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of this our staple fruit, which, in point of 

 real value, takes place of all others, and 

 affords a variety for all seasons of the year, 

 both for the dessert and for culinary purposes, 

 as well as the drink of which Phillips in 

 Miltonian verse has sung, 



Some ciders have, by art or age, unlearn'd 

 Their genuine relish, and of sundry vines 

 Assum'd the flavour; one sort counterfeits 

 The sparkling nectar of Champagne; with that, 

 A German oft has swill'd his throat, and sworn, 

 Deluded, that imperial Rhine bestow'd 

 The gen'rous rummer, whilst the owner, pleas'd, 

 Laughs inly at his guest, thus entertain'd 

 With foreign vintage from his cider cask. 



Thomson has thus beautifully described 

 the cider season : 



The fragrant stores, the wide projected heaps 

 Of apples, which the lusty-handed year, 

 Innumerous, o'er the blushing orchard shakes; 

 A various spirit, fresh, delicious, keen, 

 Dwells in their gelid pores ; and, active, points 

 The piercing cider for the thirsty tongue. 



Apple- wine is admired as a summer be- 

 verage, but it is by no means equal to the 

 cider made from Golden Pippins, which, 

 when given in good condition, and well 

 timed, surpasses every other refreshing drink. 

 The spirit extracted from cider is equal to 



