33 



These 12 varieties represent perhaps the best known and most care- 

 fully studied French cider apples. The chemical data which appear 

 in the accompanying table have been collected from the t)ulletin of the 

 Association Franyaise Pomolog-ique. 



For most of these varieties a very considerable number of analyses 

 are reported. Of these analyses the maximum and minimum deter- 

 mination for eacii sul)stance are g'iven, and then the mean of all the 

 determinations of each substance. A\'hile there are some very striking 

 differences between the determinations given in a number of instances, 

 yet it is perhaps fair to say that the mean results ought to be reliable 

 for the average composition of these varieties. Certainly no sm-li 

 elaborate data are at hand for the compilation of average composition 

 of cider fruits of any other country. 



To one familiar only with our best Amerii-an varieties it is ciuite 

 startling to note specitic gravity determinations reading as high as 

 1.133 and total sugar 24.31, as shown by Saint-Laurent, and 1.134 

 specific gravity, sugar 20.35, as shown b\^ Bramtot. Rousse falls but 

 little below these. The above figures are, it is true, the maximum 

 given, bu,t the means for sugar of these varieties— K?. 51, 19.05, and 

 17.19 grams per 100 cc of must — are so far above the averages of 

 American or German fruits that the comparison is ecjually striking. 



The mean acid content is very low, falling far below the German 

 theoretical mean desired. In tannin these varieties exceed by tar 

 those of other countries, but yet rarely show a quantity sensibly above 

 the theoretical minimum of 0.2 per cent demanded by the French stand- 

 ard, and only in one case, Bramtot, reaching a mean which approxi- 

 mates the theoretical maximum (luantity desired under the French 

 standard. 



The varieties in the following table are arranged in accordance with 

 the French seasons for cider apples: 



Table I. — Maximum, minimum., and mean comiwsition of 12 French cider apples, 

 specially selected as standard sorts by the Association Frani^aise Pomologique. 



Variety. 



Num- 

 ber of 

 analy- 

 ses. 



Blnnc-Mollet 



Reine des Hatives . . 

 Saint-Lanrent 



Bramtot 



13 i 



Grams per 100 cc of must. 



10 



21 



58 



(Maximum. 



Minimum . 



Mean 



Maximum. 

 Minimum . 

 Mean 



1.1330 

 1. OlilO 

 1.0800 



1T24T— No. 71—03- 



Total 

 sugar. 



16.71 



9.30 



13.48 



19.00 

 '.Minimum . 1.0510 i 9.30 

 Moan l.Otiia 13.00 



24.31 

 12. 63 

 16. 51 



1.1340 26.3.5 



1.0.500 9.41 



l.')S80 19.05 



-3 



Acid. 



Tan- 

 nin. 



.970 

 .071 

 .240 



.830 

 .044 

 .288 



.564 

 .065 

 .297 



.415 

 .140 

 .254 



.730 .699 

 .090 I .096 

 .276 .244 



.960 

 . 0S5 

 .219 



1.055 

 . 133 

 .529 



Muci- 

 lage. 



Season of maturity. 



[•First season— Sept. 

 to Oct. 15. 



Do. 



2.10 

 .20 yPirst season— Sept. 20 

 .62 



1.00 

 .25 

 .51 



1.97 

 .04 !• Do. 



.74 r 



1.09 1 



.01 '[-Second season — Oct 

 .35 ) 15 to Nov. 10. 



