Cold Storage of Fruit. 



S5 



to 1 60 degs. F. checked fermentation, but not completely ; but 

 in the case of the filtered cider pasteurised at 120 degs. there 

 was no subsequent fermentation, so that at the end of eleven 

 months the liquid was " as dead as ditch water." In order 

 to ascertain what changes would take place in the bottled 

 cider, without the addition of preservatives or the application 

 of heat, three bottles were filled and immediately fastened 

 up, at the time when the other experiments were started. 

 The cider, of course, fermented, and at the end of eleven 

 months it was found to be " nicely up," with a good sparkle, 

 and of excellent flavour, although it had a little more sedi- 

 ment than was the case with some of the juice to which 

 preservatives had been added. 



From the results of the several experiments it would seem, 

 therefore, that none of the ordinary preservatives, with the 

 exception of formalin, had any effect in arresting fermenta- 

 tion when added to cider in cask, or to unfiltered cider in 

 bottle ; and that formic aldehyde or formalin proved useless 

 on account of its peculiar precipitating action, to which 

 reference has been made above. In the case of properly 

 filtered juice the use of preservatives is apparently unneces- 

 sary, and detrimental to the cider. The conclusion to which 

 the issue of these investigations is held to point, is that 

 farmers must trust, not to preservatives, but to cleanliness 

 and to care in the manipulation of the juice, if they desire 

 to produce the best cider. 



Cold Storage of Fruit. 



The Board of Agriculture have received from the Kent 

 County Council a Report by Mr. W. P. Wright, F.R.H.S.,, 

 Superintendent of Horticulture under the Techical Education 

 Committee, upon the results of experiments on the Cold 

 Storage of Fruit. Three cold chambers were used, each 

 fitted with two brine walls or flat tanks placed in close 

 roximity to the insulated sides of the chamber ; through 



