CIDER 



Edition- of it have been given by Janer and Pidal 

 in t lie lii/i/iiitrra de Autoret EspaAolca ( vol. Ivii. ), 

 by Vollmollcr, with introduction and notes, ami lv 

 Damns Iliiiiird, with a Frenc.h prose translation. 

 It lias been translated into German by O. L. B. 

 NV.'Ill'. ami there is an English translation with 

 introduction and notes bv John Ormsby. The 

 translated fragment* hy J. H. Frere do little justice 

 to the dignity, sense, and spirit of the old Spani-h 

 poem. The Cronica Rimada, a very inferior work 

 of a much later date, deals mainly with the apocry- 

 phal invasion of France. The prose Cronica del Ctd 

 (Burgos, l.'il-j) is merely that part of the Cronica 

 <1, in ml which refers to tne Cid, with some additions 

 and corrections. Southey's admirable Chronicle of 

 t/te Cid is a composite work made up of portions of 

 the Cronica ami of the Poem, skilfully interwoven 

 so as to give the story of the Cid as the old story- 

 tellers told it. Hisco's Castillo, (1792) contains, 

 besides a life of the Cid, the original Latin text of 

 lii- marriage-settlement, dated 1074, the Santiago 

 Genealogy, and the Gesta Roderici Campidocti ; 

 both written before 1238. Of more modern works 

 the most notable are Malo de Molina's Rodrigo 

 el Campeador (1857), Professor Dozy's Le Cid 

 d'apres de nouveaux Documents (1860), and H. 

 Butler Clarke's The Cid Campeador (1897). The 

 Cid ballads, so numerous in the old eancioneros 

 and romanceros, were collected and printed in a 

 romancero by themselves by Escobar in 1612. The 

 fullest and best Romancero del Cid is that of Caro- 

 lina Michaelis (1872), which contains no less than 

 205 ballads. Only a few, however, of the Cid 

 ballads are of high excellence, or to be regarded as 

 specimens of genuine traditional popular poetry. 

 The greater number are comparatively modern, 

 many are merely portions of the Chronicles put into 

 verse, and not a few are artificial ballad imitations 

 of the 16th and 17th centuries. 



Cider* or CYDER, is the fermented juice of 

 apples, and is extensively prepared in Devonshire, 

 Herefordshire, Gloucestershire, and other parts of 

 England, in the United States, and in the north- 

 ern districts of France and Germany. The apples 

 commonly used for making cider are by no means 

 tempting to the palate, are in fact unfit either for 

 eating raw or ordinary cooking. Three kinds may 

 be used viz. the bitter, the sweet, and the sour; 

 but the first are generally preferred, and are 

 specially cultivated in the cider orchards. These 

 bitter apples contain a considerable amount of 

 sugar, but it is masked to the palate by the ex- 

 tractive matter also present. Late apples afford 

 much better cider tnan early ones. The apples 

 after gathering are left for some days to mellow or 

 mature. This has the further advantage of show- 

 ing the unsound apples, which are rejected, as 

 giving the whole an incurably musty flavour. In 

 the United States it is considered that a certain 

 proportion of decaying fruit improves the flavour ; 



Erooably they act by hastening or modifying the 

 jrmentation. The apples are crushed by passing 

 them between fluted rollers, or in mills of various 

 kinds. Some improved cider-mills grind the fruit 

 to a perfectly homogeneous pulp. These mills give 

 an increase in quantity, with a fallinjj-off in quality 

 of the product. The pulp thus obtained is placed 

 in tubs or vats with or without a little water, 

 and left for about a day. During^ this time fer- 

 mentation commences and assists in breaking up 

 the cells of the pulp. Or the pulp is more com- 

 pletely broken up at once. The pulp is next placed 

 in coarse canvas or haircloth bags, or on a wicker- 

 work or perforated frame for the juice to drain into 

 a tub or vat. This juice is reserved for the best 

 quality of cider. The remaining juice is removed 



S squeezing the bags and their contents in a press, 

 le old process of laying up the pulp or pomace in 



CILIA 



251 



straw for pressure gives a good quality of juice. 

