501 
slow combustion takes away hydrogen from the alcohol to form 
water, and oxidises the compound. The aim of the vinegar manu- 
facturer should therefore be to obtain this oxidation under the most 
advantageous conditions of rapidity, economy, and quality. 
In previous chapters place has been given to the consideration 
of the manufacture of sound wine; a few notes on the conversion 
of apples and pears, not intended for stock feed, into cider and 
perry will explain the transformation of otherwise sound fruit 
into a wholesome beverage or ultimately into vinegar largely used 
as a condiment or for pickling purposes. 
CIDER AND PERRY. 
The best cider is made from three sorts of apples: the “sweet,” 
the “sweet-bitter,” and the “sharp” varieties. The first is rich in 
sugar and will give alcoholic strength; the second has an excess of 
tannin, which helps the cider to clarify, without it it will be thick 
and ropy and won’t keep; the third class, containing a larger amount 
of malic and of tartaric acids, will assist the alcoholic ferment and 
check the invasion of dangerous germs during the process of fer- 
mentation; moreover, by its action on the alcohol produced, ethers 
will be formed which impart to the cider a characteristic taste and 
smell known as “bouquet.” Few apples contain these three essen- 
tial constituents in well balanced proportions, hence the mixing of 
several varieties of apples by the Devonshire and by the Normandy 
cider makers. ) 
The varieties of cider apples grown where cider is extensively 
made belong to the same species as those cultivated for dessert or 
for cooking, the only difference being the smaller size of the fruits 
and the special characteristics referred to. 
To grow apples for the sole purpose of conversion into cider 
has not yet been successfully attempted in Australia. A few firms 
are putting on the market a very commendable article, but the bulk 
of the cider manufactured by individual growers is of such a class 
that it is unmarketable as a beverage but is capable of being trans- 
formed into a first class vinegar. 
For this purpose, windfalls and rejects, which unfortunately 
represent an important proportion of the apple crop, would find a 
ready sale at distilleries and vinegar factories. 
Yield of Cider per ton of Apples——Theoretically, apples con- 
tain 50 to 75 per cent. of juice, or an average of 70 per cent., but 
ordinary methods of pressing does not account for more than about 
50 per cent., as after a certain point has been reached the cost of 
extraction appears to be greater than the value of the juice ob- 
tained. In practice, it takes 20 to 25 lbs. of apples to make one 
gallon of cider; in other words, one ton of apples yields about 
100 gallons of cider, which allows for a loss during fermentation at 
the rate of 10 per cent., the balance being left unpressed in the 
