CHAPTER XIV 
CIDER-MAKING AND THE NATIONAL CIDER INSTITUTE 
WE have now come to the last chapter in the book. 
Having dealt with the preservation of fruit itself in so 
many different forms, it seems a fitting conclusion that 
the conservation of the juice of two particular fruits— 
viz. the apple and pear—into Cider and Perry, should 
also receive attention, if we aim at making the book 
complete. 
There is no doubt that cider is becoming more 
widely known and appreciated every year, and the 
demand for good cider is an increasing one. The 
manufacture of this delightful beverage has been limited 
hitherto to a certain number of counties, such as Kent 
in the south-east; Devon, Cornwall, and Somerset in 
the west; and Gloucester, Worcester, and Hereford in 
the Midlands. 
In these districts nearly every small holder, as well as 
the larger farmer, grows his cider apples, or has them 
on his holding, and regards them as a valuable asset. 
Sometimes he sells his crop right out to the dealer, who 
picks the fruit when ready ; but if he can afford it, the 
more frugal man picks his own apples, and gets them 
ground at the nearest farmer’s big mill, and makes it 
into cider himself, by collecting the juice and fermenting 
it, and in due course it becomes cider or perry, as the 
case may be. This drink serves instead of beer and 
thus saves the small holder’s pocket, because allowing 
for time of picking, grinding, and making into cider, it 
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