114 



et a 1'etranger. (Congres international pour 1' etude des fruits de pressoir et de 

 1'industrie du cidre, Paris, 1900, pp. 127-326.) (In this treatise the author gives 

 the most elaborate bibliography extant of works in all languages on cider making 

 and related subjects.) 



Dr. Dennis-Dumont. Proprietes medicales et hygieniques du cidre. Caen. With- 

 out date. (In this Dr. Dumont presents a considerable array of facts concerning the 

 healthfulness of cider as a common beverage. ) 



Bulletin de 1'Association pomologique de 1'ouest. (This is the publication of a 

 society organized in 1883 under above title, which continued up to 1897, during which 

 time it published annual volumes containing many papers of value.) 



Bulletin de 1'Association francaise pomologique pour 1'etude des fruits de pres- 

 soir et 1'industrie du cidre. (This is the proceedings of a society organized in 

 1897, which continues to meet annually and publishes a journal containing papers 

 by the best investigators, practitioners, and writers on this subject. ) 



G. Power. Traite de la culture du pommier et de la fabrication du cidre. Tome 1. 

 Monographic des meilleures varietes de pommes a cidre. Tome II. (These two vol- 

 umes constitute the best work on this subject in the French language, considered as a 

 text-book. ) 



G. Jacquemin. Les fermentations rationnelles. (In this large work M. Jacque- 

 min deals extensively with the employment of pure yeast in the manufacture of 

 wines and ciders, and summarizes much of the best literature on the subject.) 



L. Seguin et F. Pailheret. Etudes sur le cidre. (This work gives an account of 

 the studies made by the authors on the manufacture of cider by diffusion, at the 

 national school of agriculture at Rennes, France, and as an appendix, the most com- 

 plete table of the analyses of cider fruits that the writer has yet seen. ) 



Bulletin du Ministere de 1' Agriculture. (This publication is issued in serial num- 

 bers from the ministry and contains many important articles, among others all of 

 Professor Kayser's work. ) 



Le Cidre. (A monthly review devoted to the industry of cider making.) 



Le Cidre et le Poire. (A monthly revieWsimilar to the last named.) 



GERMAN WORKS. 



Dr. A. Graeger. Die Obstweinkunde, oder Bereitung aller Arten Wein aus Beeren 

 Stein und Kernobst, als auch aus den Bliiten, Bliittern und Wurzeln einiger 

 Pflanzen. 



Johannes Bottner. Die Obstweinbereitung. Anleitung zum Keltern des Apfel- 

 weins und der andern Obst, etc. Sechste Auflage. 



Prof. Dr. Behrend. Untersuchung von in Wiirttemberg produzirten Obstweinen. 

 (Mittheilungen aus Hohenheim.) Obstweine aus reinen Obst-Arten, ausgestellt 

 von dem Technologischen Institut der Koniglichen wiirttembergischen landwirth- 

 schaftlichen Akademie in Hohenheim, etc. 



Prof. Dr. Julius Wortmann. Anwendung und Wirkung reiner Hefen in der 

 Weinbereitung. (Studies from the Laboratory of Plant Physiology, Geisenheim.) 



Dr. Adolf Cluss. Die Apfelweinbereitung. (A general treatise on cider making, 

 written in a plain style. ) 



Antonio dal Piaz. Die Obstweinbereitung nebst Obst- und Beerenwein-Brennerei. 

 (A compilation.) 



ENGLISH WORKS. 



E. Hogg and H. Graves Bull. The Apple and Pear as Vintage Fruits. (The best 

 recent English work, which treats both of cider fruits and cider making. ) 



Journal of the Bath and West of England Society, established 1777, and Southern 

 Counties Association. Vol. IV, 1894, and subsequent numbers. 



Cooke, C. W. Kadcliffe. Lecture on Cider before the Society of Arts. A Book 

 about Cider and Perry. (A plain, practical treatise by a country gentleman who 

 makes good cider. ) 



o 



