THE COLD STORAGE OF APPLE CIDER. 3 



After filling the kegs they were placed either out of doors or in a 

 freezing room at the cold-storage warehouse, thus cooling the cider 

 rapidly. The data in regard to the cooling are as follows: 



Temperature changes of the ciders from the time of pressing until placed in storage at 



32 F. 



Tolman: Temperature when pressed, 15 C. Stored out doors over night; temperature 



then 3 C. Then sent to cold storage. 



Winesap: Temperature when pressed, 15 C. Stored outdoors over night; tempera- 

 ture then 12.5 C. Sent to freezing room, storage warehouse (temperature 11 F) 



for nineteen hours. The juice had cooled to 1.5 C with slight formation of ice; 



removed to storage at C. 

 Yellow Newtown: Temperature when pressed, 14.5 C. Sent at once to freezing room. 



In nineteen hours had cooled to 1.5 C, with some formation of ice. Sent to 



storage at C. 

 Rails: Temperature when pressed, 16.5 C. Kept out doors over night; temperature 



15.7 C. Then sent to freezing room; six hours later the juice was found to have 



cooled to 6.5 C. It was then removed to storage at C. 

 Gilpin: Temperature when pressed, 18. 5 C. Held out doors over night; temperature 



then 15.8 C. Sent to freezing room; six hours later juice had cooled to 6.5 C. 



Then removed to storage at C. 

 Baldwin: Temperature when pressed, 13.5 C. Held out doors over night; in the 



morning, temperature was 12.5 C. Juice then sent to freezing room and left for 



three days. During this time the temperature of the juice fell to 2 C, and 



much ice formed in the barrel. Juice was now removed to storage at C. 

 Golden Russet, Roxbury Russet, Kentucky Red: These three varieties were pressed on 



the same day. Temperature when pressed, 14.5, 14.0 and 14.5 respectively. 



Sent to freezing room and removed after twenty-four hours. Temperature, 2 C. 



Some ice formation had occurred. The three lots of juices were sent to storage 



atOC. 



After the casks had been placed in their final positions in the 

 room at the warehouse, a f-inch hole was bored in the head of each, 

 to serve as a vent in case of gas formation, and through which sam- 

 ples could be withdrawn. Except when samples were being taken 

 the holes were kept plugged with cotton. 



The ciders were sampled frequently during the first weeks of stor- 

 age and somewhat less often thereafter. Organoleptic tests and 

 chemical analyses were made of these samples. 



ORGANOLEPTIC TESTS. 



The following notes are compiled from the observations of W. A. 

 Taylor, George C. Husmann, and W. N. Irwin: 



Tolman: A very dark brown juice, flavor sweet and lacking in acid, and therefore 

 rather too insipid for use as a beverage. There was no particular character to the 

 juice. It was moderately clear. When fermented considerably it was still very 

 insipid and unpalatable. 



Winesap: Juice clear and thin; not up to the standard expected of the variety, lacking 

 both sugar and acid. There was an off flavor, somewhat musty. 



Yellow Newtown: A fairly clear, well balanced, palatable juice. Slightly off flavor, 

 and it was doubtful whether the tests were fair to this variety. 



