48 CHEMICAL COMPOSITION OF FRENCH APPLE JUICE. 



Stances admit of its application. If not then perfectly sweet, 

 sulphur should be burnt in the barrel, and the scalding be after- 

 wards used again. It is far better, however, to take out the head 

 of every foul, or even doubtful cask, that the cleansing may be 

 thorough and effectual. This last excellent practice is followed by 

 some of the best Cider makers as regularly as the season comes 

 round. 



The Cider house, wherever it admits of it, should be closed as 

 tightly as possible, with all the vessels and implements used there, 

 and then freely fumigated by burning sulphur within it. In this 

 way any germs of injurious fermentation that may exist there from 

 previous operations would be effectively destroyed. 



Chemical Composition of Fresh Apple Juice. — The 

 chemists appointed by the French Congress for the Study of Cider 

 Fruits, have given the following analysis of fresh Apple Juice, as 

 the mean of many examinations of Juice from the best varieties of 

 fruit ; their density varying from 1067 to 1080. 



1000 Parts of Juice contained of : 



Water... ... ... ... ... ... ... 800 



Sugar capable of being converted to Alcohol ... 173 



Tannic Acid, or Tannin ... ... ... ... 5 



Mucilage, or Pectos^ne (soluble Pectine Gum) ... 12 



Free Acids (Malic, Tartaric, &c.) ... ... ... i"o7 



Albumen and Fermentable Matter ... ... ... 5 



Saline Matters (Lime, Mallates of Potash and Lime, 



Phosphate of Lime) ... ... ... ... i"25 



Pectic Acid, Coloring Matter, Fixed and Volatile 



Oils, and Insoluble Substance in Suspension) 2-18 



They found the juice from inferior fruits contained the same 

 materials, but in very different proportions, with the exception of 

 Albumen, Fermentable Matter, and the Salt of Potash and Lime, 

 which were in much the same proportions in all qualities of juice. 

 These inferior juices, having a low density, had one third less of 



