ON THE USES AND ECONOMY OF CIDER AND PERRY.
If we canvass the opinions of the mass of the people in cider-producing
and non-cider-producing counties as to the relative merits of cider and
beer, we shall find opinions wider apart than even the counties
themselves. The “Beer-drinking Briton” cannot at all understand how the
lover of cider can skin his throat with such sour stuff as cider, whilst
the agricultural labourer in cider districts infinitely prefers harsh
cider to the finest ale. We recollect, in one of our geological trips in
to Herefordshire, in company with an esteemed clerical friend, that a
quarryman, working in Wenlock limestone, tendered us a few shells, on
which we offered him sixpence, remarking, “Here’s a quart of beer for
your trouble.” This same man then gave our companion a couple of
trilobites, who presented him with a coin of like value to our own, but
with the remark, “Here, my friend, is a _gallon of cider_ for you.” The
effect upon the man’s whole being will never be forgotten. He was the
slave of the Church for the whole day, and ever thereafter for all we
can tell.
In cider districts the farmer, his family and friends, all relish cider,
and with all, its proper use seems to agree in a most remarkable manner;
but it would be fun to a country cousin who could cease to look at the
matter in a serious light to see what a face his London relative would
make at a draught of his “own peculiar;” and yet he of the town
professes to like sweet cider; but as his knowledge of sweet cider is
obtained from the summer drink of the London houses, called “Prime
Devonshire Cider,” the following recipe will explain it:—
Take of Vinegar (or sweeter still, cider) 1 pint.
Brown sugar (or treacle) 1 pound.
Water 7 quarts.
The following will be found in Cooley’s “Cyclopædia of Practical
Receipts:”—
CIDER, MADE.—An article under this name is made in Devonshire for
the supply of the London market, it having been found that the
ordinary cider will not stand a voyage to the metropolis without
some preparation. The finest quality of made cider is only ordinary
cider racked into a clean cask, and well sulphured; but the mass of
that which is sent to London is mixed with water, treacle, and
alum, and then fined down, after which it is racked into
well-matched casks (_i.e._, a burnt-sulphur match). The larger
portion of the cider sold in London, professing to be Devonshire
cider, would be rejected even by the farmers’ servants in that
county.
No wonder, then, that cider is not a favourite beverage when it is only
used as a summer drink in some sophisticated form; but, when understood
and obtained at all good, we believe it to be wholesome and palatable,
and, indeed, we know it to be preferred before even the best ales in
cider districts.
There is a common error amongst town-folk who prefer the above mixture
that cider is not intoxicating, that it has no strength in it; but we
regret to say that it is not only intoxicating, but we believe more
exciting than beer: it is true that its effects pass off sooner.
Drunkenness with cider would seem to be so far different than in the
case of beer, in that while the latter makes its victim heavy and
stupid, the former incites to motion, and leads to quarrelling,
fighting, and foolhardiness.
Hence, then, cider so exhilarates the farm labourer that he will do any
amount of work if he is constantly plied with it, and all the while that
it is but stimulating him, he fancies he is getting strength and vigour
from it; but, alas! he is only thus drawing upon his capital; exhaustion
follows a hard day’s work got over amid hard drinking, which requires
the following day to be spent on the same high-pressure system, or else
little will be done. Hence one of our own labourers, during barley
mowing at so much _per acre_, was fain to confess that he “wanted a pint
of cider at four o’clock in the morning worse nor any other time of
day.”
It happens, then, that as harvest work is wanted to be done
expeditiously, it is let out by the piece, by which the labourer
gets more money and more cider. But consider, my masters, that, when
not under these stimulants, you can only expect from the workman a
languid day’s work when the excitement is over; and too often, indeed,
the poor man gets a long illness as the result of his forced, that is,
stimulated labour, and, if not, such a system of drawing upon his
capital—strength—is certain to end in premature old age.
Seeing, however, that the labourer has got to believe that drink keeps
up his strength, it too often follows that he concludes that the more he
gets of it the better; and hence, as a rule, there is no satisfying him
upon this head, and the result is, that the labourer too often keeps
himself in that state of thirst and muzziness during his work that
almost compels him to seek the public-house when work is done. Here
quarrels ensue, and it is a wonder that manslaughter is not more
frequently the result. Expelled from the scene of his debauch, he finds
his way home, unless, as is not unfrequent, he is “found drowned” in the
river by which he may have to pass.
This is no fancied sketch, as it is derived from the sad experience of
the author and the result of events in his own parish. On one melancholy
occasion it was indeed sad to hear the Coroner, among other remarks,
observe that full four-fifths of the inquests in a cider county were the
result of drink.
Is there not, then, a heavy responsibility resting upon the farmer in
especial connection with cider, while his men are partially paid in this
fluid? It is different in the beer-drinking counties, as beer costs more
money, and is never allowed in such quantity as cider. Put it down as
true that the farmer _at times_ gets more work out of his men by plying
them with cider, yet we feel sure he thereby hastens the time when such
men can no longer work, and they have then to be chargeable to the
parish, if in the mean time nothing worse should happen.
Mechanics are not paid in drink; they purchase what they require out of
regular wages, and thus they have the option, which many of them take
advantage of, of leaving off strong drink altogether; and though they
too are sometimes hard pressed to get a piece of work done, yet, by
over-hours, for which they are rightly paid, not, as in the country,
wholly by cider, but in money, the business is managed, and the workman
can afford extra meat and bread, by which his worn muscles are truly
renovated, and not merely stimulated to frantic action as by drink. The
great rise in the price of meat, even before cattle disease became rife,
is due to the cause that so much more meat has, within the last five
years, been eaten by the British workman. In this advance, however, the
farm labourer has had no part; he rarely gets meat twice a week, while
all this time his wages have advanced so much as 25 _per cent._, which
rise, in nine cases out of ten, is only looked upon as a boon, inasmuch
as it enables the recipient to “enjoy himself,” which simply means he
has more to spend at the public-house.
