WORK OF 1903-4. 25 



The great difference observed in the character of these two ciders is 

 borne out by a comparison of the analyses, and yet they were made 

 from absolutely the same juice and handled alike in every particular, 

 the } T east cultures alone being different. Both ciders were of remark- 

 ably good quality, but No. 2 was more to the average American taste, 

 while No. 3 was considered the best by those who prefer a light, dry, 

 sour cider. 



WORK OF 1903-4. 



No experiments were undertaken in the fall of 1902, because the 

 fruit crop was so small that no stock could be obtained, but in the 

 fall of 1903 a rather extensive series of cask experiments was again 

 instituted, the more successful of which are here reported. 



FIRST SERIES OF EXPERIMENTS, CASKS NOS. 6 TO 11. 



These six experiments were all begun the same day and conducted 

 as described in the following notes: 



September 30, 1903. The ordinary mixed stock of cider apples was 

 ground in the power mill at the station and six 50-gallon casks were 

 filled with the fresh must of identical character and transferred to a 

 small cellar under the garden tool house, where they were sown with 

 yeasts as specified in the reports on each cask. The casks were care- 

 fully cleansed with washing powder, scalded with a steam hose from 

 the boiler, and then thoroughly rinsed with cold water before- filling. 

 A chemical anatysis of the must fresh from the mill was made with the 

 following results: 



Stock must: 



Specific gravity 1. 051 



Total solids grams per 100 cc. . 13. 04 



Sugar (total) do.... 10.08 



Sugar (reducing) do 7. 31 



Sucrose do 2. 63 



Acid as sulphuric do 49 



Tannin do.. . .05 



CASK EXPERIMENT No. 6. 



Cask No. 6 was sown on September 30, as soon as placed in the cel- 

 lar, with one pint of must which had been sterilized and sown with 

 yeast No. 8 on September 25, and was in full fermentation when used. 

 The cask was plugged with a cotton plug, and later the ventilating tube 

 was used as in the experiments of 1901. Yeast No. 8 was.isolated from 

 a very good Normandy cider obtained at the factory of the Union 

 Agricole at St. Ouen-de-Thouberville, France. a 



This yeast was isolated by Mr. Alwood while working at Geisenheim, Germany. 



