CIDER IN VARIETY | AdventAI

International Tract and Missionary Society · Oakland, California · Jun 23, 1887

FromSigns of the Times, Vol. 13, No. 24.

CIDER IN VARIETY.

Every fruit known will make cider. That from pears is of ancient renown as perry, but pear juice is worth more for syrup or fruit honey, as it is rich in sugar. Plum cider is very nice and grape cider will yet be the American beverage, having the strengthening quality of wine without its alcoholic spirit, and tasting better than anything else known in the shape of drinks. There would not be a grape too many in the United States if the juice, freshly drawn from the clusters, undiluted, could be placed on sale in our cities. Its delicious, pure refreshment justifies all that poets have sung and writers raved about the blood of the grape, while for benefit to feeble consumptive or bilious people its effects outdo hypophosphites, a trip to Italy, or Saratoga waters. In the Erie wine regions and other vineyard belts, when the grapes ripen, sallow, liver-congested people from the cities take board where they can drink the “must” of new wine as it comes from the press, and return built up for the winter’s dissipation. Consumptives, especially, cannot do better than to try the grape cure in this form, and the “vineyard season” may yet be as fashionable as the seaside in July, or Lenox in October.—Vick’s Magazine for April.