THE COLD STORAGE OF APPLE CIDER. 13 



SUMMARY. 



(1) Ciders prepared from apples free from decay chilled rapidly to 

 the freezing point immediately after pressing, and then held in cold 

 storage at C. (32 F.) remained without noticeable fermentation for 

 a period of from thirty-six to fifty-seven days, an average of fifty days 

 for the Tolman, Winesap, Yellow Newtown, Rails, Gilpin, and Bald- 

 win varieties, and of eighty- three days in the case of the Golden Rus- 

 set, Roxbury Russet, and Kentucky Red. . 



(2) These ciders were held for a period of from ninety to one hun- 

 dred and nineteen days, an average of ninety-nine days for the first 

 six varieties and of one hundred and twenty-five days for the last 

 three, before they fermented sufficiently to be considered as becom- 

 ing " hard' 7 or " sour." 



(3) The ciders were found to have suffered no deterioration (with 

 the exception of the Tolman) , but rather had become more palatable 

 during storage. 



