WORK OF 1903-4. 25 
The great difference observed in the character of these two ciders is 
borne out by a comparison of the analyses, and yet they were made 
from absolutely the same juice and handled alike in every particular, 
the yeast cultures alone being different. Both ciders were of remark- 
ably good quality, but No. 2 was more to the average American taste, 
while No. 3 was considered the best by those who preft^: a light, dry,, 
sour cider. 
WORK OF 1903-4. 
No experiments were undertaken in the fall of 1902, because the 
fruit crop was so small that no stock could be obtained, but in the 
fall of 1903 a rather extensive series of cask experiments was again 
instituted, the more successful of which are here reported. 
FIRST SERIES OF EXPERIMENTS, CASKS NOS. 6 TO 11. 
These six experiments were all begun the same day and conducted 
as described in the following notes: 
September 30, 1903. — The ordinary mixed stock of cider apples was 
ground in the power mill at the station and six 50-gallon*casks were 
filled with the fresh must of identical character and transferred to a 
small cellar under the garden tool house, where they were sown with 
yeasts as specified in the reports on each cask. The casks were care- 
fully cleansed with washing powder, scalded with a steam hose from 
the boiler, and then thoroughly rinsed with cold water before filling. 
A chemical anatysis of the must fresh from the mill was made with the 
following results: 
Stock must: 
Specific gravity 1. 051 
Total solids grams per 100 cc. . 13. 04 
Sugar (total) do. ... 10. 08 
Sugar (reducing) do 7. 31 
Sucrose do 2. 63 
Acid as sulphuric do 49 
Tannin do. . . .05 
Cask Experiment No. 6. 
Cask No. 6 was sown on September 30, as soon as placed in the cel- 
lar, with one pint of must which had been sterilized and sown with 
yeast No. 8 on September 25, and was in full fermentation when used. 
The cask was plugged with a cotton plug, and later the ventilating tube 
was used as in the experiments of 1901. Yeast No. 8 was isolated from 
a very good Normand}^ cider obtained at the factory of the Union. 
Agricole at St. Ouen-de-Thouberville, France.' 
a 
«This yeast was isolated by Mr. Alwood while working at Geisenheim, Germany. 
