Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	body_n	effect_n	produce_v	1,907	5	7.8953	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A38807	Pomona, or, An appendix concerning fruit-trees in relation to cider the making and several ways of ordering it.	Evelyn, John, 1620-1706.	1670 (1670)	Wing E3509; ESTC R23741	59,491	72

they please as soon as it is pressed to pass the Wine through a strainer without expecting any such purgation and then use the same Method formerly prescribed for Cider I do not doubt but the gross part of the Lee of Wines being thus taken away there will yet be enough left to give it a fermentation in the bottles or second vessel where it shall be left to stand in case you have not bottles enough to put up all the Wine from which you have thus taken away the gross Lee. This Wine I know not whether it will last so long as the other used in the ordinary way or not but this I confidently believe it will not be so harsh as the same would have been if it had been used in the ordinary way and the pleasantness of Taste which is not unwholsome is the chief thing which I prefer both in Wine and Cider Now for the Hard-apple-Cider that it will receive an improvement by this way of ordering hath been long my opinion but this year an accident happened which made it evident that I was not mistaken in this conjecture For there was a Gentleman of Herefordshire this last Autumn that by accident had not provided Cask enough for the Cider he had made and having six or seven Hogsheads of Cider for which he had no Cask he sent to Worcester Glocester and even to Bristol to buy some but all in vain and when his servants returned the Cider that wanted Cask had been some five days in the Vat uncovered and the Gentleman being then dispatching a Barque for London with Cider and having neer hand a conveniency of getting Glass-bottles resolved to put some of it into bottles did so and filled seven or eight Hampers with the clearest of this Cider in the Vat which had then never wrought nor been put into any other Vessel but the Vat the Barque in which his Cider came had a tedious passage that is it was at least seven weeks before it came to London and in that time most of his Cider in Cask had wrought so much that it was much harder than it would have been if it had according to the ordinary way lain still in the Country in the place where it was first made and put up and consequently wrought but once But the other which was in Bottles and escaped the breaking that is by accident had less of the Lee in it than other bottles had or was not so hard stopped but either before there was force enough from the fermentation to break the bottle or that the Cork gave way a little and so the air got out or that the Bottles were not originally well corked was excellent good beyond any Cider that I had tasted out of Herefordshire so that from this Experience I dare confidently say that the using Hard-apple-cider after the former Method prescribed for Pepin-cider will make it retain a considerable part of sweetness more than it can do after the Method used hitherto in Herefordshire Nor do I doubt but my Method will in a degree have the same effect in Perry and the drink as yet without a name that I do know of which is made of the Iuice of Wardens Pears and Apples by several persons in several proportions for the Reason being the same I have no cause to doubt but the effect will follow as well in those Drinks as in Cider and Wines I am now come to my last Assertion that Cider thus used cannot be unwholesom but may be done to what degree any mans Palate desires First It cannot be unwholesome upon the same measure that stummed Wine is so for that unwholesomness is by leaving the cause of fermentation in the Wine and not suffering it to produce its effect before the Wine be drank and it ferments in mans body and not only so but sets other humours in the body into fermentation and this prejudiceth their health that drink such Wines Now though Cider used in my method should not ferment at all till it come into the bottle and then but a little yet the cause of fermentation being in a great degree taken away the rest can do no considerable harm to those which drink it being in it self but little and having wrought in the bottle before men drink it nor indeed do I think nor ever find that it did any inconvenience to my self or any person that drank it when it was thus used Secondly because the difference of mens palates and constitutions is very great and that accordingly men like or dislike drink that hath more or less of the fret in it and that the consequences in point of health are very different in the method by me formerly prescribed it is in your power to give the Cider just as much fret as you please and no more and that by several ways for either you may bottle it sooner or later as you please or you may bottle it from two Taps in your Vessel and that from the higher Tap will have less fret and the lower more or you may bottle your Cider all from one Tap and open some of the bottles about a week after for a few minutes and then stop them up again and that which was thus stop'd will have the less fret or if your Cider be bottled all from one Tap if you will even without opening the bottles you may make some difference though not so considerable as either of the former ways by keeping part of the bottles warmer for the first two Months than the rest for that which is kept warmest will have the most fret Sir PAVL NEILE'S second Paper My Lord THe Paper which by the Command of the Royal Society I delivered in the last year concerning the ordering of Cider I have by this years experience found defective in one particular of which I think fit by this to give you notice which is thus Whereas in the former Paper I mention that after the Pepin-Cider hath stood 24 hours in the Vat it might be drawn off into Pails and so put into the Vessel and that having stood a second 24 hours in that Vessel it might be drawn into another Vessel in which it might stand till it were fit to Bottle for the particulars of all which proceeding I refer to the former Paper and shall now only mention That this last year we were fain to draw it off into several Vessels not only as is there directed twice but most of our Cider five and some six times and not only so but we were after all this fain to precipitate the Lee by some of those ways mention'd by Dr. Willis in the 7th Chap. of his Treatise De fermentatione Now though this be more of trouble than the Method by me formerly mention'd yet it doth not in the least destroy that Hypothesis which in the former Discourse I laid down viz. That it was the leaving too much of the Lee with the Cider which upon the change of air

