31 



Specific gravity 1 . 067 to 1. 080 



Water per cent . . 80 



Sugar ( fermentable ) do 17.8 



Tannic acid do 5 



Mucilage or pectoSe do 1. 2 



Free acids (organic) calculated as sulphuric do. ... . 107 



Earthy matters, etc '. df) 893 



Total <lo 100. 000 



The same author rontinues (p. 119): 



Cider apples designed for making a beverage of superior quality, from the point of 

 view of its hygienic ([uality and of its conservation in a commercial condition, sliouM 

 be prepared from fruits which yield a must of 1.075 density in order to ol)tain a 

 sufficient percentage of alcohol. 



One should search persistently for varieties which show at least 5 parts of tannin 

 per 1,000 and 12 to 15 parts of mucilage, this latter being desirable l)ecause of its 

 value to give smoothness and body to the beverage. The acidity should iKjt be less 

 than 1.071 parts per 1,000 in order to insure a good fermentation, and the fruits 

 should be fragrant. 



At the International Conoress on Cider Fruits held at Paris October 

 11-13, 1900, M. de Messenge de Beaurepaire, in a paper entitled 

 "Principles which shoidd serve as a basis for determination of the best 

 varieties of cider fruits," enunciated the following general principles: 



Varieties should be divided into four categories, according to the nature of the 

 beverage desired, as follows: 



1. Varieties of apples or pears destined to make a delicate quality of cider or perry. 



2. Varieties destined for the manufacture of champagne cider or perry. 



8. Varieties destined to malte a full-bodied, strong alcoholic cider or perry. 

 4. Varieties for distillation of brandy. 



To whatever use one intends to put the fruit, all good varieties should satisfy the 

 four following conditions: 



(1) Good flavor of pulp and juice. 



(2) A sufficient quantity of juice, falling not below 55 per centof weight of fruit. 



(3) Good color of juice, above all with the apple, but not so important for the 

 pear, as the juice of the latter is often iiuite pale. 



(4) Juice easy to extract from the pulp. 



He proceeds to particularize as to the chemical (lualities of each 

 catee'orv of fruits as follows: 



1. Cider apples and j>erry pears, for a fine and delicate beverage, should siiow a 

 medium density, i. e., ranging from 1.057 to 1.064, and not exceeding 1.069; sugar 

 content, medium, 12.5 to 14.5; tannin (maximum), 0.3 per cent; flavor, sweet, 

 slightly bitter. The distinctive qualities should be a clearly defined, delicate aroma 

 and a sugary flavor. 



2. Varieties designed for ihampagne should be as above except that there should 

 be absolutely no bitter taste. 



3. Varieties destined to make a strong alcoholic beverage should show density, 

 1.065 and above; sugar, 14.3 per cent and above; tannin (minimum), 0.2 per cent 

 and above, the more the better; flavor, unimportant, except that it must not be 

 acid; strong and penetrating aroma; the controlling qualities being richness in 

 sugar and tanniu. 



