16 



of alcohol, and may be made as still cider — i. e., fermented '"dry" 

 (sec); as "mousseux," cider bottled before all the siio-ar is exhausted, 

 and so handled as to develop and retain a certain quantity of gas; or 

 as cider "champagnise," which has received more special treatment 

 than ordinary "'mousseux" and often is, in fact, dosed with sugar to 

 fortify it. 



The cider "marchand," or simply cider, should contain from 4 to 5 

 per cent alcohol, and is made from fruits of medium quality; or, as 

 more often happens, if rich enough, it is diluted by mixture of the 

 second pressing with pure juice. This is the cider of commerce as it 

 ordinarily leaves the manufacturer, but after it pays the octroi or 

 tax and enters into consumption in the city, it may lie, and often is, 

 diluted and becomes quite a different article from that which leaves 

 the manufacturer. 



The '"boisson," as applied to a cider, means the juice of second or 

 even third pressing of the pomace. It is fermented comparativ^ely 

 "dry," contains about 2 to H per cent of alcohol, and is the ordinary 

 cider of the common people, especially laborers in both country and 

 city, in the cider districts. It is often furnished in large quantities to 

 the farm laborers, and if so handled as to retain considerable gas, or 

 artiliciallv charged, it is an agreeable light drink. "Boisson" is also 

 very often called "petit cidre" (small cider). 



A poor cider is made from the unpared chopped American dried 

 apples and from the dried cores and parings we sell to France, by 

 treating this stock as follows: About 10 kilos (22 pounds) of the dried 

 stock are macerated in a vat containing one hectoliter (about 26 gal- 

 lons) of water with addition of some raisins or sugar to suit the taste 

 of the manipulator, and this is then permitted to ferment slightly in 

 mass to extract the desired substances, and the liquid is expressed and 

 treated as in case of low-grade cider. The beverage made in this man- 

 ner is restricted by law to 3 per cent alcohol content and is a cheap 

 drink, used mostly at low-class restaurants and for laborers. This low- 

 grade apple stock sent to France is also used to macerate with hard 

 cider to restore in part its quality ]»y inducing new fermentation; but 

 not the slightest evidence was found to substantiate the supposition 

 heretofore frequently advanced, that this poor apple stock, or that 

 even good sun-dried apple stock is used to make French wines or to 

 adulterate them. 



IN GERMANY. 



Cider is classified in Germany into common cider, or "apfel wein," 

 "export apfel wein," and "champagner apfcl wein." One also con- 

 stantly meets with such names as "Speierling aj^fel wein," "Boers- 

 dorfer apfcl wein," and others. These grades of cider do not 

 correspond closely with the classes or grades of French or English 



