OILy CIDER.~ “Al 

scale what was proved in the previous year on a small scale, 
that the fruit will keep for some time in good condition 
while waiting for a favourable market. Some misunder- 
standing arose about sending it to market, which prevented 
the result of the experiment being stated financially. In the 
case of the plums the results were very successful. One 
grower stated that he had seen his consignment of plums 
(consisting of 4o halves of Cox’s Emperor) at the market after 
being in the cold store three or four weeks, and found them 
in good condition, and realising double the price they were 
worth when put into the cold chamber. Another grower sent 
a consignment of Victorias, the price of which when stored was 
4s. per half, but they realised 9s. per half when put on the 
market. 
In conclusion, the County Superintendent of Horticulture 
observes that out of three consignments one was a success as 
fesaras, the effects of storing, and the other two were 
successful both as regards storing and marketing. 

OILY CIDER. 
Pemeport by, Mr. i. |. Lloyd, b.C.s, upon the results. oF 
the investigations pursued by him during 1899 in connection 
with experiments in the manufacture of cider, which have 
been carried out at Butleigh for several years past by the 
Bath and West of England Society, contains some informa- 
tion relating to a disorder described as “‘ oily cider,” because 
it causes bottled cider to become thick and pour out like oil, 
This oiliness, which is apparently a species of ropiness, 
though it is not of the thick corsistency of ropy milk, is 
stated to be caused by substances produced from sugar; 
hence, the greater the proportion of sugar in the cider, 
the greater the tendency to oiliness. Consequently, the 
trouble is most marked in bottled cider, as cider is usually 
filtered and bottled when it has a specific gravity of 1°015 to 
1020, and therefore contains far more sugar than cider kept 


* Journal of the Bath and West of England Society, 4th Series, Vol. X. 
