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Sir,— I beg to hand you a report upon 62 samples purchased aa cider, in July and August of the present year. The samples represent this article as. sold throagboat Canada, with exception of the London district, in which no collection was made. _^ "Cider is a beverage produced by the fermentation of the juice of applet.' (Thorpe's Dictionary of App. Chemistry, Vol. I, p. 660). The following definition for cider is contained in a draft bill for a Uniform Food Law proposed for the United State*. (Am. Food Journal, Dec., 1908) :— " Cider, hard " cider, is the product made by the normal alcoholic fermenUtion of apple juice, and the "usual cellar treatment, and contains not more than seven (7) per cent, by volume of "alcohol* and, in one hundred (100) cubic centimeters (20'C.), of the cider, not less "than two (2) grams nor more than twelve (12) grams of solids, not more than eight " (8) grams of sugars, in terms of reducing sugars, and not less than twenty (20) centi- " grams nor more than forty (40) centigrams of cider ash. " Sparkling cider, champagne cider, is cider in which the after-part of the fermen- "tation is completed in closed containers, with or without the addition of cider or "sugar liquor, and contains, in one hundred (100) cubic centimeters (20°C.), not less " than twenty (20) centigrams of cider aeh." It is evident that in order to the intelligent interpretation of the results of analysis of cider, we must study the normal juice of apples. „ „ . The subject was first undertaken by this Department in 1904 ; and m BuUetin No. 94 of that year, will be found the results of examination of 41 samples of commer- cial cider. In his prefatory remarks, the late Chief Analyst mentions having examined 6 samples of fresh apple juice, obtained at Lambeth, Ont. The specific gravity ranpd from 1 • 0464 to 1 • 0485 corresponding to 1 1 • 37 and 1 1 ■ 88 per cent of dissolved solids.* Two additional samples examined in 1903, gave gravities of 10646 and 10673, corresponding to 13 38 and 14 04 per cent of solids in solution. It is quite to be ex- • Equivalent tolZSOpercentof proof apirit, or 5 ' 62 per cent of »loohol by weight. •The BolidB are calculated from the ipecifio gravity of the non alcoholic juice by the foUowiwtfonn- uU — aoUd8=346 (9-1) where " 8 " ia the apecfto gravity. (C. A. Browne, Jour. Am. Ch. Boa, IWM, p. 276). muniiiH pectcd Uwt diftrrat TkriatiM of applM ■hooM y, jakm of diiferMit ehamotar. In this coniMction the following rasulte an of intMwt. Th«y are quoted from Bnlletin 88 of the Bureau of Chemistry, Waahington (puUiahed in 1904). APPLE JUOE.: — Bp.Onv. BoUdi. BngBn. Aeiditr. M6MI of 10 rafniDMr vsristiM low 1064 1 066 USS U76 14» 968 10-66 11-43 038 If 13 Mitumn H 0-88 ■• 19 winter 0-41 C A. Brown (Joar. Am. Chem. 8oc., 1901, 871) gives the following oompoeition of apple juices : — Sp. Orsv. Solidt 8i^|ar Aridity Summer apples (0 analyses. 1000 1229 9-99 0-72 Winter apples (4 analyses). 1007 1396 1197 0-43 " Second pressings," made by wetting apple pomace with water, and repressing, gave results as below : — Solids Bp. Orsf . 