256 TRANSACTIONS OF THE HORTICULTURAL 



at the very first step of its nnimifacture; or, in fact, are deposited 

 upon the surface of the apple itself. As soon, then, as these spores 

 come into contact with suitable material for their development, they 

 germinate, develop, and increase with astonishing rapidity. 



In the case of the apple, it rots, and cider undergoes fermenta- 

 tion. Now in the case of rotten apples, you will perceive at once 

 that, being filled with these organisms which have already induced 

 decay in the fruit, it is folly for the cider maker to grind them up 

 together with sound fruit and expect the product to remain sweet. 

 As well expect a human being to remain in a state of health and 

 inoculate him with the micro-organisms that induce scarlet fever. 

 Therefore, if you wish to keep cider for any length of time, use 

 sound fruit. This is the first thing to guard against, but not all by 

 any means. These germinating spores are too numerous and insidi- 

 ous to let us rest here. They drop into the pumace as it is trans- 

 ferred to the press, into the cider as it runs from the press, and only 

 awaits the necessary condition of temperature to sjiring into growth 

 and induce the process we call fermentation. Having, however, 

 excluded these spores that are already in a state of action in the 

 rotten fruit, we find it easier to control the dormant spores that are 

 in the cider. The racks and cloths, if sour, contain these active 

 spores, and hence the necessity of steam or boiling water to destroy 

 them, and thereby keeping the utensils used in the manufacture of 

 cider entirely sweet and pure. 



There is also ojie other point of importance, and that is that 

 these fermenting spores apparently are much more numerous during 

 those days in which the atmosphere is in that condition which may 

 be described as "muggy" — a state of humidity which we commonly 

 speak of as close or sultry. On such days as these cider will lie in a 

 state of fermentation almost immediately after and sometimes before 

 it leaves the press, so rapid is the multiplication and growth of these 

 organisms under conditions especially favorable to them. 



Clear days, therefore, together with cool temperature, are best 

 for successful cider making. Hence we should plant for cider 

 making later ripening varieties of fruit, that can be made late in 

 autumn or early winter. All cider makers are aware that cider 

 niade in winter keeps sweet better than that made in early autumn. 

 This is due to two causes: first, a greater amount of sugar is in the 

 fruit which ripens at that season, which of itself tends to ])reserve 

 it; and second, the lower temperature which exists at that time pre- 

 vents the germination of these fermenting spores. 



The best and only method of preventing fermentation in early- 

 made cider is by heating to a temperature of about 175 degrees 

 Fahrenheit, and placing same in an air-tight package and sealijig up 

 while hot, following exactly the usual method of canning fruit. 

 Cider put up by this process 1 have kept through the second summer, 

 as sweet as wiien it ran from the press. The objectioji to this method 



