13th century, partly (so far as relates to the Cid)
from the above, partly from contemporary Arabic histories, and partly
from tradition; the _Cronica del Cid_, first published in 1512, by
Juan de Velorado, abbot of the monastery of San Pedro at Cardena,
which is a compilation from the last, interlarded with new fictions
due to the piety of the compiler; lastly, various Arabic manuscripts,
some of contemporary date, which are examined and their claims weighed
in the second volume of Professor Dozy's _Recherches sur l'histoire
politique et litteraire de l'Espagne pendant le moyen age_ (Leiden,
1849). Huber, Mueller, and Ferdinand Wolf are among the leading
authorities in the history and literature of the Cid. M. Damas Hinard
has published the poem, with a literal French translation and notes,
and John Hookham Frere has rendered it into English with extraordinary
spirit and fidelity. The largest collection of the Cid ballads is that
of Durant, in the _Romancero general_, in two volumes, forming part of
Rivadeneyra's _Biblioteca de autores espanoles_. (H. E. W.)

CIDER, or CYDER (from the Fr. _cidre_, derived from the Lat. _sicera_ or
_cisera_, Gr. [Greek: sikera], Heb. _sh[=e]k[=a]r_, strong drink), an
alcoholic beverage made from apples.

Cider and perry (the corresponding beverage made from pears) are liquors
containing from as little as 2% of alcohol to 7 or 8%, seldom more, and
rarely as much, produced by the vinous fermentation of the expressed
juice of apples and pears; but cider and perry of prime quality can only
be obtained from vintage fruit, that is, apples and pears grown for the
purpose and unsuited for the most part for table use. A few table apples
make good cider, but the best perry is only to be procured from pears
too harsh and astringent for consumption in any other form. The making
of perry is in England confined, in the main, to the counties of
Hereford, Worcester and Gloucester. These three counties, together with
Somerset and Devon, constitute, too, the principal cider-making district
of the country; but the industry, which was once more widely spread,
still survives an Norfolk, and has lately been revived in Kent, though,
in both these counties, much of the fruit used in cider-making is
imported from the west country and some from the continent. Speaking
generally, the cider of Herefordshire is distinguished for its lightness
and briskness, that of Somerset fo