Recent Improvemenis in Cider and Ferry Making. 1 75 
considerable quantitj^ of cider was still made, it was of an inferior 
quality, and all that reinained over from the quantity required 
for home consumption passed into the hands of the middleman, 
when the culminating point of the mischief already wrought 
was completed. In his hands all kinds were indiscriminately 
mixed together, and, in too many cases, such filthy and nauseous 
ingi'edients were used in fermenting and fining it, that when the 
liquor was sent out it was at times very difficult to say what it 
was. This compound was bottled, and placed upon the markets 
at London and Bristol — then the principal places to which this 
kind of produce was sent — and from them distributed over the 
country. Some of it is said to have travelled as far as Hamburg, 
and then made its re-appearance here as fine old port and sheiTy. 
Even now, at the present day, a good deal finds its way into the 
hands of wine-merchants; but what they do with it is best 
known" to themselves, as it never reappears under the name by 
which it was sold to them. 
In England the cultivation of pears for the manufacture of 
peiTy is earned on in the counties of Worcester and Gloucester 
and that portion of Herefordshire adjoining them, and in the 
counties of Devon and Somerset. In France and the Channel 
Islands, the cultivation of the pear for the purpose of peny- 
making may be said to be entirely neglected. It is somewhat 
diflScult to account for this, unless it be from the greater autumn 
temperature, which would render the higher fermentation of 
the liquor much more difficult to cany through than in England. 
For what little they make in those countries the worst of the 
dessert fruit is used, which is not always a success, as it is as 
true of pears as of apples, " the smaller the fruit, the better the 
liquor " ; and again, ripe and unripe fruits are ground up to- 
gether. In Germany, the pear, on the contrary, is extensively 
cultivated, not so much for its value as a drink, but for distillino- 
.... ^ 
into brandy, which is said to be of excellent quality. In America 
they are only just commencing to cultivate the pear for peny- 
making ; what they have hitherto manufactured has been from 
dessert pears which could not be readily disposed of. 
Before proceeding to the consideration of the subject, it 
may perhaps be as well to consider a little the qualities which 
good cider and perry fruit should possess. The subject will be 
fully considered when the manufecture of the liquor is treated 
of, but it will do no harm to lay before the grower the various 
qualities he should keep in view. These are three : 
1, It should be a free bearer. 
2. The fruit should possess all those qualities which are 
necessary for the production of a good cider or 
perry. 
