CONTENTS. 



I I Ixperiments in cider making applicable to farm conditions 5 



Cider made from low-grade apples in hot weather 5 



Character of raw material 5 



Notes on condition of samples during fermentation 6 



Analyses of bottled ciders g 



Cider made from winter apples in cold weather 10 



Plan of the experiment 10 



Fermentation notes 10 



Discussion of chemical data 17 



Final notes on the commercial condition of ciders 19 



Ciders of 1907 in bottles as taken from cellar June 1, 1909 19 



Same bottles after standing erect three hours in ice 19 



Note on the vinegar keg 20 



1 1 Notes on the use of pure yeasts in wine making : 21 



Introduction 21 



An experiment on the control of fermentation 21 



Notes on fermentation of three vats of Ives grapes sown with yeast 



No. 162 (all drawn tocask No. 64) 22 



Record of vat 11 22 



Record of vat 3 23 



< ord of vat "2 24 



Notes on vats adjacent to Nos. 11,3, and 2, but neither yeasted nor 



supervised 25 



Vat 10 25 



Vat 5 25 



Vat 12 25 



Notes on wine cask No. 64 filled from vats 11, 3, and 2 25 



Notes on fermentation of three vats of Ives grapes, not yeasted (all 



drawn to cask No. 26) 26 



Notes on vat 1 26 



Notes on vat 6 26 



Notes on vat8 27 



Notes on cask No. 26 (containing vats 1, 6, and 8, not yeasted) 27 



Comparison of Brix and temperature readings 28 



Analytical data on the samples taken during the progress of the 



experiment 30 



ILLUSTRATION 



Page. 

 FIG. 1. Ventilation funnel... 15 



