William Harrison, writing about 1577, says: 'In some places of England there is a kind of drinke made of apples, which they call cider or pomage, but that of peares is named pirrie, and both are ground and pressed in presses made for the nonce. Certes, these two are verie common in Sussex, Kent, Worcester, and other steads where these sorts of fruits do abound, howbeit they are not their onelie drinke at all times, but referred unto the delicate sorts of drinke.'[702] A generation earlier Andrew Borde, whom we have already quoted for ale and beer, wrote: 'Cyder is made of the juce of peeres, or of the juce of apples; and other whyle cyder is made of both; but the best cyder is made of cleane peeres, the which be dulcet; but the beste is not praysed in physycke, for cyder is colde of operacyon, and is full of ventosyte, wherfore it doth ingendre evyll humours and doth swage to moche the naturall heate of man and doth let dygestyon and doth hurte the stomacke; but they the whych be used to it, yf it be dronken in harvyst it doth lytell harme.' Andrew Borde makes no distinction between cider and perry. We find mention of the latter in 1505, when a foreign ship entered Poole with a cargo of apples, pears, etc., and '3 poncheons de pery,' valued at 10s.,[703] but references to perry are not numerous. Cider, on the other hand, we find in constant demand from the middle of the twelfth century onwards. It figures on the Pipe Rolls of Henry II.,[704] and the contemporary historian and journalist, Gerald de Barri, alleged its use by the monks of Canterbury instead of Kentish ale as an instance of their luxury.[705] A little later, in 1212, the sale of cider is one of the numerous sources of the income of the Abbey of Battle;[706] part of this cider may have come from its estates at Wye, which produced a good deal of cider during the fourteenth century.[707]