Cider

(si'dr.) [Fr. cidre.] The fermented juice of apples, largely used in the Northern States, in Canada, in England, and on the Continent, as a beverage. It is very palatable and refreshing, but is intoxicating when drunk in quantity, containing 514 to 9 per cent. of alcohol. In this country, the best kinds of apple for making C. are the Virginia Crab, and the Harrison and Canfield apples, which produce the celebrated Newark (N. J.) cider. [s. 188]