TKANSACTIONS OF SECTION F. 759 



The increase in thirty years averaged 253 millions sterling per annum, or 50 



per cent, over the accumulations of Great Britain or France. It averaged 14/. per 



worker, or 11. per inhahitant, yearly over the whole period. The accumulation of 



thirty years showed — 



Millions £ 



By Americans 6,230 



„ Irish settlers 471 



,, German „ 374 



„ Other , .... 518 



7,593 



The components of this increase of wealth in thirty years, according to the 



census returns, were — 



Millions £ 



Farms 2,036 



Eailways 981 



Factories 472 



Houses, &c 4,104 



Total 7,593 



The accumulations averaged 71. per annum per inhahitant in the decade 

 ending 1860, less than bl. (47) in that ending 1870, and over 9/. (9-2) in that 

 ending 1880. 



The census for 1890 will probahly show a population of 66 millions, with an 

 aggregate energy of nearly 100,000 millions, for foot-tons daily, and an accumu- 

 lated wealth of 14,000 millions sterling, figures never before applicable to any 

 nation in the world. 



5. Somersetshire Cider. By John Higgins. 



Economic science cannot confer a greater benefit on the county of Somerset 

 than by indicating the direction in which sound scientific methods can be brought 

 to bear on the natural products of the district. 



The old ' rule of tlmmb ' methods, as they are called, have grown out of the 

 experience and thought of generations of worliers. And it not infrequently 

 happens that what looks like superstitious observance of old ways turns out to be 

 in real accordance with the soundest science. 



Economic science, vrith its handmaiden, recorded statistics, steps in to examine 

 accurately the work we do ; to separate the sound, good rules of work from the 

 clumsy, irrational ones ; to point out the course leading to real improvements ; and 

 to record what has been done in these directions for our future guidance. 



In the short paper submitted it is not claimed that any finished scientific 

 improvements in the making and storing of cider are brought forward. The more 

 humble ofiice of the writer is the description of the old-fashioned ways, uf 

 showing improvements which the experience of years has suggested to him, and 

 of asking that the attention of practised chemists and others may be brought 

 to bear on the cider industry of Somerset, in the hope that light, and if possible 

 by all means sweetness, may be thrown upon and added to our west country 

 beverage. 



The writer shortly describes the making of cider as practised in Somerset, its 

 qualities, the fermentation and development of aroma, its alcoholic strength, and 

 the malic and acetic acids and fusel oil found in it. 



The probable sources of the natural yeast cells, and methods suggested for the 

 cultivation of pure yeast cells on the lines indicated by Hansen of Copenhagen and 

 M. Pasteur, are touched upon. 



The statistics of the subject can only be slightly handled, since no reliable data 

 exist ixpon which accurate calculations can be made. 



It is hoped that under the new Minister of Agriculture there may be better 

 data in the near future. 



