THE CHEMICAL COMPOSITION OF APPLES AND CIDER. 
I.-THE COMPOSITION OF APPLES IN RELATION TO CIDER AND 
VINEGAR PRODUCTION. 
By Wm. B. Alwcod and R. J. Davidson. 
INTRODUCTION. 
As special work on the study of orchard problems and orchard prod- 
ucts has progressed, the fact has become more and more patent that 
for all but the most temporary results we must turn our attention 
more to a thorough study of elemental principles. Thus in regard to 
the subject in hand, the stud} r more particularly of the fruit of the 
apple, it appears that without a careful and comprehensive examina- 
tion of the composition of the varieties of this fruit safe conclusions 
on many important points which govern the future of varietal selection 
and breeding for special purposes can not be reached. 
A complete study of the composition of the apple fruit would 
include the determination of other data than those derived solely from 
a chemical analysis, but a studj T of the physical characteristics of varie- 
ties has not yet been undertaken with any accuracy. This is, how- 
ever, planned for the future, when the condition of the work and the 
equipment will permit. That these studies will contribute data for 
the guidance of students of varieties there is every reason to believe, 
but this will only be true when the} 7 have been brought to such tech- 
nical perfection that the elemental data presented can be relied upon 
for the making of safe deductions. Owing to the short period of 
time covered and the local character of the work, very few deductions 
are attempted in this paper. Chemistry and physics must be brought 
more fully to bear upon the problems of pomology, and thus aid in 
determining those factors which should guide us in the breeding and 
selection of varieties for special climatic and soil conditions. When 
