1905.] 



The Fruit and Cider Institute. 



327 



juice (or apple) almost entirely by the amounts of these sub- 

 stances contained in it. The results of the work of the past 

 season at the Institute clearly indicate that the relative value 

 of this factor can be much over-estimated ; and, indeed, if 

 used alone as a standard, will lead to fallacious results. One 

 of the poorest ciders at the Institute was made from apples 

 which, judged solely from the chemical standpoint, should have 

 yielded one of the best. It was perfectlv sound and clean, and 

 owed its objectionable character entirely to the second of the 



The Washing-up Shed. 



above-mentioned characters, the flavour of the apple. This 

 term is also used in a restricted sense, what might be termed 

 the " gross " flavour, due to the relative amounts of sugars, acids, 

 and tannins, being excluded from the meaning, and reference 

 only being made to the more delicate characters contributed 

 by the presence of minute quantities of fruit ethers and 

 similar substances. Included in this term also is another 

 character distinct, possibly, for each variety, z>., the flavour 

 developed during the course of fermentation of the juice, 

 which is independent of the nature of the organism produc- 



