CIDER VERSUS BEER.
[To THE EDITO3 Or THE " SpEcuTort."]
Sie,—In one of M. Cunisset-Carnot's delightful country-life articles in the Temps he mentions that the French Army have utilized what remains of the orchards in the territory deserted by the enemy by pressing the apples to make cider. The apples are pulped, allowed to ferment, and then put in the press. The cider is given a fortnight to clear, and is then drunk without further treatment or addition. M. Cunisset-Carnot says that the resulting liquor is pleasant, refreshing, and not too alcoholic; from which one infers that sweet and ripe apples are used. If we must have alcoholic drink for our workers, there must he many parts of the country where apples (and pears too) can be better spared for the purpose than barley, to say nothing of the land wasted in cultivating hops. I make the suggestion diffidently, since the matter is evidently one for experts. Personally, I should prefer to eat the apples to drinking their juice; for what food is pleasanter to all the senses than in patulis redolentia male
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