See also:

• CIDER (q.v.)
• CIDER, or CYDER (from the Fr. cidre, derived from the Lat. sicera or cisera, Gr. mucepa, Heb. shade, strong drink)

CIDER, or CYDER (from the Fr. cidre, derived from the See also:

• LAT

Lat. sicera or cisera, Gr. mucepa, Heb. shade, strong drink)  , an alcoholic beverage made from apples . See also:

• CIDER (q.v.)
• CIDER, or CYDER (from the Fr. cidre, derived from the Lat. sicera or cisera, Gr. mucepa, Heb. shade, strong drink)

Cider and See also:

• PERRY
• PERRY (from Fr. Moire, from poire, a pear)
• PERRY, MATTHEW CALBRAITH (1794–1858)
• PERRY, OLIVER HAZARD (1785-1819)

perry (the corresponding beverage made from See also:

• PEARS

pears) are liquors containing from as little as 2% of See also:

• ALCOHOL

alcohol to 7 or 8%, seldom more, and rarely as much, produced by the vinous See also:

• FERMENTATION

fermentation of the expressed juice of apples and pears; but cider and perry of See also:

• PRIME, PRIMER AND PRIMING

prime quality can only be obtained from vintage See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit, that is, apples and pears grown for the purpose and unsuited for the most See also:

• PART

part for table use . A few table apples make See also:

• GOOD, JOHN MASON (1764-1827)

good cider, but the best perry is only to be procured from pears too harsh and astringent for See also:

• CONSUMPTION (Lat. consumere)

consumption in any other See also:

• FORM (Lat. forma)

form . The making of perry is in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England confined, in the See also:

• MAIN (from the Aryan root which appears in " may " and " might," and Lat. magnus, great)
• MAIN (Lat. Moenus)

main; to the counties of See also:

• HEREFORD

Hereford, See also:

• WORCESTER
• WORCESTER, EARLS AND MARQUESSES OF
• WORCESTER, JOHN TIPTOFT, EARL OF (1427—1470)
• WORCESTER, WILLIAM (c. 1415-c. 1482)

Worcester and See also:

• GLOUCESTER
• GLOUCESTER (abbreviated as pronounced Glo'ster)
• GLOUCESTER, EARLS AND DUKES OF
• GLOUCESTER, GILBERT DE CLARE, EARL OF (1243-1295)
• GLOUCESTER, RICHARD DE CLARE, EARL OF (1222-1262)
• GLOUCESTER, ROBERT, EARL OF (d. 1147)
• GLOUCESTER, THOMAS OF WOODSTOCK, DUKE

Gloucester . These three counties; together with See also:

• SOMERSET, EARLS AND DUKES OF
• SOMERSET, EDMUND BEAUFORT, DUKE OF (c. 1404–1455)
• SOMERSET, EDWARD SEYMOUR, DUKE OF (c. 1506–1552)
• SOMERSET, LORD ROBERT EDWARD HENRY (1776-1842)
• SOMERSET, ROBERT CARR (or KER), EARL OF (e. 1590-1645)

Somerset and See also:

• DEVON, EARLS OF

Devon, constitute, too, the See also:

• PRINCIPAL

principal cider-making See also:

• DISTRICT

district of the See also:

• COUNTRY (from the Mid. Eng. contre or contrie, and O. Fr. cuntree; Late Lat. contrata, showing the derivation from contra, opposite, over against, thus the tract of land which fronts the sight, cf. Ger. Gegend, neighbourhood)

country; but the See also:

• INDUSTRY (Lat. industria, from indu-, a form of the pre, position in, and either stare, to stand, or struere, to pile up)

industry, which was once more widely spread,. still survives in See also:

• NORFOLK
• NORFOLK, EARLS AND DUKES OF

Norfolk, and has lately been revived in See also:

• KENT
• KENT, EARLS AND DUKES OF
• KENT, JAMES (1763-1847)
• KENT, WILLIAM (1685-1748)

Kent, thought; in both these counties, much of the fruit used in cider,rnakingis imported from the See also:

• WEST
• WEST, BENJAMIN (1738-1820)
• WEST, NICHOLAS (1461-1533)

west country and some from the See also:

• CONTINENT (from Lat. continere, "to hold together "; hence " connected," " continuous ")

continent . Speaking generally, the cider of See also:

• HEREFORDSHIRE

Herefordshire is distinguished for its lightness and briskness, that of Somerset for its strength, and that of See also:

