5 8 4 



A New Market for English Cider. [Jan., 



rather higher than here, but since the cider would be sent at 

 that period of the year for consumption rather than for storage, 

 it ought not to suffer materially. During the other periods of 

 the year the temperature is, on the whole, lower than in this 

 country, and is therefore more favourable. 



Having thus reviewed the factors which are most important 

 in their bearing on the possibility of opening up an export trade 

 with prospects of success, it will be noticed that no serious 

 objection offers itself. From the point of view of competition 

 the prospects are at the present time very favourable. It is true 

 that one of the most important objects of the Cider Exhibition 

 v/as to stimulate the home cider industry. The Dutch, however, 

 cannot become serious competitors during the next decade or 

 two. At present they possess no orchards planted with vintage 

 fruit. Without such fruit they cannot hope to make cider to 

 compete with that made from vintage varieties. If new orchards 

 are planted at once with selected varieties they will not produce 

 for the next ten or fifteen years sufficiently large crops to allow 

 of much cider being made. In addition, it remains to be seen 

 if the climate and soil will be suitable for vintage fruit. There 

 js, therefore, ample opportunity for the trade to become well 

 established before any serious local competition need be feared, 

 and possibly then, also, the English product may be superior. 



The type of cider which was in most demand at the Exhibi- 

 tion, and which presumably is the kind which will sell best, is 

 the rather sweet, extremely fruity cider which is characteristic 

 of certain districts of Somerset, although by no means confined 

 entirely to those neighbourhoods. The brisker, lighter ciders 

 of Hereford were equally well liked, when they possessed 

 well-marked fruity characters. Probably, for the general taste, 

 the degree of sweetness of the cider is immaterial as compared 

 with the possession of the pronounced character of the fruit. At 

 the same time, a rather sweet drink appears to be favoured. 

 Neither acidity nor bitterness in a marked degree is liked, 

 but both characters are appreciated when slightly marked. 

 The great essential is the purity of the beverage. Sophisticated 

 ciders are lacking in those features which are most appre- 

 ciated, and can only in the end bring the name of English 

 cider into disrepute. A cider produced from pure apple juice 