1038 914 8-36 The volume of liquid obtained in this second pressing is not given, but it is evident that a considerable amount of soluble matter, chiefly sugars, remains in the pomace. H. C. Gore in Bulletin 118 (1908) of the Bureau of Chemistry, Washington, gives the following revolts on apple juices : — Vuiety of Apple. Sp. Or»*. Solid!. Soipw. Addity. -yellow Newtown Kalli 10601 1-0S64 1-0493 1 0476 10688 1-0608 10684 1-0688 10467 1-0647 10608 13 36 13-83 13 06 11 64 15-63 1490 14-31 1686 1130 18 41 14-90 11-68 13-14 10-06 10-08 18-96 13-83 13-33 18-81 10-01 11-60 13-66 S3 046 Bo: DavU '»P.'. -1 i... jrnSpjr , ^^in ■ 0-48 046 18 0-61 0-68 .M^\.'iry '^irooUey 070 0-39 oupin...;; KmtuckyRed 0-38 073 From these itudies it appears that true apple juice may vary as follows : — Specific gravity from 1 0407 to 1 0688 DiMolved solicte » 11-20 i. 1686 p. c. Sugars M 9-03 m 13-95 m Acidity » 013 .. 072 .. Gore records experiments in the sterilization of apple juioe. Perfect success was not obUined by heating to 65* C. (-149* F) although the add varieties showed fair keeping quality. SteriUsed at 65* to 70* C. ( - 149' F. to 158* F.) the juioe kept per- fectly in wooden containers for six months. {The acidity i« »Uted in tenni of mdriraric aoid ; and the lolid* He obtMnad by aetaal diyiog. The fonnub Ju«t quoted will give 13-01, 13-33 and 13-73. 9921— IJ 'M: ■;;i- The following .p«iflc*tioM for .ppU juit*. »ppl« mwl or '^^^^ •^aIT'SSS in » drift Wll for • Uniform Food Uw prop.W for th« UniUd SUIm. (Am. Food ^•^'"ApSTjuiTiS mu.t, .w-t cWar. U the fr.rf.f;«it juice obUined '««« .ppk-^ "the fruU it Kru. malum hM a .p^^ifio 8r'7i3'l,£l"''t ♦.*" ir-l-O'^ " aieater than I 06!)t> ,ind contian. in one hundred (100) cubic centimeter. (JO C.) "not le«« than .U (ft) gram., and not more that twenty (20) gnm» fA total tugar^ la "term."f reducing iugar., not len. thwi twentv-four (24) cen».gTam. nor more thra " rii^ (60) centlfram."of apple a.h, which conufn. not leM thwi fifty (60) per c«it of "'*Tlie"ollowing''«ummary of retulU on the .terillMtion of apple juice «•• w imp«>r- Unt, that I think it well to reproduce them from BuUetln 118 rvation. The precaution, which mu.t be taken to .n.ure thu *«. « foUowH : Pint paraffin the eontaine« on the outride, then .tenliK, and fill with juice. Ked to betwL 14»- and 168' F. (66' to 70' C.) ; .eaU »»^"f ."^""Tk!:'.?, ttn.uiS vacuum produced by the contraction of the juice on coobng by filtering the air through cotton. Twenty-foJr 10-gallon keg. .ucce.,fully .tood a .ever, rfiipping to.t, rfu.tnng no low due to fermentation of the juice. The juice m prepared. wa« found to be pala- table, and mceptable a. a summer drink. ,„».,! ^ • »■ „*.s- 2) It U demomitrated that apple juice chi. be .uc-cewf uUy .teriliod in tin contain- er., using the type of tin can Kaled by thr mechanical proceM, excluding all metab from conlact withthe juice except the tin ot the can Wjiere lacquered «»«.•« u.ed the contamination with tin wa. reduced about one-half. Apple ju^e. were «nned and .teriliml by he«ting in a hot water bath, up to the temperature of 149 F. (65 MJ^ a half hour, and then were allowed to cool. The* juice. poMewed only a .light cooked t«te due U> the heating and retained much of their di.tinctive •PP'« «*^°"'\ " *?