DECLINE OF ENGLISH ORCHARDS. 5 



to suit, in their estimation, the public taste. It was then sent 

 to London and Bristol, (in those days the two great centres of trade,) 

 the best in bottles to (mis)represent pure wholesome Cider in the 

 home market, whilst the greater part of it found its way, it is said, 

 to the Continent, to return again to this country, in the shape of 

 cheap Hamburgh Ports and Sherries ; or, more probably, it was 

 manipulated at home for these purposes. Not a little of this 

 nefarious traffic, it is to be feared, goes on at the present day. 



There were other causes also, which tended, from an early 

 period, to lessen the production of Cider and Perry. Taxation was 

 very soon imposed, sometimes on the Orchards, but generally on 

 the produce. This was often very oppressive, and caused many 

 Orchards, not protected by the landlord's agreement or lease, to be 

 uprooted. The obnoxious visits of the Supervisor continued until the 

 commencement of the present century, but have now, happily, 

 ceased for many years. 



Foreign Wines soon began again to be introduced during the 

 intervals of war, and their importation has continued to the present 

 time, in ever increasing quantities, with the improved facilities of 

 transport, and the diminution of duty. These cheap wines, aided 

 greatly by malt liquors, have at all times been formidable rivals for 

 public appreciation, and it is a standing proof of the natural excel- 

 lence of Cider and Perry that they should have been able to hold 

 their own as well as they have done, in spite of so much general 

 deterioration, and in the face of such powerful competition. 



The same falling off in the quality of Cider of late years, has 

 been observed in other countries. In France it has been strongly 

 commented on in the official Report of the Congress, appointed by 

 the French Government to consider this subject. This excellent 

 work, "Le Cidre" (pp. 77, 78), says — -"The Cider of which the old 

 authors wrote in such glowing terms, is scarcely to be met with now. 

 Such, for example, as the Ecarlatin, prepared from the Pomme 

 Ecarlate (scarlet apple), which yields an excellent Cider, red as 

 wine, sweet, piquant, and aromatic, as if sugar and cinnamon had 

 been used ; or such of the Aluscadel which recalls the colour, scent, 



