I904-] 



Cider-making Investigations. 



47 



order to place the results before a larger public. The ten years 

 of pioneer work covered by the Report have strikingly revealed 

 the possibilities of further improvements in English cider and 

 other orchard products, and have led to the formation of the 

 National Fruit and Cider Institute, which has now started work 

 with a large measure of local support, and with the hearty 

 co-operation of many public bodies. 



In an introduction to the Report it is mentioned that there 

 are two varieties of cider, viz., sweet cider, in which fermentation 

 has proceeded only to a slight extent, and much of the natural 

 sugar of the juice is left in the liquid ; and dry cider, in which 

 fermentation has proceeded so far that but little of the original 

 sugar remains. 



Mr. Lloyd's experiments indicate that the successful manu- 

 facture of good cider depends upon three factors : (i) the 

 composition of the apples and the juice obtained from them ; 

 (2) the methods of manipulation and apparatus employed in 

 making the cider ; and (3) the fermentation which takes place 

 in the juice. 



The Report deals very fully with the various subjects connected 

 with cider making, and the author is of opinion that by careful 

 attention to the information which is given, the kind of cider 

 which the public desire can be made. Mr. Lloyd makes the 

 following observations on this subject : — 



" The great want of cider drinkers, especially of those who 

 are taking it under medical advice, is a ' dry ' cider. Some 

 would appear to desire an ( extra dry ' cider. This can be 

 obtained by paying a higher price for it than they seem willing 

 to do at present. If consumers would recognise this and be 

 willing to pay a fair price for the skill required in its production, 

 there are many cider manufacturers who could, and .would, 

 make it. 



" Some cider merchants say that the majority of cider drinkers 

 want sweet cider. This being comparatively easy to produce, 

 is therefore likely to remain the chief product of cider makers. 

 But other merchants state that the growing demand is for a 

 dry cider" — and this is also Mr. Lloyd's opinion — "hence, it seems 

 certain that the introduction of good dry cider would well repay 

 any maker who would put it upon the market. By careful 