• found that from finely flavoured apple juice a first-claM .tenle product could be made, while a poorlv flavoufed apple juice yielded an inferior pKrfuct The proceM condition. mentionWl we're not quite through enough to .teriliw all of the vanetie. canned. Ajlight increase in the temperature or time of processing, or both, .hould be made, the temper- ature not to exceed 70° C. (168* F.) in any caw. (3) The best treatment for .terilizing m glaw was found to oon.i.t in heating lor one hour at 149° F. or or for ..i.e-half hour at 158' F. Heating for one hour at i58 did not produce marked deterioration in flavour, a half hour being allowed in all case, for the juice to obtain the terapemture of the water bath. . . ^ (4) It was shown that the great bulk of the in«>luble material naturally contained in apple juice can be removed by mean, of a milk wparator. (6) It U possible to carbonate the juice slightly before canning or bottling, thu. adding a .parkle to the product. A flavour foreign to fresh apple juice is alw added, however, and uncarbonated sterile juice will resemble fresh apple juice more clojely. Carbonating by the addition of water charged with carbon dioxide wa« c ^nsidered by some to injure the flavour, lewening the characteristic fruit flavour by dilution. In the opinion of other, a heavy, rich juice was improved both by the charge of carbon dioxide and by the consequent dilution. ExperimenU mdicated that the danger of c«i- tamination by mold growth, was lewened by maintaining an atnosphere of carlxm dioxide above the surface of the juice after opening. n aq * (6) It is demonstrated that benzoate of soda in quantities varyuig from OJ to 0-15 per cent (0- 1 per cent, being the maximum temporarily permitted by the food regulations) while it checks the alcoholic fermentation, allows other organisms to develop (notably the acetic acid f jrmenl), whereby the palatability of the product as a beverage is destroyed." . , ,. . ^ »• tu. Apple juice, like other fruit juice-, may undergo the alcoholic feraentation, the dissolved sugar producing approximately half its weight of alcohol. The fermented eidm- (ap/H umin of OanMnr) htmn Um mim reUtton to kpple jnios, which win* bMn to th»» jnioo of tlie unm. ThU fermmitad cidw, loaMtiraM known m " h*rd ciikf." ia ->ftm ui anattraotive bevwH^ owing to the grcAt nambmr of differing ferincnUtioiM whirh occur in it When, howover, » •elwjtod and dMinbl* jreut ia n^d to indnot n dominant fermenUtion, the product may be • »ery drtimbto drink. This phnao of tho quvition ha* been carefully atudied by Alwood, Davidaun and Moncure, of the Uepart- mant of Agriculture uf the Unitwl HUtea, and the rwulU of their invM'igationa art pttbtiahed in Bulletin H8 of the t.ureau of Chemiatrj. Wiien the fermenUtion ia incomplete, the product ia known aa champagne elder and the aalhon named find that unleaa prearrratirea are uaed, it ia diffloult to >v.ttle and hold a liqnid containing much aboTe 1 -5 or 2 per cent, ci aogar. (V.