The Density of Juice the test of its Value. 
i55 
a good season to crush out the juice from five or six well ripened Apples, of the variety he wishes to 
examine ; filter it through white blotting paper; and having procured a small glass instrument, called 
a “ Saccharometer,” (to be had for a few shillings from any druggist), let him float it in the fresh 
juice. The scale marked on the instrument will give the density of the juice with exactitude, as 
compared with the standard of water, which is placed at 1,000. This density is chiefly caused by 
the saccharine matter the juice contains, and chemists have proved that in general terms, every 
five degrees of density shown on the scale of the instrument denotes a spirit producing power equal 
to one per cent., or one gallon of Alcohol in one hundred of the liquor. Now, moderately good Cider 
should not contain less than six per cent, of Alcohol ; and about one fourth or one sixth of its 
density should still be left of unreduced sugar, to give it sweetness and body. The density of the 
juice therefore for moderately good Cider should not be less than 1040. The richer the juice, the 
higher the density, and the greater its value. Juice which has a density below 1040, though it may 
make Cider, or Perry, if the fruit has been grown on good land, can never give the superior quality 
it is so desirable to produce. The Saccharometer will thus point out all the varieties of fruit trees 
which should be got rid of. 
The following Table shows at a glance the exact amount of spirit producing power contained 
in juice of any given density, according to the experiments of .the French Chemists :— 
Table Shewing the Amount of Sugar contained in the French “ Litre,” 
EQUAL TO ONE AND THREE QUARTERS PINT (OR 35 OZS.) OF FRESH APPLE JUICE, AND 
THE PERCENTAGE OF ABSOLUTE AlCOPIOL IT WILL PRODUCE ON FERMENTATION.- 
“ Le Cidre ’ (p. 130). 
Density. 
Sugar in If 
pint, or 35 
ounces. 
Absolute 
Alcohol per 
cent. 
Density. 
Sugar in If 
pint, or 35 
ounces. 
Absolute 
Alcohol per 
cent. 
Density. 
Sugar in If 
pint, or 35 
ounces. 
Absolute 
Alcohol per 
cent. 
Drs. Oz. Avr. 
Drs. Oz. Avr. 
Drs. Oz. Avr. 
IOIO 
I.O98 
I.I38 
IO38 
2.273 
1066 
5.124 
-12 
I.I 4 I 
IO4O 
2-350 
4.85 
—68 
5 * 1 81 
— 14 
I.183 
—42 
3.006 
1070 
5-274 
9-50 
1015 
1.203 
i- 93 
—44 
3.084 
—72 
5-372 
-16 
1.223 
1045 
3 -H 4 
5-64 
—74 
6.013 
— l8 
I.274 
—46 
3 * 1 61 
1075 
6.051 
10.51 
1020 
1.322 
00 
ri 
-48 
3-252 
—76 
6.090 
-—22 
i -353 
1050 
3-332 
6.43 
-78 
6.183 
—24 
1.400 
—52 
3.409 
1080 
6.261 
n -33 
1025 
i- 4 i 5 
o- 0 
—54 
4.065 
—82 
6.338 
-26 
I - 43 I 
1055 
4.102 
7.26 
—84 
6 - 43 1 
—28 
2.040 
-56 
4-143 
1085 
7.030 
12.14 
1030 
2..071 
3 - 57 
-58 
4.220 
—86 
7.072 
_ n 0 
2.118 
1060 
4.308 
8.11 
—88 
7.149 
—34 
2.114 
\ 
—62 
4.386 
1090 
7.242 
12.98 
1035 
2.169 
4. 12 
—64 
5-031 
—92 
7-324 
— 3 h 
2.195 
1065 
5-077 
8.76 
—95 
8.210 
.,86 
It will be observed that the Sugar increases in relative amount the higher the density 
becomes ; which is explained by the fact that the Mucilage, to which the density in the lower ranges 
