CIDER AND PERRY. 347 



SECTION XX. 



O Orchards, Planting, and on the making of Cider 

 and Perry, by an experienced Planter and Maker 

 of Somersetshire. 



" What soil the Apple loves, what care is due 

 To Orchats, timeliest when to press the fruits, 

 Thy gift, Pomona, I presume to sing." 



Philips's Cider. 



CIDER and PERRY, the fermented juices of the apple 

 and the pear, may be considered the Native Wines 

 of England, as we have no other native juices which 

 spontaneously undergo the vinous fermentation, so 

 as to become, at least in any considerable quantity, 

 agreeable and stimulating liquors. We have, it is 

 true, many other fruits, the juices of which, with art 

 and various additions, become wines ; such are the 

 juices of the grape, the gooseberry, the currant, the 

 'raspberry, the elderberry, the juice of the birch, 

 &c. ; but although these juices can be made by the 

 addition of sugar, and the assistance of yeast and 

 brandy, potable liquors, and those too, which are, by 

 many persons, considered agreeable ; yet even such 

 wines are more or less expensive, and are, after all, 

 poor succedaneums for the vinous products of 

 warmer climates. We are, therefore, justified in 

 Q 6 