& Bu.' tin 98, p. 42). , , The following reaulU of analyaia of Fermented Cider, preparwl under expert auper^ viaion, are intereating and iuporUnt. (U. U. Ball. 88, p. 41.) Spaeiflo Qravity. Total. Soildt Sugar. Aeiditj. 035 0-48 033 043 039 037 097 034 054 035 on 089 036 41 040 038 Amiomoi. VVeihht. IPnmf Spirit. 1004 1 OOS ome 1004 lOM 0-9BB o'lm 1 0U9 1011 1 001 1006 1 001 1000 1008 1001 1 006 380 334 170 348 3-84 I ••» 1-73 1 78 384 183 330 im 1 60 317 I'M STS 008 30 trace 084 000 traoe 311 035 75 035 trace 038 037 141 443 973 5'30 1116 ft-ao 13 40 6'38 ll'SO 800 1311 8-38 M'BB 830 5-87 4-33 5 18 4-78 587 500 4M 509 548 18'W 11 78 9'80 11 36 1040 11 76 10' 94 10 34 11 10 , 11'90 1008 3-31 1 058 030 638 11 'BO Few fermented fruit juicee poaaeaa distinctive names in Rnfcliah. The fermented juice of the grape ia known aa iTtna, and in the cases of other f ruita, it is usual to speak of the fermented juice as a special kind of wine. Thus we have currant wine, sherry wine, gooseberry wine, elderberry wine, Ac. The fermented jnioea of the apple and the pear are exceptional inasmuch as they possess, distinctive names. Cider and Perry, respeo- tively . The fact is of course due to the extensive use of these beverages in English apeakins oountriec " Prance is easily the leading cider country of the world, <<^J)owed Iw Germany, England, Switaerlwd, the United Statea, Canada, Austria, Grand Duchy of Lttxmnbourg and Spain, in order of imporUnce The production of cider in France, in 1900, exceeded 647.000,000 gaUona No deftuito "tatistica are available aa to the production of cider in England, but the Hon. C. W, Kadoliffe ixwke, in a recent article in the Nineteenth Century, drawa the conclusion that the tot^ Mmual product is not leas than 100,000,000 gallons, having a maximum value of nearly f 15,000,- 0001"', W. B. Alwood, BuIL 71, (1903) Bureau of Chemistry, Washinrton. The manuf ^tore of cider baa not received the attention which it deaervea ; and this ia especially true of Canada. The apple crop of Canada is stated as 18,626,186 bushels, for 1901. (Can. Yeai Book, 1907). It U capable of great increase; and the manu- facture of cider, under proper couditions, may become a great industey in Canad^ That the world's market for cider ia not fully auppliod appears from the fact that dned apples, cores and parings are regularly shipped from United States to Franco, to be used i< 4 ia tha BiMiabetaraal ftlow ttMtf of ekiw, in ipito of Um Im* that FraaM (• itadf tlw Uromrt applo pradwdag ooaatry of tho worki At (a tverr otbor dMMrtawalof jproiaetioafor lonrfgn Mukota. it to u i u iiw r y that intoUifMMo aad ikill dlMMld gvkb tho hand o( iadaatrjr. lUaUy uooUoat ddw eaanot ho mado froia nrfoM amtoa, tnatod in tho haphaMrd hMoa to bo M lApplv jiiicr (Dull jCiilrf* fi«« |M)m; 89635 mm asiss 39178 38181 348S6 3tM3 84IM7 {Applx n<«tar. . . . Chunpagne cider . i Apple Dcctar. . ... . Ctuun|«(p>* cidw . 'Cidw Krait ehanpHM, omngr iUvuur. UnofB oiiW BoiM eider Ho mumrt UAhU on the bottle EU. F , , SUM. asiBo. »tBI.. suoa.. 8U87.. asm.. SSIMi. SBStL. ssns.. SS8t4.. SBS1& S4906.. S4306.. S4S07.. 34908. S4SIN.. smi. rffooi M|ii4t, BtandaH nukxima miniina. !