WORK OF 1901-2. 23 
On November 23 both barrels were bottled. A mixed collection of 
wine, apollinaris, and other somewhat nondescript bottles was used. 
These were all carefully cleansed with hot water and sterilized by 
rinsing with 35 per cent alcohol before filling. The corks were also 
sterilized by dipping in alcohol. This precaution was taken to pre- 
vent, as far as possible, the growth of such malorganisms as might be 
present, the casks having* been kept under conditions favorable to the 
growth of malferments, and it was now desired to mature the cider in 
bottles. On the date of bottling a sample was taken from each cask, 
which gave the following analyses: 
No. 2: 
Specific gravity 1. 006 
Sugar grains per 100 cc. 1. 16 
Alcohol do 4. 68 
Acid as sulphuric do 48 
No. 3: 
Specific gravity 1. 003 
Sugar grams per 100 cc. . . 27 
Alcohol do 5. 36 
Acid as sulphuric do 55 
After filling the bottles they were carried into a small cellar under 
the office building, laid down on the side, and left for further ripening 
of the cider. Both samples continued to ferment in the bottle, and 
the following notes were made on the changes which occurred: 
XOTES. 
December 29, 1901. — No. 2 was a clear amber liquor, with a rather 
3'ellowish tinge and a decided deposit of yeast cells. No. 3 had a 
beautiful, clear, bright amber color, with a very slight deposit, which 
seemed to be coagulated. 
January W, 1902. — The bottles from No. 2 contained a bright, clear 
amber liquor, with a fine, uncoagulated sediment. The liquor had 
become gaseous, and showed a transient but decided effervescence 
when poured into a glass. The flavor was good, with a fine bouquet. 
The chemical analysis at this time was as follows: 
No. 2: 
Specific gravity 1 . 007 
Total solids grams per 100 cc. . 2. 87 
Sugar do 1. 02 
Alcohol do .... 4. 44 
Acid as sulphuric do 36 
Thus it would appear that the alcohol and acid content of the cider 
declined slightly during this period of ripening in the bottle, and the 
sugar, as w T ould be expected, also declined, but only to a small extent, 
while there was a fairly active growth of yeast, indicating that this 
growth was somewhat at the expense of alcohol and acid. 
On the same date (January 20) No. 3 was examined. The liquor 
