As for ourself, we then poured out another tumbler, lit a corncob pipe, and meditated. Falstaff once said that he had forgotten what the inside of a church looked like. There will come a time when many of us will perhaps have forgotten what the inside of a saloon looked like, but there will still be the consolation of the cider jug. Like the smell of roasting chestnuts and the comfortable equatorial warmth of an oyster stew, it is a consolation hard to put into words. It calls irresistibly for tobacco; in fact the true cider toper always pulls a long puff at his pipe before each drink, and blows some of the smoke into the glass so that he gulps down some of the blue reek with his draught. Just why this should be, we know not. Also some enthusiasts insist on having small sugared cookies with their cider; others cry loudly for Reading pretzels. Some have ingenious theories about letting the jug stand, either tightly stoppered or else unstoppered, until it becomes "hard." In our experience hard cider is distressingly like drinking vinegar. We prefer it soft, with all its sweetness and the transfusing savour of the fruit animating it. At the peak of its deliciousness it has a small, airy sparkle against the roof of the mouth, a delicate tactile sensation like the feet of dancing flies. This, we presume, is the 4-1/2 to 7 per cent of sin with which fermented cider is credited by works of reference. There are pedants and bigots who insist that the jug must be stoppered with a corncob. For our own part, the stopper does not stay in the neck long enough after the demijohn reaches us to make it worth while worrying about this matter. Yet a nice attention to detail may prove that the cob has some secret affinity with cider, for a Missouri meerschaum never tastes so well as after three glasses of this rustic elixir.
That ingenious student of social niceties, John Mistletoe, in his famous Dictionary of Deplorable Facts--a book which we heartily commend to the curious, for he includes a long and most informing article on cider, tracing its etymology from the old Hebrew word _shaker_ meaning "to quaff deeply"--maintains that cider should only be drunk beside an open fire of applewood logs: