182 Recent Improvements in Cider and P&rry Makinrj, 
will float and ultimately settle down at a mark on a scale graduated on the 
instrument, which scale starts from 1000, that being taken to be the density 
of distilled water at 39° Fahrenheit. 
Appended is a table, showing tbe amount of sugar contained 
in a quart of fresli apple-juice, and tlie percentage of absolute 
alcohol it will produce on fermentation. The table commences 
at density 1'035, which is the very lowest that should be used; 
indeed, no rjood cider can be made under 1*040, as there is not 
sufficient sugar under this density to impart good keejiing 
qualities. For this reason, faii'ly good cider should contain 
about six per cent, of alcohol, and about one-fifth of its density 
should be left of unreduced sugar to give it sweetness and bodj^. 
The so-called champagne cider has its characteristic effervescence 
entirely due to this. It should be natural, but is helped by the 
insertion of a little powdered lump-sugar in each bottle before 
the cider is racked into them. It will thus be seen that the 
saccharometer will indicate those fruits which it may either be 
desirable to keep or eradicate from the orchard. 
Density of juice 
Sugar iu 40 ozs. 
Percentage of alcohol 
1035 
. 2-479 
4-12 
1040 
2-(!88 
4-85 
1-045 
3-559 
5-65 
1-050 
3-808 
6-43 
1055 
4688 
7-26 
1-060 
4-923 
8-11 
10G5 
5-802 
8-76 
1070 
6 027 
9-50 
1-075 
6-915 
10-51 
1-080 
7-155 
11-33 
The fruit, having been fully ripened, should be used at once, 
as then the normal quantity of sugar present in each kind is 
fully developed. Should the fruit be allowed to become over- 
ripe, and rottenness have set in, a portion of the sugar is lost by 
the fermentation which then takes place. The proper time is 
generally determined by the agi'eeable odour which is given out 
by the heaps, but it may also be seen in the change of colour of 
the skin, the dark tint of the pips, and small veining or spots 
which begin to run over the skin. It is most essential that the 
fruit should be used as soon as it has ripened, and on no account 
should any rotten fruit be allowed to get into the mill. 
In all the operations now about to be described, too much 
stress cannot be laid upon the necessity of cleanliness. Unless 
everything about the cider-house is perfectly sweet and clean, 
all tlie liarvost of the year will oilhor 1)0 considerably deterio- 
rated or utrerly ruined. Especially should great attention be 
paid to all iinplemcnf s having iron or lead about them. It is 
