354 



Journal of Agriculture. 



[lo June, 1909. 



would have resulted. I'iltering under pressure is a ver\- important matter 

 in cider making, especially in this State, where the temperature varies more 

 than it does in the old country. 



Gathering the Apples. 

 In gathering apples for cider making, it is necessary to be exceedingly 

 careful that the fruit is properly matured, as the principal constituent 

 (saccharine) for cider making, is deficient iu unripe fruit. The follow- 

 ing analyses, made by direction of a French Agricultural Society, show the 

 importance of this point: — 



Over-ripe 

 Green. Bipe. or 



spoiled. 



Water ... 85.50 ... S3.20 ... 63.55 



Saccharine matter... ... 4.90 ... 1100 ... 7.95 



Celhtlar tissue ... 5.00 ... 8.00 ... '2 (.0 



(liur ... ... 4.01 ... -AH ... ±m 



Albumen. .. ... .10 ... .50 ... .00 



Acids, oils and other matters .49 ... .50 ... '(iO 



100.00 



100.31 ... 70.10 



The apples should be gathered carefully and placed in heaps under the 

 tree.Su in sheds, or house to ripen and mellow ; in many cases straw or hay is 

 spread under the trees so as to break the fall and prevent bruising. They 

 should not im an\ account be allowed U^ lie on the earth, as they become 

 earthy to the taste and impart a disagreeable flavour to the cider. This 

 also applies to musty straw or other matter giving off an odour of any 

 kind, but it is safe to use wood, stone, or cement. 



3. PORT.AiJ.M: Ll\ i|.;; .Mll.i,. 



In stacking, each varietv should be kept separate and as they mature 

 thev are carefully mixed, according to the constituents. When cider is 

 required for long keeping, apples having an astringent flavour are mixed 

 in freely, about two to one of the sweeter kinds; but when cider is made 

 for earlv u.se, less of the latter is required. The astringencv is attribut- 

 able to the tannic acid which is desirable in cider when required for long 

 keeping. 



Mr. Trowlbridge recommends the u.sr of sheets, or " blankets " as they 

 are termed, spread under the tree, and supported on liie outside edges by 

 stakes lightly driven, and tied up with cords, thus l)reaking the fall of 

 the fruit, and preventing bruising and soiling with animal and other dirt. 

 As the apples rnav have to be kept for .some time to mellow and ripen it 

 is advi.sable to avoid bruising as much as ] -Kssible. Rotten apples should 

 be scrupulously avoided. 



