34 



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

 specially selected as standard sorts by the Association Frangaise Pomologique — Cont'd. 



Variety. 



Num- 

 ber of 

 analy- 

 ses.' 



Omont" 



Doux-Normandie . 



Rousse 



Ambrette 



10 



Argile. 

 Bedan . 



Doux-Geslin 



Marabot. 



Average of 

 means 



31 



33 



13 



(Maximum, 



■{Minimum . 



Mean 



Maximum. 

 Minimum . 

 Mean 



Specific 



gray 



ity. 



I 



[Maximum. 

 [Minimum . 

 I Mean 



[Maximum. 

 I Minimum . 

 [Mean 



Maximum. 

 Minimum . 

 Mean 



Maximum. 

 Minimum . 

 Mean 



(Maximum, 



■,' Minimum . 



Mean 



(Maximum, 

 •{Minimum . 

 [Mean 



1. 0690 

 1. 0630 

 1.0660 



1.1010 

 1.0.^30 

 1.0739 



1.1050 

 1. 0.580 

 1. 0808 



1. 0860 

 1.0610 

 1. 0695 



1.0880 

 1. 0600 

 1. 0725 



1. 093G 

 1.0470 

 1.0686 



1. 1070 

 1.0530 

 1. 0791 



1.0870 

 1.0.570 

 1. 0670 



1.0725 



Grams per 100 cc of must. 



Total 

 sugar. 



14.92 

 12. 90 

 14.19 



18.32 

 11. 27 

 14.80 



24.00 

 10. 81 

 17.19 



19.00 

 12. 34 



15. 48 



19. 45 

 12. 61 

 15. 76 



21.94 

 10. 68 

 14. 89 



21.60 



10. 80 

 16.60 



17. 85 



10. 81 

 14.77 



15. 98 



Acid. 



.370 

 ..310 

 .330 



.385 

 .080 

 .186 



.810 

 .105 

 . 282 



.520 

 .079 

 .177 



.480 

 .064 

 .177 



.397 



.015 

 .140 



.740 

 .079 

 . 233 



.368 

 .082 

 .205 



Tan- 

 nin. 



.229 



.300 

 . 245 

 .266 



.210 

 .061 

 .119 



.395 

 .045 

 .200 



.302 

 .079 

 .165 



. .524 

 .051 

 .176 



. 825 

 .008 

 . 196 



. 866 

 .091 

 .407 



.630 

 .092 

 .287 



. 262 



Muci- 

 lage. 



Season of maturity. 



1.65 



.62 



1.04 



1.12 

 .17 

 .51 



1.45 



.61 



.68 

 .10 

 .31 



1.71 

 .02 

 .85 



1.71 

 .02 

 .62 



1.60 

 .12 

 .46 



1.28 

 .20 



.67 



.59 



Is 



Second season — Oct. 15 

 I to Nov. 10. 



Third season — Nov. 10 

 to Dec. 1. 



Do. 



Fourth season — De- 

 cember and January. 



Do. 



Do. 

 Do. 

 Do. 



n Taken from Power, Vol. II, " Be.st cider fruits." 



In addition to the list of 12 varieties shown in this table there are 

 24 other varieties of apples alread}^ admitted to the standard list by 

 the commission of the Association Franyaise Pomoloo-iqne, and 7 cider 

 pears are provisionally admitted. Strange as it may seem, 2 of the 

 varieties of apples admitted to the list (Frequin-Lacaille and Muscadet 

 de la Sarthe) could not be identified in the present state of the nomen- 

 clature so as to g-ive the chemical composition of the must. Of the 

 pears admitted provisionally the anal3^sis of but 4 could be ascertained 

 with certainty from the literature examined. 



The chemical composition of varieties given in the subjoined Table 

 II is largely taken from Volume II of Mr. G. Power's exhaustive 

 treatise on the "Best cider fruits."' In every case where more than 

 one analysis is noted the average is given from Mr. Power's work. 

 Where but one analysis is noted, the figures are in every case except 

 one quoted from Messrs. Sequin and Pailheret, of the National School 

 of Agriculture at liennes. One analysis — that of the variety Havar- 

 dais — is quoted from the work done by Mr. Pic at the Practical School 

 of Agriculture of the Three Crosses near Rennes. These two schools 

 just outside of Rennes are now doing an immense amount of work 

 on the investigation of cider fruits. When possible, the average of 

 analyses covering a period of years is quoted. 



