CIDER FROM APPLES AND PEARS. 



329 



starch-sugar for examination care must be had that it is completely 

 saturated. Heat must not be used for eifecting the solution, but 

 a certain quantity of the glucose to be examined is rubbed in a 

 mortar with one-half its weight of water at 53.6 F., and after 

 pouring the thickish, turbid fluid into a tall beaker it is allowed 

 to stand until clear. Anthon's table is as follows : 



CHAPTER XXVII. 



CIDER FROM APPLES AND PEARS. 



Cider from apples. The expressed juice of well-selected apples, 

 properly prepared, forms a lively, sparkling liquor far superior to 

 many wines. It is quite a favorite article of home production, 

 nearly every farmer in regions where apples are grown making 

 his barrel of cider for use through the winter, but a large amount 

 finds its way into the city markets. A considerable quantity is 

 also consumed in the shape of bottled cider, " champagne cider," 

 " sparkling cider," and similar substances for, or imitations of, 

 champagne wines; large quantities of this clarified cider being 

 produced in some parts of the country, notably New Jersey. 

 Most of the cheaper kinds of champagne (American champagne) 

 are made in this way. 



In England and France considerable quantities of cider find 