>■•■ • B« 78 rm s» • ai • M SM iW un • 17 • S4 • a 97f tM lO'M 10 96 ioa7 »7i »0* • Bfl • 10 7 » to«> 10 M 10 81 ii'ie «o« 11 OR SOS 4-40 0B8 lOM 117« 8SS •'4S 904 S-M 11 7< 3 W 10 IS S71 7 10 5W ffaUdh U'SO J sn SIS • IS rsr t4» SS4 uss • SB sao • w SST Tsr 4SI • as IM • W 4 6S • W >'•• sas 4IS 414 • as 401 SM B51 490 67S «a 879 • 54 634 118 S'Sl •'•a t-as • as 4K 10-46 4-86 501 15 S7 13'«4 WOO •00 O'U on • ar ea> on 10 019 oor oou OtWmI Banili 14 90 148* 14 as 1104 u oa • 87 • •7 1494 17 17 Oil 16 19 oao 14 04 14 It as 18 14 16 «» 18 OS oas U80 84 15 63 018 1148 OK 16 84 1« 1439 0» 1584 on 109S 618 14 88 or 084 17 10 71 0-87 16 83 OSI 14'80 010 J- 74 on 18 01 030 18 07 015 18U oos 8B8 018 1179 oao 1618 018 1498 16 1193 19 loae 018 16 96 19 BO ooa «»7 O'U • •« 008 1 018 OOf. t 1.8 1 ^ Ollj 1»'0« iIm MUejrtl* I 4«BtolM OaataiMHlkjrHoMt- HmiKiia Hiar. OoBUiaa nliajrUo • > •ratio MlM' Fwwt sppl* eidef . OonUiiu bnuoto wtan. Salioylio Mid. Tnw ot Mlieylie acid. Ooatein* Mklieylia acid. Saliejrlic Mid. It hw been aimAj shown ttwt toe •olida in appls juice, may tm^ from 11-20 to 16 86 per cent. Bay from 11 to 17 per cent Much 8U*ineum mu«t therefore attach to the toUowing nambera, vir : 31301, 31303, 22654, 36162, 36316, 34306 an^ 34309, on aoooant of the low aoiida : and to 34971 and 34973, on aoooant of the large amoant of dinolved lolid mattera. So much woA hae yet to be done upon cider before a definite pronoanoement can be made aa to it* ipectfic ohvacter and the extent of ita variatimu that I oouider it beet to leave the matter of final judgment in abeyance for the preeent ; and beg to recommend that tbia report be publidied aa Bolletia Na 169. I have the hoooar to be, Sir, Tour obedient aerrant, A. MoOILL, I. •8 I low. Aug. Cider . Nature of Sample. BULLETIN No. 169- i 6 Name and Address of Vendor. Cow. a Name and Addreaa of Manufacturer or Fumiaher, as given bjr the Vendor. DISTRICT OF NOVA SCOTIA- 33626 J. W. Livingstone, Windsor 3 pts. N.a. I 33627 J. a. Creed, Halifax, N.S. . . 3 » 33628 J. A. Crouse, Halifax, N.S. . 3 " 33629;Jas. Roul, Halifax, N.S. 33630 P. Connors, Halifax, N.S. Annapolis Valley Cider Ca, Lnnapolis Valley C Bridgetown, N.S. Canadian Beverages' Co., Amherst, N.S. Vendor Annapolis Valley Cider Co., Innapolis Valley Ci< Bridgetown, N.S. .Inly 20Cider ! 31301 24 i 31302 30 Aug. 3 31303 31304 31306 James Kelly, Charlottetown. P. A. Smith, Charlottetown . T. G. Jameson, Charlotte- town. .T. A. Hynea, Kensington J. M. Noonan, Summerside . 3 pts. .. 3 .. 3 „ July leCider „ 23 .. (bulk).... „ 25 <• (bottled).. Aug. 4 II (bulk).... 29733 W. A. Simonds, agent, 8! Union St., St. John, N.B. 29734 F. E. Williams Co., Ltd., St, John, N.B. 3 bots 3 II . 29736 Baird k Peters, St, John, 3 .. i N.R I 29736 W. B. McKay & Co., Sussex, S „ . . i N.B. 29737 A. H. Hodge, Moncton.N.B. 3 pts. . . 