1905.] 



The Fruit and Cider Institute. 



33i 



which frequently set in after blending and cause a great deal 

 of trouble and loss. Or, if blending is done at the time of 

 grinding of the apples and it is desired to make a cider which 

 will remain sweet for a long time, the mixture should consist 

 only of apples which yield slowly-fermenting juices. 



Another feature which has been noticed with the ciders 

 generally is the want of agreement as to the period at which 



The Mill House. 



they attain the maximum degree of quality, some of those 

 made last season still showing improvement in quality as they 

 increase in age, whilst others have passed their best stage and 

 are deteriorating with keeping. It is understood, of course, that 

 reference is made in this statement to perfectly sound ciders only, 

 deterioration owing to unsoundness being quite another matter. 

 The main reason for this difference of behaviour seems to be 

 that some ciders, from the nature of their flavour, improve as 



