CIDERS. 



373 



The acidity was determined in 23 to 50cc.by titratiou with decinormal 

 soda, aud calculated as malic. 



The sugar was determined with Fehliug's solution, as indicated under 

 beer. 



The ash was determined by incinerating the residue from 50cc. in a 

 muffle. 



The albuminoids were determined by evaporating 25cc. in aschcilchen 

 and burning with soda lime. 



The carbonic acid was determined in the bottled ciders by the method 

 given under beer. 



The polarization given is that of the the normal cider in degrees of 

 the cane sugar scale. It was taken on a Laurent polariscope. 



Analyses of ciders by United States Department of Jgricttlture. 



'A circumstance arising after the samples had been thrown away seemed to throw considerable 

 doubt upon the determinations of sugar, which, were made by an assistant, aud the entire set had to 

 be thrown out. 



2 Determinations of the carbonic acid in three different bottles gave the following results : .728, .654, 

 .482. 



ADULTERATION OF CIDER. 



Cider is very little subject to adulteration according to most of the 

 authorities on foods. Even Hassall, who generally enumerates under 

 each article of food a list of every conceivable adulteration that has 

 ever been found or supposed to have been used in such food, only 

 speaks of the addition of water, of burnt sugar as a coloring matter, 

 and of the use of antacids for the correction of the acidity of spoiled 

 cider. On the other hand, in France, where, as we have seen, it is 

 4450 No. 13, pt 3 8 



