28 



The work of the past thirty years in France has been directed to the 

 task of sifting from these hundreds of seedlings (pommes sauvage) 

 those which best embody the desirable chemical constituents and which 

 also show the other desirable characteristics of hardiness, vigor, pro- 

 ductiveness, proper season of blooming and maturity of fruit, adapt- 

 ability to certain soils, keeping qualities, etc. 



Among those who have led in the critical study of cider fruits of 

 France might be named Messrs. Hauchecorne, de Boutteville, Truelle, 

 Lechartier, Herissant, Power, Andouard, Hubert, Beaurepaire, Sequin, 

 and many others. A greater amount of work by far has been devoted 

 to a study of the chemical composition of varieties, their description, 

 classification, etc. , than to strictly experimental researches upon cider- 

 making problems proper. It seems that little is now to be desired, so 

 far as relates to analyses, classification of varieties, etc., but that much 

 is wanting in the French work relating to real studies of soil and cli- 

 matic influences and the practical problems of handling and working 

 up the crop. Much has, it is true, been written on these problems, 

 but there is a dearth of facts in such literature as is obtainable. 



The French cultivators have now a great number of what appear to 

 be the best cider fruits in the world ready at their hands, and they 

 owe a great debt of gratitude to the unselfish work of the gentlemen 

 named above for their often unremunerated critical studies, made at 

 the expense of much time and labor. In this regard M. Truelle, a 

 pharmacist, of Trouville, Calvados, is perhaps the most shining 

 example. 



There have been no such elaborate studies made of German cider 

 fruits, nor of the low grades of commercial fruits so largely used in 

 cider making in that country, although chemical data on the German 

 fruits is not wanting. Professor Kulisch has made at the Royal 

 School of Geisenheim somewhat extensive chemical examinations of 

 varieties of apples. 



In England until quite recently no critical study of cider fruits was 

 known, but now, under the auspices of the Bath and West Societ} 7 , 

 supplemented by a royal grant in aid, Mr. F. J. Lloyd, of London, is 

 making chemical studies which have already advanced to a stage 

 where they furnish very useful data for comparison. 



IMPORTANT CHARACTERISTICS OF CIDER APPLES. 



The French students of this subject and also the French manufac- 

 turers of cider rank the value of varieties in accordance with their 

 content of (1) sugar, (2) tannin, (3) mucilage, and (4) acid. They also 

 insist upon the fruits being of fine flavor and fragrant. To a stranger 

 the most striking characteristic of many of the French varieties is 

 their delicate, bitter-sweet flavor, and the powerful and peculiar odor 

 which they exhale when lying in bulk ripening. 



