CONTENTS. XXV11 



PAGE 



Plain racks ; Willson's telegraph wine and cider mill, illustrated and 

 described ........... 322 



Apple elevator, illustrated and described . . . . . .323 



Testing the must as to its content of acid and sugar ; Manner of finding 



the quantity of acid 324 



Determination of the sugar in must ; Manner of calculating the quan- 

 tity of sugar which has to be added to the must to give the wine the 



desired content of alcohol 326 



Glucose 327 



Properties of commercial glucose ; Determination of pure sugar in glu- 

 cose ; Anthon's table for finding the content of anhydrous grape- 

 sugar in saturated solutions of glucose ...... 328 



CHAPTER XXVII. 



CIDER FROM APPLES AND PEARS. 



Cider from apples ; " Champagne cider" ; " Sparkling cider" . .329 



Reputation of Normandy and Herefordshire and Devonshire ciders ; 

 Production of cider, in 1883, in France ; Analyses of Brittany ciders 

 by Rousseau ; Analyses of pure ciders from different parts of France 

 made in the Paris municipal laboratory 330 



Average composition of French ciders ; Analyses of ciders by the 

 United States Agricultural Department 331 



Choice of the varieties of apples for the manufacture of cider . . 332 



Test for ascertaining the content of tannin in apples ; Mixtures of apples 

 used in France for the preparation of cider; Varieties of apples 

 chiefly used in New Jersey for the manufacture of cider ; List of 

 apples recommended by P. Barry for cultivation in the Eastern and 

 Middle States . 333 



Mode of gathering and sweating apples for the preparation of cider . 334 



Reduction of the apples to an impalpable pulp ; Diversity of opinion as 

 regards the crushing of the seeds ; Treatment of the pulp ; Pressing 335 



Primitive custom of laying the cheese ; Substitution of hair-cloth and 

 cotton press-cloth for straw in laying the cheese ; Manufacture of 

 small cider in France ; Extraction of the juice by diffusion . . 336 



M. Jules Nanot's improved method of extracting the juice by diffusion, 

 illustrated and described . . . . . . . .337 



Expressing the juice by means of the centrifugal ; Testing the juice with 

 the must-aerometer and its correction if wanting in saccharine 

 strength ; Fermentation of the juice 339 



Distinguishing characteristic between the fermentation of wine and 

 cider; Various methods of checking fermentation; Preparation of 

 very fine cider 340 



