596 C I D 
ing in a fhort conical tubercle bearing the ftyle, and the 
waved rudiment of calyx ; l'ibs five, three dorfal and two 
lateral, white, fubflexuofe, much raifed, and compreffed 
fo as to be almoft membranaceous ; interftices fmooth, 
bay-rufefcent; ventral parts flat. Native of Virginia, 
Swifferland, Sec. in watery places. 
Propagation and Culture. The firft fort will not grow 
well, unlefs there be a confiderable depth of water for it 
to root ini. The fecond and third forts may be propa¬ 
gated by feeds, which fhould be fown in autumn on a 
fhady border: the plants will come up in the fpring, and 
require no other care but to keep them clean. See 
iETHUSA, Ch^rophyllum, and Conium. 
CICU TA'RIA,/. See ./Ethusa, Ch^erophyuum, 
Cicuta, Conium, Ligusticum, and Phellandrium. 
CIDA'GER, or Cidaia, a town of the illand of Java. 
Cl'DARIS,/. in antiquity, the mitre ufed by the jew- 
ilh high-priefts. 
CFDER,/. \_cidre, T?v. Jidfa, Ital .ficera, Lat. <mepa, Gr. 
.“inur] All kind of ftpong liquors, except wine. This 
is now wholly obfolete. Liquor made of the juice of 
fruits preffed.—We had alfo drink, wholefome and good 
wine of the grape, a kind of cider made of a fruit of that 
Country ; a wonderful pleafing and refrefhing drink. Bacon. 
-—Thejuice of apples expreffedand fermented: this is now 
the only fenfe : 
To the utmoft bounds of this 
Wide univerfe Silurian cider born, 
Shall pleafe all taftes, and triumph o’er the vine. Phillips , 
In making cider, it was formerly the cidiom to boil it, 
and fometimes to add fpices to it. The obje6t of this pro- 
cefs was to make it ftronger; and accordingly it was boiled, 
as foon as preffed-, and kept feummed continually till its co¬ 
lour was confiderably heightened. This cuflom has long 
been difufed in Herefordfhire ; and is continued only in 
fome parts of Devonfhire, where the fruit happens to be of 
an inferior kind. In a late publication of the Bath agricul¬ 
ture fociety, there is an account of a method of boiling ci¬ 
der, to make cider-wine ; in which it is mentioned, that a 
great quantity of cider has been boiled down into wine in 
the county of Somerfet. From the fpecimens however pro¬ 
duced before the fociety, and the inveftigation of the pro- 
cefs, it appears to be neither a pleafant nor a wholefome 
liquor. It feerns indeed, that cider, which by any pro- 
cefs could be made ftronger than the natural juice of the 
apple, would lofe more, in flavour and richnefs, than it 
could poflibiy acquire in point of ltrength. The natural 
ftrength of cider of the belt kinds, when properly made, 
and ground in horfe-mills, is fo confiderable, that there 
have been inftances of its keeping twenty or thirty years, 
or even a longer time, in the greateft pferfeftion. 
It may not be improper in this place, to give a fliort 
account of the common Herefordjhire method of making 
eider. The fruit is gathered when quite ripe ; which is 
known by its beginning to fall. The apples when got 
together, are laid in the open air, in heaps of about a 
foot and a half or two feet deep ; but not more, left they 
fhould heat. When they begin to decay they are fit for 
grinding; thofe that are black-rotten being firft thrown 
away. The fruit is then ground, till the rind and ker- 
nals are well bruifed, which is fuppofedrto add much to 
the flavor and ftrength of the liquor. It is not preffed as 
foon as ground, but is put to Hand for a day, or fomewhat 
more, in a large open veffel. It is then preffed between 
feveral layers of hair-cloths, in the prefs, and the liquor 
is received in a vat, from which it is removed into cafks, 
which hand in any cool place, or even in the open air, 
with their bung-holes open. Thefe cafks are watched 
with great care, till the cider (in the provincial language) 
drops fine, when it is immediately racked off from the 
1, lees, into other cafks in the cellar. This firft racking is 
of the greateh confequence, as cider which is fuffered to 
become foul again, by milling the firft opportunity of 
racking it when fine, will never make a prime liquor, 
After what is- clear lias been racked off, there remains a 
C I L 
quantity of lees, which being filtered through coarfe linen 
bags, in the form of jelly-bags, yield a very bright and 
and ftrong liquor, but extremely flat, which is added to 
the cider already racked, and, by its ftrength and flatnefs, 
contributes to prevent or check fermentation. The great 
obje£l, at this time, is to prevent fermentation, an ex- 
cefs of which is fure to make cider thin and acid. The 
cafks are therefore not filled quite full, neither are they 
itopped quite dole ; and when the cider inclines to fer¬ 
ment, it is again racked; which it lometimes requires 
two or three times. It mult not however be racked, un¬ 
lefs when it is abfblutely necefiary for the purpofe already 
mentioned; as every. racking is luppofed to weaken it. 
