EXPERIMENTS APPLICABLE TO FARM CONDITIONS. 19 



The alcoholic content of these beverages is high enough for a plain 

 cider, though many commercial ciders are made which contain more 

 alcohol. It appears that it would be very desirable in the future 

 if tlu alcoholic strength could be limited not to exceed 6 or 6.5 

 volume percent and still produce a sound, bright cider of good quality. 

 The special work with yeasts and methods of handling now in prog- 

 lead one to believe that this may be accomplished in a practicable 

 manner in the near future. 



ll\\l \>TE8 ON THE COMMERCIAL CONDITION OF CIDERS. 



The following notes give the commercial condition of these ciders 



at thi> time: 



< ii'KRS OP 1907 IN I'.OTTI.K AS TAKKV FROM CELLAR, JUNE 1, 1909. 



1 A. Cider i- bright above the sediment. Much deposit spread out 

 Over 1" !<* of bottle. N easily disturbed, light, and floats in 



masses. All bottles wrere laid Hat in the cellar. 



In. Yen bri/Lt in bottle, small line of sediment looks like pure 



i\ disturbed. 



J \ Cktarifl bright in 1 >ot tie with only moderate deposit, fairly com- 

 part, but disturbs ra>ily and floats in small masses. 



JH. Cidei i- bright in hot tie, but shows nearly as much sediment 



tea not break up quite so readily, floats like 2A. 

 Cider i- bri-ht and line in bottle, widespread thin layer of 

 film-like deport, pale < olored, breaks readily in films and flakes and 



liirhtlv. 

 3B. Ci'lei is bright and line in bottle, deposit far less than SA, but 



ter, 



Th.re is a marked difference to the eye in the character of the 

 sediment in thes<> different ciders. 



SAME BOTTLES AFTER STANDING ERECT THREE HOURS IN ICE. 



IA. Sediment all down, slight gas on opening, pours with slight 

 evaiH'srrnt head, color pale opalescent; aroma pronounced, not 

 pleasant, characteristic of hard cider. Flavor neither pleasant 

 nor smooth, but characteristic of a hard cider. Quality in general 

 fin,, for a dry hard rider, but has really lost the fine quality of its 

 flavor noted heretofore. 



IB. Sediment all down, bright and clean, opens perfectly still, 

 pours still. Color, clear pale amber; aroma, faint, agreeable; flavor 

 much milder and more agreeable than IA. Is now decidedly supe- 

 rior to 1 A. 



_>\. Sediment not all down, but is bright and clear in bottle, opens 

 still, pours still, but shows slight gas as it warms in glass; color, 

 very pale amber; aroma, faint, agreeable, fruity; flavor, mild, agree- 



