CIDER FROM APPLES AND PEARS. 333 



to sweetness a considerable portion remains, which serves to render 

 the cider more easily and thoroughly clarified and to make it keep 

 better. The tongue alone being, however, not sufficient to detect 

 the tannin in apples, the following will serve as a reliable test : 

 Express the juice of a few apples and add a few drops of isinglass, 

 which combines with the tannin and forms a precipitate. From 

 the greater or smaller quantity of this precipitate a conclusion 

 can be drawn as to the quantity of tannin present. The specific 

 gravity of the juice, which may vary between 1.05 and 1.08, 

 should be determined. The greater the specific gravity of the 

 juice the better the respective variety of apple is for the fabri- 

 cation of cider. According to these directions, the raw material 

 should be selected, though in most cases it will be necessary to 

 use a mixture of different varieties. In France, for a quality of 

 cider w r hich will keep well, the apples are mixed in the following 

 proportions : f bitter-sweet and J sweet apples. If a sweet cider 

 is wanted not intended to be kept for a long while, J bitter-sweet 

 and f sweet apples are used. 



The most noted varieties of apples said to possess peculiar and 

 natural properties for the manufacture of refined cider or apple- 

 wine are the " Harrison" and " Canfield" of New Jersey, from 

 which the celebrated New Jersey cider is almost exclusively 

 manufactured. Of the Harrison 600 Ibs. suffice for the manu- 

 facture of 30 gallons of cider. Another variety is the " Hagloe 

 crab,' 7 which is also excellent for cooking. Other varieties re- 

 commended by P. Barry* are the Dartmouth, Hyslop, and 

 Hewe's Virginia crab. The Siberian crab (Pyrus baccate.) is 

 also highly recommended for the fabrication of cider as well as 

 for jelly. 



The following is a select list of apples recommended by P. 

 Barry for cultivation in the Eastern and Middle States.f 



Summer. Early Harvest, Early Strawberry, Golden Sweet, 

 Large yellow Bough, Primate, Red Astrachan, Williams's Favo- 

 rite. 



* Barry's Fruit Garden, New York, 1883. 



t The name given to each fruit is the recognized name of the American 

 Pomological Society as far as recorded in their catalogue. 



