4 THE COLD STORAGE OF APPLE CIDEE. 



Rails: Juice beautifully clear, but not up to standard, lacking in acid and distinctive 

 flavor. 



Gilpin: Juice clear, but quite brown, standing next to Tolman in that particular. 

 Heavy and sweet, but lacking in sprightliness and refreshing quality; had a 

 good apple flavor and a fairly good aroma. It was improved by the slight fermen- 

 tation noticeable after fifty days of storage. 



Baldwin: Juice clear, slightly astringent, but palatable and refreshing. At the end 

 of forty-eight days a very slight trace of fermentation was noticed. At a period 

 of eighty-six days this variety approached its maximum in quality for consump- 

 tion as a sweet, slightly fermented cider. It was better than any of the above 

 juices. 



Golden Russet: A beautifully clear, sweet, rich juice, possessing the cleanest and purest 

 taste of any juice so far tried. After eighty-three days storage it was found to 

 be very palatable, still rich and sweet and possessing enough "bite, " due to the 

 dissolved carbon dioxid gas, to be very palatable as a sweet cider. 



Roxbury Russet: Much browner and less clear than Golden Russet, but with an 

 excellent apple taste and aroma. A heavy, satisfying juice, with a slight earthy 

 taste such as is frequently found in Roxbury fruit as it approaches full ripeness. 

 On examination after a period of forty-three days the earthy flavor was found to 

 have almost entirely disappeared. While at this time it did not appear to be as 

 sweet and rich as Golden Russet, which was tried at the same date, it was still a 

 very rich juice. At the eighty-three day period, the juice was found to be still 

 sweet, but to need a little more fermentation in order that its palatability as sweet 

 juice should be at its maximum. 



Kentucky Red: Beautifully bright and clear, very light in color. Less heavy and rich 

 than Roxbury and Golden Russet, but an exceedingly palatable juice. Less 

 fruity in flavor than Roxbury Russet. A trace of fermentation was noted after 

 eighty-three days, the juice being very palatable at that time. 



CHEMICAL ANALYSES. 



The chemical data secured are shown in Table II and are platted 

 graphically in figures 1 to 9. Certain errors were introduced in 

 collecting the data, due to varying conditions not at first noted, 

 which can be avoided in future work, but no attempt has been made 

 to correct the figures themselves, the data being published just as 

 they were obtained. The formation of ice in the casks of cider which 

 had been kept in the chill room led to the incorrect determination of 

 the readings by the Brix spindle. This ice melted very slowly in the 

 cider. As it loosened from the sides of the casks it -rose to the surface, 

 and the water formed from the ice also probably remained near the 

 surface. Fortunately, these facts were apparent before the Brix 

 readings of March 24 and the analyses of April 8 were made; and 

 the contents of each cask was well mixed before taking the samples, 

 except in the case of the 50-gallon barrel of Baldwin cider. This 

 barrel was well shaken by rocking, but the contents were not suffi- 

 ciently agitated, as the Brix reading and other determinations made 

 on April 8 are too low, with the exception of the sucrose, which was 

 too high, probably due to analytical error. 



