CIDERS, 



371 



COMPOSITION OF CIDER. 



The amount of chemical work done on cider is not nearly so great as 

 bas been done on wine. In fact the published analyses of cider are 

 very few and are confined almost entirely to other countries. I have 

 not been able to find a single published analysis of American, cider. 



The following analysis of Alsatian cider was made by Boussiugault, 

 and dates back to 18G3 : 



"Rousseau has published the mean of twenty analyses of Brittany 

 cider, but his results are so low that it is thought by French authorities 

 that his samples had been watered : 



The following are analyses of pure ciders from different parts of 

 France, made in the Paris Laboratory; the figures are in grams per 

 liter : 



