1869 Cooling Cups and Dainty drinks by William Terrington

CIDER AND MEAD.

I

( Pomciceum )

is the fermented juice of the

Cider

it is, like beer, a liquor of great antiquity,

apple

;

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