This text contains a detailed treatise on the chemical composition of apples and cider. A thoroughly interesting and informative text that will be of much value to the producer of cider, this text contains a wealth of information on the subject and is not to be missed by the discerning enthusiast looking to improve their products. The chapters of this book include: 'Preparation of Samples', 'Juice and Pomace', 'Dry Matter and Mineral Constituents', 'The Composition of Cider as Determined by Dominant Fermentation with Pure Yeasts', 'Cask Experiments Nos. 2 and 3', 'Work of 1903-4', 'First Series of Experiments', et cetera. This antique book has been elected for modern republication due to the timeless value of the information contained within it, and we are proud to republish it here complete with a new introduction on cider making.
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This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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