Winter Meeting. 327 



vent fermentation would be to make a chemical analysis of the cider at 

 least twice a week, under uniform conditions, which could be had only 

 from a large commercial orchard, all of one variety. I have no con- 

 fidence in the many recipes that are offered as cider preservatives ; at 

 the same time I have tried most all that have been suggested to me in 

 the past few years that I have been engaged in this industry. To use a 

 preservative in such radical proportions as to stop fermentation at almost 

 any stage is to kill it, and one might almost as well resort to chemicals 

 exclusively and not use any apples. My experience with various filters 

 has been along the same lines, and at this time I think less of filtering 

 cider than I ever did, that is, on a practicable commercial basis. 



Of course, it is needless to say that the better the apples the better 

 the cider, and the riper the apples the sweeter the cider. It is natural 

 that cider made late in the season, say after November first, will remain 

 sweet for a reasonable length of time, as the weather at that season of 

 the year is cool enough that rapid fermentation will not be encouraged 

 md the apples are thoroughly matured by that time and contain more 

 sugar, which is a natural preservative. 



It is impossible to estimate what the demand for pure cider and 

 pure cider products would be if that demand could be developed and 

 supplied. It is astonishing the actual percentage of people in our own 

 cities who know nothing about the good qualities of good cider and 

 cider products. 



The cider products referred to are the different articles that may 

 be made from pure cider and apples, and include hard cider, which is 

 cider after it has gone through the first fermentation and the 

 sugar has been converted into alcohol. This product has various uses, 

 and a demand could be created if it could be supplied. The disagree- 

 able feature about this product is that it is to a certain extent intoxicat- 

 ing, and it might be perverted, in which case it were better to have let 

 the apples go to waste. 



Another product of cider is vinegar, which is cider after it has 

 gone through the second fermentation ; that is, the sugar that was in the 

 sweet cider converted into alcohol is again converted from alcohol into 

 acetic acid, thus making a pure cider vinegar, except any insects or for- 

 eign matters that might have found their way in during the time re- 

 quired for these chemical actions to take place. 



Another product of cider is boiled cider or syrup, which may be 

 obtained by boiling in the ordinary manner or evaporating by means ot 

 steam. This boiled cider or syrup has a commercial value that could be 

 increased if properly presented to the consumers. Its uses are various 