30 Lennaid Grant, agent, Char- lottetown. Mills & Offices, Brill town, N.S. Annapolis Valley Cider Ca, Bridgetown, N.S. Canadian Beverage Co., Am- herst, N.S. G. E. Barbour Co., Ltd., St. John, N.B. ;^]^^. Annapolis Valley Cider Co., Ltd., Bridgetown, N.S. Belleville Vinegar and Cider Co., Belleville, Ont., Can. Innapolis Valley Cider Co., Ltd., Bridgetown, N.S. Canadian Beveiages' Co., Amherst, N.S. * Calculated as citric. ,„...,„„ , m. -i n n no a=Sp. grav. of dealcoholixed residue solids p. a = 846(8—1), U.S. Bureau of Chemistry BuU. 11» CIDER. •s J i rr i BncLTB or ANALTaia. RtfiHArkfl "8 i T |i pa i < • 1 Ill 111 Polarization 1 Mm and Opinion the Chief Analyst. Inspector's Report. i 1 i5 1 R. J. WAUGH, INSPECTOR. P.O. 10802 1 0283 1 0281 1 0285 10010 9946 09942 9941 9969 09922 p. c. 10866 10838 10334 10312 10065 p.0. 6 84 723 7-36 386 9-86 p.0. j p. c. 8-72i 0-15 p.c. 0-72 0-36 0-82 0-62 0-69 p.c. -8-6 -7-0 -16-8 -02 -1-0 p.c. -8-8 -7-6 -17-0 -0-2 — 11 p. a None. p.0. Colour light tl M II 8-28 8-18 7-64 2-08 on 027 003 0-22 Labelled Spar- kling Anti. Rheumatic. Sold as Apple Cider taken from bulk. Sample drawn from bu!k. T. MOORE. INSPECTOR. 10019 099B8 10817 1 0262 10fi«6 09956 09937 09947 0-9979 1 0064 1-0061 1 0360 1 0272 6-49 7-87 668 2-48 303 1-57 1-49 8-94 666 U-3S 0-16 O.IU 007 0-13 0-00 044 036 0-63 046 •0-97 -1-6 -02 -8-8 -6-0 -12-5 - 1-6 -0-3 -8-9 — 61 -13-9 None. It II H Coloar light M No colour reiroved Colour light 96 p.c. colour removed Land of Evan- geline Brand Pure Cider. Contains sal- icylic acid. Dyed with orange ani- line dye. Orange cider Contains salioylio acid. This sample was sold aa ' Orange Cidei 1 0-99761 0687 J. C. FERGUSON. INSPECTOR. Labelled Land of Evangeline Brand. Pun Cider. Last year'i stock. Purit) k quality no guaranteed. Uhelled Lane of Evaugelin Brand. Pure Cider. Last year's pro auot, wouk not guarantei purity or qua] ity. 108M 110063 t I1029( 9 s; ;X081' -1029- 1 B! _l 0-9953 99U I0994{ 10 9041 I099e( 1 0402 10161! i-om >l-036( >1 0301 5-86 11-21 6-37 ) 6-34 I 6-2! 9-85 3-80 610 1 8-67 1 73! 0-13 o-ao 0-14 0-U o-ae 062 0-7B 0-4E 0-46 i 3-68 -7-8 -1- a -6-« -8-« -4-« — 79 -0-2 — 70 -8-« »-4-« None II II OK None Light coloui II Colour ligfa ) rolatiteaoid asacetic= 2 00. Con- tains sali- cylic acid. pageUi 10 BULLETIN No. 169— Name and Addrm^ of Vendor. Cost. I Name and Addieu of Manufacturer or Fumiiher, ai ^ven by the Vendw. DISTRICT OF QUEBEC- July ir.Cidre Cham pagne. 24 Cider . 271>uffys Apple iTuice. 27 Apple Cider Cidre de Pomme 26476 Juate Jean, Baie St Paul. . . 26492 Joseph Falardeau, 271 Rue I St. Joaeph, Quebec. 2849!) MTrand ft Ponilot, 70 Rue de i la Couronne, Quebec. 260OO Charle. S. Rivenn, 66 Rue de la Couronne, Quebec. 34401 R. Grenier, 128 Rue du Pont. I Quebec. 3 bota. 3 pto.. 3 bnti. 3 M . 3 » . EHiear Fortier, Quebec. Langloia ft Parudii, Quebec Laporte ft Martin, Montreal. C. T. Oregan. Palace St., Quebec. Langloia ft Paradia, Quebec. DISTRICT OF ST. HVACINTHK— . i!wa July 29 Aug. 3 . 6 11 Apple Cider... ICO J. H. Rocheleau, St. Pie, j Bagot 161 J. W. Turcotte, Drummond- ! ville. 162 J. H. Bryant, Sherbrooke. . Shots.. 3 .. .. 3 ., .. IAS P. Paul, SoreL. 4S 46 free 6 .. Not known S. Allan, Norwich, Ont. 26 F. Kinaella, Montreal . N. Benud, Sorel . DISTRICT OP MONTREAL— July 21 21 Cider 32621|Cba«. Gurd ft Co., Ltd., Jurom St., Montreu. 32622 Robert Miller,168 StMauiice St, Montreal. 