CIDER FROM APPLES AND PEARS. 347 



of Normandy as certified to by the Congresses of the "Associa- 

 tion pomologique de 1'Ouest," held in Versailles and Havre. 

 The results thus obtained are entirely different from those by an 

 addition of sugar to the must. While the addition of sugar only 

 increases the content of alcohol, by freezing all the constituents 

 derived from the apple are concentrated, and the same time also 

 the taste and aroma. For this reason, ciders having a slight 

 by-taste cannot be improved by freezing. The value of light 

 ciders of a pure and agreeable taste is, however, greatly enhanced 

 by the treatment. As regards the third question, G. Lechartier 

 arrives at the conclusion that must and cider in various stages of 

 fermentation are not sterilized even by cooling for 212 hours, 

 the process of fermentation only being retarded during the time of 

 cooling. 



Champagne-cider. The manufacture of this beverage has 

 recently become quite important it resembling the ordinary but 

 more expensive champagne-wine, and being frequently sold as 

 such. Since the devastation of the vineyards by the phylloxera, 

 a large trade in this spurious champagne-wine is carried on in 

 France. Champagne-cider, manufactured in New Jersey, is 

 exported to France, where it is repacked and provided with 

 genuine champagne labels. It is then re-shipped to New York 

 as genuine champagne. This champagne-cider if sold under its 

 right name is an excellent beverage. It is prepared as follows: 

 To 50 gallons of apple-juice add 12 quarts of brandy and 14 

 Ibs. of sugar or honey. Mix the whole thoroughly, and allow 

 it to ferment for one month in a cool place. Then add about 4 

 drachms of orange-blossom water, and clarify with 2 quarts of 

 skimmed milk. The champagne is now ready and is racked off 

 into bottles, into which a small piece of white sugar is thrown, 

 and the corks of which are wired. The duration of fermentation 

 has been stated as one month ; it may, however, last a few days 

 more or less, it being entirely a matter of observation when the 

 most suitable time for racking off has arrived. No more rising 

 of bubbles of gas should be observed, but fermentation must not 

 be completely finished. 



According to another direction, 40 quarts of fermented apple- 

 juice are mixed with 2 quarts of solution of sugar, J quart of 



