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To make Cyder


Draw off the cyder when it hath been a fortnight in the barrel, put it into the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, put into every gallon of cyder a pound and half of sixpenny or five-penny sugar; to twelve gallons of this take half an ounce of isinglass, and put to it a quart of cyder; when your isinglass is dissolved, put to it three whites of eggs, whisk them altogether, and put them into your barrel; keep it close for two months and then bottle it.


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English Housewifry (1764).

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