87 



Table XI.— Readings of (liferent densimeters and approinmrite solids and sugar content, 

 with the indicated percentage of alcohol after fermentatioit is coinj>leted. 



WHAT I.S A STAXD.\RI) .MrST? 



To thi.s queiy the investig*atiou.s made have g-iven no answer, nor 

 does the literature materially aid one. There have l)een pre.sented in 

 some of the preceding- section.s man}- analy.se.s of apple mu.^^t made in 

 different countries, and hundreds more could be quoted. These analy- 

 ses differ wide!}- from the standards of the tables arranged bj' differ- 

 ent authors to show the saccharine content of a fruit juice in comparison 

 with specific gravit}'. Unfortunately, the methods and the instruments 

 used are far from uniform in the various laboratories where these 

 determinations have been made, and the chemists making them must 

 necessarily vary in skill and precision; hence a mere inspection and 

 comparison of these data do not lead to a true conclusion in regard to 

 the composition of apple must. But this is the best that can be done 

 at present, and the averages of the data previously presented are 

 assembled in Table XII to serve our purpose in discussing the prob- 

 able standard sugar content of a must: 



