FEUIT PRESERVATION. 



rTlHE preservation of fruits in various ways for home use dates from the remotest periods 

 and is a leading industry in some countries at the present time, employing a large 

 amount of capital and labour. The making of cider from apples, perry from pears, non- 

 alcoholic (so-called) drinks British wines from small fruits, and converting various 

 fruits into jam, mainly represent the industries springing from the cultivation of fruit 

 in this country ; though comparatively little has been done in the preservation of fruit 

 by canning, crystallising, and drying. A few facts about some of the general features of 

 the manufacture will not be unacceptable to many readers of this work. 



Cider. As a refreshing beverage with but small intoxicating powers when taken in 

 moderation, cider has been esteemed from early times. Pliny alludes to it and perry as 

 a wine made from apples and pears of every kind, and assigns it a Syrian origin. 

 Biscay, long famed for its cider, received it from the Carthaginians, and it was brought 

 into Normandy by the Moors, whence it was introduced into England. There is no 

 record of cider being known to the ancient Britons. The Anglo-Saxons distinguished 

 their " Eppelwin " from wine and mead. Though cider was made in the twelfth century, 

 it was to a limited extent as compared with the present cider-making of Devonshire, 

 Somersetshire, Herefordshire, and Worcestershire, while much excellent cider is made 

 in the eastern counties. The manufacture in France exceeds 226,000,000 gallons a year. 



Lists of the best cider apples will be found in Dr. Hogg's " Fruit Manual." 



Selected well-known and esteemed varieties are -.Early, Bran Rose, Cherry Hereford, Cherry Pearmain, 

 Cider, Lady's Finger, Qennet Moyle, Red Splash, and Sack Apple. Midseason. Bastard Foxwhelp, Dymock Red, 

 Eggleton Styre, Forest Styre, Foxwhelp, Garter Apple, Hagloe Crab, Munn's Red, Red Foxwhelp, Red Royal, and 

 White Styre. Late. Black Hereford, Bromley Carrion, Cowarne Red, Kingston Black, Strawberry, Hereford, Styre 

 Wildling, Tanner's Red, and Wildling Bitter Sweet. 



Cider apples may be grown in any part of the country where the soil is a deep clay 

 loam of the Old Eed Sandstone formation, irony soils being necessary to produce the 

 highest flavour and quality in cider. Cider-fruit may be easily grown by farmers when 

 trees of selected varieties are properly planted, duly cut back to form a head, nothing 

 more being required beyond occasionally thinning the growths if they become crossed, 

 and preserving them from damage by farm-stock, hares, and rabbits. Grease bands make 



