c y d 
1 he liquor called cyderkin, purre, by per- ] 
kin, is made of the mark, or gross matter 
remaining after the cyder is pressed out. To 
•nake tins liquor, the mark is put into a large 
vat, with a proper quantity of boiled water, 
which has stood till it is cold again; if half 
the quantity of water is used that there was 
of cyder, it will be good; if more, the cv- 
derkin will Ire small. 1 lie whole is left to in- 
fuse 4S iiours, and then well pressed: what is 
squeezed out by the press is immediately 
tunned up and stopped ; it is lit to drink in a 
few days. Jt clarities of itself, and serves in 
families instead of small beer. It will keep, 
i( boiled after pressing with a convenient 
quantity of hops. 
We must not conclude this subject with- 
out particular notice ot the liquor called cy- 
der-wine, which is made from the juice of 
the apples taken from, the press and boiled ; 
and winch, being kept three or four years, is 
said to resemble rhenish. 'I he method of 
preparing this vine, as communicated by 
Di. Rush, of America, where it is much 
practised, consists in evaporating in a brew- 
ing-copper flu; fresh apple-juice, till half of 
it. is wasted; the remainder is then imme- 
diately conveyed into a wooden cooler, and 
afterwards put into a proper cask, with an 
addition of yeast : and is fermented in the 
ordinary way. The process has been evi- 
dently borrowed from what has long been 
practised on the recent juice of the grape, 
undei the term of vina cotta, or boiled wine, 
not only in Italy, but also in the islands of the 
Archipelago from time immemorial. 
This process has lately become an object 
of imitation in the cyder counties, and par- 
ticularly in the west of England, where it is 
asserted, that many hundred hogsheads of this 
wine have been already made ; and it is said 
to betray no sign ot an impregnation of cop- 
per by the usual chemical tests ; it is consi- 
dered as perfectly wholesome, and is accord- 
ingly drunk without apprehension by the 
common people. Others, however, suspect 
its innocence ; whence it appeared an object 
ot no small moment to determine, in so 
doubtful a matter, whether or not the liquor 
acquires any noxious quality from the cop- 
per in which it is boiled. With this view Dr. 
rothergill made a variety of experiments, 
and the result seemed to afford a strong pre- 
sumption that the cyder-wine does contain a 
minute impregnation of copper, not very 
considerable indeed, but yet sufficient, in the 
doctor’s opinion, to put 'the public on their 
guard concerning a liquor that comes in so 
very questionable a shape. 
In the present process the liquor is pro- 
perly directed to be passed into a wooden 
cooler as^ soon as the boiling is completed, 
but as all acids, and even common water, 
acquire an unpleasant taste from standing in 
copper vessels in the cold, why mav not the 
acid juice of apples act in some degree on 
tne copper before the boiling commences? 
Add to this, that brewing coppers, without 
far more care and attention than is generally 
bestowed on them in keeping them clean, 
are extremely apt to contract verdigris (a 
real poison"), as appears from the blue or 
green streaks very visible when these vessels 
are minutely examined ; should the unfer- 
jnented juice be thought incapable of acting 
on the copper either in a cold or boiling 
state, yet no one will venture to deny its 
a \* d 
power of washing off, or dissolving, verdigris 
already formed on the internal surface of the 
vessel, Suppose only one-eighth part of a 
grain of verdigris to be contained in a little of 
this wine,* a quantity that may elude the or- 
dinary tests, and that a bottle should be drunk 
daily by a person without producing any vio- 
lent symptom of internal uneasiness; yet 
what person in his senses would knowingly 
choose to hazard the experiment of deter- 
mining how long he could continue even this 
quantity ot slow poison, in his daily bever- 
age, with impunity? And yet, it “is to be 
feared, that the experiment is but too often 
unthinkingly made, not only with cyder- 
wines, but also with many of the foreign 
wines prepared by a similar process ; for the 
grape-juice, when evaporated in a copper 
vessel, under the denomination of vina cotta, 
or boiled wine, cannot but acquire an equal, 
if not yet stronger, impregnation of the me- 
tal, than the juice of apples; since verdigris 
itself is manufactured merely by the applica- 
tion of llie acid husks of grapes to plates of 
copper. 
Perry is a most wholesome pleasant liquor 
of the cyder kind, some of which is so ex- 
cellent as to pass tor champaign in taverns 
and other places of public resort : indeed 
more wines than this have been imitated with 
cyder and perry, particularly 'by the Hol- 
landers, and sometimes by the 'Flemings. 
Dr. Halley observes, that the London market 
alone took off upwards of 20,000 hogsheads 
of Devonshire cyder annually. It was in the 
year 1721 he made this remark, and then 
suggested it was not all sold as cyder. Whe- 
ther the demand has increased we cannot say. 
have drunk in Flanders some perry that 
might pass on ordinary judges for mantling 
champaign. Perry is prepared from pears in 
the same manner cyder is from apples. The 
harsher sorts of pears make the best perry. 
