46 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
out further fermentation in bottles is not understood, as the ordinary 
preservatives eould not be detected. 
Sample 3J3. — A so-called champagne cider made from tine apples 
and fermented down to 14 c on the Black cider spindle; then clarified, 
bottled, and charged artificially with gas. This was a very beautiful 
bright cider, sparkling like champagne when opened, and made a fine 
appearance in the glass. It was not of very good quality, but wa> 
greatly improved by the presence of the gas. This cider showed over 
7 per cent of sugar, yet after uncorking it stood for a month in the 
laboratory without showing the slightest fermentation. Notwith- 
standing this, none of the ordinary preservatives could be detected in 
it. Sown with a fresh yeast culture it fermented slowly. 
Sample 3^.— A. beautiful, clarified sample of apple juice, unfer- 
mented. This juice had been refined in a most skillful manner, bot- 
tled? and charged artificially with gas. Apparently no fermentation 
had taken place in it and the juice was fresh as when put up. When 
exposed it fermented readily, indicating the absence of chemical 
preservatives. 
O 
