398 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 he 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 pro- 

 perly made, than elder wine can be set in competi- 

 tion with real Madeira or Port. The bottled cider 

 of the metropolis has, it is admitted, one desirable 

 quality in all fermented liquors, briskness or /riskiness, 

 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 produced 



