The cider-maker is always allowed a liberal quantity of last year's
produce, on the principle of "thou shalt not muzzle the ox when he
treadeth out the corn"--a principle that should always be recognized
in the labourer's hire, and one which is too often forgotten by the
public in its estimate of the necessities of the farmer himself. It is
usual for the man in possession, so to speak, of the cider-mill, to
mix, for his own consumption, some of the new unfermented liquor with
the old cider, which, after twelve months, is apt to be excessively
sour; but the quantity of the former must not be in too large a
proportion, as it has a powerful medicinal effect.
"Wouldst thou thy vats with generous juice should froth?
Respect thy orchats: think not that the trees
Spontaneous will produce a wholesome draught,
Let art correct thy breed."
So sang Philips in his _Cyder_ in the distant days of 1706, but the
advice is as sound as ever, for good cider can only be produced from
the right kinds of apples. The names of new sorts are legion, but some
of the old varieties are still considered to be very valuable. Among
these, the Foxwhelp has been a favourite for 200 years, and others in
great esteem are Skyrme's Kernal, Forest Styre, Hagloe Crab, Dymock
Red, Bromley, Cowarne Red, and Styre Wilding.
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