The term cyder or cidre in French, at first written sidre, is derived from the latin word sicera, which denoted all other fermented liquors except grape wine.
In France, wherecyder making is most scientifically practised, it is prepared by crushing the apples in a mill with revolving edge-stones, turned in a circular stone cistern by one or two horses.
Spirit puncheons preservecyder better than any other, but in all cases the casks should be well seasoned and washed.
The juice had the fine flavour of the apple, was fermented by itself without any previous fermentation in the mash, and afforded an excellent strong cyder which kept well.
Strong and somewhat elevated ground, rather dry, and not exposed to the air of the sea, or to high winds, are the best situations for the growth of the cyder apple.
The cyder procured by the first expression is calledcyder without water.
With slight modifications, the process employed in rasping and squeezing the beet-roots might in my opinion be applied with great advantage to the cyder manufacture.
The liquor thus obtained furnishes a weaker cyder which will not keep, and therefore must be drunk soon.
Cyder seems to have been brought into Normandy by the Moors of Biscay, who had preserved the use of it after coming into that country from Africa.
The ancients were acquainted with cyder and perry, as we learn from the following passage of Pliny the naturalist: "Wine is made from the Syrian pod, from pears and apples of every kind.
When the must of the apples is weak or sour, good cyder cannot be made from it without the addition of some saccharine matter.
This degree of maturation diminishes their mucilage, and developes alcohol and carbonic acid; in consequence of which the cyder suffers no injury.
When thecyder is rinned away every drap, 'tis too late to be thinkene of plugging the tap," is a little bit of old proverbial philosophy which escaped Martin Tupper.
It hath a more vinous taste than any cyder I ever drank, and as the sight might deceive a curious eye for wine, so I believe the taste might pass an incurious palate for the same liquor.
The cyder is of the color of sherry (or rather of French white wine), and every whit as fine and clear.
Pomona Herefordienses; or a descriptive account of the old Cyder and Perry fruits of Herefordshire, by Thomas Andrew Knight.
In other places, the farmer and his workmen only, immerse cakes in cyder and place them on the branches of an apple-tree in due solemnity; sprinkle the tree, as they repeat a formal incantation and dance round it.
If any one shall wear his hat When he is ringing here, He straightway then shall sixpence pay In cyder or in beer.
The produce of those different taxes will probably much more than counterbalance that of the duties imposed, by what is called the annual malt tax, upon cyder and mum.
Rhenish and French White Wines, diluted, make a most salutary Drink in several Kinds of Fevers, and generous Cyder is little inferior to either.
No cyder to be had here, everyone drinking spirits or ale, the julep is called a hailstorm.
Many thousand pipes of spoiled cyder are annually brought hither from the country, for the purpose of being converted into factitious Port wine.
The leaden beds of presses for squeezing the fruit in cyder countries, have produced incalculable mischief.
And the Narrator's men then coming on board with the said barrel of Cyder as aforesaid, Kidd gave them a piece of Arabian gold for their trouble and also for bringing him word.
Kidd asked him to spare a barrel of Cyder, which the Narrator with great importunity consented to, and sent two of his men for it, who brought the Cyder on board said Sloop.
And the Narrators men then coming on board with the said Barrel of Cyderas aforesaid, the said Kidd gave them four pieces of Arabian Gold for their trouble and also for bringing him Wood.
He has chapters on Fruit Trees; on the several kinds of Apple Trees, and on Cyder and Perry.
What a charming sight is a large tree in blossom, and after that, when loaden with fruit, enough perhaps to make a hogshead of cyder or perry!
This Bill was the more deplorable in its results because in and about 1750 cyder had replaced the lighter clarets in the affections of all classes, and was esteemed as good a drink as the finest Rhenish, and much more wholesome.
They gave the cyder to their labourers, and as these were not particular as to the quality, no pains were taken to produce such as would suit men’s refined palates.
My uncle is lusty, is nimble and spry, As ribstones his cheeks, clear as crystal his eye, His head snowy white as the flowering may, And he drinks only cyder by night and by day.
The sweet cyder is unquestionably bad in such cases, but that in which there is not so much sugar is a corrective to the uric acid that causes rheumatism.
But the imposition of a duty of ten shillings a hogshead on cyder that was not repealed, as already said, till 1830, killed the industry.
But this difference of opinion is due largely, if not wholly, to the kinds of cyder drunk.
Grenville, speaking in the House of Commons, on the Cyder Tax, explained that the bill was brought in because funds must be found, and turned to Pitt who had been speaking against the measure.
Dashwood shall pour from a Communion cup Libations to the Goddess without eyes, And hob and nob in cyder and excise.
You may sing and laugh the hours away in the Cyder Cellars for a while, but you must pay your reckoning, and then, I imagine, you will doubt whether the amusement was worth the price.
I can understand why the wits went to the Cyder Cellars then.
Well, what connexion, you ask, is there with this girl's sad fate and the jollity of the Cyder Cellars?
Only this, that her father made theCyder Cellars so popular a place of resort.
Youth is finding this out; at any rate the days of the Cyder Cellars are numbered, and now, with its Judge and Jury and Poses Plastiques, it collects comparatively few.
Then take out the bung, and hang the remainder of the rags on a wire in the cask, as near the cyder as possible, and set them on fire as before.
Many people spoil a great deal of good cyder by boiling and mixing melasses with it, to give it a colour; which not only gives it a bad red colour, but makes it muddy, as well as bad tasted.
The following remedy for ropy cyder must be proportion'd with judgment to the degree of the disorder in the liquor.
For 'tis impossible to set a colour on cyder so strong, as to have it stand the bottle more than twelve or eighteen months, at farthest.
The reason that cyder is sometimes oily, is owing to the fruit not being sorted alike; for the juice of fruit that is not ripe will seldom mix with ripe juice in fermentation.
If you force perry, cut your isinglass with cyder or stale beer, for no liquor will force its own body.
The reason that cyder is not often fine, is owing to its not being fermented.
It hath been objected to me by cyder and sweet-makers, that stopping up the cask so soon will endanger the head being blown out or bursted; but their fears are groundless, provided the ferment is stopt.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "cyder" in a variety of sentences. We hope that you will now be able to make sentences using this word.
