- 607 - 



character. Uniformity in the character of the products cannot be 

 looked for under the old system, and at times the quality is certain 

 to fall short of that which might have been obtained if a selected 

 yeast had been used to dominate the fermentation. 



Cider-making Experiments. (The Journal of the Board of 

 Agriculture}. London, February 1910, vol. XVI, n. n, p. 938). 

 National Fruit and Cider Institute, Report, 1908, 



In the cider-making season of 1907-908 the experimental work in 

 the cider-house consisted mainly in the examination of a number 

 of varieties of apples from the vintage point of view, single-variety 

 ciders being made from each kind as in previous years. Details 

 of the characters and qualities of the individual ciders are given 

 in the report. Probably the most noteworthy result which this 

 work on single-variety ciders has established is that the quality of 

 cider depends primarily upon the kind of apples from which it is 

 made, and that other factors, such as the ferments present, the 

 methods of manufacture, and general management, although im- 

 portant and capable of exercising an appreciable influence upon 

 the nature of the product, nevertheless take a secondary place, and 

 cannot be compared with the fruit factor in their power of determining 

 the quality of the beverage. Unfortunately for the cider-maker, many 

 of the varieties most desirable from a vintage point of view, make 

 comparatively poor trees and yield badly in most situations, while 

 on the other hand some quickgrowing, vigorous, and heavily crop- 

 ping trees, yield fruit of inferior vintage quality. 



Y. HEREFORD. Final Report of the Royal Commission on 

 Whisky and other Potable Spirits. Pp. 111+147. Lon- 

 don, 1909. 



In this report the Commission give the conclusions which were 

 reached regarding whisky and other potable spirits and the evidence 

 upon which the report was based. 



The main conclusion is that ' whisky ' is a spirit obtained by 

 distillation from a mash of cereal grains saccharified by the diastase 

 of malt; that ' Scotch whisky ' is whisky, as above denned, distilled 

 in Scotland ; and that ' Irish whisky ' is whisky, as above defined, 

 distilled in Ireland. 



With reference to brandy, the conclusions of the Commission 



