DESCRIPTION OF SAMPLES. 43 
NOTES OK SAMPLES OF CIDERS FROM TABLES VIII, IX, AND X. 
Sample 137 . — A cider made with a pure yeast culture isolated at the 
Virginia Agricultural Experiment Station and known as Sauterne or 
No. 73. The cider was, when finished, a dry, effervescing or sparkling 
cider. It is discussed under test No. 2, 1901. The same yeast was 
used in tests Nos. 9 and 15, 1903. 
Sample 138. — A cider made with a pure yeast culture isolated at the 
Virginia Agricultural Experiment Station and known as Vallee d'Auge 
or No. 74. This was a very diy cider. It is discussed under test No. 
-3, 1901. The same yeast was used in test No. 10, 1903. 
Sample 30 li-. — A cider made with a pure yeast culture isolated by 
Mr. Alwood at the Royal Pomological School, Geisenheim, Germany, 
and known as St. Ouen-de-Thouberville or No. 8. It is discussed under 
test No. 6. The same yeast was also used in test No. 12. 
Sample 305. — A cider made with a pure yeast culture isolated as the 
above and known as yeast No. 37. It is discussed under test No. 7. 
Sample 306. — A cider made with a pure yeast culture isolated at the 
Virginia Agricultural Experiment Station and known as yeast No. 66. 
It is discussed under test No. 8. The same yeast was used in test 
No. 13. 
Sample 307. — A cider made with the same yeast, No. 73, as was 
used in sample 137. It is discussed under test No. 9. The same yeast 
was used in tests Nos. 2 and 15. 
Sample 308. — Made with the same yeast, No. 74, as that used in 
sample 138. It is discussed under test No. 3. The same yeast was 
used in test No. 10. 
Sample 309. — A cider made with a pure yeast culture isolated at 
the Virginia Agricultural Experiment Station from Soulard Crab and 
known as yeast No. 97. This cider is discussed under test No. 11. 
Sample 310. — Made with the same yeast, No. 8, as was used in sam- 
ple 304. Discussed under test No. 12. 
Sample 311. — Made with yeast No. 66, the same as that used in sam- 
ple 306. It is discussed under test No. 13. 
Sample 312. — This cider was made with yeast No. 71, isolated at the 
Virginia Agricultural Experiment Station from wine lees brought 
from Alsace, German}-, by Mr. Alwood. The result of the fermen- 
tation was not such as to warrant special discussion. It is mentioned 
under test No. 14. 
Sample 313. — This cider was made with yeast No. 73, used in sam- 
ples 137 and 307. It is discussed under test No. 15. 
Sample 3 14-. — This cider was made with yeast No. 97, used also in 
sample 309. It is not given special discussion, because the results do 
not warrant particular mention. 
