A common practice in Devonshire is to add a stuff called ‘stum,’ sold by the wine-coopers, or an article called ‘antiferment,’ sold by the druggists, for the purpose of checking the fermentation, but a much better plan is that described above.
To improve the flavour of weak cider, or to render ordinary cider more vinous, various plans are followed by the cellarmen and bottlers. An excellent one is to add to each hogshead 11⁄2 gall. of good brandy or rum, with 2 oz. of powdered catechu (dissolved in water), 10 lbs. of good moist sugar or honey, 1⁄2 oz. each of bitter almonds and cloves, and 4 oz. of mustard seed (all in powder). These must be well ‘rummaged’ into the liquor, and the whole occasionally stirred up for a fortnight, after which it must be allowed to repose for 3 or 4 months, when it will usually be found perfectly ‘bright,’ and no bad substitute for foreign wine. Should this not be the case, the liquor must be ‘fined’ with a pint of isinglass finings, or a dozen eggs, and allowed to rest for a fortnight. If the cider is preferred pale, the catechu must be omitted, and instead of isinglass, a quart of skimmed milk is to be used as ‘finings.’ When desired of a pinkish tint, 1 oz. of cochineal (in powder) may be added instead of the catechu.
About 13 cwt. of November apples commonly yield one hogshead of cider. In Devonshire about 6 sacks or 24 bushels are the common quantity for the hogshead of 63 galls.
The best cider made at the present day is that of Normandy, Herefordshire, and New Jersey (U.S.), and next that of Devonshire and Somersetshire. See Antiferment, Fermentation, &c.
Cider, Champagne. This name is given in the United States of America to a fine, pale variety of cider, much used for bottling, which has a great resemblance to inferior champagne. The best variety comes from New Jersey. The name is also applied in this country in a similar manner. The following is a good form for a ‘made’ cider of this class:—
Prep. Good pale vinous cider, 1 hhd.; proof spirit (pale), 3 galls.; honey or sugar, 14 lbs.; mix well, and let them remain together in a temperate situation for 1 month; then add orange-flower water, 3 pints; and in a few days fine it down with skimmed milk, 1⁄2 gall. A similar article, bottled in champagne bottles, silvered, and labelled, is often sold to the ignorant for champagne.
Cider, Made. An article under this name is made in Devonshire, chiefly 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 simply ordinary cider racked into clean and well-sulphured casks; but the mass of that which is sent to London is mixed with water, treacle, and alum. The cider sold in London under the name of Devonshire cider would be rejected even by the farmers’ servants in that county.
Cider, Raisin. This is made in a similar way to raisin wine, but without employing sugar, and with only 2 lbs. of raisins to the gall., or even more, of water. It is usually fit for bottling in 10 days, and in a week longer is ready for use.
CIDER SPIRIT. See Brandy.
CIGAR. Syn. Segar; Cigarre, Fr.; Cigarro, Span. A small roll of tobacco-leaf used for smoking. The leaf is stalked or stripped of its midrib, and damped before it passes into the hands of the cigar-roller. The envelope or skin is cut from a smooth, unbroken leaf, and is quickly rolled round sufficient tobacco to form the inside. To secure the loose end of the envelope a small quantity of paste, coloured brown with chicory, is generally used. Only those who have had great practice can make cigars of a good shape. A full account of the manufacture of cigars does not come within the scope of this work. Although cigars of British make cannot compete in point of flavour with those manufactured in tobacco-growing countries, they