1905.] The Fruit and Cider Institute. 



3^9 



having now been ascertained, one is forced, from its nature, to 

 the conclusion that it is impossible, without the use of preserva- 

 tives, to produce from juices of this nature a sweet or moderately 

 sweet cider which will keep well. Hence it is advisable for 

 cider-makers who wish to produce sweet ciders to examine the 

 properties of the apples in this direction, and to refrain from the 

 use of such as yield juices bearing this character. Unavoidable 

 trouble with the fermentation is certain to arise if they are used. 

 In a similar manner, if a dry cider is required, less trouble will 



The Laboratory. 



be entailed if apples of the opposite character are not used. In 

 this case, however, it is not so serious a matter, since the diffi- 

 culty of slow fermentation can be overcome by special treat- 

 ment. 



In addition to the knowledge of the characters of single- 

 variety ciders, a considerable amount of information on the 

 subject of blending has been obtained. It is the rule in cider- 

 making to mix apples of different varieties in the desired pro- 

 portions at the time of grinding ; and later, when the cider is 

 in a fit condition to drink, any deficiencies in the character 



