Cider
2 of the 7 encyclopedias on this shelf carry an entry for Cider. Both are reproduced below, so you can see where they agree and where they differ.
Aiton's Encyclopedia (1910)
a beverage made from the juice or sap of apples. Apples contain a large percentage of juice which may be pressed out by passing the apples through a cider mill. It is considered that red apples make better cider than green or yellow ones. A bushel of apples yields about a gallon of cider. Fresh cider contains yeast plants, resident perhaps on the skin of the apple, which attack the sugar of the juice at once, converting it into alcohol. For this process, known as fermentation, see article on YEAST. The longer cider stands, the more of its sugar is converted into alcohol and the sharper the cider becomes. Hard cider is simply cider in which considerable sugar has been changed into alcohol by the process of fermentation. If cider be bottled to keep yeast out, and be boiled to kill yeast within, it will keep fresh for a long time. The making of cider has been inherited from England and Normandy. In the production of cider New York , Pennsylvania, Ohio, and Indiana lead. The United States presses from 1,500,000 to 2,000,000 barrels a year, according to the apple crop. Wormy apples and fruit not salable are usually put through the cider mill after the hurry of marketing is over. A large share of American cider is converted into vinegar. Cider was formerly a more popular beverage than now. In Snowbound Whittier speaks twice of the cider mug: And, for the winter fireside meet, Between the andirons' straddling feet, The mug of cider simmered slow, The apples sputtered in a row, And, close at hand, the basket stood With nuts from brown October's wood. See Apple ; Wine ; Yeast
Collier's New Encyclopedia (1921)
a fermented liquor made from the expressed juice of apples. The apples are ground and crushed until they are reduced to a pulp, the juice is allowed to run into casks, where it is freely exposed to the air until fermentation takes place, when a clear liquor of a pale-brown or amber color is the result. Worcester, Hereford, and Devon are the great cider-producing counties of England. In France, Germany, and other countries, and particularly in North America, it is also largely made. It contains from 4 or 5 to 10 per cent. of alcohol, and is intoxicating if drunk in quantities.