Further Reading
Numerous works were consulted in the preparation of Apples to Cider. While this list is hardly comprehensive for the topic, the books below served as a guide to historical cider production, cider apple varietals, pomology literature, and the general science of cider.
- The Cider Maker's Hand Book: A Complete Guide for Making and Keeping Pure Cider by J.M. Trowbridge (New York: Orange Judd Co. 1917)
- The Book of the Apple by H.H. Thomas (London: J. Lane, 1902)
- Cider Hard and Sweet by Ben Watson (Woodstock, VT: Countryman Press, 2013)
- Ciderlore: Cider in the Three Counties by Fiona Mac (Herefordshire: Logaston Press, 2003)
- Cider Making on the Farm by W.F. Walsh (Geneva, NY: New York State Agricultural Experiment Station, 1934)
- Last Call: The Rise and Fall of Prohibition by Daniel Okrent (New York, NY : Scribner, 2010)
- A Book About Cider and Perry by C.W. Radcliffe Cooke (London: H. Cox, 1898)
- Cider Apples: The New Pomona by Liz Copas (Exeter: Short Run Press, 2013)
- "Pomonas and Pomology" by Jim Arbury, introduction to The Herefordshire Pomona (The Folio Society edition, 2014)
- Guide to the Literature of Pomology by E.A. Bunyard (1915)
- "Fallen Fruit" by George Monbiot (The Guardian, 30 October 1994)
- The Cultivated Fruits of Britain: Their Origin and History by F.A. Roach (B. Blackwell, 1985)