1903 The Flowing Bowl by Edward Spencer

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CHAPTER XVI

" APPLE SASS "

Ancient British seider—Conducive to longevity—The best made in Normandy—Which develops into champagne—And other popular and salubrious wines—Non-alcoholic cider—A loath some brew—German manufacturers—Medical properties of apple juice—Away with melancholy — The mill and the press— Pure wine—Norfolk cider—Gaymer's gout-fuge— Revival of the industry—Old process of cider-making— Improving the flavour—Boiled cider—Hippocras—Juniper cider—An ancient cider-cup. According to some chroniclers the ancient Britons made cider—or "seider" as the poor ignoramuses wrote it—but it must have been nasty stuff, according to our civilized ideas ; for until the Romans came to visit us the apple was not cultivated in Britain, nor, indeed, any fruit or vegetable. Our blue forefathers were not par ticular as to what they ate or drank; and I should think the fermented juice of wild or " crab" apples must have corroded the throats of the hardiest. It is claimed for cider, and perry, that no fermented drinks do less hurt to the imbiber ; although one authority states that the man who