15 



the methods of his work, both in studying varieties of cider apples 

 and making cider, and secured special literature for me. Mr. Isidore 

 Guibout, and his son, Mr. Joseph Guibout, peasant farmers of Danestal, 

 Calvados, gave me every opportunity to study the conditions and 

 technique of cider making on the peasant proprietors' places. Mr. 

 J. M. Buisson, secretary of one of the horticultural syndicates of 

 France, extended many courtesies, and introduced me to many men 

 from whom information could be obtained. 



In German}- 1 am first of all indebted to Director R. Goethe, of the 

 Royal Pomological School, at Geisenheim (PI. I, fig. 1), for courtesies 

 extended at that institution. I am also especially indebted to Prof. 

 Dr. Julius Wortmann, director of the laboratory of plant physiology 

 at Geisenheim, for his assistance in regard to every part of my 

 inquiry and for instruction while working in his laboratory. From 

 Prof. Dr. Richard Meissner, then assistant to Professor Wortmann, 

 I received much personal assistance and kindly counsel. Prof. Dr. 

 Paul Lindner, of Berlin, also extended courtesies at the Imperial 

 High School for Fermentation Work, for which I am deeply indebted. 



Of the manufacturers in Germany I wish to especially remember 

 the Brothers Freyeisen, of Frankfort, for permitting an examination 

 of their work and factories in detail. Acknowledgments are also due 

 to Mr. Fritz Batz, Neuenhain, Taunus, and Mr. C. H. Schmidt, of 

 Schierstein, Rhinegau, for extending like courtesies at their factories. 



CLASSIFICATION OF CIDERS. 



Wines have long since become well recognized by specific names 

 which, within limits, denote certain characteristics, more or less con- 

 stant; but with the fermented juice of the apple in the past all has 

 been cider, whether good, bad, or indifferent; and even yet only those 

 who are well informed on the question are aware that there are ciders 

 and ciders. 



To the fact that ciders have not in the past been developed on 

 special lines and classified, we owe much of the misunderstanding in 

 regard to the possibility of making a good beverage from apple juice; 

 but to the fact that so much vilely adulterated or chemically concocted 

 stuff is put on the market as a drink, we owe, in much greater degree, 

 the general misunderstanding in regard to this product in our country. 



IN FRANCE. 



The French attempt to classify ciders as "pure juice," " marchand," 

 and "boisson." To say that this classification is well observed is wide 

 of the truth. The first named is intended to be pure cider of a special 

 quality, made from the finest fruit. It should contain 6 or 7 per cent 



