194 



FOREIGN OFFICE REPORTS. 



[Sept. 1896. 



Governments have made cheap tariffs for the transport, and 

 have also had the fresh fruit transported quickly as was required 

 by the nature of the product. 



The manufacture in most cases is still performed in a very 

 simple manner. The apples are thoroughly washed, then mashed 

 by small hand mills and left to ferment for a short period ; 

 afterwards they are pressed. For private consumption the 

 cake is then mixed again with water and pressed. This cider 

 which, as a rule, remains cloudy and has a milky yellowish 

 colour, is much consumed in small villages, and also used as 

 a house drink by peasants. The case is different with the 

 manufacture in the well- known factories, which have their 

 centre at Frankfort. These furnish a full clear product, which 

 is well adapted for export. The export has of late increased a 

 good deal in consequence of incessant endeavours. 



Champagne cider is, it appears, much in demand on account, 

 of its cheapness, and if of good quality is said to be only slightly 

 inferior to the German sparkling wines. 



The year 18U4 was not satisfactory for cider manufacturers 

 because their product must not exceed a certain limited price if 

 the consumption is not to be greatly curtailed. In 1895 the 

 conditions were even worse on account of the bad inland apple 

 harvests, so that the export for thfi business year 1895 is not 

 great. The Frankfort cider manufacturers consume, as a rule* 

 fruit from the Wetterau, the Main Valley, Bavaria, Baden, and 

 Hesse. They are of opinion that the good reputation of their 

 product is connected with the good quality of this fruit. 



[Foreign Office Report, Annual Series, No. 1752. Price 3<#.] 



