46 



CHEMICAL COMPOSITION OF APPLES AND CIDER. 



out further fermentation in bottles is not understood, as the ordinary 

 preservatives could not be detected. 



Sample 31^3. A so-called champagne cider made from fine appl< 

 and fermented down to 14 on the Black cider spindle; then darii:< 

 bottled, and charged artificially with gas. This was a very beautifi. 1 

 bright cider, sparkling like champagne when opened, and made a 

 appearance in the glass. It was not of very good quality, but \ 

 greatly improved by the presence of the gas. This cider showed ov r 

 7 per cent of sugar, yet after uncorking it stood for a month in the 

 laboratory without showing the slightest fermentation. Notwith- 

 standing this, none of the ordinary preservatives could be detected in 

 it. Sown with a fresh yeast culture it fermented slowly. 



Sample 344- A beautiful, clarified sample of apple juice,' unfer- 

 mented. This juice had been refined in a most skillful manner, bot- 

 tled, and charged artificially with gas. Apparently no fermentation 

 had taken place in it and the juka^sas fresh as when put up. When 

 exposed it fermented readily, Indicating the absence of chemical 

 preservatives. 



o 