3 bote. 3 „ 30 30 30 Vendora . Vendor . • S-Sp. grav. of dealcoholixed residue aolidi p. c = 246 (8-1), U.S. Bureau of Chemistry, Bull. 118 CIDER. 11 Impeetor's Report. ■s t c c "8 I o •8 I Rhcltb or AsALTsia. I 111 PoUriEfttion I ti Rmnarki and Opinion oi the Chief Anftljnt. B. BELAND, IN3PB0TOR. 1 0441 10136 1 0612 10198 1-0094 0-9996 09923 09998 09922 0-9917 1-0447 1-08(11 10614 10271 1-0117 None. 972 None. 9-86 10-64 10-96 4-91 12-60 668 2-86 001 0S2 0-19 034 0-29 0-21 0-76 071 044 0-81 -0-9 + 4-2 -18-2 -160 + 1-0 -10-4 + 4-3 —18-2 -18-4 -0-2 1-84 None. 104 None. 0-32 90 P.O. ooiour removed No ooiour mnoved Cdour lidht No colour removed Contains benioio eeter. Contains ul- icy lie acid. J. C. EOULKAU, INSPECTOR. P.C. p.c. P.C. p.c p.C p.c p.0. p.c p.0. p.c. P.C. Jubilee Ap[de Cider. 10205 0-9919 1-0284 1026 696 0-26 0-63 -17-6 -17-8 None. Light colour Smolb strongly of acetic eeter Pure Apide 10106 0-9916 10186 10-67 4-66 016 06S -7 -7-2 II II Cider. LabelledSweet i-oaoB 09933 10984 9-7S 6-96 0-28 0-61 -18-8 -16-9 II No Apple Cider, Mfg. by S. Allen, Nor- ooiour removed wich, Ont.,& bottled by J. H. Bryant, Sherbrooke, Labllued Nap. 1-0276 0-9998 1-0277 None. 6-78 0-00 0-S9 -26 - 6-6 0-66 11 Odorof aoet- Berard,eidre de pommee, Sorel, (Jub. J. J. COSTlGkH, INSPECTOR. Labelled 10400 10000 10401 None. 988 000 0-23 -96 -9-8 None. 96n.c. colour removed "Sparkling Ai^Neo- Labell'd "Gen- 1-0087 0-9928 10110 904 2-68 on 0-40 -4-0 — 4-4 •I Odour uine Sparkl- light SLr*^"" Labelled 10168 0-9986 1 0169 None. 4-14 0-01 0-32 — 1-2 -8-3 0-87 96p 0. ooiour removed "Royal Windsor cid«.e^ pageUL rfr 13 BULLETIN No. 169— "8 I Nature of Sunple. •8 Name and Addrea of Vendor. COBT. ■t I Name and AddrcH of Ifanofactarer or Funii«her, a« given by the Vendor, DISTRICT OF MONTKEAL- Joly 23 82624 32826 Rowan Broe. k Co., Ltd., Vallee St., Montreal. Robt Allan, Doroheeter St, Montreal S .. .. Vendors . Vendor. DISTRICT OF OTTAWA— July 27 Cider Aug. 13 32663Bate & Co., Sparka St, Ottawa. 23654 CheMer Broe., ComwaU,Ont Sbotii.. Iqt. 16 Annapolii Valley Cider Co., Bridgetown, N.S. Allan, Norwich, Ont. DISTRICT OF KINGSTON— July 20 32 Cider 36266 James Redden, Prinoen St, Kingston. 36266 30267 1 qt. Wallbridge & Clarke, Bridge 3 bots . St, Bellevaie. Belleville Fruit Vinegar, BelleviUe. S. Fourt, Port Hope... i«626g Avid Knox, (jueen St, Peter- horo. 3 .. Iqt. 1 .. . Whitby Fruit Vinegar Co., Whitby, Ont S. Allen, Norwich. Belleville F.uit Vinegar Co., BeUeville. S. Allen, Norwich Vendor DISTRICT OF TORONTO— Aug. 6 8 Refined Cider. . Drinking i> . 35149 35150 Opera Quick Lunch Counter, R. J. Grill, Prop., Hamilton. Whitby Fruit Vinegar Co., Whitby. 3 pU.. 8 .. ., S. Allen, Norwich Vendors * S— Sp. grav. of dealooholixed residue. Solids p. c. = CIDER IS Inipaetor'a Report. I •8 > t a <8 09 ■8 I J 4 •8 I e a en RnijL'n or Ahalthi. H I Pdariwtion I] Renuurlu •od Opinion o( tha Chief Analjit. J. J. C08T1GAN. INSPECTOR-Cim. UbeUed 10296 9990 1 0296 II If't 000 0-14 — 0-4 -6-4 098 90p.a. colour removed "SpM-Uinff flavoured Apple Nm- tor/' LkbeUed 1-0226 09Rg9 1-0227 „ 6-66 0-01 0-20 + 8-0 -6-4 167 H "SpMklinR Chmm^agne J. A. RIC3KBY. INSPECTOR. Labelled 