• DEVONSHIRE (DEvoN)
• DEVONSHIRE, EARLS AND DUKES OF

Devonshire for its lusciousness . Cider used to be made in the See also:

• SOUTH
• SOUTH, ROBERT (1634–1716)

south of See also:

• IRELAND
• IRELAND, CHURCH
• IRELAND, CHURCH OF
• IRELAND, JOHN (1761-1842)
• IRELAND, JOHN (1838- )
• IRELAND, WILLIAM HENRY (1777-1835)

Ireland, but the industry had almost become See also:

• EXTINCT

extinct until revived by the See also:

• DEPARTMENT (Fr. departement, from departir, to separate into parts)

Department of See also:

• AGRICULTURE
• AGRICULTURE (from Lat. ages, field, and colere, to cultivate)
• AGRICULTURE, BOARD OF

Agriculture, which in 1904 erected a cidertmaking plant at See also:

• DROGHEDA

Drogheda, Co . See also:

• LOUTH

Louth, gave assistance to private firms at See also:

• DUNGARVAN

Dungarvan, Co . See also:

• WATERFORD

Waterford, and See also:

• FERMOY

Fermoy, Co . See also:

• CORK
• CORK (perhaps through Sp. corcha from Lat. cortex, bark, but possibly connected with quercus, oak)
• CORK, RICHARD BOYLE

Cork, and provided a travelling See also:

• MILL
• MILL (O. Eng. mylen, later myln, or miln, adapted from the late Lat. molina, cf. Fr. moulin, from Lat. mola, a mill, molere, to grind; from the same root, mol, is derived " meal;" the word appears in other Teutonic languages, cf. Du. molen, Ger. muhle)
• MILL, JAMES (1773-1836)
• MILL, JOHN (c. 1645–1707)
• MILL, JOHN STUART (1806-1873)

mill and See also:

• PRESS (through Fr. presse from Lat. pressare, frequentative of premere, to crush, squeeze, press)

press to See also:

• WORK

work in the South See also:

• RIDING

Riding of Co . See also:

• TIPPERARY

Tipperary . The results have been highly satisfactory, a large quantity of good cider having been produced .

Inasmuch as See also:

• ENGLISH

English orchards are crowded with innumerable varieties of cider apples, many of them worthless, a See also:

• COMMITTEE (from commute, an Anglo-Fr. past participle of commettre, Lat. committere, to entrust; the modern Fr. equivalent comite is derived from the Eng.)

committee composed of members of the Herefordshire Fruit-Growers' Association and of the Fruit and Chrysanthemum Society was appointed in 1899 to make a selection of vintage apples and pears best suited to Herefordshire and the districts adjoining . The following is the See also:

• LIST (O.E. lisle, a Teutonic word, cf. Dut. lust, Ger. Leiste, adapted in Ital. lista and Fr. lisle)
• LIST, FRIEDRICH (1789-1846)

list See also:

• DRAWN

drawn up by the committee:- A pples.—Old Foxwhelp, See also:

• CHERRY

Cherry Pearmain, Cowarne Red, Dymock Red, Eggleton Styre, See also:

• KINGSTON
• KINGSTON, ELIZABETH, DUCHESS OF (1720-1788)
• KINGSTON, WILLIAM HENRY GILES (1814-188o)

Kingston See also:

• BLACK
• BLACK, ADAM (1784-1874)
• BLACK, JEREMIAH SULLIVAN (1810–1883)
• BLACK, WILLIAM (1841-1898)

Black or Black See also:

• TAUNTON
• TAUNTON, HENRY LABOUCHERE, BARON (1798–1869)

Taunton, Skyrme's See also:

• KERNEL (O.E. cyrnel, a diminutive of " corn," seed, grain)

Kernel, Spreading Redstreak, Carrion See also:

• APPLE (a common Teut. word, A.S. aepl, aeppel, O.H.G. aphul, aphal, apfal, mod. Ger. Apfel)

apple, Cherry See also:

• NORMAN
• NORMAN, SIR HENRY WYLIE (1826-1904)

Norman, Cummy Norman, Royal Wilding, Handsome Norman, See also:

• STRAWBERRY (Fragaria)

Strawberry Norman, See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

White See also:

• BACHE, ALEXANDER DALLAS (1806-1867)
• BACHE, FRANCIS EDWARD (1833–1888)

