DESCRIPTION OF SAMPLES. 45 



Sample 1^6. This was a sample of bottled cider in fine condition 

 in so far as the condition of the juice was concerned, but it had been 

 bottled almost without fermentation, and unless sterilized or stored in 

 a very cold place the bottles w^ould surely have burst in time. It is 

 not possible to carry in bottles 9 per cent of total sugar without ster- 

 ilizing, placing- in cold storage, or using preservatives. 



Sample 317. Labeled " Extra dry refined cider." Chemical analysis 

 shows .that it contained over 2 per cent of sugar, so that it certainly 

 could not be called a dry cider, and unless sterilized or processed even 

 this quantity of sugar is liable to burst any but the best bottles. 



Sample 3 18. Labeled ''Standard dry refined cider." This sample 

 shows by analysis over 5 per cent of sugar; hence it is in no sense a 

 dry cider, and could not well be held in ordinary bottles without ster- 

 ilization or the use of preservatives. 



Sample 331. This cider was made by the same persons who fur- 

 nished the two previous samples, from Sauterne yeast obtained from 

 the Virginia station. It has very much the character of the cider 

 made from Sauterne yeast at the station, and far excelled samples 

 317 and 318. The analysis shows 1.40 per cent of sugar, a desirable 

 amount for ordinary use. 



Sample 332. Labeled " Dry cider," and the analysis shows that 

 practically all the sugar had been consumed. 



Sample 333. A cider resembling sample 332, and made by the same 

 person. 



Sample 34-0. An ordinary refined cider made by a large manufac- 

 turer. This cider was fermented partially, then refined by filtering 

 through paper pulp. While this produced a fine, clear liquid, it did 

 not remove all the yeasts, and this cider when bottled became very 

 gaseous. Though put up in champagne bottles, there was danger 

 of bursting them if kept long in a warm room. The percentage of 

 sugar was entirely too high for bottled goods. The character of the 

 cider was fair; it was deficient in flavor and bouquet. 



Sample 31^1. Made from ordinary apples by the same manufacturers 

 as sample 340 and fermented to on the Black cider spindle, then 

 refined with wine finings and bottled. Though it showed the same 

 per cent of sugar as the previous sample, this cider was perfectly still 

 when opened. It had a bright and fine color, but in bouquet and 

 flavor left much to be desired; in fact, it was scarcely palatable. 



Sample 3J$. A cider made by the same manufacturers as samples 

 340 and 341, from a fine grade of apples, partially fermented, refined 

 through paper pulp, and bottled. The chemical analysis showed 7 per- 

 cent of sugar in this sample, and yet it was perfectly still when opened 

 and no fermentation could be detected. The flavor of this cider was 

 very objectionable, almost unpalatable. How it was preserved with- 



