The gentlemans recreation in two parts : the first being an encyclopedy of the arts and sciences ... the second part treats of horsmanship, hawking, hunting, fowling, fishing, and agriculture : with a short treatise of cock-fighting ... : all which are collected from the most authentick authors, and the many gross errors therein corrected, with great enlargements ... : and for the better explanation thereof, great variety of useful sculptures, as nets, traps, engines, &c. are added for the taking of beasts, fowl and fish : not hitherto published by any : the whole illustrated with about an hundred ornamental and useful sculptures engraven in copper, relating to the several subjects.

CHAP. X.

Of the use and benefit of Fruits for the making of WINES, CYDER, PERRY, MEAD, &c.

THe Planting of Fruit Trees is without doubt one of the greatest Improvements that can be made of the most part of our Ground, the Fruit serving both for Meat and Drink, especially Apples for the making Cyder, which if well pre∣pared, and rightly made of Cyder Fruits, is a most delicate Liquor, not much inferiour to Wine, and is more agreable to the Constitutions of the English Bodies.

CYDER next to Wine may justly claim the preheminence of other Liquors. There are divers ways used for the making it, and sundry sorts of Fruits of which it is made.

The Fruits most fit for this Drink, may be comprehended under two sorts, or kinds, viz. either curious Table Fruits, as Pippins, Pearmains, Codlins, and the like, or the wild, harsh, and com∣mon Apples fit only for Cyder, as the Red-Streak, the White Must, the Green Must, the Gennet-Moyl, ••liots, Summer-Fillet, Winter-Fillet, Stocken Apple &c. The greater part of which are so harsh and unsavory, that Swine will scarce eat them, yet af∣fords an excellent tart and winy Liquor, far ex∣ceeding the Pippin and Pearmain; and are also of so strong a Body that the Cyder will keep, be∣ing well preserved, seven Years.

But there are some that prefer the Pippin, Pearmain, and the like curious Table Fruit, to make the best Cyder, as having in them a more Cordial and Pleasant Juice, than the harsh Apples.

By observation it is found, that the more Red is in the Rind of an Apple, the better it is for Cyder, and the Paler the worse; and no sweet Apple that hath a tough Rind, is bad for Cyder.

For the making of Cyder let your Apples hang on the Trees until they be throughly ripe, gather them without Bruises, and before you make Cy∣der of them, lay them in heaps in convenient places, free from Rain, or Dew, where they may sweat for about a Fortnight, and the harsher and more solid the Fruit is, the longer they may ly. This Sweating takes forth their Aqueous Humidi∣ty which is injurious to the Cyder.

Such Fruit that are Vnripe, Wind-falls, or any ways injured or bruised, divide from the sound, for it is better to have two sorts, the one excel∣lent, and the other indifferent, than both ordi∣nary. And be sure to take away all the Stalks, Leaves and Rotten Apples from either sort; for the Stalks, and Leaves will cause an ill Tast, and the Rotten Apples make it deadish.

About twenty four, or twenty five Bushels of good Cyder Apples thus sweated will make a Hogshead of Cyder, and if taken from the Tree, about twentytwo Bushels.

These Apples thus prepared, may be either ground in a Horse Mill, like as Tanners grind their Bark, or else beaten in a Trough with Beaters of Wood rather than Stone; and the more they are ground, or beaten, the better; but the Grinding is perferred before the Beating them.

After the Grinding, the Pulp should be put in∣to a hair Bagg, or Baggs, and so put to the Press, of which there are several sorts, but the Screw-Press [ 10] is esteemed the best.

Being Prest, strain it, and put it into your Vessel, which must be so placed that it may stand to ferment, allowing but a small Vent-hole that the Spirits wast not; fill not the Vessel quite until it hath done working; then fill it of the same sort, which must be kept for that purpose, and stop it well, only with caution at the first, lest it break the Vessel.

The best Vessels for the Tunning up the Cyder and to preserve it, are these; the Barrel-Bords [ 20] strait, the Vessel broader at the one end than at the other, and to stand on the lesser end with the Bung-hole on the top; the reason is, that the drawing the Cyder through but slowly, the Skin and Cream contracted by its Fermentation, des∣cends and wholly covers the Liquor by the ta∣pering of the Vessel, and thereby preserves the Spirits of the Cyder to the last, which otherwise would wast and expend themselves.

Some Cyder will bear a mixture with Water, [ 30] without injury to its preservation, and others will not; so that you ought to understand the nature of the Fruit before such a mixture is made; and be sure let it be done in the grinding, and not afterwards; for then it will better in∣corporate with the Cyder.

Some are of opinion, that before you press the Cyder, after it is ground or beaten, the Liquor and Must should ferment together in a Vat for that purpose, close covered, for about twenty-four [ 40] hours, which is said much to enrich the Liquor.

The other sorts of Fruits for the making the Cyder, as the Pepin, Pearmain, Gillyflower, Cod∣lin, and the like Summer or Table-fruits, are very good palatable Cyder for a Year, but will not last good longer, as wanting the strength of body that the others have.

