Bacon placed cider after wine, and we have followed in our arrangement of the present volume his august example. This great philosopher speaks of cider and perry as “notable beverages on sea-voyages.” The cider of his day did not, he says, sour by crossing the line, and was good against sea-sickness. He also speaks of cider, a “wonderful pleasing and refreshing drink,” in his _New Atlantis_. John Evelyn’s _French Gardener_ gives much information on this subject, and his _Pomona_ is, says Stopes, the first monograph on the manufacture of cider in England. Cider is made in many parts of Barbary, and in Canada. In all the States, apples are abundant, particularly in New York and New England, and cider is a common drink of the inhabitants. And it is as excellent as it is common. That of New Jersey is generally considered the best. It is curious that the least juicy apples afford the best liquor. Cider of a superior quality is abundant in Cork, Waterford, and other counties of Ireland, where it was introduced, we are told, in the reign of Elizabeth. It was first made at Affane, in the county of Waterford.[48] Worledge’s _Vinetum Britannicum_, 1676, and his _Most Easy Method for Making the Best Cider_, 1687, have been considered at full length by Mr. Stopes. Worledge’s press is an improvement upon one shown in Evelyn’s _Pomona_. Cider appears in Russia under the name of _Kvas_. There is _Yàblochni kvas_, made of apples; _Grùshevoi kvas_, of pears, a perry; and _Malinovoi kvas_, of raspberries. George Turberville, secretary to the English Embassy to Moscow in the year 1568, mentions _kvas_ in a description of the Russians of his time as:— “Folk fit to be of Bacchus’ train, so quaffing is their kind; Drink is their whole desire, the pot is all their pride. The soberest head doth once a day stand needful of a guide. If he to banquet bid his friends, he will not shrink On them at dinner to bestow a dozen kinds of drink, Such liquor as they have, and as the country gives; But chiefly two, one called _kwas_, whereby the Moujike lives, Small ware and waterlike, but somewhat tart in taste; The rest is mead, of honey made, wherewith their lips they baste.” Stopes is of opinion that the finest cider is made, not in the west, as has been commonly asserted, but in the east of England. This authority seems particularly to favour the Ribston pippins of Norfolk.