DESCRIPTION OF SAMPLES. 43 



NOTES ON SAMPLES OF CIDERS FROM TABLES VIII, IX, AND X. 



Sample 137. A cider made with a pure yeast culture isolated at the 

 Virginia Agricultural Experiment Station and known as Sauterne or 

 No. 73. The cider was, when finished, a dry, effervescing or sparkling 

 cider. It is discussed under test No. 2, 1901. The same yeast was 

 used in tests Nos. 9 and 15, 1903. 



Sample 138. A cider made with a pure yeast culture isolated at the 

 Virginia Agricultural Experiment Station and known as Vallee d'Auge 

 or No. 74. This was a very dry cider. It is discussed under test No. 

 3, 1901. The same yeast was used in test No. 10, 1903. 



Sample 304- A cider made with a pure } 7 east culture isolated by 

 Mr. Alwood at the Royal Pomological School, Geisenheim, Germany, 

 and known as St. Ouen-de-Thouberville or No. 8. It is discussed under 

 test No. 6. The same yeast was also used in test No. 12. 



/Sample 305. A cider made with a pure yeast culture isolated as the 

 above and known as yeast No. 37. It is discussed under test No. 7. 



Sample 306. A cider made with a pure yeast culture isolated at the 

 Virginia Agricultural Experiment Station and known as yeast No. 66. 

 It is discussed under test No. 8. The same yeast was used in test 

 No. 13. 



Sample- 307. A cider made with the same yeast, No. 73, as was 

 used in sample 137. It is discussed under test No. 9. The same yeast 

 was used in tests Nos. 2 and 15. 



Sample 308. Made with the same yeast, No. 74, as that used in 

 sample 138. It is discussed under test No. 3. The same yeast was 

 used in test No. 10. 



Sample 309. A cider made with a pure y east culture isolated at 

 the Virginia Agricultural Experiment Station from Soulard Crab and 

 known as yeast No. 97. This cider is discussed under test No. 11. 



Sample 310. Made with the same } T east, No. 8, as was used in sam- 

 ple 304. Discussed under test No. 12. 



Sample 311. Made with yeast No. 66, the same as that used in sam- 

 ple 306. It is discussed under test No. 13. 



Sample 312. This cider was made with yeast No. 71, isolated at the 

 Virginia Agricultural Experiment Station from wine lees brought 

 from Alsace, Germany, by Mr. Alwood. The result of the fermen- 

 tation was not such as to warrant special discussion. It is mentioned 

 under test No. 14. 



Sample 313. This cider was made with yeast No. 73, used in sam- 

 ples 137 and 307. It is discussed under test No. 15. 



Sample 31Jf. This cider was made with } T east No. 97, used also in 

 sample 309. It is not given special discussion, because the results do 

 not warrant particular mention. 



