nd not of anie moe, Virgil maketh mention in his Georgickes▪ notwithstanding, 〈◊〉〈◊〉 is so cold a friend vnto the health, as that it is not to be much set by. It is veri•• ••rue that for want of other remedies, in case of necessitie, the Countrey-man may ••erue himselfe with this Wine, when hee findeth himselfe heauily oppressed with ••he flux of the bellie, whether it be that which is called the bloudie flux, or ani•• other kind thereof.