Bache or Norman, Broad-leaved Norman, Argile Grise, Bramtot, De Boutville, Frequin Audievre, Medaille d'Or, the last five being See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French sorts introduced from See also:

• NORMANDY

Normandy about 188o, and now established in the orchards of Herefordshire . Pears.—Taynton Squash, Barland, See also:

• OLDFIELD, ANNE (1683–173o)

Oldfield, See also:

• MOORCROFT, WILLIAM (c. 1770–1825)

Moorcroft or See also:

• MALVERN

Malvern See also:

• HILL
• HILL (0. Eng. hyll; cf. Low Ger. hull, Mid. Dutch hul, allied to Lat. celsus, high, collis, hill, &c.)
• HILL, A
• HILL, AARON (1685-175o)
• HILL, AMBROSE POWELL
• HILL, DANIEL HARVEY (1821-1889)
• HILL, DAVID BENNETT (1843–1910)
• HILL, GEORGE BIRKBECK NORMAN (1835-1903)
• HILL, JAMES J
• HILL, JOHN (c. 1716-1775)
• HILL, MATTHEW DAVENPORT (1792-1872)
• HILL, OCTAVIA (1838– )
• HILL, ROWLAND (1744–1833)
• HILL, SIR ROWLAND (1795-1879)

Hill, Red-See also:

• PEAR (Pyrus communis)

pear, Thurston'sRed, Longland, See also:

• PINE (Lat. Pinus, Gr. srlrur)

Pine pear . No equally authoritative selection has been made for the Somerset and Devon districts, but the following varieties of cider apples are held in good repute in those parts:—Kingston Black, See also:

• JERSEY
• JERSEY, EARLS OF

Jersey See also:

• CHISEL (from the O. Fr. cisel, modern ciseau, Late Lat. cisellum, a cutting tool, from caedere, to cut)

Chisel, Hangdowns, See also:

• FAIR

Fair Maid of Devon, Woodbine, See also:

• DUCK

Duck's See also:

• BILL

Bill, Slack-my-See also:

• GIRDLE (O. Eng. gyrdel, from gyrdan, to gird; cf. Ger. Gurtel, Dutch gordel, from giirten and gorden; "gird" and its doublet " girth " together with the other Teutonic cognates have been referred by some to the root ghar—to seize, enclose, seen in Gr. )(s

Girdle, See also:

• BOTTLE (Fr. bouteille, from a diminutive of the Lat. butta, a flask; cf. Eng. " butt ")

Bottle Stopper, See also:

• GOLDEN

Golden See also:

• BALL (in Mid. Eng. bal; the word is probably cognate with " bale," Teutonic in origin, cf. also Lat. falls, and Gr. 7raXXa)
• BALL, JOHN (1585-1640)
• BALL, JOHN (1818-1889)
• BALL, JOHN (d. 1381)
• BALL, SIR ALEXANDER JOHN, BART
• BALL, THOMAS (1819- )

Ball, See also:

• SUGAR

Sugar-See also:

• LOAF

loaf, Red Cluster, Royal Somerset and Cadbury (believed to be identical with the Royal Wilding of Herefordshire) . As a See also:

• RULE

rule the best cider apples are of small See also:

• SIZE

size . " Petites pommes, See also:

• GROS, ANTOINE JEAN, BARON (1771–1835)

gros cidre," say the French . Cider and perry not being taxable liquors in England, it is impossible to estimate with even an approach to accuracy the amount of the See also:

• ANNUAL

annual See also:

• PRODUCTION (Lat. productionem, from producere, to pro-duce)

production of them . In 1896 Mr See also:

• SAMPSON, WILLIAM THOMAS (1840–1902)

Sampson, the then secretary of the See also:

• NATIONAL

National Association of English Cider-makers, in his See also:

• EVIDENCE (Lat. evidentia, evideri, to appear clearly)

evidence before the royal See also:

• COMMISSION (from Lat. commissio, committere)

commission on agriculture, put it at 551 million gallons . Since that date the increased demand for these native wines has given such an impetus to the industry that this figure might with safety be doubled . In See also:

• FRANCE
• FRANCE, ANATOLE (1844– )

France See also:

• OFFICIAL (Late Lat. QJicialis, for class. Lat. apparitor, from officium, office, duty)

official See also:

• STATISTICS

statistics are available, and these show not only that that country is the largest producer of cider (including perry) in the See also:

• WORLD

world, but that the output is yearly increasing . A See also:

• GREAT

great See also:

• PRO

pro-portion, however, of what passes as cider in France is boisson, i.e. cider to. which See also:

• WATER

water has been added in the See also:

• PROCESS

process of making or at a subsequent See also:

• STAGE (Fr. 6/age; from Lat. stare, to stand)

stage; while much of the perry is disposed of to the makers of See also:

• CHAMPAGNE

champagne . Although some cider is made in sixty-five departments, by far the largest amount comes from the provinces of Normandy and See also:

• BRITTANY

Brittany .

