done working, then stop it up close.

A VERY PLEASANT DRINK OF APPLES

Take about fifty Pippins; quarter and core them, without paring them: for
the paring is the Cordialest part of them. Therefore onely wipe or wash
them well, and pick away the black excrescence at the top; and be sure to
leave out all the seeds, which are hot. You may cut them (after all the
superfluities are taken away) into thinner slices, if you please. Put three
Gallons of Fountain water to them in a great Pipkin, and let them boil,
till the Apples become clear and transparent; which is a sign, they are
perfectly tender, and will be in a good half hour, or a little more. Then
with your Ladle break them into Mash and Pulpe, incorporated with the
water; letting all boil half an hour longer, that the water may draw into
it self all the vertue of the Apples. Then put to them a pound and a half
of pure dubble refined Sugar in powder, which will soon dissolve in that
hot Liquor. Then pour it into an Hippocras bag, and let it run through it
two or three times, to be very clear. Then put it up into bottles; and
after a little time, it will be a most pleasant, quick, cooling, smoothing
drink. Excellent in sharp Gonorrhoeas.

SIR PAUL NEALE'S WAY OF MAKING CIDER

The best Apples make the best Cider, as Pearmains, Pippins, Golden-pippins,
and the like. Codlings make the finest Cider of all. They must be ripe,
when you make Cider of them: and is in prime in the Summer season, when no
other Cider is good. But lasteth not long, not beyond Autumn. The
foundation of making perfect Cyder consisteth in not having it work much,
scarce ever at all; but at least, no second time; which Ordinary Cider doth
often, upon change of weather, and upon motion: and upon every working it
grows harder. Do then thus:

Choose good Apples. Red streaks are the best for Cider to keep; Ginet-moils
the next, then Pippins. Let them lie about three weeks, after they are
gathered; Then stamp and strain them in the Ordinary way, into a woodden
fat that hath a spigot three or four fingers breadth above the bottom.
Cover the fat with some hair or sackcloth, to secure it from any thing to
fall in, and to keep in some of the Spirits, so to preserve it from dying;
but not so much as to make it ferment. When the juyce hath been there
twelve hours, draw it by the spigot (the fat inclining that way, as if it
were a little tilted) into a barrel; which must not be full by about two
fingers.