Exeter and growers of the finest sorts of apples, inform me that they have not heard of it for many years. Mr. H. Whiteway, who produces some of the best cyder in North Devon, writes to me: "With regard to the Royal Wilding mentioned in Mr. Hugh Stafford's book, I have made diligent inquiry in and about the neighbourhood in which it was grown at the time stated, but up to now have been unable to find any trace of it, and this also applies to the White-Sour. I am, however, not without hope of discovering some day a solitary remnant of the variety."
This loss is due to the utter neglect of the orchards in consequence of the passing and maintenance of Lord Bute's mischievous Bill. This Bill was the more deplorable in its results because in and about 1750 cyder had replaced the lighter clarets in the affections of all classes, and was esteemed as good a drink as the finest Rhenish, and much more wholesome. Rudolphus Austen, who introduced it at the tables of the dons of Oxford, undertook to "raise cyder that shall compare and excel the wine of many provinces nearer the sun, where they abound with fruitful vineyards." And he further asserted: "A seasonable and moderate use of good cyder is the surest remedy and preservative against the diseases which do frequently afflict the sedentary life of them that are seriously studious." He died in 1666.
Considerable difference of opinion exists as to the advantage or disadvantage of cyder for those liable to rheumatism. But this difference of opinion is due largely, if not wholly, to the kinds of cyder drunk. The sweet cyder is unquestionably bad in such cases, but that in which there is not so much sugar is a corrective to the uric acid that causes rheumatism. In Noake's Worcestershire Relics appears the following extract from the journal of a seventeenth-century parson.
