CIDER

n. Si'du5r. Said to be from sicera (Gr., o-iicepa), an intoxicating drink made by the ancient Hebrews. Fr., cidre. Ger., C., Aepfelwein. It., cidro. Sp., sidra. The fermented juice of apples. The word formerly signified other sorts of strong liquors and juices obtained from other fruits. Ordinary c. contains water, alcohol (from 5 to 8 per cent.), grape-sugar, malic acid, ash, albuminoid, and gum. [B, 5, 116; a, 24.] Boiled c. New c. boiled down to a syrupy consistence; used in cookery. Bottled c. C. bottled at an early stage of fermentation; a highly effervescent beverage resembling champagne. C. brandy, C. spirit. See AppLE-jacfc. Hard c. C. so completely fermented as almost to have become vinegar; a clear, acid, intoxicating liquor. Made c. A c. of this name is made in Devons hire, chiefly for the supply of the London market. The finest quality is simply ordinary c. racked into clean and well-sulphured casks. [L, 120 (a, 21).] New c. C. in which the proce of fermentation has hardly begun; a sweetish, rather thick liquid, often somewhat turbid. Drank freely, it is apt to cause indigestion. Old c. C. that has become clear and in which the vinous fermentation is complete; a wholesome but intoxicating beverage acting as an aid to digestion. Raisin c. A beverage made in a similar way to raisin wine., but without employing sugar, and with only 2 Ibs. of raisins to the gallon, or even more, of water. It is usually fit for bottling in 10 days, and in a week longer is ready for use. [L, 162 (a, 21).] Sweet c. See New c. Tastnanian c.-tree. The Eucalyptus gunni. [B, 275 (a, 24).] [s. 277]