1903 The Flowing Bowl by Edward Spencer

"APPLE SASS" 183 withal gives it a high colour. This way is not to be commended, because the juice of the apple is either apt to extract some ill savour from the brass or copper, we being not acquainted with any other vessels to boyl it in, or the sediment of it is apt to burn by its adhering to the sides of the vessel, it being boyl'd in a naked fire. "But if you are willing to boyl your cider, your vessel ought to be of Lattcn^ which may be made large enough to boyl a good quantity, the Tin yielding no bad tincture to the liquor. . . . It many times happens that cider that hath been good, by ill-management or other accident becomes dead, flat, sowr, thick, muddy, or musty ; all which in some sort or other may be cured. You may cure deadness or flatness in cider by grinding a small parcel of apples, and putting them in at the bung-hole, and stopping it close, only sometimes trying it by opening the small vent that it force not the vessel; but then you must draw it off in a few days, either into bottles or another vessel, lest the Mure corrupt the whole mass. Cider that is dead or; flat will oftentimes revive again of itself, if close stopt, upon the revolution of the year and approaching summer." Hippocras. Here is an ancient recipe :— Take of cardamoms, carpobalsamum, of each half an ounce, coriander-seeds prepared, nutmegs, ginger, of each two ounces, cloves two drachms ; bruise and infuse them two days in two gallons of the richest sweetest cider, often stirring it together, then add