42 
CHEMICAL COMPOSITION OF APPLES AND CIDEP. 
The important point in these tables is the great variation in compo- 
sition of the beverages sold as cider. How shall we determine what 
■a cider is until we have some definite idea as to how this beverage shall 
be fermented and handled so as to preserve its valuable properties I 
The fluctuations in sugar content from nothing to 13.56 per cent, and 
in alcohol content from nothing to 6.87 per cent, give the full range 
of variation from fresh apple juice to a completed cider. Between 
these extremes various compositions are sold as ciders. The samples 
showing such high sugar content are ordinarily treated with pre- 
servatives or sterilized b/v heat, as it is difficult to bottle and hold a 
liquid containing much above 1.5 or 2 per cent of sugar. 
Table IX. — Analyses of commercial samples of American-made ciders (Bureau of 
Chemistry, U. S. Department of Agriculture, 1901). 
Sample 
No. 
Name or brand. 
49 
50 
51 ! 
52 I 
53" 
53 
Sparkling draft cider, extra drv . 1. 0053 
Sparkling draft cider '. . 1. 0101 
Plain fermented cider 
Crab-apple cider I 1. G178 
Paulding Pippin cider, 1900 1. 0289 
Same, 1899 1. 0292 
Grams per 100 cc. 
Reduc- 
Total 
acids, sugar 
™l soii^. *** 
0. 2979 
0. 0890 
1.15 
. 3508 
.1340 
2.11 
.3626 
.0860 
.00 
. 2372 
.0490 
3.34 
.4567 
.0250 
5.99 
.0220 
5.17 
3.39 0.2830 
4.67 
2.86 
6.70 
8.23 
9.03 
. 2920 
. 2770 
.2410 
.2830 
Table X. — Analyses of commercial samples of American-made ciders ( Virginia Agri- 
cultural Experiment Station, 1901-4). 
> 
a 
CO 
Grams per 100 cc. 
c 
- 
I 
Name. 
o 
5 
< 
■Sp. 2 
5 m B 
St 
> 
& . 
be 
Be 
P 6X 
'O s 
i 
a 
o 
c 
cc 
i . 
00 
o 
Eh 
8 . 
P 
CO 
Preservatives. 
139 
140 
141 
142 
143 
144 
145 
146 
317 
318 
331 
332 
333 
340 
Refined cider 
Dry still cider 
do 
do 
Country cider 
Labeled cham- 
pagne cider. 
GiJson's cider 
Paulding's pippin. 
1901. 
"Extra Dry" 
Standard dry re- 
fined. 
Mott'ssauterne... 
1.025 
1.000 
1.000 
1.000 
1.065 
1.052 
1.040 
1.046 
1.013 
1.027 
1.012 
1.004 
1.010 
1.026 
1.005 
1.032 
1.033 
1.056 
2.69 
6.35 
6.27 
6.87 
.35 
.00 
.95 
.87 
4.56 
2.81 
4.40 
4.36 
4.07 
2.45 
1.71 
3.40 
3.62 
.09 
0.57 
.28 
.29 
.31 
.66 
.37 
.42 
.48 
.57 
.43 
. ">2 
.34 
.53 
.50 
.28 
. 16 
. 63 
.59 
0.038 
.060 
.076 
.080 
.021 
4.54 
.08 
.08 
.00 
13. 52 
9.16 
8.86 
9.02 
2.14 
5.12 
1.40 
. 26 
.38 
5.93 
1.19 
7. 36 
7. 20 
11.37 
4.54 
.08 
.08 
.00 
12.73 
8.50 
7.29 
8.12 
2.14 
5.12 
1.40 
.26 
0.00 
.00 
.00 
.00 
.75 
•62 
1.49 
.86 
.00 
.00 
.00 
.00 
7.27 
2.45 
2.49 
2.17 
16.86 
12. 63 
9.84 
11.55 
4.41 
7. 29 
4.05 
2. 58 
4.20 
8.11 
3.04 
9. 86 
9.89 
16.27 
2.73 
2.37 
2. 41 
2.17 
3.30 
3.47 
.98 
2.53 
2.27 
2.17 
2.65 
2. 32 
3.82 
2.18 
1.85 
2.49 
2.69 
3.90 
Not tested. 
Benzoic acid and 
saccharin. 
Do. 
Do. 
Benzoic acid. 
Not tested. 
Do. 
No preservative. 
Do. 
Do. 
Do. 
Salicylic acid. 
Cider, 1903 
Cider B 
.38 .00 
5.93 .00 
Do. 
No preservatives. 
Do. 
Do. 
Do. 
Do. 
341 
342 
3 13 
344 
C C 
R. 1 
Golden russet 
Duffy's unfer- 
mented cider. 
1.19 
6.97 
6. 42 
11.08 
.00 
:?: 
.24 
