114 the orchard and its products, cider and perry. 
quantities of Cider are still produced there. Pear Orchards seem never to have been much planted 
in Normandy, and Perry to have been lightly esteemed. In Germany on the contrary Perry is more 
highly valued than Cider, and it is made largely for distillation. Cider has been known in Spain 
from a very early period. A graphic description is given of the Cider of Biscay by Nasagerus in 
the Journal of his Embassy from the Republic of Venice to the Emperor Charles V., in the early 
part of the 16th Century. It now forms the ordinary drink of the inhabitants of the northern 
provinces of Spain and Portugal. In Jersey much Cider is made which has a high repute for its 
strength. In many parts of the United States of America Cider is the common drink of the 
country; but the manufacture of Perry is chiefly confined to the Eastern States, where it is 
produced in considerable abundance. 
It was not until the end of the 17th century that the English Orchards began to be much 
planted. The Civil War with all its troubles had passed by : Continental wars prevailed for the 
most part: and as Foreign Wines ceased to be imported, it became an object of national importance 
—a patriotic duty—to encourage the home production of Cider and Perry in every possible way. 
Poets and Writers extolled their praise : Esquires and Yeomen vied with each other in their efforts 
to meet the national want : and the great care and attention resulting from all this enthusiasm 
culminated in a success so remarkable as to outstrip all former efforts, and, as we read the accounts, 
to make us lament the more the neglect of later years. 
Cider and Perry were then made in large quantities of an uniform superior quality, and met 
with a ready and highly remunerative sale. They formed the household family drink—varied on 
festive occasions with home made wines, in the excellence of which all good housewives prided 
themselves. The farm labourers or hinds, who were at that time usually boarded in the house, had 
to be content with “ciderkin” or “purr,” a weaker cider made by the addition of water to the must as 
it was passed again through the mill. This was allowed to the men in almost unlimited quantities 
during hay time and harvest and formed a wholesome and harmless drink. 
This was the golden age for Orchard culture and for Orchard produce. Cider was never so 
highly esteemed. Philips, the cider poet calls it: 
“ Nectar ! on which always waits 
Laughter and Sport, and care beguiling Wit, 
And Friendship, chief Delight of Human Life. 
What should we wish for more ? or why in quest 
Of Foreign Vintage, insincere and mixt 
Traverse th’ extreamest World ? why tempt the Rage 
Of the rough Ocean ! when our native Glebe 
Imparts from bounteous Womb, annual Recruits 
Of wine delectable, that far surmounts 
Gallic or Latin Grapes, or those that see 
The setting Sun near Calpe’s tow’ring Height. 
Nor let the Rhodian, nor the Lesbian Vines 
Vaunt their rich Must, not let Tokay contend 
For Sov’ranty ; Phanceus self must bow 
To th’ Ariconian Vales.”— (Philips' “ Cyder"). 
This great prosperity of the Orchards was not destined to continue for any lengthened period. 
