CIDER, or CYDER. There are two cider districts in this country. The Hereford cider district is comprised in the cow counties of Hereford, Gloucester, Worcester, and Mon mouth ; the Devonshire eider district in those of Devon, Dorset, Somerset, and Corn wall.
The principal kinds of apple used in these districts for cider are the New Foxwhelp, the Willing, the Cherry Pearmain, and the Yellow and Red Norman. In the Devonshire dis. trict, the situations chosen for orchards are generally hollow dells or shelving banks, in the neighbourhood of the farm-houses, the land on which they are planted being put to little other use ; while in the Hereford dis trict the choice is determined chiefly by the quality of the soil, without reference to the position of the farm-house. Very little atten tion is paid to enriching the soil round the trees when once they have been planted. In by far the largest proportion of orchards, with the exception of gathering the fruit, nothing is done to the trees from the beginning of the year to the end. The fruit of the different varieties of apple ripen at different times of the year, earlier or later, according to the sea son. The customary method of picking the fruit is by striking the trees with poles, pro vincially called poulting,' and then gathering the fallen apples; but it is better economy to pay a small extra price for collecting the fruit which falls at several times. When the apples have been gathered, each sort by itself is collected into heaps, about ten inches deep, where they remain for a month, or more, until they become mellow; they are then ready for the mill.
Cider is manufactured with very rude ma chinery, by the following process :—The apples are thrown into a circular stone trough, usu ally about eighteen feet in diameter, called the chase, round which the runner, a heavy circu lar stone, is turned by one or two horses. The
crushed pulp or must is pressed between horse hair cloths, and the juice expelled. This juice is poured into casks, placed either out of doors, or in sheds where there is a free current of air. In about three or four days the liquor ferments ; the thick heavier parts subside as a sediment at the bottom of the cask, and the lighter becomes bright clear cider. This is then racked, or drawn off into another cask.
The fermentation of cider is a process re quiring great care and skill. Slight fermenta tion will leave the liquor thick and unpalata ble; rapid fermentation will impair both its strength and durability; excessive fermentation will make it sour, harsh, and thin. It is not the habit of the farmer to add sugar, treacle, brandy, or any colouring matter to the liquor ; it is only adulterated in the hands of cider dealers and publicans, who often doctor' up sour cider to make it palatable.
At the beginning of January the cider is moved into cellars, where by large growers it is frequently stored in casks of great capacity, containing 1000, 1500, or even 2000 gal lons. In March the liquor is bunged down ; it is then fit for sale,-and may be used soon afterwards, though it will greatly improve by keeping.
Cider of good quality is made in Ireland, in the counties of Waterford and Cork ; in Nor mandy, whence we have many of our best apples; in Belgium; and of inferior quality in Germany. It is also made in abundance, and of excellent quality, in many parts of the United States of North America.