1905.] The Fruit and Cider Institute. 333 



apple from which the cider was made. Since all had undergone 

 the same kind of treatment and were made from the same juice, 

 the variations in flavour must be attributed to the kind of yeast 

 added. It is proposed to select those which gave the best 

 results and to test them similarly on a practical scale next 

 season, after which it is hoped to supply the best sorts to cider- 

 makers, so that they can control the fermentations of their 

 ciders by their use and check the action of inferior varieties. 



Certain disorders to which ciders are liable are also being 

 investigated. Two kinds are of frequent occurrence, viz., 

 blackening and sickness. 



Cider suffering from the former malady, while retaining its 

 normal colour in bottle or in cask, rapidly turns to a greenish- 

 black tint after it is poured into a jug or tumbler. It is due to 

 the oxidation of certain substances in the liquid by contact 

 with air. The remedy generally adopted is to blend such ciders 

 with more acid sorts, a higher degree of acidity retarding or 

 altogether inhibiting the oxidation.' 



Sick cider is characterised by the production of a peculiar flavour 

 and odour, somewhat resembling that of garlic, accompanied 

 generally by a vigorous " secondary " fermentation. The cider 

 frequently acquires a flavour so disagreeable that it is rendered 

 undrinkable. It appears to be caused by the development of 

 certain organisms which produce from some of the complex 

 organic substances in the cider other substances possessing the 

 disagreeable bitter flavour and aroma. The work is not yet suf- 

 ficiently far advanced to allow of any statement as to treatment. 



At the request of the Board of Agriculture the Institute 

 supplies information relating to diseases of fruit and fruit trees, 

 and the methods of combating the same. 



Having thus briefly sketched the nature of some of the 

 experimental work which is being carried on, the efforts which 

 the Institute is making on the educational side may be noted. 



Arrangements have been made by which pupils can be taken 

 for instruction and training in practical cider-making, or for a 

 course of instruction in the laboratory on the scientific side of 

 cider-making, including analytical work and methods of yeast cul- 

 ture, or for a training in fruit-growing in the outdoor department. 

 If desired, general instruction in each branch can be obtained. 



