36 



French pomological congresses. In fact, the Germans use their chance 

 seedlings and the refuse of their table fruits for cider about as we do 

 in America. But the great manufacturing establishments draw sup- 

 plies by rail from Russia, Austria, and Switzerland in large quantities, 

 and much of this fruit may be of a more special grade for cider than 

 that seen growing in the Taunus and Rhinegau regions of Germany. 

 These establishments also draw supplies from western France when- 

 ever crop failures in nearer regions render this necessary. 



The chemical data on German varieties are also meager, or at least 

 so scattered that nothing approaching full data could be collected dur- 

 ing the time of the visit. Later correspondence with very reliable 

 book dealers has failed to develop this information as fully as could 

 be desired. 



There are 53 different sorts or varieties of German-grown apples 

 mentioned by Dr. Cluss" in his recent work on cider making in Ger- 

 many. Of these 29 were anatyzed by Professor Kulisch at the Royal 

 School of Pomology at Geisenheim. Out of 17 varieties anah-zed b} r 

 Professor Behrend at Hohenheim, Wiirtemberg, 13 seern to be sorts 

 not included among those examined at Geisenheim. These doubtless 

 fairly represent Wurtemberg cider fruits. Dr. Kramer's analyses of 

 cider fruits at Steiermark, quoted by Dr. Cluss, give 11 out of 15 

 varieties reported upon, which are not included in either of the above- 

 cited lists. Thus we have 53 varieties represented in the following 

 tables, which, from the German literature consulted, seem fairly to 

 represent the range of German apples in the best cider districts. 



Director Goethe, of the Lehranstalt fur Obst-und Weinbau at Gei- 

 senheim, says the Schafnase and Rhine Bohnapfel in Nassau, the 

 White and Red Treierischer wine apples in the Rhine provinces, and 

 the Luiken and little tangsteil in Wurtemberg are the best six Ger- 

 man cider apples. 



TABLE III. Analyses of German cider-apple must made at Geisenheim, 1889-90, by 



Professor Kulisch. & 



"Die Apfelweinbereitung," Dr. Adolf Cluss, 

 & Apfelweinbereitung. Dr. Clu?s, pp. 24-25. 

 c Calculated at Blacksburg, Va. 



1901. 



