I 
. 
enty samples examined, eighteen, or over one-fourth, had received 
- contained salicylic acid and also one containing sulphites were among 
| pagne cider,”. ‘sparkling cider,” and similar substitutes for, or im- 
, total quantity of malt liquors. 5 SR 
vy < » ie i 
ee Examination of wines for preservatives—Contint 
4 iA Aire es 
Designation. Vp Made in— No Salicylic acid. | Sulp 
wrt "rel 1) . ; = | 2 a | 
Poet PMT OUMUIT BAM (cit, pelle ap bem Oe Zeca, Galifornia 010. a2. .)0 “B116)) None. 22-2 as 
~'>.- Old Pale Sherry ..... sc Se cae Sea lic TAG aaa pees hrm Me eas hog 
3 Galifornis Zantamgel ¥ ee eae ese yet etl Pe. oem iemae seas , 5118 | Present....... 
Guitedelocks, os oc+- 6, basem ape California .... 5119 | Noneloss.. 4-2 
Berger Hock........... be sp eONe eet htese a he 2D Piset, al Oley ates aaa 
California Burgundy.......-.. ee Sows: Beets Pte. DIRT AP resenbace tens 
* California Madeira........... Liu SMUG Re ve oe cntoas: BL sae ON pong. 
Ma litonnia POrb lar seed. week ye OO. ements ieee a 5124. | None ......:. 
/ Galitornia Tokay... 22-52-52 ee STORS fo [i OO nite eeee nee | - 5125 | Present..—... 
’ Galifornia Frontignan ................-.-- ls: SOO tae on eee | 5126 | Noneies.2o... } 
@alifornia Angelica .ccss. -c-7--s22° \-) = ke. AAG Ae tae MPSA AEE Bene 6197-|- ic GO Seance se 
Galifornia Berger, Hockt-....-...=.--.:..- | N10) aes die oe ae 5128 | <7 sdO'S Us eapes 
d ; a : 
; : vee 
From an examination of this table it will be seen that of the sev- — 
an addition of salicylic acid, and thirteen had been preserved by the 
use of sulphurous acid, either as such or in the shape of a'sulphites 
‘In two cases both agents had been used. One of the samples which ~ 
the samples exhibited at the meeting of the National Viticultural ints 
Convention last year in Washington. ‘ z~ ee 
CIDER. | ee . 
general use, especially in those parts of the country where fruit- ~~ 
but a large amount also finds its way into the city markets, finding ~ 
‘ready purchasers among people who still retain their taste forthe  ~ 
drink, acquired during a childhood on the ‘‘old farm.” A considera- — 
ble quantity is also consumed in the shape of bottled cider, ‘“‘cham- — 
itations of, champagne wine, large quantities of this clarified cider — 
being produced in some parts of the country, notably New Jersey.) — 
Most of the cheaper kinds of champagne (American champagne) are — ~ 
made in this way. i tie ake 
of home consumption., Certain parts of those countries are famous, —“~ 
for the quality of their ciders, notably Normandy, in France, and — 
~Herefordshire and Devonshire, in England. Wrance produced, in an 
1883, 23,493,000 hectoliters (620,211,200 gallons) of cider, or over one- 
half of the quantity of wine produced, and three times as muchas the 
te 
1%, 
a 
MANUFACTURE OF CIDER. met 
In the numerous sections of the United: States where apples are _ * 
grown in large quantities the manufacture of cider furnishes a most 
important means for the utilization of such fruit as is unfit for market- »— g 
ing, either from being too small or sour, or too thoroughly ripened, or: 
ie 
*, 
i" 
" 
' 
=) 
» bruised from handling. The conversion of thesé into cider, ‘and, 9 
: z Q ef ¥ 
# : sy Pa) eh yy 
% i ri a od 5 
Ne taba iy 
FS 
