Camden asserts that Judge Stowford also constructed the long bridge over the Taw consisting of sixteen piers. Tradition will have it, however, that towards the building of this latter two spinster ladies (sisters) contributed by the profits of their distaffs and the pennies they earned by keeping a little school. I was travelling on the South Devon line some years ago after there had been a Church Congress at Plymouth, and in the same carriage with me were some London reporters. Said one of these gentry to another: “Did you ever see anything like Devonshire parsons and pious ladies? They were munching apples all the time that the speeches were being made. Honour was being done to the admirable fruit by these worthy Devonians. I was dotting down my notes during an eloquent harangue on ‘How to Bring Religion to Bear upon the People’ when chump, chump went a parson on my left; and the snapping of jaws on apples, rending off shreds for mastication, punctuated the periods of a bishop who spoke next. At an ensuing meeting on the ‘Deepening of Personal Religion’ my neighbour was munching a Cornish gilliflower, which he informed me in taste and aroma surpassed every other apple. I asked in a low tone whether Devonshire people did not peel their fruit before eating. He answered _leni susurro_ that the flavour was in the rind.” [Illustration: HUGH STAFFORD _From the original painting in the collection of the Earl of Iddesleigh_] Cyder was anciently the main drink of the country people in the West of England. Every old farmhouse had its granite trough (circular) in which rolled a stone wheel that pounded the fruit to a “pummice,” and the juice flowed away through a lip into a keeve. Now, neglected and cast aside, may be seen the huge masses of stone with an iron crook fastened in them, which in the earliest stage of cyder-making were employed for pressing the fruit into pummice. But these weights were superseded by the screw-press that extracted more of the juice.