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mend in their systems of manufacture. It is proposed to notice, 

 first of all, one of these factories run on what seemed to be question- 

 able methods. There is a very modern school of French cider makers, 

 whose claims and pretentions deserve more than passing notice, 

 especially since it is proposed to introduce their system into the United 

 States. 



The system referred to is known in France as the Noel system, and 

 involves pretended secret processes which it is claimed perform 

 wonders in the handling of cider fruit, the storage and keeping of 

 ciders, etc. The writer had several conferences with the promoters of 

 this scheme in Paris, and was offered full instruction in the methods 

 for a period of seventy or eighty days for 30,000 francs, on condition 

 that the methods should never be divulged! During these conferences 



FIG. 10. Fermentation and storage room, Noel system, France. 



and later in visiting some of the factories it was ascertained that the 

 so-called system consisted of nothing peculiarly valuable. The pro- 

 cedure was much the same as in other factories. The fruit was ground 

 and pressed, then the pomace was exhausted by diffusion with warm 

 water, a method often used in France, and the resulting musts were 

 united and sugared to a condition which would make a fair cider. A 

 great pretense was made of securing valuable principles lost to others 

 by exhausting the marc in warm water. By sugaring up the weak 

 must secured by exhausting the pomace with water, about double the 

 quantity of cider is made that can be usually obtained by using pure 

 juice. This is truly an old secret! However, the plan of one factory 

 which was twice visited is quite unique, and for that reason is pre- 

 sented somewhat fully. The building is a fine new brick structure 

 in a suburb of Versailles. The surroundings are much like those of a 



