244 



STATE BOARD OF AGRICULTURE. 



"Barrels 7, 8 and 9 were passed as fully capable of forming sufficient 

 acidity. The remaining barrels were removed from cold storage to the 

 barn in July 1918. Analyses of certain of these and of the former barrels 

 ollows: 



*Probably a mistake in calculations. 



fThe highly acid vinegar had been removed in the fall and replaced with new cider. 



This is evidently a poor practice. 



"By comparing these data it will be seen that the acid and alcohol 

 content of the different barrels of cider fluctuated considerably, but more 

 often steadily but slowly decreased over a period of months. 



"Only seven out of the thirty-seven barrels studied attained mar- 

 ket standard acidity. These were barrels Nos. 12, 16, 17, 21, 23, 26, and 

 31. Of these barrels, Nos. 12, 16, 17 still contained Bact. aceti in sufficient 

 numbers even after several months sojourn in cold storage so that in- 

 oculation was unnecessar5\ The contents of by far the greater number of 

 barrels, however, were so injured by the microbial processes which took 

 place at the low temperature that only four out of sixteen barrels inoculated 

 with Bact. aceti were in a proper condition to form market standard 

 vinegar after inoculation. It is thus quite evident that it is not an eco- 

 nomic proposition to place sweet cider immediately, or at any time for 



