Paper, 'Normandy-cyder' by unknown author Paper regarding the making of cider in Normandy [France]. The author discusses the growth of cider apple trees and which trees produce the best cider apples, considering the muscadet, doux auresque, hallot, barbary, and marion fray [frais] in depth. The best apples for cider making ripen on the tree and fall to the ground themselves. The cider is made using a circular stone or wood press and trough, after which the liquid is put into a vat for 24 hours and then into a barrell to mature. The end of the paper describes the making of 'perry', or pear cider. Subject: Agriculture / Industry [1660s]