WORK OF 1903-4. 27 



November 6. Temperature of room 38 F. 



November 9. Temperature of room 46 F. 



November 19. Liquor pale straw color, fairly clear, but not bright; 

 aroma mild and fruity; flavor mild. Specific gravity, 1.002. 



December 22. Bottled 75 quarts and removed to the cellar under 

 the office building. The bottles in all experiments were laid flat. 

 Liquor fairly clear, but not absolutely bright; flavor very good; 

 aroma mild. The remainder of the liquor was left in the cask, properly 

 bunged. 



January 5, 1904-. Specific gravity of cider in cask, 1.002; temper- 

 ature of cellar for some days has been below 35 F. 



January 11. Chemical analysis of cider in cask gave the following 

 results: 



Specific gravity 1. 003 



Solids grams per 100 cc._ 1.97 



Sugar do 38 



Alcohol do 5. 35 



Acid do 49 



January 25. The cider remaining in the cask was drawn off without 

 agitating and filtered through a gravity filter with a 10-foot fall. 

 Liquor in fine condition; a little clouded in the barrel in comparison 

 with the filtered cider, which is very bright, leaving nothing to be 

 desired. It was found necessary to use one cloth and one paper disk 

 to produce the desired result in the filter. The stock was bottled 

 immediately from the filter in apollinaris bottles, then placed in the 

 small cellar under the office building. 



January 25. The cider bottled on December 22 and placed in the 

 cellar now shows a dirty, flocculent sediment. It is not, therefore, a 

 first-class cider in appearance, but on sampling the liquor is found to 

 be of a clear, amber color, not exactly bright; the aroma rich and 

 fruity, and the flavor excellent a fine dry cider. 



April 19. First bottling: Liquor fairly clear; straw color; heavy 

 dark sediment; strongly gaseous; bubbles persistent; aroma good; 

 flavor mild and desirable. 



Second bottling: Liquor clear; fairly bright, pale straw color; 

 streak of yeast on lower side of bottle, but not sufficient to interfere 

 with marketing; slightly gaseous; good bead; fruity aroma; flavor 

 good, but slightly rough. 



May 9. Second bottling: Color light amber; a little cloudy; slightly 

 gaseous; odor pleasant; dry, sound; flavor a little acid. The filtered 

 stock was not further noted as the samples were lost. 



May 25. First bottling: Liquor dull, lacks brightness in the bottle; 

 a considerable quantity of coagulated sediment present; decidedly 

 gaseous; pours fairly bright, sparkling; bouquet fairly strong and 



