WOEK OF 1903-4. 31 



January 11. Analysis of cider remaining in cask gave the follow- 

 ing data: 



Specific gravity 1. 001 



Solids grams per 100 cc. . 1. 76 



Sugar do 31 



Alcohol do 5. 60 



Acid do 38 



January 25. Bottled the remaining cider in cask. It was filtered 

 through the gravity filter, as in the case of No. 6. The filtered liquor 

 was absolutely clear and bright and of light straw color; aroma good; 

 flavor very good, no aftertaste. 



April 19. First bottling: Liquor bright; pale straw color; heavy, 

 dark deposit; strongly gaseous when opened; good bead on glass; 

 bouquet good; flavor rough and strong, scarcely desirable. 



Second bottling (filtered). Liquor same color as above; slight yeast 

 deposit of light color; slightly gaseous when opened; mild effer- 

 vescence in glass; bouquet good; flavor milder; not desirable. 



May <25. Second bottling (filtered) : Cider in fine condition; agpa^- 

 ently bright in bottle; a very flocculent but slight amount o'fy east; 

 almost still when opened; very slight amount of gas when poured; 

 bouquet very mild, agreeable; color almost bright, pale amber; flavor 

 very mild a pleasant, slightly acid, entirely dry, good cider. Anal- 

 ysis of the second bottling at this date gave the following data: 



Specific gravity 0. 999 



Solids grams per 100 cc. . 1 . 69 



Total sugar do Trace. 



Alcohol do 6. 36 



Acid do 37 



Tannin ' do 029 



May 25. First bottling: Far less bright in bottle than filtered 

 sample, with more sediment, not all resting on the bottom; a slight 

 granular flocculent precipitate throughout the entire liquor; slightly 

 gaseous when opened, more so than in filtered sample, though not 

 marked; pours off fairly bright, a pale straw color, decidedly lighter 

 than filtered sample; bouquet faint and pleasant; flavor mild, equal 

 to or a trifle better than filtered sample; decidedly a good cider. 

 No analysis made. 



June W. Samples of this cider, second bottling, filtered, were sent 

 to Dr. H. W. Wiley, Chief of the Bureau of Chemistry, U. S. Depart- 

 ment of Agriculture, and sampled and analyzed with two others, to be 

 described later. He reports on July 18, 1904, that No. 9 " was pro- 

 nounced by a party of three experts to have the finest flavor." This 

 sample analyzed: Sugar, 0.068; alcohol, 6.31; acid, as sulphuric, 0.274 



