Researches on the Storage of Apples and on Cider. Report 

 on the National Fruit and Cider Institute, Long Ashton, 

 Near Bristol. Acting in connection with the counties of: 

 Devon, Gloucester, Hereford, Monmouth, Somerset and Wor- 

 cester, and the Bath and West and Southern Counties Society. 

 Annual Report on the Distribution of Grants for Agricultural 

 Education and Research in the year 1907-1908. London, 1909, 

 (Cd. 4802) p. 67. 



Experiment on the storage of fruit has engaged attention dur- 

 ing the past two seasons. It has been a subject which has been 

 much neglected in the past. Those who sell fruit to cider-makers 

 frequently send it in a bruised and bad or rotten condition, and 

 no care in the after management of the juice can remedy the ini- 

 tial defects caused by a practice such as this. On the other hand, 

 cider-makers who grow their own fruit generally allow it to fall 

 from the trees as it ripens, and then gather it into heaps on the 

 grass of the orchard until it is convenient to press it. Others store 

 the fruit under cover, and others again store it in the open on 

 hurdles which may or may not be covered to keep off the wet. 

 Continental authorities appear to favour the storage of fruit under 

 cover. At the Institute the plan adopted was to divide a quantity 

 of fruit into five lots of half a ton each. 



Amongst many other most interesting experiments may be men- 

 tioned one having as its object the improvement of low class ci- 

 ders of which, from various reasons, there must always be some 

 in a season. 



After the pomace from freshly milled fruit had been twice pressed, 

 and would then, in the ordinary course of events, have been dis- 

 carded, it was broken up and inferior cider poured over it. It 

 was allowed to stand and soak for about 18 hours, and was then 

 again placed under the press, when the resulting juice was found 

 to be profoundly modified in flavour and character and was even- 

 tually made into quite passable cider. Moreover, it was found that 

 the amount of cider thus obtained was invariably greater than that 

 which had been added to the pomace, There was thus a gain in 

 quantity as well as quality, which more than paid for the extra 

 trouble and expense involved in the operation. 



A department of economic biology has now been established 

 at University College, Bristol, and will be of material assistance to 

 the Institute. Courses are being arranged to last throughout the 



