nm Cider. 257 
have never been able to see the reason of so much difference be- 
d er, any more than I could see 
lestine and Syria should not be 
as strong as those of ¢ r wine country ; and I have sus- 
pected that the specir lyzed by Prof. Beck must have been 
the very weakest of o1 der. While engaged upon the wines 
2, I made some effort to obtain and an- 
‘And although I have not operated upon 
as many varieties as would be desirable, and they were not ob- 
ae Snsatl'So wide a range as I could wish, yet I give the results 
th 
procured from the farmers of Amherst or its vicinity, and in all 
cases the cider had been kept in casks; nor had any special care 
been taken in its preparation. Nos. * 2, and 4, also abounded 
in carbonic acid when first anal yzed, and were less than six 
months old, and could not therefore have reached their maximum 
of alcoholic strength, so that I repeated the process several 
months afterwards in August. And upon the whole, I feel con- 
fident that the results do not exceed the avers amount of alco- 
hol in New England cider. 
Results of the Analysis of New England Cider. 
= on eo 
ee z x |e ah‘! 80 [28 
g 3 2 Fas 33 a ; 
2,/%.| 8 ees sees | = 
ms | pd | & lees ese? | gs 
cet 2s 8 |Sae Se [Sis] 2 
LOCALITY. s a we ESS) oS [FS] 
eo & S Ses] 49 [pes] © 
g-|@ | lees 23 legs 3 
3 3 8 |8fs| so (ese! 8 
s | é | bbe 2a?) & 
wh ™ 20 ae 
No. I, Amherst, 5 months old, 1-0207 | 09915 | 2-86) 53 |5-73 | 56 |l0-72 
2d trial, August 2d, -9888 74 | 800 | 78 |14-97 
No, 2. Amherst, 5 months old, 10114 | 0-9915| 1:96| 5:3 | 5-65 | 5-5 j10: 
2d trial, Angust 2d, 0-9899 +5 1693 | 67 {13 
No. 3. Amherst, 5 months old, 10002 | 0- 0-98} 62 | 665 | 67 |12: 
No, 4, ee sweet apples, 1-0087 | 09897 | 1°88 ia 724 | 7-4 113- 
2d trial, August 2d, _ ae ; 4 | 800 | 82 |14+ 
No.5. Amh.5 m’ths old, most sweet app. 10021 | 0-9882 | 1:39} 7-9 | 854 | 89 [15 
No. 6. Deerfield, 24 yea oe 0- 0-9897 | 0:89! 67 | 7-24 | 7-4 [13 
No. 7. Am erst,'5 months old, 10068 | 0-988 | 1-79| 7-4 | 8-02 | 83 i 
[No. 8 Currant wine, at least 5 years old, | 11099 0-9887 |10°92 | 7°5 | 8-11 | 84 415- 
Nos. 3, 5, and 7, although but five months old, and those win- 
ter months, appeared nevertheless to have nearly completed their 
fermentation, No. 5 was from near the bottom of the cask, most 
of it having been drank ; but it was not sour. No. 6 was from 
Vol. xuv1, No. 2.—Jan. = Massh, 1844. 33 
