a Persian word signifying a diadem or tiara, and used to denote the mitre of the high priest of the Jews. The rabbin admit no difference between the high priest's head-dress and that of other priests, except that the one was flat and in the form of a turban, while that worn by ordinary priests was somewhat peaked.

CIDER or CYDER, a vinous liquor made from the expressed and fermented juice of the apple. In England, the counties of Devon and Hereford are noted as the cider counties; but good cider is also produced in the counties of Gloucester, Monmouth, Worcester, Dorset, Somerset, and Cornwall. Normandy has long been known for the excellence of its cider; and considerable quantities are manufactured in other districts of France, and also in Belgium, Germany, and in North America.

In this country the manufacture of cider is almost entirely in the hands of the common farmer, so that little or nothing has been done either to improve the machinery, or bring science to bear on the processes which are followed. Hence much of the cider is of inferior quality, and much waste ensues in the manufacture. The apples for cider should only be gathered when fully ripe, as it is only then that they contain their full proportion of saccharine matter. As the apples are gathered they are laid in heaps, and are allowed to lie thus from 15 to 30 days in order to become fully ripe or mellow. They are then thrown (in this country) into a circular stone trough, round which a heavy circular stone is turned by means of one or two horses. When the apples are thoroughly reduced to a pulp, the pulp is carried in pails to the screw-press and poured into square pieces of hair-cloth, the edges of the hair-cloth being so folded over the pulp as to prevent any escaping. The pulp is then subjected to pressure in the press when the juice escapes, leaving a solid cake. The juice is now transferred to casks, where it rapidly undergoes a process of fermentation, without requiring any addition; and in three or four days the process is completed, when it is drawn off into casks. The best cider is almost always that in which the process of fermentation has been most slowly conducted. When the fermentation has been rapid the cider is apt to run to acidity.

In France several manufacturers of cider have lately employed improved apparatus for mashing their apples, somewhat similar to that used for mashing the beet-root in the manufacture of sugar; and have also given special attention to the management of the process of fermentation. The quality of the cider is said to have been thereby greatly improved. The cake after its first pressure is sometimes broken up with water and subjected to a second pressure, and the juice it then yields furnishes, on fermentation, an inferior cider, which must be soon used, as it will not keep. Cider is not fit to be drunk till about three months after it is made. Good cider yields about 6 per cent. of alcohol on distillation, and thus contains nearly the same amount of alcohol as the ordinary bitter Indian ales; but the inferior kinds used by the labourers in Devon and Hereford do not contain above half that proportion. Cider appears to be a refreshing and healthful drink; and the natives of the counties in which it forms the ordinary drink are remarked to be nearly exempt from stone and from gravel complaints.

CIEZA or ZIEZA, a town of Spain, on the left bank of the Segura, province of Murcia, and 24 miles N.W. from the town of that name. Pop. about 6500. It has manufactures of coarse linens. On the opposite side of the river there are remains of a Roman town, supposed to be Cartela.