In See also:

• GERMANY
• GERMANY (Ger. Deutschland)

Germany cider-making is a considerable and growing industry . Manufactories on a small See also:

• SCALE
• SCALE (1) A

scale exist in See also:

• NORTH
• NORTH, BARONS
• NORTH, MARIANNE (1830—1890)
• NORTH, ROGER (1653-1734)
• NORTH, SIR THOMAS (1535?-16o1?)

north Germany, as at See also:

• GUBEN

Guben and Griinberg, but the centre of the industry is at See also:

• FRANKFORT

Frankfort-on-Main, Sachsenhausen and the neighbourhood, where there are five large and twenty-five small factories employing upwards of moo hands . Large quantities of cider fruit are imported from See also:

• FOREIGN

foreign countries, as, speaking generally, the native-grown fruit used in Germany for cider-making consists of inferior and undersized table apples not See also:

• WORTH
• WORTH, CHARLES FREDERICK (1825-1895)

worth marketing . The bottled cider for export is treated much like champagne, and is usually fortified and flavoured until, in the words of an acknowledged French authority, M . Truelle, it becomes a hybrid between cider and white See also:

• WINE (Lat. vinum, Gr. oivos)

wine rather than pure cider . The practice which formerly prevailed i 1 England of making. cider on the See also:

• FARM

farm from the produce of the See also:

• HOME
• HOME, DANIEL DUNGLAS (1833-1886)
• HOME, EARLS OF

home orchards has within the last few years been to a large extent given up, and, as in Germany and many parts of France, farmers now sell their fruit to owners of factories where the making of cider and perry is carried on as a business of itself . In these See also:

• HAND
• HAND (a word common to Teutonic languages; cf. Ger. Hand, Goth. handus)
• HAND, FERDINAND GOTTHELF (1786-185r)

hand or See also:

• HORSE (a word common to Teutonic languages in such forms as hors, hros, ros; cf. the Ger. ross)

horse See also:

• POWER [WILLIAM GRATTAN] TYRONE (1797-1841)

power is superseded by See also:

• STEAM
• STEAM (0. Eng. steam, vapour, smoke, cf. Du. steam; the origin is unknown)

steam and sometimes by See also:

• ELECTRICITY

electricity, as in the factory of E . Seigel in Griinberg, and the old-fashioned appliances of the farm by See also:

• MODERN

modern See also:

• MILLS, JOHN (d. 1736)
• MILLS, ROGER QUARLES (1832– )

mills and presses capable of turning out large quantities of liquor . The clearing of the juice, too, which used to be effected by See also:

• RUNNING

running it through bags, is in the factories accomplished more quickly by forcing it through layers of compressed See also:

• COTTON
• COTTON (Fr. coton; from Arab. qutun)
• COTTON, CHARLES (163o–1687)
• COTTON, GEORGE EDWARD LYNCH (1813–1866)
• COTTON, JOHN (1585–1652)
• COTTON, SIR ROBERT BRUCE

cotton in a See also:

• MACHINE
• MACHINE (through Fr. from Lat. form machina of Gr. µnxavil)

machine of See also:

• GERMAN
• GERMAN, DUTCH AND SCANDINAVIAN

German origin known as Lumley's See also:

• FILTER (a word common in various forms to most European languages, adapted from the medieval Lat. fi-ltrum, felt, a material used as a filtering agent)

filter . The actual process of cider and perry making is See also:

• SIMPLE

simple, and resembles that of making See also:

• GRAPE

grape wine . The fruit is ground or crushed in See also:

• MACHINES

machines of various construction, the latest and most powerful being of See also:

• AMERICAN

American origin . The resulting pomace is pressed for the extraction of the juice, which is then run into vats, where it undergoes fermentation, which, converting the saccharine ingredients into alcohol and carbonic See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid See also:

• GAS

gas, turns it into cider .

