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CIDER
AND
MEAD.
I
Cider
(
Pomciceum
)
is
the
fermented
juice
of
the
apple
;
it
is,
like
beer,
a
liquor
of
great
antiquity,
being
mentioned
by
Pliny.
Of
the
produce
of
the
different
cider-making
districts,
the
cider
of
Nor-
mandy
ranks
highest
;
Herefordshire,
Devon,
Somer-
set,
and
New
Jersey
in
the
United
States,
are
also
celebrated
for
good
cidei'.
To
make
Good
Cider
.
—
Take
as
much
fruit
(24
bushels
to
the
hogshead
of
6
3
gallons)
as
will
make
sufficient
juice
to
fill
a
cask
;
mash
into
a
pulp,
spread
the
pulp
so as
to
cover
a
large
surface
in
the
open
air for
24
hours
;
press
out
the
juice
as
clear
as
possible
;
fill
the
barrel
up
to
the
bung-hole,
and
keep
it
filled
up
as
the
fermentation
proceeds,
by
adding
fresh
juice
kept
for
the
purpose
;
when
the
fermentation
is
ended,
draw
off
into
a
clean
barrel,
which
has
had
some
brimstone
burnt
in
it,
by