11 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
Samples 315. 316, and 330. — Not discussed for like reasons. 
Sample \9. — A comparatively dry cider, made in a large factory 
with ordinary or wild yeast fermentation; slightly gaseous from 
flask fermentation. 
Sample 50. — A cider from the same source, not fermented so dry, 
and charged by natural yeast fermentation. 
Sample 51. — A cider from the same source, fermented perfectly 
dry. uncharged. 
Sample 52. — A special brand of cider made from selected crab 
apples and only partially fermented before bottling; heavily charged 
by natural fermentation. 
Sample 53a. — A special cider made from selected pippins in 1900, 
only partially fermented, and bottled while sweet; heavily charged by 
natural fermentation. 
Sample 53. — The same brand of cider from the same factory, made 
in 1899. It shows greater alcoholic strength and was more heavily 
charged by natural fermentation. 
(The last three samples were bottled in heavy champagne bottle- 
and foamed over on drawing the cork. All were extra line ciders.) 
Sample 139. — A refined cider made in Vermont. The stock was one 
year old and only partially fermented. 
Sample IJfO. — A dry. still cider from New York. This was a cider 
made from must sown with a pure yeast furnished by the Virginia 
station. 
Samp>le 11+1. — A cider like sample 110, made in a like manner and by 
the same parties. 
Sample 1^2. — From the same cellars as samples 110 and 111; a simi- 
lar cider made with natural yeasts. 
S<i /n j>1r US. — A country-made cider, or so called. The analysis 
showed that it was not a cider, as only slight fermentation had taken 
place. The liquor was very turbid and muddy looking, and was heavily 
treated with benzoic acid to prevent fermentation. This sample was 
quite unfit for use, though it was not worse than many ciders com- 
monly sold. 
Santj'l' t44- — Labeled "Champagne cider.** This was also a country 
eider of somewhat better character so far as the appearance of the 
juice was concerned, but quite unfermented. From the examination 
it appeared that the apple juice had been filtered, heated so as to 
destroy the organisms present, and bottled. Such a preparation i< 
not a cider, 
Samplt /./->. A country cider shipped in small kegs to tin 1 city for 
hotel use. The analysis shows that this cider also was only slightly 
fermented, and the liquor was in a muddy, uninviting condition. Like 
No. 'il.'J it was scarcely lit for use. 
