35 



Table II. — Composition of French cider fruits admitted to the provisional list of the Asso- 

 ciation Francaise Pomologique . 



Fruit and varietv. 



Amere (petite) 



Binet Blanc ou Dor6 



Binet Kouge 



Binet Violet 



Chi^rubine 



Doux-Amer-Gris 



Doux-Coiireier 



Doux (petit) 



Fr(5quin-Audiovre 



Frequin-Lajoye 



Fr^quin-Laeaillen 



Gilet-Rouge 



Grise-Dieppois 



Havardais 



Hommet 



Jambe-de-Li6 vre 



Jolv-Rouge 



MMaille-d'Or 



Michelin 



Moulin-!i-Vent 



Muscadet ( petit ) 



Museadet-ou-Antoinette<" . 



Precoce-David 



Tardive de la Sarthe 



Averages. 



Billea 



Carisiblanc . . 

 Cheuneviere . 



Crapaud 



Croixmarei.. 



Navet a 



Souris 



Num- 

 ber of 

 anal- 

 yses. 



Specific 

 gravity. 



1. 0860 

 1. 0750 

 1.0740 

 1.0770 

 1.0680 

 1.08.=)0 

 1. 0873 

 1.0572 

 1.0700 

 1.0600 



1.0610 

 1.09-40 

 ] . 050S 

 1.0847 

 1.0650 

 1.0670 

 1.0900 

 1.0710 

 1. 0730 

 1.0710 



1. 0720 

 1.0710 



1. 0732 



Grams per 100 cc of mast. 



Reducingi Acid, as 

 .sugar, I sulph- 1 Tannin. 



total. 



unc. 



19.09 

 17.13 

 15.30 

 14.00 

 14. 60 

 18. 64 

 18.30 

 11.69 

 15. 10 

 12. 80 



0.114 

 .220 

 .2.36 

 .303 

 . 227 

 .270 

 .123 

 .132 

 .230 

 .183 



0.116 

 .188 

 .271 

 .276 

 .244 

 .419 

 .378 

 .110 

 .302 

 .376 



12.29 1 



20.24 ' 

 11.76 

 15.74 , 

 13.42 ! 

 U.U I 

 18. 60 

 1.5.92 

 16. .57 

 1.5. 16 



.395 

 .118 

 .079 

 .164 

 .254 

 .185 

 .216 

 .183 

 .293 

 .228 : 



.140 

 .368 

 .111 

 .089 

 .193 

 .212 

 1.107 

 .432 

 .350 

 .210 



16.28 

 15. 21 



.137 

 .141 



15. 55 i 



.192 



.259 

 .213 



.289 



Muci- 

 lage. 



0.4.50 

 .596 

 .827 



1.7.55 

 .621 

 .347 



1.392 

 .364 

 .678 

 .317 



.558 

 l.i:50 

 .604 

 1 364 

 . 690 

 .799 

 .524 

 .5.53 

 .7.58 

 .392 



.804 

 .964 



735 



Averages. 



I.a540 

 1. 0742 

 1.0577 



12.48 

 13.91 

 11.00 



.303 

 .205 

 .338 



.256 

 .034 

 .027 



1.06.50 



15.00 



,251 



.665 



1.0627 



13. 09 



.274 



245 



.283 

 .936 

 .246 



Trace. 



.366 



a Analyses not found. 



GEKMAN STANDARDS. 



The GermaiLS do not appear to have attempted a study of varieties 

 of apples and pears for cider purposes in anything- like the compre- 

 hensive manner of the French students. It seems that the German 

 cultivators have worked on other lines than those of the French. To 

 an American it appears that ordinary orcharding in Germany i.>^ about 

 as far advanced as it wa.'^ in the United States twenty or thirty years 

 ago, before the wonderful development of commercial orcharding in 

 this country. There are many good varieties of grafted fruit, and 

 these are cultivated at times in considerable areas, but neither orchard- 

 ing for table fruits nor for cider fruits is well developed in Germany, 

 except where the dessert fruits are grown in what we would call gar- 

 den culture ou walls, trellises, etc. 



The German cider fruits, so far as they can be ditierentiated from 

 dessert fruits, are occasional seedlings of no peculiar character or 

 special value. There are certainly no varieties to compare with the 

 special varieties recorded in the French literature and shown at the 



