372 



FOOD AND FOOD ADULTERANTS. 



Of these samples the first four had undergone a good fermentation. 

 They furnish the following average composition for the principal con- 

 stituents : 



The other four samples were partially unfermented, or sweet, ciders. 

 Their average composition was as follows : 



From these means the Municipal Laboratory deduces the following as 

 a type of composition for pure ciders : 



Recent analyses of pure ciders, from different parts of France, pub- 

 lished by M. G. Lechartier, 1 have shown great variations from this type, 

 and show the necessity for the examination of large numbers of samples 

 from various parts of the country for the establishment of a proper 

 standard of analysis. 



ANALYSES OF SAMPLES BY THE DEPARTMENT OF AGRICULTURE. 



Various conditions rendered it impossible to extend the investigation 

 of ciders to a very large number of samples. It is hoped that an oppor- 

 tunity for a more extended study will present itself in the future. 



The samples for the investigation were purchased in the city in the 

 same way as the samples of wine and beer. 



METHODS OF ANALYSIS. 



The different determinations to be performed in an analysis of cider 

 can be made by the same methods as are used in the analysis of beer 

 and wine. These have been already sufficiently discussed, and a brief 

 resume" showing the amount taken for determination, &c., in the sam- 

 ples analyzed will be all that is necessary. 



The specific gravity was taken with the picnometer. 



The alcohol was determined in the distillate from lOOcc., after pre- 

 vious neutralization of the free acid. 



The total solids were determined by drying to a constant weight, 10 

 grams in the case of the sweet ciders, 25 to 50 grams in the more com- 

 pletely fermented samples. 



1 Corny t. Reud. 103, 1104. 



