348 PROCESS -LONDON BOTTLED CIDER. 



designating Cider and Perry as the native wines of 

 this country. 



But, notwithstanding the process of making both 

 cider and perry is extremely simple, we must not, 

 therefore, conclude that no art whatever is necessary 

 to obtain these liquors in perfection : for the process, 

 though simple, is, nevertheless, one which requires 

 care and circumspection in its conduct, and without 

 which, no good liquor can be made. In proof of 

 this it may be stated, that the writer of this treatise 

 made very excellent cider from the apples of an 

 orchard, of which his predecessor scarcely, if ever, 

 made one good hogshead, during the long period 

 of thirty years! The fruit being the same, the 

 error arose entirely in the management of it after it 

 was obtained from the trees. 



It is, however, necessary to observe, that the 

 cider to be obtained from the simple juice of the 

 apple in cider counties, is not such as is usually 

 sold in bottles in London : the bottled cider of Lon- 

 don is, in great measure, an artificial compound, and 

 no more to be compared to genuine cider, when 

 properly made, than elder wine can be set in compe- 

 tition with real Madeira or Port. The bottled cider 

 of the Metropolis has, it is admitted, one desirable 

 quality in all fermented liquors, briskness or /riski- 

 ness, occasioned by its containing a considerable 

 portion of carbonic acid gas, which is set loose from 

 it by the least agitation ; but such bottled liquor 

 will be, in general, found deficient in strength ; that 

 is, in the quantity of alcohol which it ought to contain. 

 The sweetness of such bottled liquor is usually pro- 



