Various conditions rendered it impossible to extend the investigation of ciders to a very large number of samples. It is hoped that an opportunity for a more extended study will present itself in the future.

The samples for the investigation were purchased in the city in the same way as the samples of wine and beer.

Methods Of Analysis

The different determinations to be performed in an analysis of cider can be made by the same methods as are used in the analysis of beer and wine. These have been already sufficiently discussed, and a brief resume showing the amount taken for determination, etc, in the samples analyzed will be all that is necessary.

The specific gravity was taken with the picnometer.

The alcohol was determined in the distillate from 100cc., after previous neutralization of the free acid.

The total solids were determined by drying to a constant weight, 10 grams in the case of the sweet ciders, 25 to 50 grams in the more completely fermented samples.

1Compt. Bend. 103, 1104.

The acidity was determined in 25 to 50cc.by titration with decinormal soda, and calculated as malic.

The sugar was determined with Fehling's solution, as indicated under beer.

The ash was determined by incinerating the residue from 50cc. in a muffle.

The albuminoids were determined by evaporating 25cc. in a schalchen and burning with soda lime.

The carbonic acid was determined in the bottled ciders by the method given under beer.

The polarization given is that of the the normal cider in degrees of the cane sugar scale. It was taken on a Laurent polariscope.

Analyses of ciders by United States Department of Agriculture.

Designation.

Serial No.

No. of analysis.

Specific grav-

Alcohol by weight.

Alcohol by volume.

Total solids.

Free acids, as malic.

Sugar, as dex-trose.

Ash.

Albuminoids.

Carbonic acid.

Polarization cane-sugar scale.

Well fermented ciders.

P. ct.

P. ct.

P. ct.

P. ct.

P.ct.

P.ct.

P. ct.

P.ct.

o

Draft cider ("extra dry")

4830

1

1. 0132

4.18

5. 23

3.31

.602

(1)

.396

.038

.....

-19.5

Bottled cider, known to be

pure............................

4832

2

1. 0003

8.09

10. 05

1.88

.456

.....

.279

.063

trace

-7.0

Bottled cider.............

4883

3

1. 0007

6.28

7.83

1.80

.376

.....

.310

.044

.....

-6.1

Bottled 'extra dry russet"

cider..........................

4834

4

1. 0264

4.48

5.61

5.52

.339

.....

.393

.031

.....

-35.2

"Champagne cider," bottled.....................

4835

5

1.0223

4.08

5.10

5.02

.567

.....

.310

.050

.,.,

-23.4

"Champagne cider," bottled....................

4836

6

1. 0143

5. 45

6.79

3.69

.361

.....

.415

.038

.120

-20.4

"Sparkling cider," bottled

4927

7

1. 0306

3.63

4.54

5. 92

.113

......

.500

......

(2)

-33.8

Average............

.....

.....

1.0154

5.17

6. 45

3.88

.402

.377

.044

.....

"Sweet" or incompletely fermented ciders.

Draft cider................

4829

1

1. 0537

0.65

0.81

9.34

. 565

.....

. 315

.069

.....

-41.6

"Sweet" Cider.......................

483]

2

1.0516

0.61

0.77

9. 59

. 302

.....

.270

.063

.....

-34.2

"Sweet" cider (draft).....

4837

3

1.0567

0. 20

0. 25

9.53

. 375

.....

. 283

.075

.....

-48.4

Do...................

4838

4

1. 0203

3.46

4. 33

3.84

. 302

....

.374

.044

.....

-24.2

Do...................

4839

5

1. 0552

0. 55

0.67

9.75

. 400

......

.336

.031

.....

-48.5

Do...................

4841

6

1.0355

2.96

3.71

6.98

.478

.....

.348

.069

-39.1

Average

....

.....

1. 0455

1.40

1.76

8. 17

.405

.....

.321

.059

1A circumstance arising after the samples had been thrown away seemed to throw considerable doubt upon the determinations of sugar, which were made by an assistant, and the entire set had to be thrown out.

2Determinations of the carbonic acid in three different bottles gave the following results: .728, .654, .482.