twenty-four hours; then, without pressing or shaking the vessel, draw off the liquor into bottles, which after two or three days will be clear, and fit to drink, but it will be too brisk if kept much longer; it may be proper to fasten a small basket, such as brewers use, to the end of the fosset, to keep the apples from stopping it.
To make Mr. Bentham's Cyder.
Take your apples and beat them in a wooden trough till they are well mashed; then put them into a clean hair bag, squeeze and press out the juice, and let it run into a clean vessel; then put it into the barrel you intend to keep it in; it is best to be thick; you must clay up your vessel, as you do beer, the next morning.
To make Perry.
Take pears that have a vinous juice, such as gooseberry pears, horse pears, both red and white, the john and joke pears, and others of the like kind; take the reddest of the sort, let them be ripe, but not too ripe, and grind them as you do apples for cyder, and work it off in the same manner: if your pears are of a sweet taste, mix a few crabs with them.
To make Usquebaugh.
Take ten gallons of good malt spirits; aniseeds one pound; cloves two ounces; nutmegs, ginger, and caraway seeds, of each four ounces; coriander seeds four ounces; distil them in a still with a worm, put it into a vessel, and add to it Spanish liquorice bruised, and raisins of the sun stoned, of each two pounds; cinnamon four
