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VINEGAR, CIDER, AND FRUIT-WINES. 



1 A circumstance arising after the samples had been thrown away seemed to throw con- 

 siderable doubt upon the determinations of sugar, which were made by an assistant, and 

 the entire set had to be thrown out. 



2 Determinations of the carbonic acid in three different bottles gave the following 

 results: .728, .634, .482. 



The choice of the varieties of apples is of great importance in 

 the manufacture of cider. All apple juice will not make equally 

 good cider, even if it is equally well handled. It is not always 

 the best flavored apple or the best tasting juice that will make 

 the best cider. Indeed, as a rule, the best cider is made from 

 apples which are inferior for table use, such as the crab-apple 

 and the russet. But it is a pretty general rule that the most as- 

 tringent apple will make the best cider. This astringeucy is due 

 to an excess of tannin. While a portion of this tannin is changed 