Cider made from a judicious mixture of several varieties of apples is to be preferred to cider made from one variety only, inasmuch as it is less difficult to find the requisite degrees of richness, astringency and flavour in several varieties than in one; but the contrary is the See also:

• CASE
• CASE, JOHN (d. 1600)

case with pears, of which the most noted sorts, such as the Barland, the Taynton Squash and the Oldfield, produce the best perry when unmixed with other varieties . Some fining of an albuminous nature is generally requisite in See also:

• ORDER
• ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
• ORDER, HOLY

order to clear the juice and facilitate its passage through the filter, but the less used the better . The simplest and cleanest is skim See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk whipped to a froth and blended gradually with the cider as it is pumped into the mixing vat . Many nostrums are sold for the clearing of cider, but none is necessary and most are harmful . Of See also:

• LATE

late years the practice has largely obtained of using preservatives for the purpose of checking fermentation . The principal preservatives employed are salicylic and boracic acids and See also:

• FORMALIN, or FORMALDEHYDE, CH2O

formalin . The two former are ineffective except in quantities likely to prove hurtful to See also:

• HEALTH

health, while formalin, in itself a powerful and deleterious See also:

• DRUG
• DRUG (from Fr. drogue, a word common in Romance languages, cf. Span. and Ital. droga; the origin of the word is obscure, but may possibly be connected with Dutch droog, dry)

drug, though: it stops fermentation, renders the liquor cloudy and undrinkable . Other foreign ingredients, such as See also:

• SACCHARIN

saccharin and porcherine, both See also:

• COAL

coal-See also:

• TAR

tar derivatives—the latter a See also:

• RECENT

recent See also:

• DISCOVERY

discovery of a French chemist, after whom it is named—are used by many makers, chiefly for the purpose of rendering See also:

• BAD, BCD

bad and therefore unwholesome cider, palatable and saleable . Provided that cider and perry be properly filtered, and See also:

• ATTENTION (from Lat. ad-tendo, await, expect; the condition of being " stretched " or " tense ")

attention paid to perfect cleanliness of vessels and appliances, there is no need of preservatives or sweeteners, and their use ought to be forbidden by See also:

• LAW
• LAW (0. Eng. lagu, M. Eng. lawe; from an old Teutonic root lag, " lie," what lies fixed or evenly; cf. Lat. lex, Fr. loi)
• LAW, JOHN (1671—1729)
• LAW, WILLIAM (1686-1761)

law in England, as it is in most See also:

• CONTINENTAL

continental states in the case of liquors to be consumed within their See also:

• BORDERS, THE

borders, though not, it is significant to See also:

• NOTE
• NOTE (Lat. nota, mark, sign, from noscere, to know)

note, in the case of liquors intended for exportation . The wholesome properties of cider and perry when pure and unadulterated have been recognized by medical men, who recommend them as pleasant and efficacious remedies in affections of a gouty or rheumatic nature, maladies which, See also:

• STRANGE, SIR ROBERT (1721-1792)

strange to say, these very liquors were once supposed to See also:

• FOSTER, GEORGE EULAS (1847– )
• FOSTER, JOHN (177o-1843)
• FOSTER, MYLES BIRKET (1825-1899)
• FOSTER, SIR CLEMENT LE NEVE (1841-1904)
• FOSTER, SIR MICHAEL (1836-r9o7)
• FOSTER, STEPHEN COLLINS (1826-1864)

foster, if not actually to originate . Under a similar false impression the notion is See also:

• GENERAL
• GENERAL (Lat. generalis, of or relating to a genus, kind or class)

general that hard rough cider is See also:

• APT

apt to cause See also:

• DIARRHOEA (from Gr. &Q, through, pfw, flow)

diarrhoea, See also:

• COLIC (from the Gr. K6Aov or KwAov, the large intestine)

colic and kindred complaints, whereas, as a fact, disorders of this See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind are conspicuous by their See also:

• ABSENCE (Lat. absentia)

absence in those parts of the country where rough cider and perry constitute the See also:

• STAPLE

staple drinks of the working-classes . This is especially the case in Herefordshire, which is said also to be the only See also:

• COUNTY (through Norm. Fr. comae, cf. O. Fr. cunte, conk', Mod. Fr. comae, from Lat. comitatus, cf. Ital. comitato, Prov. comtat; see COUNT)

county in England whence no instance of the occurrence of See also:

• ASIATIC

Asiatic See also:

• CHOLERA (from the Gr. Xo)du, tile, and Map, to flow)

cholera has ever been reported .

