4, 
é REPORT OF THE COMMISSIONER OF *AGRICULTURE. 
COMPOSITION OF CIDER. | 
4 ' ; re 
‘he amount of chemical work done on cider is not nearly so great — 
as has been done on wine. ‘In fact, the published analyses of cider 
cider. : Pie 
= 4 AS Y 5 : A j a 
Various conditions rendered it impossible to extend the present : 
investigation of ciders to avery large number of samples. It is 7) 
nf 
.The samples forthe investigation were purchased in the city in 
the same way as the samples of wine and beer. 
Analyses of ciders by United States Department of Agriculture. rca. 
Z y : nS 
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ery Page Beles | aes ey Ne) Sealine Au losi@z > |) 
Designation. | |os) oF be ea rae a | 2s ao |S 0lIN Go. A 
/2° 22] 26 |S2188| 8 | 8a] ms) a | Sete eae 
|S \Sa) em LS cai Wares Yee eth fmol eee [fees lice frm 
m |e | mM < < Be i poe Gd ot = IOs : 
: | | a ec 
Weil-fermented ciders. en . ( 
| P. ct. | P.ct.| P..ct.| P. ct:| Pich| P. ct. | P. ct. |E-cty ; 
Draught cider (“extradry”’)| 4880 | 1 | 1.0132 | 4.18 | 5.23 | 3.31 |..602 | (*) | .396 . 038 —19.5 
Bottled cider, known to be | | 
SiS OUD id See ee 4892 | 2 | 1.0003 | 8.09 |10.05 | 1.88 | .456)...... | .279 |. .063 |. (t) |: 70) eam 
Botwnled Cider. sce. co. ont | 4888 | 8 | 1007"), 6228) 17.163). 804) arG oe) . 340 | . O44 —6. 
Bottled “‘ extra dry russet” | 
CEVAG he) I ca re Oe aR 4834 4 | 1.0264 | 4.48- 5.61 | 5.52 | .339 |...... | .o93 | .031 }....|—35.2 
“Champagne cider,” bot- J © 
EGG areas ost ei. teeter 4835 5 | 1.0223 | 4.08 | 5.101 5 02 SOL M  aeiert ( .310 | .050 |. 161/—23.4 
: 1Dio) SA eee Mea erg | | 
“Sparkling cider,” bottled..| 4836 | 6 | 1.0143 | 5.45.) 6.79) 3.69.) 2361 |... 5° 415 | .088 |. 120|\—20. 4 Ly 
4927 | ‘7 | 1.0306'| 3.63.| 4.54 | 5.92 | . 113 |... | BO8)).! Ag | (4) |-33.8  - 
Average 2.5.0.) 00.0:. iescaay Nae | 1.0154 | 5.17 | 6.45 4 3.88 | .402 |.....: Bey a RY a See 
= = | ———————f SSS SSS SSS 
“Sweet or incampletely- | d 
fermented ciders. | | 
Draught cider.... ......... | 4829 |. 1 | 1.0537 | 0.65 | 0.81 | 9.34 | .565 |....-. | .315 | .069 |....| 41.6 
eoSweeb VGiGers. 2. .ctte8s; 4831 2 | 4.0516 | 0.61.) 0.77 | 9:59 SUR ae en's .270 | .063 - -| 34.2 
“Sweet” cider (draught). ..| 4837 | 3 | 1.0567 | 0.20 | 0.25 | 9.58 | .375 |...... - 283 |) 075 |... | 4B ae 
DO\ Rohe ameene eee es } 4 | 1.6 3.46 | 4.33 | 3.84 | 23802 |... ..- 34 | .044/....1- 242 \ 
DOW eee ee Wien By tO: 5 O67) 09275 e409 we .906 | .081 |... .|—48.5 
PV OUES Sten ote she evions iss 6/1 8.00 | 6.98: | SATB ae . 348 | .069 -:|—39.1 
SSS 5) Se Se = ===> |S | ba 
AVEDA tui cintne Neenits CNS ae fe sire A XG™: Sts ie vias late maleenia oc ie 3210) 0059) aces 
! ‘ 
* A circumstance arising after the samples had been thrown away seemed to throw considerable~ 
doubt upon the determinations of sugar, which were made by an assistant, and the entire set had to 
be thrown out. 
+ Trace. 
+ Determinations of the carbonic acid in three different bottles gave the following results: .728, .654, _ 
482. - 
ADULTERATION OF CIDER. 
Cider is very little subject to adulteration, according to most of the 
authorities on foods. Even Hassall, who generally enumerates under 
each article of food a list of every conceivable adulteration that has 
ever been found or supposed to have been used in such food, only 
speaks of the addition of water, of burnt sugar as acoloring matter, _ 
and of the use of antacids for the correction of the acidity of spoiled 
cider. On the other hand, in France, where, as we have seen, it is 
very largely consumed, its adulteration is by no means uncommon, | 
although principally confined to its watering, together with additions — 
for the purpose of covering up such attenuation, such as foreign — , 
coloring matters. In the Paris municipal laboratory, out of 63 — 
. p Oe Masih od 
