LETTER OF TRANSMITTAL 



U. S. DEPARTMENT OF AGRICULTURE, 



BUREAU OF CHEMISTRY, 

 Washington, D. <7., August 20, 1904. 



SIR: The manuscript offered for publication herewith contains the 

 results of elaborate studies made on the composition of apples, apple 

 juices, and the fermented products thereof, conducted by this Bureau 

 in collaboration with the agricultural experiment station at Blacksburg, 

 Va., during the past two years. The chemical work was done partly 

 in the Bureau of Chemistry, but chiefly in the laboratories of the Vir- 

 ginia station, while the fermentation experiments were made solely at 

 the experiment station. In regard to m the authorship, William B. 

 Alwood is solely responsible for the plan and direction of the work 

 herein presented, and the report has been prepared by him. To R. J. 

 Davidson should be accredited the chemical work done at the Virginia 

 station, while W. A. P. Moncure had charge of the fermentation room 

 and kept the records of that part of the work. The data obtained 

 throw a great deal of light upon the processes of fermentation and the 

 methods which should be used to secure the highest grade of products 

 from the juices of apples and other fruits. The researches reported 

 here form a sequel to Bulletin No. 71 of this Bureau, entitled "A 

 Study of Cider Making in France, Germany, and England," and I 

 recommend the publication of this manuscript as Bulletin No. 88 of 

 the Bureau of Chemistry. 

 Respectfully, 



R W. WILEY, Chief. 

 Hon. JAMES WILSON, 



Secretary of Agriculture. 



