324 The Fruit and Cider Institute. [sept., 



for cider, and in most cases their distribution is quite local. A 

 comprehensive acquaintance with the vintage fruit of this country 

 is urgently needed, so that the cultivation of the most valuable 

 varieties may be extended, and the indifferent varieties — of 

 which there are undoubtedly many — gradually replaced. An 

 extensive field of work lies in this direction, and the investiga- 

 tions ought, in course of time, to result in the improvement of 

 the quality of cider fruit. 



An endeavour was made to obtain six different varieties of 

 apples from each of the contributing counties in quantities 

 sufficient to make a hogshead of cider of each kind, the 

 intention being to make cider from each variety separately, 

 to keep samples of all these ciders, so that an idea could be 

 formed of the kind of cider resulting from each variety of apple, 

 and to utilise the remainder for experiments in blending. By 

 this method it was hoped to determine the exact value of 

 the varieties obtained for cider-making purposes, whether for 

 blending or for use alone. The selection of the varieties from 

 each county was made in every instance by experts thoroughly 

 acquainted with the varieties of the respective counties. In all, 

 twenty-eight varieties of apples and four varieties of pears' were 

 obtained. The table on page 325 gives particulars of each, and 

 may be considered as representative of the chemical and other 

 qualities of standard vintage fruits of the West of England. 



The method of cider-making adopted was that which had 

 been found to give the best results in earlier experimental work, 

 and was substantially the same for each variety of apple, in 

 order that the results might not in any way be due to variations 

 of the processes of treatment. Since this was the first occasion 

 on which it had been possible, for experimental purposes, to 

 obtain sufficient fruit of individual varieties to produce a requi- 

 site bulk of cider from each kind separately, it was considered 

 desirable to study their characters in this manner rather than to 

 proceed directly with further investigations relating to practical 

 methods of treatment. The details of the method adopted 

 were, briefly, as follows : — The fruit, before being allowed to 

 pass through the mill, was freed, as far as possible, from 

 extraneous matter, such as leaves and stones ; the pulp was 

 twice pressed, and the juice from both pressings mixed and 



