Note:  Do not rely on this information. It is very old.


Cider, an alcoholic beverage obtained by fermentation from apples. It is largely prepared in Gloucester, Devon, and Hereford, in Normandy, Holland, and the United States. The apples employed are generally bitter, but a well-selected mixture of bitter and bitter-sweet gives the best flavour. They are allowed first to mellow, and only those showing no sign of decay are employed. They are crushed by rollers, and the pulp is strained by pressing through coarse hair-cloth bags either immediately after crushing or after having previously been allowed to stand for a few days in open vats. The liquid so obtained is placed in casks and allowed to ferment for three to ten days according to the strength required; it is then poured off from any sediment into clean casks and stored in cool cellars. In the following spring the cider is again poured off and casked or bottled. Good cider generally contains from 5 to 10 per cent. of alcohol and about 2 to 3 per cent. of sugar.