In the Pressing, as also in the Grinding or Beat∣ing these Fruits, the same Method is used as be∣fore [ 50] directed; but the Cyder or Must is not to be immediately Tunned up, but should stand in the Vat at least twenty four hours, or more, accord∣ing as the Apples were more or less pulpy, and must be close covered with Hair-cloths or Sacks, to hinder too much evaporation of the Spirits; nor must it be kept so close in as to cause Fer∣mentation, in which time the more gross part of the Feces will precipitate or fall to the Bottom, which otherwise would have prejudiced the Cyder [ 60] by an over Fermentation, and have made it flat and sowre.

Then at a Tap, three or four Inches from the Bottom of the Vat, draw forth the Cyder, and Tun it up, wherein is yet a sufficient quantity of the gross Lee or Feces to Fermentation; the want of the right understanding whereof is one of the main causes of so much bad Cyder in this Kingdom.

PERRY.

PErry is a Liquor not so generally received as Cyder, nor indeed is it so grateful to the Palate.

The best Pears for this Liquor are such that are not fit to be eaten for their harshness, and therefore are commonly planted in Hedge-Rows, as the Bosbury Pear, the Horse Pear, the Bareland Pear, and the Choak Pear; and the redder they are the better they are.

Pears must be through ripe ere gathered; they must be laid on Heaps to sweat as the Apples; and for the grinding or Beating, Pressing, and Tunning them up, you must observe the same Rules as for Cyder.

Crabs and Pears ground together make a good Liquor, for the Crabs help to preserve the Perry.

Some Observations concerning Cyder and Perry.

PEarmains make but a small Cyder of them∣selves.

If the Vessel be tainted, boyl an Ounce of Pepper in Water, enough to fill the Vessel, and let it stand therein two or three days.

New Vessels give the Cyder or Perry a deep Colour, and an ill Tast; therefore Wine-Cask are esteemed the best: But for want of such, put a little Mustard-seed ground with some of the Cyder into the Vessel, and it will help it.

Two or three Eggs put into a Hogs-head of Cyder that is sharp, sometimes helps it; and two or three rotten Apples put into the Cask will clarify thick Cyder. Also thick Cyder or Perry by a second Fermentation may be made good and clear; but that which is acid is seldom re∣covered.

Ginger helpeth Fermentation, promoteth its duration, and gives a more brisk Spirit.

Boyl Cyder immediately after the Press, be∣fore Fermentation.

The Cyder that runs from the Ground, or beaten Apples before they are in the Press, are much the best.

Fill not the Vessels quite full, that there may be room for the Cyder to gather a Head.

The mildness and temperature of the Wea∣ther is of much concernment in the Fermentation of Cyder.

Wheaten-Bran cast in after Fermentation, thick∣ens the Coat or Cream, and is a great preserva∣tion to it.

Cyder that is in danger of being spoyled, may be preserved, or recovered by putting into a Hogs-head about a Gallon of unground Wheat, or some Mustard-seed ground in about a Pint of Cyder, or Sack, which is better.

Stone Troughs are not good to beat or grind Cyder in, because they bruise the Kernels too much, which gives an ill Tast to the Cyder.

And after they are ground or beaten, let them stand a Day or two before they are prest, which will cause it to have a better Colour, and doth also cause it a little to ferment and maturate in the Pulp. Also after it is prest 'tis good to let the Cyder stand in a Vat covered, to ferment about twenty four Hours, before it is tunned up, and then draw it by a Tap from the Vat within a∣bout two Inches from the Bottom, leaving the Feces or Dregs behind, which will not be lost, [ 10] if you put it upon the Chaff, for then it meliorates the Pur, or Water Cyder, if you make any.

Your Cyder, or indeed Perry, being Tunned up, leave a small Vent open for some Days, un∣til its windy Spirit is spent, which otherwise will break the Barrel, or find some other Vent that will always abide open, to the spoyling of the Cyder, if you find it not out and stop it.

If Cyder or Perry proves thick and sowrish, put into the Cask at the Bung-hole some Apples, [ 20] which will cause a new Fermentation, and very much quicken the Cyder, provided you draw it off into another Vessel within a few Days after. But if it be only a little sowrish, or drawn off in another Vessel, the way to correct or preserve it, is to put about a Gallon of Blanched-Wheat into a Hogshead, and so according to that proportion into a greater or lesser Vessel.

Mixture of Fruits makes good Cyder or Perry, provided they be of an equal ripeness, and well [ 30] picked from rotten ones, as also from Leaves, Stalks, or the like.

The best way to preserve Cyder long, is to Bottle it; in doing which observe these Directions; You may Bottle it in two or three Days after it is well setled, and before it hath throughly fer∣mented; or you may Bottle it in March follow∣ing, which by the curious is adjudged the best time. After it has been botled a Week, provided it be new, put into each Bottle a Piece of fine Loaf-Sugar, [ 40] as big as a Nutmeg, which will make it brisk; but if you Bottle it not till March, then you may put in the Sugar at the time of the Bot∣ling. Your great care is required in the well Cork∣ing them, for if they take vent your Cyder or Pery (and indeed any sort of Liquor whatsoever) will be dead, and by consequence spoyled. There∣fore chuse your soft spungy Corks, that will swell, and to prevent their flying tye them about the Neck of the Bottle with Pack-thread. [ 50]

In Summer you may keep them in cold Foun∣tains, or in your Cellers covered over with Sand, and in Winter to prevent their breaking with the Frost, cover them with Straw, and by this good ordering them you may keep them many Years, provided the Fruit be good, and of a strong Body.