Sixthly That what is here propounded cannot chuse but be wholsome and may be done to what degree every mans Palate shall wish Having now told your Lordship what I will endeavour to do before I enter upon it I must declare what I will not in the least pretend to do 1. I do not pretend to any thing concerning the planting and graffing of Trees c. Nor what Trees will soonest bear or last longest Nor what sorts of Trees are the best bearers and may with lea●● danger grow in Common fields Nor what sort of fruit will yield the greatest store of Cider Nor what Cider will keep the longest and be the strongest and wholesomest to drink constantly with meat The only thing I shall endeavour being to prescribe a way to make a sort of Cider pleasant and quick of taste and yet wholesom to drink sometimes and in a moderate proportion For if this be an Heresie I must confess my self guilty that I prefer Can●ry wine Verdea the pleasantest Wines of Greece and the High-country-wines before the harsh Sherries Vin de Hermitage and the Italian and Portugal rough Wines or the best Graves-wines not at all regarding that I am told and do believe that these harsh wines are more comfortable to the stomack and a Surfeit of them less noxious when taken nor to be taken but with drinking greater quantities than can wi●● safety be taken of those other pleasant Wines I sa●isfying my self with this that I like the pleasant Wines best which yet are so wholesom that a man may drink a moderate quantity of them without prejudice Nor shall I at all concern my self whether this sort of Cider I pretend to is so vinous a liquor and consequently will yield so much spirit upon Distillation or so soon make the Country-man think himself a Lord as the Hard-apple-cider will do nor whether it will last so long for it is no part of my design to perswade the World to lay by the making of Hard-apple-cider but rather in a degree to shew how to improve that in point of pleasantness and that by the making and rightly ordering of Cider of the best Eating-Apples as Golden-pepins Kentish-pepins Pear-mains c. there may be made a more pleasant liquor for the time it will last than can be produced from those Apples which I call Hard-Apples that is to say Red-strakes Gennet-moyles the Broms●ury-Crab c. which are so harsh that a Hog will hardly eat them Nor shall I at all meddle with the making of Perry or of any mixed drink of the juyce of Apples and Pears though possibly what I shall say for Cider may be aptly applied to Perry also For the first particular I asserted that the best Apples would make the pleasantest which in my sence is the best Cider and I account those the best Apples whose juyce is the pleasantest at the time when first pressed before fermentation I shall need besides the experience of the last ten years only to say that it is an undeniable thing in all Wines that the pleasantest Grapes make the richest and pleasantest Wines and that Cider is really but the Wine of Apples and not only made by the same way of Compression but left to it self hath the same way of Fermentation and therefore must be liable to the same measures in the choice of the materials To my second Assertion that this truth was not formerly owned by reason that in Herefordshire and those Countries where they abound both with Pepins and hard-apples of all sorts they made Cider of both sorts and used them alike that is that as soon as they ground and pressed the Apples and strained the Liquor they put it into their Vessels and there let it lye till it had wrought and afterwards was setled again and fined as not thinking it wholesom to drink till it had thus as they call it purg'd it self and this was the frequent use of most men in the more Southern and Western parts of England also Now when Cider is thus used it is no wonder that when they came to broach it they for the most part found their Pepin-cider not so pleasant as their Moyle or Red strake cider but to them it seemed a wonder because they did not know the reason of it which shall be my next work to make out for till they knew the reason of this ●ffect they had no cause but to think it was the nature of the several Apples that produced it and consequently to prefer the Hard-Apple-cider and to use the other Apples which were good to eat raw for the Table which was an use not less necessary and for which the hard-apples were totally improper To my third Assertion which is that in Herefordshire they knew not what was the true cause why their Pepin-cider for by that name I shall generally call all sorts of Cider that is made of Apples good to eat raw was not as they used it so good as the Cider made of hard-apples for by that name for brevities sake I shall call the Cider of Moyle Red-strake and all other sorts of harsh Apples not fit to eat raw First I say for all liquors that are Vinous the cause that makes them sometimes harder or less pleasant to the taste than they were at the first pressing is the too much fermenting If Wine or Cider by any accidental cause do ferment twice it will be harder than if it had fermented but once and if it ferment thrice it is harder and worse than if it had fermented but twice and so onward the oftner it ferments and the longer it ferments it still grows the harder This being laid as a foundation before we proceed further we must first consider what is the cause of fermentation in Wine Cider and all other Vinous Liquors Which in my poor opinion is the gross part of the Liquor which scapes in the straining of the Cider for in making of Wine I do not find that they use the curiosity of straining and which is generally known by the name of the Lee of that Wine or Cider And this Lee I shall according to its thickness of parts distinguish into the gross Lee and the flying Lee. Now according to the old method of making and putting up of Cider they took little care of putting up only the clear part of the Cider into their Vessels or Cask but put them up thick and thin together not at all regarding this separation for experimentally they found that how thick soever they put it up yet after it had throughly wrought or fermented and was setled again it would still be clear and perchance that which was put up the soonest after it was pressed and the thickest would when the fermentation was over be the clearest the briskest and keep the longest This made them confidently believe that it was not only not inconvenient to put it up quickly after the pressing but in some degree necessary also to put it up soon after