14 



lines we had up to the spring of 1900 made little or no progress, most 

 conspicuous among which were the practical methods of fermenting 

 ciders and vinegars, and the biology of the alcoholic and acetic ferments. 

 All questions relating to products from fruits received consideration 

 in my work abroad, but particular attention was given to a practi- 

 cal examination of the methods of manufacturing cider in France, 

 Germany, and England, and a study of the biology of alcoholic and 

 acetic fermentation of fruit juices, either for the manufacture of 

 beverages or vinegar. This paper deals with the cider investigation 

 in its practical bearings, and other questions of interest are reserved 

 for a subsequent report. 



ACKNOWLEDGMENTS. 



In the investigations made abroad 1 was almost without exception 

 received in the most cordial manner by both public officers and private 

 individuals whom I had occasion to' call upon for assistance; and 

 while 1 can not mention by name all persons who gave assistance, I 

 wish to extend special thanks to the following: 



The diplomatic and consular officers of our Government at London, 

 Paris, Frankfort, and Berlin extended every courtesy, aiding me by 

 introductions and by furnishing special information, all of which 

 assisted very much in the accomplishment of the work in hand. 



In England I was received in a most courteous manner and, barring 

 some slight exceptions, was shown over the factories and given such 

 information as was desired. Among those who thus assisted I wish to 

 mention especially the following: 



Major Craigie, of the board of agriculture; Mr. F. H. Hall, of the agricultural col- 

 lege at Wye; Hon. C. W. Radcliff Cooke, of Hellene, near Dymock, Herefordshire; 

 Mr. Charles D. Wise, of Winchcombe, Gloucestershire; Mr. F. J. Lloyd, London, 

 consulting chemist of the Bath and West Society; R. Neville Grenville, esq., But- 

 leigh Court, Somersetshire; Mr. Frederick George Farwell, Bath; Mr. A. E. Beach, 

 Winchcombe, Gloucestershire; Mr. T. W. Beach, Ealing Road, Brentford, London; 

 Mr. H. P. Bulmer, Ryelands, Herefordshire; Mr. Henry Weston, Much Markle, 

 Herefordshire; Mr. John Watkins, Withington, Herefordshire. 



In France I was very courteously received by Mr. Leon Vassilliere, 

 director of agriculture in the ministry of agriculture, and by him 

 introduced to others. Prof. A. Kayser, of the National School of 

 Agriculture, Paris, extended every courtesy in his laboratory, and 

 permitted me to note the methods of his work and study the litera- 

 ture of his department. Mr. A. Truelle, of Trouville, Calvados, 

 assisted me in securing information and special literature. Mr. A. 

 Power, director of the Grand Cidrerie at Saint Ouen-de-Thouberville, 

 permitted me to study the methods of the factory, and gave much 

 assistance. Mr. E. Herissant, director of the Practical Agricultural 

 School of Three Crosses, at Rennes, Brittany, in like manner explained 



