Normandy Cider. 



8 I 



Meats of various kinds are stored at temperatures varying 

 from 30 deg. to 45 deg. Fahr. Fish and poultry can be 

 treated similarly, though a lower temperature seems to be 

 preferred for fish. The temperatures most suitable for fruit 

 and vegetables are given as from 32 deg. to 40 deg. — or 

 rather more for lemons and peaches. 



The Director of the Zymotechnic Institute of Chicago 

 gives the following as the principal uses of refrigeration in 

 breweries : " Cooling of the wort from the temperature of 

 the water as it can be obtained at the brewery to the 

 temperature of the fermenting tubs (about 40 deg. Fahr.) ; 

 withdrawal of the heat developed by the fermentation of the 

 wort ; keeping cellars and store-rooms at a uniform low 

 temperature of about 32 deg. to 38 deg. Fahr. ; cooling brine 

 or water to supply attemperators in fermenting tubs ; for 

 the storage of hops and prospectively in the malting process." 



Normandy Cider. 



The Foreign Office have recently issued a Report on the 

 French cider industry, prepared by Mr. Hertslet, H.M. 

 Consul-General at Havre, who states that the production 

 of cider in France last year amounted to 647 million gallons, 

 one-third of this quantity being produced in Normandy. 

 This production, which was greater than the last decennial 

 average by over 300 million gallons, has only once been 

 exceeded during the past seventy years. 



The report furnishes some useful information on the 

 method of manufacture pursued in the Department of 

 Calvados, where the apple crop is a matter of interest to 

 every householder, and cider is the ordinary beverage of the 

 people. The trees are generally planted in orchards (which 

 are also used as grazing land), in rows from 15 to 25 feet 

 apart. In someSdistricts they are planted around the fields. 

 Trees in orchards generally receive sufficient manure from 

 the cattle, but in other cases they are manured every autumn. 



G 



