Drinks from Apples
ThOse excellent drinks, cider and perry, brewed widely in England for some 800 years or more. need-special varieties of apple and pear, because . these contain more tannin as well as more sugar. Ordinary or cooking apples do not make so wholesome a drink. On the other hand, they may afford a most welcome supply of apple juice, which is a good alter- native to cider proper. In our wasteful way, we sacrifice thousands of tons of apples which in more economic countries are turned to use. On this head a very suggestive account is given, in the latest and most interest- ing Countryman, of the methods used in Switzerland for converting small fruit and windfalls into an apple juice that will keep good at any rate for six months or more. It is made communally ; and though small apparatuses (for pulping and pressing and sterilising) are, I believe, in existence, the manufacture is best conducted on a large scale by co- operative effort. Shall we ever learn in England the lesson taught by most nations, especially the Danes, and indeed once under Horace Plunkett by the Irish, that co-operation is good business and of high social value?
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