

CONTENTS. 



Page. 



I. THE COMPOSITION OF APPLES IN RELATION TO CIDER AND VINEGAR PRO- 

 DUCTION 7 



Introduction 7 



Preparation of the samples 8 



Juice and pomace 10 



Dry matter and mineral constituents 18 



II. THE COMPOSITION OF CIDER AS DETERMINED BY DOMINANT FERMENTATION 



WITH PURE YEASTS 20 



Work of 1901-2 20 



Introduction 20 



Cask experiments Nos. 2 and & 21 



Work of 1903-4 25 



First series of experiments, casks Nos. 6 to 1 1 .'. 25 



Cask experiment No. 6 25 



Cask experiment No. 7 28 



Cask experiment No. 8 29 



Cask experiment No. 9 30 



Cask experiment No. 10 32 



Cask experiment No. 11 33 



Second series of experiments, casks Nos. 12 to 15 34 



Cask experiment No. 12 35 



Cask experiment No. 13 36 



Cask experiment No. 14 37 



Cask experiment No. 15 37 



Specific gravity and control of fermentation 38 



Comparison of analytical data 41 



Notes on samples of ciders from Tables VIII and IX 43 



5 



