87 



TABLE XI. Readings of different densimeters and approximate solids and sugar content, 

 ivith the indicated percentage of alcohol after fermentation is completed. 



WHAT IS A STANDARD MUST? 



To this query the investigations made have given no answer, nor 

 does the literature materially aid one. There have been presented in 

 some of the preceding sections many analyses of apple must made in 

 different countries, and hundreds more could be quoted. These analy- 

 ses differ widely from the standards of the tables arranged by differ- 

 ent authors to show the saccharine content of a fruit juice in comparison 

 with specific gravity. Unfortunately, the methods and the instruments 

 used are far from uniform in the various laboratories where these 

 determinations have been made, and the chemists making them must 

 necessarily vary in skill and precision; hence a mere inspection and 

 comparison of these data do not lead to a true conclusion in regard to 

 the composition of apple must. But this is the best that can be done 

 at present, and the averages of the data previously presented are 

 assembled in Table XII to serve our purpose in discussing the prob- 

 able standard sugar content of a must: 



