6 



It is evident that a careful study of the data thus collected will be 

 of great service to our own manufacturers in showing them the methods 

 which experience and scientific studies in foreign countries have deter- 

 mined to be the best for the production of a wholesome and palatable 

 article. 



This bulletin serves as an introduction to a more detailed study of 

 the best methods of fermentation, cellar treatment, and preservation 

 of cider products, together with a more detailed chemical study of the 

 fruits, the musts, and the finished beverages. 



H. W. WILEY, 



Chief of Bureau. 



