1906.] Alcoholic Fermentation in Cider. 241 



and had not during such p2riod been in any premises or on 

 any vessel in or on which disease existed, and had not been 

 exposed to infection either by contact with a diseased animal 

 or through the medium of clothing or harness ; (2) a certificate 

 of a duly qualified veterinary surgeon, granted within two days 

 prior to the date of shipment, and containing a full descrip- 

 tion of the animal for the purposes of identification, to the 

 effect that such animal is free from glanders (including farcy) 

 and parasitic mange. The landing of the animals shall also 

 be subject to such veterinary examination on behalf of the 

 Department as they may prescribe. Notice of the importation 

 must also be given on the arrival of the animal at its desti- 

 nation to the local authority of the district. 



Horses, asses, and mules under the care and supervision of 

 the Army Veterinary Department are exempt from the regula- 

 tions laid down by this Order. 



The quality of a cider depends mainly on two factors, viz., 



the quality of the original apple juice and the nature of the 



changes which the juice undergoes during 



Alcoholic ^ j-j^g course of its conversion into mature 

 Fermentation m . , ^, 



Cider.* cider. these changes are commonly 



spoken of as the fermentation of the juice. 



This term, however, does not refer merely to one particular 



kind of change, or to a single process, but includes a number of 



perfectly distinct processes, such as : — {a) the change of sugar 



into alcohol ; (i) the diminution of acidity ; and (r) the changes 



of the mucilaginous and starchy materials contained- in the 



juice. The most important of these changes probably is the 



first mentioned [a), which is termed alcoholic fermentation, 



^ind the following account deals solely with it, the means by 



which it is brought about, and certain points connected with it 



which are of importance practically. , 



Alcoholic fermentation is the result of the action of certain 



living organisms or germs, called yeasts, on the sugar contained 



in the apple juice. Yeasts find their way into the juice from 



' * A leaflet published by the National Fruit and Cider Institute. 



U 