We conclude, as the result of experience, that each sack of corn that
finds its way to market from a cider county costs 1s. (or 3d. per
bushel) in drink, which, though it is produced on the farm, might yet
have been sold to produce that amount.
Would it then not be better to sell such farm produce, and, by giving
extra money instead of drink to the labourers, and so, by allowing him
the option of taking less drink but more meat, gradually to withdraw him
from the temptations to get drunk, which beset him under the present
system? For, while we feel quite sure that the morbid craving for the
public-house has commenced with drinking on the farm, we may be certain
that if by any means we can check this system, it will ultimately be a
great gain to both master and man.
Where are farm labourers best off? We say in the non-cider counties. In
these he has learnt the use of skim-milk and the value of meat. In cider
counties the farm labourer despises skim-milk as “poor weak tack, only
fit for pigs.” He cannot get meat, as he takes part of his wage in a
stimulant which excites him to spend some of his money in falsely
“_keeping up his strength_.”
Now what are the results? We unhesitatingly assert, muscle, longevity,
more robust, honest, well-to-do families, healthier bodies and minds,
beyond the cider limits.
If, then, these things be so, some change in the use and economy of this
wholesome drink is an object worthy of the deepest and most earnest
consideration. One man alone can do no good. Beneficial results can only
follow upon calm discussion and combined action by the masters, upon
well ascertained facts. We would not stint the labourer of that which is
to do him good; and if we find that he is really willing and capable of
taking the whole responsibility connected with his drinking requirements
upon his own shoulders, we cannot help thinking that it would be for the
good of all parties to pay increased wages in full rather than any
portion in kind, and more especially of the kind we have thus
animadverted upon.
POSTSCRIPT.
In bringing these Papers to a conclusion, we would, among other matters,
make a few remarks upon the title under which they have been issued,
namely, _Science and Practice of Farm Cultivation_.
Now it will be seen that our object has not been to enter into the
minutiæ of practical farming, but rather to point out some of the more
important scientific principles by which much of practice is regulated.
Hence, then, we would beg the reader to amend the title as
follows:—“Science _of_ Practice _in_ Farm Cultivation.” This will more
fully explain the aim and object we have had in view in the series of
Papers now concluded.
It is now time to tender our best acknowledgements for the aid we have
received in the many drawings with which this small work has been so
liberally illustrated. We owe especial thanks to Mr. Hardwicke for
several fine plates of interesting agricultural as well as botanical
specimens; to the Royal Agricultural Society of England for the loan of
the woodcuts of roots; and to our friend Mr. Wheeler, of Gloucester, for
the use of the woodcut illustrations of grasses; and as both the
drawings of roots and grasses were made by us direct on the wood, rough
though they may be, we yet hope they may be deemed more faithful than
any second-hand copy.
Our labours being ended, it only remains to add that we hope our little
work may have the effect of inducing some of our agricultural friends to
look into the principles connected with the various operations which
they daily superintend, as by so doing agriculture will be really
elevated to a science; whereas, by merely copying what has been done
before, we shall only be empirics, practising rational empiricism it is
true, but still coming short of that light and knowledge which is the
life,—_the science_ of our profession.
J. B.
BRADFORD ABBAS, DORSET,
_Sept. 25, 1865_.
COX AND WYMAN, PRINTERS, GREAT QUEEN STREET, LONDON, W.C.
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| TRANSCRIBER’S NOTES |
| |
| The text of the original work has been maintained, including all |
| inconsistencies in spelling, lay-out, hyphenation, capitalisation|
| etc. These have not been changed, except as indicated below. |
| Notable inconsistencies include Hagloe/Haglo, bird's foot/ |
| birdsfoot/birds-foot, codlin/codling, Cotteswold-hills/Cotteswold|
| Hills, wire-worm/wireworm, sainfoin/saintfoin, per cent./ |
| percent./per-cent./pr-cent. Achillæa millefolia (yarrow) and |
| Achillea millefolium (milfoil) are both used for the same plant. |
| |
| The tables have been re-arranged to fit in the available width. |
| Multi-page tables have been re-combined into single tables. |
| |
| Footnotes have been moved to directly under the text to which |
| they refer. Illustrations and tables have been moved to before or|
| after the paragraph in which they were printed in the original |
| work. |
| |
| The differences in wording between the table of contents and the |
| text have been left as in the original work because the meaning |
| is clear. |
| |
| Changes made to the text: |
| p. vi epipitical changed to epiphytical |
| (page number) 218 „ 217 |
| p. vii (page number) 266 „ 265 |
| chesnut „ chestnut |
| (page number) 320 „ 319 |
| p. 9 be utterly failed „ he utterly failed |
| p. 10 that be has tried „ that he has tried |
| p. 24 Skirvings swede „ Skirving’s swede |
| p. 41 (see Chap. VII.) „ (see Chap. VI.) |
| p. 112 fænum-græcum „ fœnum-græcum |
| p. 127 Bird's-food Trefoil „ Bird's-foot Trefoil|
| p. 136 _single_-seeded „ _single-seeded_ |
| p. 146 indentical „ identical |
| p. 151 in August 31 „ on August 31 |
| p. 276 geologial „ geological |
| p. 318 first letter missing from “gives the former tree”, |
| “g” inserted |
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