a
given quantity of food, than would be assimilated in its absence. The
giving out of the men's allowances is, however, a troublesome matter
and demands a firm and masterful bailiff or foreman, for "much" is
inclined to want "more," and the line should, of course, be drawn far
short of excess. It was related of an old lady farmer in the
neighbourhood, who always distributed her men's cider with her own
hands, that in her anxiety to be on the safe side after a season when
the cider was unusually strong, she mixed a proportion of water with
the beverage, before the arrival of the recipients. One of the men,
however, having discovered the dilution, arrived after the first day
with two jars. Asked the reason for the second jar, he answered that
he should prefer to have his cider and the water _separate_.

My bailiff always said that sixpennyworth of cider would do more work
than a shilling in cash. He was undoubtedly correct, and, moreover,
the quantity worth sixpence in the farm cider store would cost a
shilling or more at the public-house, to supply an equivalent in
alcohol, and valuable time would be lost in fetching it. It is the
alcohol that commends it to the agricultural labourer more than any
consideration of thirst, and no one can see its effect without the
conviction that the men find it not only stimulating, but supporting.
A friend of mine, however, found so much satisfaction in a deep
draught of cider when he felt really "dry," that he said he would give
"a crown" any day for a "good thirst!"

Excess in drink was rare at Aldington, and it was very exceptional for
a man to be seen in what were called his "crooked stockings."
Fortunately, we had no public-house in the village, and if the men had
a moderate allowance during a hard day's work, there was not much
temptation to tramp a mile and back at night to the nearest licensed
premises in order to sit and swill in the tap-room. I had one man who
lived near a place of the sort, and he occasionally took what my
bailiff called, "Saints' days," and did not appear for work. I notice
that this sort of day is now called by the more suitable name of
"alcoholiday."

Well-fermented cider contains from 5 to 10 gallons of alcohol, and
perry about 7 gallons, to every 100 gallons of the liquor, which
compares with claret 13 to 17, sherry 15 to 20, and port 24 to 26 per
cent, of alcohol. I found the truth of the proverb _in vino veritas_;
after a quite small allowance of