The Closet of Sir Kenelm Digby Knight OpenedDigby, Kenelm
History
The Closet of Sir Kenelm Digby Knight Opened
Digby, Kenelm
Cooking -- Early works to 1800; Digby, Kenelm, Sir, 1603-1665; Liquors; Wine and wine making -- Early works to 1800
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. Leave the bung open for the Air to come in, upon a superficies,
all along the barrel, to hinder it from fermenting; but not so large a
superficies as to endanger dying, by the airs depredating too many spirits
from it.
The drift in both these settlings is, that the grosser parts consisting of
the substance of the Apple, may settle to the bottom, and be severed from
the Liquor; for it is that, which maketh it work again (upon motion or
change of weather) and spoils it. After twenty four hours draw of it, to
see if it be clear, by the settling of all dregs, above which your spigot
must be. If it be not clear enough, draw it from the thick dregs into
another vessel, and let it settle there twenty four hours. This vessel must
be less then the first, because you draw not all out of the first. If then
it should not be clear enough, draw it into a third, yet lesser than the
second; but usually it is at the first. When it is clear enough draw it
into bottles, filling them within two fingers, which stop close. After two
or three days visit them; that if there be a danger of their working (which
would break the bottles) you may take out the stopples, and let them stand
open for half a quarter of an hour. Then stop them close, and they are
secure for ever after. In cold freesing weather, set them upon Hay, and
cover them over with Hay or Straw. In open weather in Winter transpose them
to another part of the Cellar to stand upon the bare ground or pavement. In
hot weather set them in sand. The Cider of the Apples of the last season,
as Pippins, not Peermains, nor codlings, will last till the Summer grow
hot. Though this never work, 'tis not of the Nature of Strummed Wine;
because the naughty dregs are not left in it.
DOCTOR HARVEY'S PLEASANT WATER-CIDER, WHEREOF HE USED TO DRINK MUCH, MAKING
IT HIS ORDINARY DRINK
Public-domain text, read in full here on John Shaqi.
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