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THE ORCHARD AND ITS PRODUCTS, CIDER AND PERRY. 
In France it has been strongly commented on in the Report of the Congress appointed by the 
French Government to consider this subject, i. It says, “The Cider of which the old authors 
wrote in such glowing terms are scarcely to be met with now. Such for example as the Ecarlatin 
prepared from the Ecarlate (Scarlet) apple, which yields an excellent Cider, red as wine, sweet, 
piquant and as aromatic, as if sugar and cinnamon had been used ; or such as the Muscadet , which 
recalls the colour, scent, and taste of the Muscadelle wine, of which the old French soldier song says ' 
“ II vaut mieux, pres beau feu, boire la Muscadelle 
Qu’ aller sur un rampart faire la sentinelled’ 
Or, lastly the Cider furnished by Apples, called d’Espice, which is as superior to ordinary 
cider, as the Vin d’Orleans is to Vin Ordinaire. The late King Francis the Great, in 1532, passing 
through the district, gave orders that some barrels of it should be carried in his train, and drank of 
it himself as long as it lasted.” (2) A similar compliment was afterwards paid by King Charles I to 
the excellence of Herefordshire Cider in 1645. (Seepage 78). 
The same neglect was observed in America some half century ago, when Thacker called 
attention to their Orchards. (3). His warning would seem to have been effective, since of late 
years a marked improvement has shewn itself in all kinds of American Apples and Pears, whether 
for dessert, for culinary purposes or, for the production of Cider and Perry. “ American farmers 
are now beginning,” says Mr. Downing, “ to recognise the fact that no farm is complete without a 
well selected and well cultivated Orchard.” (4). 
The wonders effected in commerce by the great discoveries of the present century have 
completely thrust aside the results of all former experience. The power of the steam engine by 
land and by sea, enables space now to be overcome by rapidity of movement, and lessens expenditure 
by cheapness of conveyance, and thus wider markets are offered for all articles of trade. Nor 
have these advantages by any means reached their limit. Every year sees some new economy 
effected, some fresh article of commerce introduced into new districts to compete with those already 
in the field. Competition thus becomes world-wide and according to the inevitable laws of trade, 
the best and the cheapest must prevail in the end. The benefit to humanity at large is unques¬ 
tionable, but to individuals and localities the result is often ruinous. Agriculture is now tried to its 
uttermost to contend with these great changes, and the struggle still goes on with increasing severity 
in all the articles of its production. The result cannot be otherwise than to compel every locality 
and every district to produce the articles, for which it is specially adapted, in the best possible form, 
or in other words by the highest cultivation. If free-trade in Corn, and the introduction of live and 
(1) . “ Le Cidre ” by M. M. L. de Boutteville and A. Hauchecome. Published at Rouen, 1875, giving the results 
of the work of the Congress appointed by the French Government to study the Cider Fruits during the years 1864 to 1872— 
a scientific and comprehensive work of the highest value. 
(2) . “ Traill du Vin et du Cidre ” par Julien de Paulmier. Caen, 1589. 
(3) . The American Orchardist. By James Thacker, M.D., Boston, 1822. 
(4) . “ American Fruits for Farm and Garden .” 1871. 
) 
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