demand for these native wines has given such an
impetus to the industry that this figure might with safety be doubled.
In France official statistics are available, and these show not only
that that country is the largest producer of cider (including perry) in
the world, but that the output is yearly increasing. A great proportion,
however, of what passes as cider in France is _boisson_, i.e. cider to
which water has been added in the process of making or at a subsequent
stage; while much of the perry is disposed of to the makers of
champagne. Although some cider is made in sixty-five departments, by far
the largest amount comes from the provinces of Normandy and Brittany. In
Germany cider-making is a considerable and growing industry.
Manufactories on a small scale exist in north Germany, as at Guben and
Gruenberg, but the centre of the industry is at Frankfort-on-Main,
Sachsenhausen and the neighbourhood, where there are five large and
twenty-five small factories employing upwards of 1000 hands. Large
quantities of cider fruit are imported from foreign countries, as,
speaking generally, the native-grown fruit used in Germany for
cider-making consists of inferior and undersized table apples not worth
marketing. The bottled cider for export is treated much like champagne,
and is usually fortified and flavoured until, in the words of an
acknowledged French authority, M. Truelle, it becomes a hybrid between
cider and white wine rather than pure cider.

The practice which formerly prevailed in England of making cider on the
farm from the produce of the home orchards has within the last few years
been to a large extent given up, and, as in Germany and many parts of
France, farmers now sell their fruit to owners of factories where the
making of cider and perry is carried on as a business of itself. In
these hand or horse power is superseded by steam and sometimes by
electricity, as in the factory of E. Seigel in Gruenberg, and the
old-fashioned appliances of the farm by modern mills and presses capable
of turning out large quantities of liquor. The clearing of the juice,
too, which used to be effected by running it through bags, is in the
factories accomplished more quickly by forcing it through layers of
compressed cotton in a machine of German origin known as Lumley's
filter. The actual process of cider and perry making is simple, and
resembles that of making grape wine. The fruit is ground or crushed in
machines of variou