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all lifting of the cider from the trin might be saved, 

 as a pipe might be carried from the press into casks 

 in the cellars underneath. Again, if the casks in the 

 cellars were placed upon stages, manual labour in 

 racking might be dispensed with, and waste from 

 spilling saved, since a pipe from a hogshead upon a 

 high stage would empty the liqour into a cask on a 

 lower. No use, again, is made of the siphon, a cheap 

 instrument within the reach of any farmer's purse, 

 which would no doubt be serviceable and economical. 



The quantity consumed by workmen is very large ; 

 two or three quarts a day is the usual allowance given 

 in Herefordshire by masters ; and in harvest-time, 

 many labourers drink in a day ten or twelve quarts of 

 a liquor that in a stranger's mouth would be mistaken 

 for vinegar ; they do not like sweet cider. Notwith- 

 standing so great a quantity is consumed, there do 

 not appear to be any diseases peculiar to, or very 

 general in, cider countries ; idiocy and rheumatism 

 have been stated to be very prevalent in such dis- 

 tricts ; but even if this is true, cider- drinking has in 

 no way proved to be the cause. It is remarkable 

 that, during the continuance of the cholera in this 

 kingdom, there occurred very few cases in Devon- 

 shire, and none in Herefordshire, although the sick- 

 ness reached the adjoining counties at the time of 

 harvest, when cider is drank to excess. 



Cider of good quality is made in Ireland, in the 