This therefore mull depend upon the practical fkill of the 
fanner, and feerns to be that critical part of the manage¬ 
ment for which no adequate rules can be preferibed. 
When all probability of fermentation is over, the cafks 
fhould be filled up with cider of the belt quality, and the 
bung be doled in firm, with rolin. 
CFDERIST,/. A maker of cider.—When the ciderijls 
have taken care for the beft fruit, and ordered them after 
the beft manner they could, yet hath their cider gene¬ 
rally proved pale, fharp, and ill tailed. Mortimer. 
CFDERKIN,/ A low word ufed for the liquor made 
of the murk, ov grofs matter of apples, after the cider is 
preffed out, and a convenient quantity of boiled water 
added to it; the whole infufmg for about forty-eight, 
hours. Phillips.—Ciderkin is made for common drinking, 
and fupplies the place of fniall beer. Mortimer. 
CIECiEREF', a river which riles in Poland, and runs 
into the Dnieper, twenty-eight miles weft of Kiov. 
CIEKANOW", a town of Poland, in the palatinate of 
of Mafovia : forty miles north of Warlaw. 
CIE'LING,/. See Ceiling. 
CIER'GE,/. [French.] A candle carried in proceflions 5; 
a taper ; a lamp. 
CIEUX, a town in France, in the department of the 
Upper Vienne, and chief place of a canton, in the dif- 
tribt of Bellac, containing about izoo inhabitants: thir¬ 
teen miles north-weft of Limoges. 
CIFUEN'TES, a town of Spain, in New Caftile : twenty- 
two fouth of miles Siguenga. 
CIGLIA'NO, a town of Italy, In the Orvietan : four 
miles north of Orvieto. 
CIGNA'NI (Carlo), an Italian painter, born at Bolog¬ 
na in i6z8, was the difeipie of Albani. He was efteemed 
by pope Clement XI. who nominated him prince of the 
academy of Bologna, and loaded him with favours. Cig- 
nani died at Forli in 1719. The cupola of la Madona 
del Fuoco at Forli, in which he reprefented Paradife, is 
an admirable work. His principal pictures are at Rome, 
Bologna, and Forli. 
CIGO'LI, or CivoLi, the painter. See Civoli. 
Ci'Lf A,f. the eye-lallies. See Anatomy, vol.i. p.597, 
CI'LIATED LEAF, in botany, one furrounded with 
parallel filaments, fomewhat like the hairs of the eye-lids, 
CILFCIA, anciently a kingdom of Afia, lying between 
the 36th and 40th degree of north latitude ; bounded on 
the eaft by Syria, or rather by Mount Amanus, which 
feparates it from that kingdom ; by Pamphylia on the 
weft; Ifauria, Cappadocia, and Armenia Minor, on the 
north ; and the Mediterranean on the fouth. It was divided 
by the ancients into Ciiicia Afpera, and Cicilia Carnpe- 
fti’is ; the former called by the Greeks Trachea, or Stony, 
from its abounding with itones: and at this day the pro¬ 
vince is called by the Turks, Tas Wileieth, or the Stony 
Province. According to Jolephus, Cilicia was firft peo¬ 
pled by T'arfliilh the ton of Javan, and his defeendants, 
whence the country was named Tarfus. The ancient 
inhabitants were driven out by a colony of Phoenicians, 
who, under the conduct of Cilix, firft fettled in the ifland 
of Cyprus, and from thence palled into the country 
which, from their leader, they called Cilicia . After¬ 
wards, feveral other colonies from different nations fettled 
here, particularly from Syria and Greece ; whence the 
Cilicians in fome places uie the Greek tongue, in others 