The importance which the cider industry has of late attained in England has been marked by the See also:

• ESTABLISHMENT (0. Fr. establissement, Fr. etablissement, late Norm. Fr. establishement, from O. Fr. establir, Fr. etablir, Lat. stabilire, to make stable)

establishment of the National Fruit and Cider See also:

• INSTITUTE (from Lat. instituere, to establish or set up)

Institute at See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

Long See also:

• ASHTON

Ashton near See also:

• BRISTOL
• BRISTOL, EARLS AND MARQUESSES OF
• BRISTOL, GEORGE DIGBY, 2ND EARL OF1 (1612-1677)
• BRISTOL, JOHN DIGBY, 1ST EARL OF 6 (1580-1653)

Bristol . This institute, founded in 1903 at the instance of the See also:

• BOARD (O. Eng. bord)

Board of Agriculture, is supported by grants from the board, the See also:

• BATH
• BATH, THOMAS THYNNE
• BATH, WILLIAM

Bath and West of England . Society, the See also:

• COUNCILS

councils of the cider-producing counties of Hereford, Gloucester, Worcester, See also:

• MONMOUTH (Welsh Mynwy)
• MONMOUTH, BATTLE OF (1778)
• MONMOUTH, JAMES SCOTT
• MONMOUTH, ROBERT CAREY, 1ST EARL OF (c. 1560-1639)

Monmouth, Devon and Somerset, and by subscription of members . The See also:

• OBJECTS

objects of the institute are the promotion of See also:

• RESEARCH (O. Fr. recerche, from recercher, re- and cercer, mod. chercher, to search; Late Lat. circare, to go round in a circle, to explore)

research into the causes of the changes which occur in cider and perry during fermentation, with the view of imparting to these liquors a degree of exactitude hitherto unattainable; the See also:

• ADOPTION (Lat. adoptio, for adoptalio, from adoptare, to choose for oneself)

adoption from See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time to time of improved machinery and methods in cider-making; the dgtection of See also:

• ADULTERATION
• ADULTERATION (from Lat. adulterare, to defile or falsify)

adulteration; the giving of instruction in the principles and practice of cider-making; the publication of reports detailing the results of the researches undertaken at the institute; the testing and selection of the sorts of fruit best suited for vintage purposes; the See also:

• PROPAGATION

propagation of useful varieties likely from neglect to go out of cultivation; and the conducting of experiments in regard to the best systems of planting and protecting See also:

• YOUNG
• YOUNG, A
• YOUNG, ARTHUR (1741-1820)
• YOUNG, BRIGHAM (1801-1877)
• YOUNG, CHARLES MAYNE (1777–1856)
• YOUNG, EDWARD (1683–1765)
• YOUNG, JAMES (1811-1883)
• YOUNG, THOMAS (1773-1829)

young fruit trees . Fruit-growers who look to cider-making " as a means of utilizing windfalls and small and inferior apples of cooking and dessert varieties not worth sending to See also:

• MARKET (Lat. mercatus, trade or place of trade)

market " should be warned that it is as important to the cider industry that good cider only should be on See also:

• SALE
• SALE, GEORGE (c. 1697-1736)
• SALE, SIR ROBERT HENRY (1782—1845)

sale as it is to the fruit-growing industry that good fruit only should be sent to market . The juice of the apple is naturally affected by the See also:

• CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition of the fruit itself, and if this be unripe, unsound or See also:

• WORM

worm-eaten the cider made from it will be inferior to that made from full-grown, ripe and See also:

• SOUND
• SOUND, THE (Danish Oresund)

sound fruit . If such fruit be not good enough to send to market, neither will the cider made from it be good enough to See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place before the public . Nevertheless, it may furnish a sufficiently palatable drink for home consumption, and may therefore be so utilized . But when, as happens from time to time in fruit-growing districts, there is a glut, and even the best table fruit is not saleable at a profit, then, indeed, cider-making is a means of storing in a liquid form what would otherwise be See also:

• LEFT

left to rot on the ground; whilst if a proportion of vintage fruit were mixed therewith, a drink would be produced which would not discredit the cider See also:

• TRADE (O. Eng. trod, footstep, from tredan, to tread; in M. Eng. the forms teed, trod and trade appear, the last in the sense of a beaten track)
• TRADE, BOARD OF

trade, and would bring a fair return to the maker . (C . W . R .