Of Wines made of the Juice of Fruits. [ 60]

CHerries make a fine, cool and pleasant Drink for the Summer Season, but being of no strong Body, will not keep long; yet the Morello Cherry will keep, and for Brandy this doth far ex∣ceed the Black Cherry, being of a curious Tast and a great Cordial; for the making this Wine gather such Cherries that are ripe, and not rotten or bruis∣ed, and press them in a Hair Cloth as your Apples, or Pears, after their grinding or Beating. Let the Liquor stand in the Vat to settle, and then draw it off into Bottles, which must be ordered as for Cyder and Perry, and well stopt with good Corks.

PLVMS make a good Wine, but not so brisk and fine as the Cherries; the Black Pear-Plum is the best.

MVLBERRIES make a rich, and high co∣loured Wine, and of a strong Body; It is very good to put to small or pale Wines to add a Tincture.

RARSBERRIES is an excellent pleasant Wine; and if mixt with other Liquors, adds an excellent high Flavour and Gust unto them. The usual way to make this Wine, is to boyl up the Juice with Sugar, and put it up in Bottles. Of this Juice two or three Spoonfuls are sufficient, to put into a Bottle of Claret, which will give it the Gust of Rarsberry Wine.

GOOSBERRIES extracted in their due time, being neither too ripe nor too green, and mixt with Water and Sugar, make a palatable Wine; it is usually made without boyling, be∣cause that contracts a brown Colour, and Water is added to it, to mitigate the strength. After prepare it thus; Let the Goosberries be bruised, but not too much, which force from the Pulp through a Hair-cloth: The Juice that comes out put into an Earthen Pot, the which let stand for four or five days to settle, then draw it clear off into Bottles, putting to each Bottle two Ounces of fine Sugar, and so Bottle it up.

CVRRANS are also a strong Wine; It is to be mixt with some Water and Sugar, and is best to be boyled; when it is well setled, let it be put up into Bottles, and well Corked.

QVINCES make a strong and excellent Wine, which is thus made; Slice them, then press them in a Hair-cloth; the Juice must stand in a Vat, or Vessel, to settle as the other Li∣quors, before it is Botled up. If Sugar, and some Aromatick Spices were put in, it would much add to the pleasantness of the Tast.

MEAD or METHEGLIN being right∣ly ordered, is an excellent Liquor, the pureness and whiteness of the Honey is the chief cause of its clearness. It is made several ways.

I shall give you Instructions for the making it two or three ways, which are adjudged the best.

Take one part of Clarified Honey, and eight parts of pure clear running or Spring Water (but for weak Mead a far less quantity of Honey,) boyl them well together in a Copper or other Vessel, untill good part be consumed; then take it off the Fire, and when it is almost cold Tun it up, and it will work of it self; Then so soon as it has done working, stop up the Vessel very close, and if you have conveniency, bury it under Ground for about two Months; if not, keep it in a low place, and this will take away the tast and smell of the Honey and Wax, and give it a Flavour like Wine.

If you would have it of an Aromatick Tast, to about 12 Gallons you may add these Ingre∣dients, viz. Flowers of Rosemary, and Margerom, of each a small Handful; a Handful of Mother

of Thime, one Ounce of Nutmegs and Cloves, ½ an Ounce of Cinamon, and of Ginger, and Car∣dimum of each two Drams; slice the Nutmegs, and Ginger, and bruise the Cloves.

Another way is, To twelve Gallons of scum'd Must or Liquor, as aforesaid, take one Ounce of Ginger, ½ Ounce of Cinamon, of Cloves, and Pepper of each two Drams; let all these be gross beaten, the one half sowed in a Bag, and the o∣ther loose; and let them boyl in the Liquor a∣bout [ 10] half an Hour.

Some mix their Honey and Water until it will bear an Egg, by which rule you may make it stronger or weaker at your pleasure.

Another way is, To sixteen Gallons of Must take one Ounce of Thime, one Ounce of Eglantine, ½ an Ounce of Margerom, and as much of Rose∣mary; 2 Ounces of Ginger, one Ounce of Ci∣namon, and of Cloves and Pepper of each ½ an Ounce, all gross beaten; of these Ingredients let [ 20] the one half be boyled in a Bag, and the other loose, as aforesaid.

Another way, To about eight Gallons of Wa∣ter, and one Gallon of Honey, as aforesaid, add three or four li. of Reasons of the Sun, stoned, without any other Ingredients or Spices.

Note that all Green Herbs are apt to make the Metheglin or Mead flat or dead, and the Cloves make it high coloured. The scumming it in the boyling is injurious, for that being of [ 30] the nature of Yest, helps it to Ferment and pu∣rify; but tis customary with most to take off the Scum in the boyling, and for setting it to work, to use Yest, which is not so good.