41 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



Samples 315, 316, and 330. Not discussed for like reasons. 



Sample 49. A comparatively dry cider, made in a large factory 

 with ordinaiy or wild yeast fermentation; slightly gaseous from 

 flask fermentation. 



Sample 50. A cider from the same source, not fermented so dry. 

 and charged by natural yeast fermentation. 



Sample 51. A cider from the same source, fermented perfectly 

 dry, uncharged. 



Sample 52. A special brand of cider made from selected crab 

 apples and only partially fermented before bottling; heavily charged 

 by natural fermentation. 



Sample 53a. A special cider made from selected pippins in 1900, 

 only partially fermented, and bottled while sweet; heavily charged by 

 natural fermentation. 



Sample 53. The same brand of cider from the same factory, made 

 in 1899. It shows greater alcoholic strength and was more heavily 

 charged by natural fermentation. 



(The last three samples were bottled in heav} T champagne bottles 

 and foamed over on drawing the cork. -All were extra fine ciders.) 



Sample 139. A refined cider made in Vermont. The stock was ono 

 year old and only partially fermented. 



Sample 140. A dry, still cider from New York. This was a cider 

 made from must sown with a pure yeast furnished by the Virginia 

 station. 



/Sample 1^1. A cider like sample 140, made in a like manner and by 

 the same parties. 



Sample 11$. From the same cellars as samples 140 and 141; a simi- 

 lar cider made with natural }^easts. 



Sample 143. A country-made cider, or so called. The analysis 

 showed that it was not a cider, as only slight fermentation had taken 

 place. The liquor was very turbid and muddy looking, and was heavily 

 treated with benzoic acid to prevent fermentation. This sample was 

 quite unfit for use, though it was not worse than many ciders com- 

 monly sold. 



Sample 144- Labeled ' ' Champagne cider." This was also a country 

 cider of somewhat better character so far as the appearance of the 

 juice was concerned, but quite unfermented. From the examination 

 it appeared that the apple juice had been filtered, heated so as to 

 destroy the organisms present, and bottled. Such a preparation is 

 not a cider. 



/Sample 145. A country cider shipped in small kegs to the city for 

 hotel use. The analysis shows that this cider also was only slightly 

 fermented, and the liquor was in a muddy, uninviting condition. Like 

 No. 243 it was scarcely fit for use. 



