CIDER-MAKING 8 3 
frequently used to test the specific gravity of the cider. 
When it is between I.030 and 1.020, Mr Neville- 
Grenville considers it should be filtered. From the 
‘filter it is pumped into barrels and bunged down, when 
the manufacture of the cider may be considered complete. 
These same principles of cider-making are carried 
out in the rough by farmers and others in the rural 
manufacture of this article, with the exception of filter- 
ing, which is not usually done. 
As Mr Neville-Grenville remarks, although great 
strides have been made in the manufacture of cider, 
much still remains to be done, as it is highly scientific 
work, and requires so many special appliances and con- 
ditions that the average farmer, with all the other calls 
upon his time, cannot hope to be conspicuously success- 
ful. Since Mr Grenville published his article, the 
National Cider Institute has been founded, and it 
certainly seems under its enthusiastic and able Director, 
Mr Barker, to have a splendid record of work, and 
practical, as well as scientific, usefulness, as the result 
of its three years’ existence. 
We hope that it may lead to a more careful selection 
of the varieties of cider apples for cultivation, and to 
the general production of a higher and better class of 
cider, with co-operative factories fitted with the best 
appliances for its production. 
