76 Education as connected with Agriculture. 
expenses, and it is a significant feature of the times that the 
estimate of 500/. "for preliminary expenses and advertisements" 
(on a total outlay of 6000/.) was even in the case of the Devon 
County School considerably exceeded. 
In conclusion, let me express a conviction that, as practical 
men, our leading farmers will recognise the importance of a 
public school education for their sons ; not so much for its 
promise of book-learning (comparatively a weak point) as for the 
presence of mind and stedfastness in difficulties, the power of 
coping with men, the promptitude of thought, word, and action, 
which such a course of training imparts and fosters. 
P. H. Frere. 
Cambridge. 
IV.— Essay upon the Manufacture and Preservation of Cider 
. and Perry. By Clement Cadle. 
Worcester Prize Essay. 
The differences that are met with in cider and perry, even when 
made at the same time, by the same maker, and under the same 
system of management, must strike the merest tyro in the art as 
something strange, showing how very little is known of the scien- 
tific principles which regulate the conversion of the juice of v 
apples either into a sweet, pleasant beverage, or into a hard, sour 
drink, palatable only to persons long accustomed to its use. 
Having paid considerable attention to this subject, I shall 
endeavour, in the following Essay, so to combine " science with 
practice " as to render it acceptable to the most matter-of-fact 
farmer or maker, whilst, by drawing attention to the scientific 
aspect of the subject, I hope to induce others to put their shoulders 
to the wheel, with the conviction that such light may be thrown 
in various ways on the manufacture of cider and perry, as may 
render them, in their improved character, nearly equal to the 
wines of warmer climates. 
The subject, according to the directions given in the announce- 
ment of the Prize, may be subdivided as follows : — 
1. Time and mode of gathering the fruit. 
2. Different modes of grinding and pressing. 
3. The fermentation and after-management. 
4. General remarks on the subject. 
1. — Time and Mode of Gathering the Fruit. 
Practice in these respects varies considerably at present, the 
most usual way being to let about one-half or two-thirds of the 