1 hey are infinitely too harsh and acerb, or 
tart, for eating, so much so that even hungry 
swine reject them. The most esteemed for 
the purpose are the Bosburv pear, the Bau- 
laml and the horse pear in Worcestershire, 
and the squash pear, as it is called, in Glou- 
cestershire ; in both which counties, as well 
as in some of the adjacent parts, they are 
planted in the hedge-rows, and most common 
fields. I here is this advantage attending 
pear-trees, that they. will thrive on land where 
apples will not so much as live ; and that 
some of them grow to such a size, that a 
sin a;! c pear-tree, particularly of the Bosburv 
and the squash kinds, has been frequently 
kqown to yield in one season from one to 
four hogsheads of perry. The Bosburv pear 
is thought to yield the most lasting and most 
vinous liquor. The John-pear, the Harpary- 
pear, the drake-pear, the Alary-pear, the 
Lullum-pear, and several others of the harsh- 
est kind, are esteemed the best for perry ; 
and the redder or more tawny they are, the 
more they are preferred. Pears as well as 
apples should be fully ripe before they are 
ground. Crab-apples are frequently mixed 
* 1 he one-hundredth part of a grain may 
be discovered in a quart, by adding a few 
drops of volatile alkali to a glass-full', which 
will immediately strike a blue, darker or 
lighter, in proportion to the impregnation; 
a quantity too minute to do any injury. 
C Y M 4.83 
with the pears, and are said to improve the 
perry. 
CVGNUS, n astronomy, a constellation 
of the northern hemisphere, consisting of i7 
stars according to Ptolemy’s catalogue, of 
19 in lycho’s, and in the Britannic cata- 
logue of 107. 
C\ LINDER, in geometry, a solid body, 
supposed to be generated by the rotation of 
a parallelogram. See Geometry. 
Cylinder, properties of the. 1. The 
section of every cylinder by a plane oblique 
to its base is an elfipsis. 2. 1 he superficies 
of a right cy linder is equal to tiie periphery 
of the base multiplied into the length of its 
side. 3. d'he solidity of a cylinder is equal 
to the area ot its base multiplied into its alti- 
tude. 4. Cylinders of the same base, and 
standing between the same parallels, are 
equal. 5. Every cylinder is to a spheroid 
inscribed in it as 3 to 2. 6. If the altitudes 
of two right cylinders be equal to the dia- 
meters ot their bases, those cylinders are to 
one another as the cubes of the diameters of 
their bases. 
I o find a circle equal to the surface of a 
cylinder we have this theorem : the surface 
ot a cylinder is equal to a circle whose ra- 
dius is a mean proportional between the dia- 
meter and height of the cylinder. The dia- 
meter of a sphere, and altitude of a cylinder 
equal thereto, being given, to find the dia- 
meter of the cylinder, the theorem is: the 
square of the diameter of the sphere is to the 
square of the diameter of the cylinder equal 
to it, nearly as triple the altitude of the cy- 
linder to double the diameter of the sphere." 
Cylinder, resistance of. See the article 
Resistance. 
Cylinder, rolling, or loaded, in philoso- 
phy, a cylinder which rolls up an inclined 
plane. See Mechanics. 
BISl A, a genus of (he class and order 
diadelphia decandria. The calyx is lar^c, 
four-parted, upper division cleft at the end ; 
corolla permanent. I here is one species. 
C'VM.UIUM, in architecture, a member 
or moulding of (he cornice, the profile of 
which is waved, (hat is, concave at the top, 
and convex at bottom. 1 
C\ MBACTINE, a genus of the class and 
order pol i vgamia monoecia. The inflorescence 
is halt-spiked. There is one species, a <wasS 
of Bengal. ° 
CA MBAL, or cymhalum, a musical instru- 
ment of antiquity, similar to the tympanum 
or drum. The cymbal was round, and 
made ot brass, like our kettle-drums; buff 
is generally thought to have been smaller, 
1 lie* Jews had their cymbals, or instruuientsf' 
\vhich translators render by that name. Ovid 
gives cymbals the epithet genialia, because 
thev were used at weddings. 
CA MBARIA, a genus of the class and or- 
der didynamia angiospermia. The calvx is? 
ten-toothed; capsule* cordate, two-ceiled^ 
l here is one species, an herbaceous plant of 
the mountains of Dauria. 
CA MOPHANE, the oriental chrysolite 
ot jewellers. . 1 his stone has been found only 
in Brazil, the island of Ceylon, and at Nforth- 
schink in Siberia. It is usually met with in 
round masses about the size of a pea, but it 
is sometimes crystallized. The primitive 
term of its crystals is a four-sided rectangu- 
lar prism, the height of which is to the breadth. 
as\/'I to 1, and tq its thickness asy'fJtQ L 
