CHURN. 



CIDER. 



a fanc/ed resemblance to the manner in which 

 the Roman children were trussed in bandages. 

 The pupre from caterpillars are most common- 

 ly called rhrysalifls and anrelia. Grubs, after 

 their transformation, are often called nymphs. 

 Having passed through its change, the insect 

 merges from its chrysalis, or pupa, perforates 

 the shell and silken envelope, and makes its 

 appearance in a winged form, which is its last 

 or perfect state. 



"' In every species there may be distinguished 

 two sides; the one of which is the back, and 

 the other the belly of the animal. On the an- 

 terior part of the latter there may always be 

 observed certain little elevations running in 

 ridges : the other side, or the back, in most of 

 the chrysalises, is smooth, and of a rounded 

 figure : but some have ridges on the anterior 

 part and sides of this part, usually terminating 

 in a point and making an angular appearance. 

 From this difference is drawn the first 

 distinction of these bodies, by which they are 

 divided into two classes; the round and the 

 angular. The first, French naturalists call 

 feve* ; the chrysalis of the silk-worm being of 

 this description, and so named. This divi>it>n 

 is extremely convenient to classification, the 

 phalu ntf or moths being almost universally pro- 

 duced by the rounded chrysalises, and the papi- 

 lios, day-flies, from the angular. Among the 

 latter, are some whose colours are as worthy 

 of observation as the forms of others. Many 

 of them appear superbly clothed in gold. 

 These species obtained the names of chrysalit 

 and iiitrt'liu ; derived, the one from a Greek, the 

 other from a Latin word, signifying gold." 

 (Domestic Ency.) 



CHURN (cepnan; Goth.&mia; Dutch. 

 Our old authors wrote it cherne, and kern is yet 

 a local word, and generally used north of the 

 Tweed). A vessel in which cream is coagu- 

 lated by long and violent agitation. There are 

 many different kinds of churns, but those most 

 generally used are the upright or Dutch plunge 

 churn and the barrel-churn. In large dairies 

 churns are frequently turned by means of a 

 horse; this is particularly the case in Flan- 

 ders, where churns are used which will make 

 forty or fifty pounds of butter at a time. In 

 the large dairk 1 * of Cheshire they are now often 

 driven by small high pressure steam-engines. 

 On such farms as have thrashing-mills, churns 

 might be very conveniently attached to and 

 wrought by them. An improved butter-churn 

 by Mr. C. Harley of Fenchurch-street, and an- 

 other by Mr. W. Bowler, to which the Society 

 for the Improvement of the Arts, &c., awarded 

 a prize of thirty guineas, are described in Wil- 

 lich's Domestic Encyc. Churns should admit the 

 air; and hence it has been argued that the 

 common churn, which allows this most con- 

 veniently, is, after all, the best. 



IBOULE, or WELSH ONION. See Oxio*. 



CICADA. See GRASSHOPPER and LOCUSTS. 



CIDER, or CYDER (Fr. ddre ; Ger. rwfer, 

 Ital. cidro; Russ. sidor ; Span, sidra}. A sharp 

 and vinous beverage made by fermenting the 

 juice of apples. 



Cider, or the fermented juice of the apple, 

 constitutes the principal vinous beverage of the 



ciuzens of New England, of the Mid.ilc Si ales, 

 and of the older states of the West. Good cider 

 is deemed a pleasant, wholesome liquor, during 

 the heats of summer ; and Mr. Knight has as- 

 serted, and also eminent medical men, that 

 strong, astringent ciders have been found to 

 produce nearly tne : ame effect in cases of pu- 

 trid fever as Port wine. 



The unfermented juice of the apple consists 

 of water and a peculiar acid called the malic 

 arid, combined with the saccharine principle 

 Where a just proportion of the latter is want- 

 ing, the liquor will be poor and watery, with- 

 out body, very difficult to preserve and manage. 

 In the process of fermentation, the saccharine 

 principle is in part converted to alcohol. 

 Where the proportion of the saccharine prin- 

 ciple is wanting, the deficiency must be sup- 

 plied, either by the addition of a saccharine 

 substance before fermentation, or by the addi- 

 tion of alcohol after fermentation; for every 

 one must know that all good wine or cider 

 contains it, elaborated by fermentation, either 

 in the cask or in the reservoirs at the distillery. 

 The best and the cheapest kind is the 

 n/tirit a highly rectified and tasteless spirit, 

 obtained from New England rum. Some, how- 

 ever, object to any addition of either sugar or 

 alcohol to supply deficiencies, forgetful that 

 these substances are the very elements of 

 which all wine, cider, and vinous liquors are 

 composed. 



The strength of the cider depends on the 

 specific gravity of the juice on expression : 

 this may be easily ascertained by wciirlung, 

 or by the hydrometer. 



According ID the experiments of Major Ad- 

 lum, of Georgetown, District of Columbia, it 

 appeared that when two pounds of sugar were 

 lisNolved in a gallon of rain water, the bulk 

 occupied by 1000 grains of rain water weighed 

 1087 grains. From this it would appear that 

 the juice produced by the best known apple 

 contains about two pounds of sugar in a gal 

 Ion. Mr. Marshall has asserted that a gentle- 

 man, Mr. Bellamy, of Herefordshire, England, 

 has by skill "produced cider from an apple 

 called Hagloe Crab, which, for richness, fla- 

 vour, and price on the spot, exceeds, perhaps, 

 every other liquor which nature or art has pro- 

 duced. He has been offered sixty guineas for 

 a hogshead of 110 gallons of this liquor." 

 Newark, in New Jersey, is reputed one of the 

 most famous places in America for its cider. 

 The cider apple most celebrated there is the 

 Harrison apple, a native fruit; and cider made 

 from this fruit, when fined and fit for bottling, 

 frequently brings $10 per barrel, according to 

 Mr. Coxe. This and the Hughs' Virginia Crab 

 are the two most celebrated cider apples of 

 America. Old trees, growing in dry soils, pro- 

 duce, it is said, the best cider. A good cider 

 apple is saccharine and astringent. 



To make good cider, the first requisite is 

 suitable fruit"; it is equally necessary that the 

 fruit should be not merely mellow, but thorough- 

 ly mature, rotten apples being excluded; and 

 ripe, if possible, at the suitable period, or about 

 the first of November, or from the first to the 

 middle, after the excessive heat of the season 



