Taken from the Vintner's, Brewer's, Spirit Merchant's, and Licensed Victualler's Guide. 1826.
It is to be lamented that very large quantities of crude cider are made in some districts fronm unripe apples, especially from windfalls. This liquor is peculiarly unwholesome, and rarely fails, if drank to excess, to induce violent cholics and spasms of long duration. The evil is inreased by the incautious practice of drawing the expressed liquour into copper or leaden vessels, from which it recieves a metallic solution that proves in most instances fatal. Even those who make cider with the utmost care and cleanliness , fron unripe apples, should be particularly attentive to due fermentation, without which, though it may not immediately turn sour, it will neither be palatable or wholesome. Such should be aided, while fermenting, by the addition of a very large toast, made of good wholemeal bread, well leavened; and if that should fail, the cider should not be used without the addition of about a quart of good spirits to two or three gallons of the liquor. This will prevent the acetous fermentation from taking place, and reduce the bad qualities of this crude beverage.
A.Hewett.