CONTENTS. 



Page. 



Introduction 1 ] 



Beginning of this investigation 11 



Quantity of apples produced in the United States 12 



Disposition of this fruit 1 :^ 



Acknowledgments 14 



Classification of ciders 1 .5 



In France 45 



In (lermany 16 



In England 18 



Principal cider-producing countries of Europe 19 



Relative importance of the cider industry in different countries 19 



The chief cider-producing districts 20 



The French cider districts 21 



The German cider districts 24 



The English cider districts 26 



Cider apples 27 



Important characteristics of cider apples 28 



Comparison of cider apples 30 



French standards 30 



German standards 35 



English standards 39 



American standards 42 



Harvesting, transportation, and storage of cider fruit 46 



Cider-making establishments 50 



Primitive methods and appliances 51 



Modern methods and appliances 56 



Factory systems 59 



French factories 59 



German factories 67 



English factories 71 



Production of the must • 74 



Ripeness of the fruit 74 



Mixing varieties of apples 75 



Washing the fruit 76 



Grinding or crushing the fruit 76 



INlaceration of pulp 77 



Expressing the must 78 



Soaking the pomace - 78 



Fermentation of cider 78 



Room, vessels, and appliances used 79 



Temperature of fermentation room i 79 



Vessels used in fermentation 80 



Filling the vessels 81 



Controlling the exit and entrance of gases 82 



Ventilating bungs and spigots for casks 84 



^ 



