1905.] The Fruit and Cider Institute. 325 



pumped into a large keeve or open cask ; it remained there 

 until, after repeated skimmings, no further head formed, after 

 which it was siphoned carefully into barrels in the cellar ; these 

 barrels, after being filled, were bunged down and fitted with 

 vent tubes, air being thus excluded and an outlet allowed for 



the gases produced in the course of fermentation. At regular 

















i 







a; 



.ti 



Percentage Composition of 



1 





fcj] - 



2 <*■> 





T, 



J 1 



nee. 





1 ^ 



Name of Variety. 



^ O 



c 



C -| 







■ 



I 0 





O r— > 



*- c ■ 











u 







"go 

 a, 



id 



Solids. 



Acids. 



Sugars. 



Tannins. 





x\PPLES. 

















rair Maid 01 Devon ... 



77 



1 -040 



10-50 



75 



9-00 



•0S8 



a [ 



Kingston Black 



78 



I 



14-70 



"49 



13-10 



•326 



1 0 J 



Northwood 





i -047 



1 1-42 



•30 



10-78 



•180 



I & 1 



Sweet Alford ... 



^3 



I '050 



12-56 



•16 



10-78 



•118 





Woodbine 



70 



I "050 



12-52 



'IS 



II-20 



•210 



'ster 



Gloucester French 



75 



76 



I 050 



14-44 





13-10 



•298 



Keel ooldier 



I '059 



15-76 



•81 



12-62 



•316 



3 I 



Wmte btyre 



<3 r- 



^5 



I -040 



9-86 



•46 



9-40 



•124 



r 



Cherry Norman 



05 



I "052 



14-42 



•16 



12-19 



•426 



! 



Kingston Black 



94 



1-059 



14*76 



•49 



I2-Q3 



•226 



Il 



Knotted Kernel 



75 



1 "°55 



14-00 



•16 



I2-03 



•476 





Red Foxwhelp... 



75 



1 -042 



10-04 



•66 



9*55 



•200 



s 1 



Strawberry Norman ... 





I ODI 



14-86 



•18 



14*17 



•650 



1 



Vv hite Norman 



77 



I 'O5O 



1 2 05 



' : 5 



1 1 -74 



'34 2 



Mon- 

 mouth. 



Broad Styre ... 



s 1 



I '054 



I2-50 



•87 



12* 17 



•176 



Fredericks 



Si 



I "o; I 



I2-84 



•85 



IO-24 



•074 



Pytheres 



84 



I-057 



I4'I2 



•28 



11-76 



•228 



Worcester Red... 



83 



I-0 4 8 



u-68 



•58 



IO-04 



•102 



r 



Broadleaf 



77 



1-057 



13-66 



•29 



IV9S 



•400 



* ! 



Cap of Liberty... 



75 



I -062 



15-82 



I'OI 



11-89 



•296 



1 



Dabinet 



78 



I -055 



13 80 



•13 



13-61 



•284 





Harry Masters Jersey... 



68 



I -065 



16-18 



•18 



15*04 



•354 



s ! 



0 



tn { 



Royal Jersey ... 



78 



I-072 



18-14 



•17 



16-17 



•700 



Yarlington Mill Jersey 



82 



I'05I 



12*72 



•19 



12*17 



•354 





Brovvnthorn 



85 



I'OSO 



12-34 



•16 



1 1 76 



•238 



8 f 



Cherry Norman 



73 



I -052 



i3-6o 



•15 



12*03 



•382 





Strawberry Norman ... 



83 



I -049 



12-08 



•18 



1 1*25 



•274 





White Norman 



72 



I-050 



12-90 



•16 



11-89 



•360 



- r 



Peaks. 















5 I 



Butt 



73 



I -047 



11-62 



'53 



10-04 



•182 



Oldfield 



82 



I -067 



15-88 



•57 



12-77 



•076 



53 r 



Oldfield ..: 



75 



I -064 



16-90 



;59 



13*61 



•140 





Red Longland 



76 



IO46 



10-82 



'33 



7-80 



•096 



£ 1 

















intervals small quantities of the fermenting juice were drawn 

 off and tested, so that records of the rate of fermentation could 

 be kept. When fermentation had proceeded as far as required, 

 the liquid was racked into another barrel and filtered after a 

 short interval, during which solid matter had an opportunity to 

 settle. From the filter the liquid was conveyed to storage casks, 

 which were completely filled and then tightly bunged down ; in 



