The cider-maker is always allowed a liberal quantity of last year's produce, on the principle of "thou shalt not muzzle the ox when he treadeth out the corn"--a principle that should always be recognized in the labourer's hire, and one which is too often forgotten by the public in its estimate of the necessities of the farmer himself. It is usual for the man in possession, so to speak, of the cider-mill, to mix, for his own consumption, some of the new unfermented liquor with the old cider, which, after twelve months, is apt to be excessively sour; but the quantity of the former must not be in too large a proportion, as it has a powerful medicinal effect. "Wouldst thou thy vats with generous juice should froth? Respect thy orchats: think not that the trees Spontaneous will produce a wholesome draught, Let art correct thy breed." So sang Philips in his _Cyder_ in the distant days of 1706, but the advice is as sound as ever, for good cider can only be produced from the right kinds of apples. The names of new sorts are legion, but some of the old varieties are still considered to be very valuable. Among these, the Foxwhelp has been a favourite for 200 years, and others in great esteem are Skyrme's Kernal, Forest Styre, Hagloe Crab, Dymock Red, Bromley, Cowarne Red, and Styre Wilding. It requires about twenty "pots" (a local measure each weighing 64 pounds) to make a hogshead of cider; a hogshead is roughly 100 gallons, and in Worcestershire is hardly recognizable under the name of "oxsheard"--I have never seen the word in print, but the local pronunciation is faithfully represented by my spelling. Another local appellation which puzzled me for some years was "crab varges," which I eventually discovered to mean "verjuice," a terribly sour liquid, made in the same way as cider from crab apples. It was considered a wonderfully stimulating specific for sprains and strains, holding the same pre-eminent position as an embrocation, as did "goose-grace" (goose-grease) as an ointment or emollient. This substance is the melted fat of a goose, and was said to be so powerful that, if applied to the back of the hand, it could shortly be recognized on the palm!