BAILEY AND PALMER: PRESERVATIVES OF CIDER. 1-5: 
NOH 
| 
6000° 
No, 6 (a), Blank. 
Though the effect of the preservative 1s not very marked till a 
roo SOlution is used, yet it seems that 1-5000 solution of salicylic 
acid does have a noticeable effect upon the alcoholic ferments and 
the micoderma seems to do very well in a 1-1000 solution. Butin 
the end it is probable that the maximum amount of both alcohol 
and acetic acid are produced, as the last distillations and titrations 
indicate in the case of Nos. 1, 2, 3, and 6. Attention might be 
called to the fact that 6 per cent of alcohol would theoretically 
yield respectively 7.8 per cent and 7.3 per cent of acetic acid. 
There seems to be considerably less lterature upon the use of 
sulfurous acid or its salts as preservatives, although it has long 
been known as an agent very destructive to bacterial life. Its de- 
tection in small quantity in the presence of organic matter is dif fi- 
cult, since it has been concluded that hydrogen sulfid is produced 
by zine and hydrochloric acid with albuminous compounds or any 
compounds containing sulfur (U. S. Bull. 13, part 3,). But in 
quantities sufficient to exert any preservative influence sulfurous 
