ies which, strange to say, these very liquors were once supposed to
foster, if not actually to originate. Under a similar false impression
the notion is general that hard rough cider is apt to cause diarrhoea,
colic and kindred complaints, whereas, as a fact, disorders of this kind
are conspicuous by their absence in those parts of the country where
rough cider and perry constitute the staple drinks of the
working-classes. This is especially the case in Herefordshire, which is
said also to be the only county in England whence no instance of the
occurrence of Asiatic cholera has ever been reported.

The importance which the cider industry has of late attained in England
has been marked by the establishment of the National Fruit and Cider
Institute at Long Ashton near Bristol. This institute, founded in 1903
at the instance of the Board of Agriculture, is supported by grants from
the board, the Bath and West of England Society, the councils of the
cider-producing counties of Hereford, Gloucester, Worcester, Monmouth,
Devon and Somerset, and by subscription of members. The objects of the
institute are the promotion of research into the causes of the changes
which occur in cider and perry during fermentation, with the view of
imparting to these liquors a degree of exactitude hitherto unattainable;
the adoption from time to time of improved machinery and methods in
cider-making; the detection of adulteration; the giving of instruction
in the principles and practice of cider-making; the publication of
reports detailing the results of the researches undertaken at the
institute; the testing and selection of the sorts of fruit best suited
for vintage purposes; the propagation of useful varieties likely from
neglect to go out of cultivation; and the conducting of experiments in
regard to the best systems of planting and protecting young fruit trees.

Fruit-growers who look to cider-making "as a means of utilizing
windfalls and small and inferior apples of cooking and dessert varieties
not worth sending to market" should be warned that it is as important to
the cider industry that good cider only should be on sale as it is to
the fruit-growing industry that good fruit only should be sent to
market. The juice of the apple is naturally affected by the condition of
the fruit itself, and if this be unripe, unsound or worm-eaten the cider
made from it will be inferior to that made from full-grown, ripe and
sound fruit. If such fruit be