ON CIDER. 45 



No. V. OF COMMITTEE ON CIDER. 



The Committee on Cider, report — that they did not expect 

 there would be much competition, at the present season, for the 

 hberal premiums offered by the Society for this article. The 

 past year was very unfavorable for the production of apples, and 

 it is understood that very little cider was made in the county. 



The only application for the premiums of the society was 

 made by Mr. James Ferguson of Newbury, who lives on the Fath- 

 erland Farm. He produced to your Committee one barrel of 

 cider, made of the juice of the apple only, without any other in- 

 gredient of spirit. It was in no respect remarkable, either in its 

 quality, or in the method of making or preserving. It was what 

 would be generally called good, sound cider. Your committee, 

 as an encouragement to others, would recommend a premium of 

 five dollars ; and that the members of the society may have an 

 opportunity of judging of the quality, we have purchased the 

 cider to be used at the society's dinner this day, for the sum of 

 five dollars. This sum of ten dollars will be a liberal reward to 

 Mr. Ferguson for the expense and trouble of making and pre- 

 serving the cider and bringing it to the society's exhibition. 



It is a matter of regret to your committee that, for many 

 years past, there should be so little competition among our 

 farmers for the premiums offered by the society for cider. Ap- 

 ples in this part of the country are in general in great abundance 

 and of a good quality ; and yet at many of the cattle shows in this 

 county, not a single barrel of cider has been offered for premium. 

 We believe there are very few of our farmers who do not have 

 good orchards, and make cider for their own use ; and when it 

 is considered that good cider always brings a good price, and 

 that it is a pleasant and healthful beverage, and might promote 

 the cause of temperance by making it a substitute for ardent 

 spirits, we are surprised that its quality should be so little re- 

 garded. 



If a spirit of emulation could prevail among our farmers to 

 make the best cider, the natural effect would be to improve th« 



