113 



side, until finished. Each was sown with a culture of pure yeast, the 

 one a yeast isolated from a French Sauterne wine, the other from a 

 Normandy cider of the Vallee d'Auge district. The first resulted in 

 a tine cider of beautiful color, gaseous, and with flavor like cham- 

 pagne, the other in a very fine, dry cider, sparkling and gaseous. 

 Sugaring ciders for champagnizing is a doubtful practice, and the 

 best-posted makers abroad insist that the true future of cider making 

 lies along the line of fully fermented dry ciders. 



The analyses of English ciders show wide variations in their compo- 

 sition. The samples Nos. 22 to 31 and 55 to 61, inclusive, were taken 

 at the Bath and West Show, the first set in 1900 and the second in 

 1901. Both sets of samples reveal similar characteristics high specific 

 gravity and in the main low alcohol and high sugar content. These 

 are simply incompletely fermented ciders, either filtered as clear as 

 possible of yeasts and held in highly sulphured casks, or treated with 

 chemicals to check fermentation. Nos. 32 to 39 are samples taken at 

 factories, as revealed by the notes, and are among the very best ciders 

 collected, and show the possibilities of English cider fruits. 



WORKS OF REFERENCE. 



As mentioned previously in the discussion, the French literature on 

 cider making is very voluminous, but it can not be said that it is all 

 of great value. In fact there is an enormous literature on every 

 phase of the subject, expressing ever} 7 shade of opinion, so that one is 

 at great loss what to commend. Consequently there is given in the 

 subjoined list only a few references, and these are to those sources 

 which were found to be most useful and reliable. The first work is 

 now out of print and can rarely be found. The others are mostly 

 easy to obtain. 



Of the German literature it must be said that it is not abundant nor 

 very rich in actual observations made on growing the fruit and making 

 the cider, nor in technical investigations of a chemical nature or other- 

 wise. The books presented in the list are mostly compilations by 

 persons more or less familiar with the actual practice of cider or wine 

 making. 



The recent English literature is practically all found in the Journal 

 of the Bath and West of England Society and the other two works 

 named. There is an older English literature on the subject, which is 

 practically inaccessible. 



FRENCH WORKS. 



L. de Boutteville et A. Hauchecorne. Le Cidre. A treatise based upon the papers 

 and discussions delivered before the Cider Congresses held at Rouen 1864 to 1875. 

 This is perhaps one of the most important papers in the French literature, com- 

 prising the most -elaborate notes upon varieties and their chemical composition. 



A. Truelle. Guide pratique des meilleurs fruits de pressoir, employes dans le pays 

 d'Auge. L'enseignement de la pomiculture et de Pindustrie cidriere en France 



17247 No. 7103 8 



