I grew up in Somerset England.
In England Fresh pressed cider would be apple juice
Basically cider was what you call hard cider and the name is used for larger Brewery's that make more of commercial ciders like Dry Blackthorn Cider, Magners Cider, Ballmers Cider, USA versions hardcore cider, "Wood Chuck" Hard Cider
I believe all cider in the USA was probably hard cider, just like England before the days of probation.
Scrumpy is a term for a cider which was made by local farmers. Especially in the West Country, Somerset, Devon and Cornwall were the local farmers were well renowned makers of Scrumpy. Scrumpy also was renowned for being cloudy and seemed to have more body than commercial cider
They would also normally have a dry and a sweet Cider
If you wanted a medium they would mix the two together.
Farmers were able to make without all the laws and taxes of breweries due to grandfathered in laws as they have been making it for years, and once in the past it was also a part of the farm hands wages was to receive so many pints of cider daily, i guess this stemmed from the days when alcohol was safer to drink than water.
It was a common known fact/Myth that those rats and other animals would fall into the vats of cider, and add body to the cider.
Personally I make a lot of cider but I have never had the need to add meat to my ciders.
Below is a picture of me drinking a pint of Scrumpy at a really old cider house called Tuckers Grave in Somerset, England if anyone is ever in this neck of the woods and would like to try an old cider pub this is the place to go?