668 
are concerned. But even benzoate of 
soda comes far from giving entire satis- 
faction. Its use impairs the quality of 
the juice and does not completely prevent 
fermentation. Its use is limited by the 
pure food laws to 1/10 of 1 per cent. 
Recent investigations by the United 
States Department of Agriculture have 
proven the feasibility of other and better 
methods of preserving sweet cider. The 
first of these is the cold storage method. 
It is well known that these ferment or- 
ganisms do not thrive at a low tempera- 
ture. Under this method the cider is 
taken immediately from the press and 
cooled rapidly to 32 degrees Fahrenheit, 
and is then held in storage at that 
temperature. In the Government tests* 
the juice was held in this way for from 
36 to 70 days without noticeable fermen- 
tation and was held for from 90 days to 
125 days before being considered “hard” 
or “sour.” 
Another method tried out by the Gov- 
ernment and which bids fair to come into 
general use is that of sterilization or 
pasteurization. By pasteurization we 
mean heating the juice to a temperature 
that will kill any of the ferment organ- 
isms which may be present. *It was 
found that to slowly heat the juice to 
the required temperature gave it a de- 
eidedly cooked taste. But a Pasteurizer 
was devised by which the desired temp- 
erature was obtained very quickly, under 
which condition the cooked flavor is 
scarcely noticeable. 
The Pasteurizer used for this purpose 
consists of a steam box in which is a 
coil of pipe. The juice is passed through 
this coil and can be taken out at any 
desired temperature, depending upon the 
rate of flow. It is heated up to 170 de- 
grees Fahrenheit and put at once into 
sterilized containers, care being taken to 
avoid any possibility of contamination. 
It must be remembered that hot juice 
put into a barrel or other container will 
shrink upon cooling and thus leave a 
space at the top of the container. For 
pepe ttasiy BP ASumurtta of Chemistry, v. 8 
*Note, Bul. No. 118, Bureau of Chemistry, 
U. S. Department of Agriculture. *Y 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
this reason the containers are not bung- 
ed tightly until the juice has cooled. A 
small hole is bored in the bung. This 
hole is stuffed with cotton which has 
been previously soaked in alcohol, so that 
the air that passes through the cotton 
is sterilized. When the juice has cool- 
ed a wooden skewer which has first been 
sterilized is driven into the hole and 
sawed off on top. 
Cider preserved in this way should re- 
main sound and sweet indefinitely. In 
the experiments carried on by the Gov- 
ernment the cider was perfectly sound 
and sweet at the end of six months. 
Apple juice may be put upon the mar- 
ket in reduced forms. Cider boiled down 
to one-fifth of its original bulk has almost 
the density of syrup. This product is 
used in making pies, sauces, apple but- 
ter and in other cooking. It finds ready 
sale at good prices in the Eastern mar- 
kets. 
Apple juice reduced to one-seventh or 
one-eighth its original bulk becomes jel- 
ly. Special apparatus for reducing apple 
juice rapidly is to be had on the open 
market. 
We are now ready to discuss some of 
the ferments and the products of fer- 
mentation. It has been said above that 
when apple juice is exposed to the air 
in a moderate temperature fermentation 
begins almost immediately. Fermenta- 
tion starts in because certain minute 
yeast cells which are nearly everywhere 
have entered the juice and have found 
an ideal place for their development and 
multiplication. On this development and 
multiplication they are doing certain 
work. They are changing the sugar of 
the juice into carbon dioxide and alcohol 
remains in the juice. After fermentation 
has started but is not yet complete we 
have what we call “hard cider.” By the 
term “dry cider,” or “apple wine,’ we 
mean cider that has completed the alco- 
holic ferment, or, in other words, cider 
in which all the sugar has been turned 
into alcohol. 
But cider or wine making is not such 
a simple matter as it might appear. As 
soon as the alcoholic ferment has begun, 