 The greater the nrewmre the coarser the flavour, 

 due to that of tne pipo and skins, but of cotUM 

 tin' quantity in increased by additional pressure. 



The next process is the full fermentation. Thin 

 is usually effected in casks with large bung-holt--. 

 The casks being lilled with juice, much of it froth* 

 over during fermentation, and therefore the can UK 

 are placed over open tubs which catch it. Care in 

 necessary to keep the casks full, HO that the excess 

 of yeast may thus be continually removed, such 

 excess promoting acetic fermentation. This i- con 

 tinued from three to eight or ten days according to 

 the alcoholic strength required. It is then racked 

 off from the sediment into clean casks and stored in 

 a cellar or other place with cool and equable tem- 

 perature. In the following spring this racked cider 

 is re-racked, and is then ready for use or sale. 



A weaker cider, used as a common beverage for 

 farm labourers, is made by adding about half its 

 weight of water to the marc or pressed pulp and 

 fermenting this as above. The refuse pulp or 

 ' apple cheese ' is used as food for pigs and cattle. 



Cider contains from 4 to 10 per cent, of absolute 

 alcohol i.e. 8 to 20 per cent, of proof spirit, accord- 

 ing to quality. This depends upon the quantity of 

 sugar originally in the juice, and upon the care in 

 fermentation, especially in respect to temperature, 

 which should be about 50 I 1 . This is too com- 

 monly neglected, and the fermentation left to 

 the accidents of weather. Much acetic acid is 

 thus formed when the autumn is warm, rendering 

 the cider rough. Sweet cider is that in which only 

 a small proportion of the sugar has been converted 

 by fermentation into alcohol or acetic acid. The 

 best cider is mellow and vinous, neither sweet nor 

 acid. The bottling of cider demands much care. 

 Only clear samples are fit for bottling, and they 

 should be at least twelve months old and free from 

 hardness or acidity. Good mellow or slightly 

 sweet cider carefully bottled before fermentation is 

 fully completed constitutes champagne cider, and 

 is used as a basis of factitious champagne. 



Cienf ucgOS, a seaport city of Cuba, on the mag- 

 nificent Bahia de Jagua (south coast), 189 miles by 

 rail SE. of Havana ; it is also connected by rail with 

 other parts of the island. The harbour is of the first 

 class, and is commercially the most important port 

 and the centre of the sugar-trade in the south part 

 of the island ; it exports arlso tobacco, molasses, 

 honey and wax, &c. Pop. ( 1899) 30,038. 



Cieza* a town of Spain, 26 miles NW. of 

 Murcia. Pop. (1877) 10,910. 



Cigars and Cigarettes. See TOBACCO. 



Ci'goli (properly LUDOVICO CARDI), a painter 

 of the later Florentine school, was l>orn at Cigoli, 

 near Florence, in 1559. His models were Andrea 

 del Sarto and Correggio ; but he has his own style. 

 marked by expression and fine colour. He Ma- 

 invited by Clement VII. to Rome, where he died 

 in 1613. * Cigoli was also held in high estimation 

 as an architect. 



Cilia (Lat., 'eyelashes'), hair-like lashes borne 

 by cells. They are mobile modifications of the liv- 

 ing matter of the cell, and exhibit alternate bending 

 and straightening. Their occurrence is very wide 

 e.g. on the active stages of manv unicellular 

 plants ; in great perfection on the ciliated Infus- 

 orians ; on the free-swimming embryos of sponges, 

 Coelenterates, worms, echinoderms, and molluscs ; 

 on the outer surface of many lower animals such as 

 simple worms; on the lining of the alimentary 

 cavity, and in most of the tubular organs of Inverte- 

 brates ; and more restrictedly, though not less 

 markedly, in some regions (such as trachea) of 

 higher forms. They are absent throughout the 

 Arthropods (with one possible exception), a fact 



