31 



Specific gravity 1. 067 to 1. 080 



Water per cent. . 80 



Sugar (fermentable) do 17. 3 



Tannic acid do 5 



Mudlage or pectose do 1.2 



Free acids (organic) calculated as sulphuric do. ... . 107 



Earthy matters, etc do. . 893 



Total do 100. 000 



The same author continues (p. 119): 



Cider apples designed for making a beverage of superior quality, from the point of 

 view of its hygienic quality and of its conservation in a commercial condition, should 

 be prepared from fruits which yield a must of 1.075 density in order to obtain a 

 sufficient percentage of alcohol. 



( )ne should search persistently for varieties which show at least 5 parts of tannin 

 per 1,000 and 12 to 15 parts of mucilage, this latter being desirable because of its 

 value to give smoothness and body to the beverage. The acidity should not be less 

 than 1.071 parts per 1,000 in order to insure a good fermentation, and the fruits 

 should be fragrant. 



At the International Congress on Cider Fruits held at Paris October 

 11-13, 1900, M. de Messenge de Beaurepaire, in a paper entitled 

 "Principles which should serve as a basis for determination of the best 

 varieties of cider fruits,' 1 enunciated the following general principles: 



Varieties should be divided into four categories, according to the nature of the 

 beverage desired, as follows: 



1. Varieties of apples or pears destined to make a delicate quality of cider or pe.rry. 



2. Varieties destined for the manufacture of champagne cider or perry. 



:>. Varieties destined to make a full-bodied, strong alcoholic cider or perry. 

 4. Varieties for distillation of brandy. 



To whatever use one intends to put the fruit, all good varieties should satisfy the 

 four following conditions: 



(1) Good flavor of pulp and juice. 



(2) A sufficient quantity of juice, falling not below 55 per cent of weight of fruit. 



(3) Good color of juice, above all with the apple, but not so important for the 

 pear, as the juice of the latter is often quite pale. 



(4) Juice easy to extract from the pulp. 



He proceeds to particularize as to the chemical qualities of each 

 category of fruits as follows: 



1. Cider apples and perry pears, for a fine and delicate beverage, should show a 

 medium density, i. e., ranging from 1.057 to 1.064, and not exceeding 1.069; sugar 

 content, medium, 12.5 to 14.5; tannin (maximum), 0.3 per cent; flavor, sweet, 

 slightly bitter. The distinctive qualities should be a clearly defined, delicate aroma 

 and a sugary flavor. 



2. Varieties designed for champagne should be as above except that there should 

 be absolutely no bitter taste. 



3. Varieties destined to make a strong alcoholic beverage should show density, 

 1.065 and above; sugar, 14.3 per cent and above; tannin (minimum), 0.2 per cent 

 and above, the more the better; flavor, unimportant, except that it must not be 

 acid; strong and penetrating aroma; the controlling qualities being richness in 

 sugar and tannin. 



