DESCRIPTION OF SAMPLES. 45 
Sample 11/6. — This was a sample of bottled cider in fine condition 
in so far as the condition of the juice was concerned, but it had been 
bottled almost without fermentation, and unless sterilized or stored in 
a very cold place the bottles would surely have burst in time. It is 
not possible to carry in bottles 9 per cent of total sugar without ster- 
ilizing, placing- in cold storage, or using preservatives. 
Sam/pie 3 17 . — Labeled " Extra dry refined cider." Chemical analysis 
shows that it contained over 2 per cent of sugar, so that it certainty 
could not be called a dry cider, and unless sterilized or processed even 
this quantity of sugar is liable to burst any but the best bottles. 
Sample 318. — Labeled "Standard dry refined cider." This sample 
shows by analysis over 5 per cent of sugar; hence it is in no sense a 
dry cider, and could not well be held in ordinary bottles without ster- 
ilization or the use of preservatives. 
Sample 331. — This cider was made by the same persons who fur- 
nished the two previous samples, from Sauterne yeast obtained from 
the Virginia station. It has very much the character of the cider 
made from Sauterne yeast at the station, and far excelled samples 
317 and 318. The analysis shows 1.40 per cent of sugar, a desirable 
amount for ordinary use. 
Sample 332, — Labeled "Dry cider," and the analysis shows that 
practically all the sugar had been consumed. 
Sample 333. — A cider resembling sample 332, and made by the same 
person. 
Sample 3^0. — An ordinary refined cider made by a large manufac- 
turer. This cider was fermented partial^, then refined by filtering 
through paper pulp. While this produced a fine, clear liquid, it did 
not remove all the yeasts, and this cider when bottled became very 
gaseous. Though put up in champagne bottles, there was danger 
of bursting them if kept long in a warm room. The percentage of 
sugar was entirely too high for bottled goods. The character of the 
cider was fair; it was deficient in flavor and bouquet. 
Sample 31^,1. — Made from ordinary apples by the same manufacturers 
as sample 340 and fermented to 0° on the Black cider spindle, then 
refined with wine finings and bottled. Though it showed the same 
per cent of sugar as the previous sample, this cider was perfectly still 
when opened. It had a bright and fine color, but in bouquet and 
flavor left much to be desired; in fact, it was scarcely palatable. 
Sample 31$. — A cider made by the same manufacturers as samples 
340 and 341, from a fine grade of apples, partially fermented, refined 
through paper pulp, and bottled. The chemical analysis showed T per 
cent of sugar in this sample, and yet it was perfectly still when opened 
and no fermentation could be detected. The flavor of this cider was 
very objectionable, almost unpalatable. How it was preserved with- 