1-0399 09947 10340 6 68 883 018 048 -7-6 — 79 i None. Light "Land "t colour Evangelint brand, Pute Cider." Taken from 1 0126 0-9961 10178 «10 4-28 0-27 OBO + 4-6 + 4-6 II No Contain! bulk. Sold colour benioic ea- as Apple removed ter. Cider. JA8. HOOAN, INSPECTOR 1-0117 1-0200 1 0116 1-0026 1-0094 9943 9918 09916 0-9908 09098 1-0173 10279 1-0201 1-0117 1 0097 7-10 10 40 10-81 10-81 None. 424 6-83 4-92 2-86 2-37 17 087 0-33 0-20 043 3-96 — 36 -3 8 -13 1 -02 -2-4 -0-6 None. 0-32 None. Light colour II No i»lour removed Volatile ai id 0':« 093 -12 9 + 15 a'. acetij= 1 47. Con- tains mli- cylic acid. 68- 2 2 Two years Btook. in lo; - 02 VoUtileacid asaoetio= 72. H. J. DAGER, INSPECTOR. 1 0138 0-991C 1-0226 Vendor said sample was cured for drinking pur poses, but nad sinoe gone hard ; « as as- ing it for vine- gar stock; had not soM any for drinking purposes for two months. I 01360992S 11 49 10202 9-04 5-61 023 4 96 26 0-67 066 -9-8 + 4-6 -10-4 + 4-6 o-io: No ! colour removed None. Colour lifrht Trace of sa.' Ojrlioacio 245 (S-1) V. S. Boieau of Chemistry. Bull 118, page 12. u Xktnre of Sunplr. BULLETIN No. 169— i ■8 Name and AddrcM of Vendor. Con. •a J Nune and Addrew of Btanufacturar or Fumiilwr, an (t^vcti bjr thu V«nd(> DISTRICT OF TORONn>- 1908. Aug. 12 Refined M ., 13 Apple .. .. ,. 14 M H .. 33151 1 Kemp Beverage Co.,Tonmta. 36152 8. PatUrnn & Co., 318 Ber- I kley St., Toronto. 35153 John Lorgo, 252 Queen St., Toronto. 8. Allen, Norwich Vendon 8. Patterwmft Co., 318 Berk- ley 8t, Toronto. DISTRICT OF WIND80R- Aug. 11 Cider 34587 A. Laddy, London . . 3 pta. . 15 S. Allen, Norwich. •• 21 DISTRICT OF MANITOBA- July 2l'Cid^ 33177 Biackwood'8, Ltd., Winnipeg. 33178 33179 331t*0 33181 3 bote. S .. Pelinien k Sons, Winnipeg. G. L. Drewry, Winnipeg Ed. Foran, Notre Dame Av., Winnipeg. 3 pU... 3 bota . 30 Vendon 30 NU MacNab & Roberta, Winni- peg' 46 E. L. Drewry, Winnipeg . . . *S=Sp. grav. of dealcohoHzed renidue. Solid* p.c.=246 (H— 1) TJ.8. Bureau of Chemiatir. Bull. aDER. IS IiiMnotor'* Report. I "8 t RanjLn or A. 29 Cider 34306 34306 R. A. Crawford, 812 Pender St., Vancouver. Hughe* Brua., 102 Haatinga 3|>ta .. 3 ., .. 3 .. .. 3 .. .. 3 .. . 30 40 30 Sfi 15 Thorpe ft Co. , Vancouver. . , Meikle Broa. ft Co., Van- 31307 St, Vancouver. couver. Croaa ft Ca, Vancouver . . . i Vancouver. 343081 Wella k. C,n.. Pender St.. Wella ft Co., Vancouver. . . . » 30 It 34309 Vancouver. Thoriic ft Co., Beatty St, Vancouver. W. J. Savory, Victoria, B.C. DISTRICT OF VICTORIA- July 29 Cider (boiled) 34966 W. K. HouHton ft Ck)., Vie turia. 34963 VVeat End Grocery Co., Ltd., Victona. 3boU. 3 .. 60 F. Savory, Victoria. . 75 Brady Houaton PackingCo., Victoria. t Both tamplea broken. *S=Sp. trrav. of dealooholiznd residue 8olid« p.c. 246 (S— 1), U.S. Bureau of Chemistry, Bull. 118 CIDER. IT B. W. FLETCHER, INSPECTOR p. c. p. r. I pk e. I p. c. 100010 900(11 oowl lt-7« 10067 owaaioisft! sw t 10106 O'oeniori! •« B087 9991 1 OOBfii 9M p. p. S18 sn 1 w P.S. p.e. O'U 0-M 019 OU 19 0-78 - »'5l- f7 063 041 p.0. P.O. -Ot p,e. Num. - B'Jl- B-8 - Ji— OB p.a Cokwr liffat No eotour mnovcd J. F. POWER, INSPECTOR. Noeoi'r muoired CiJonr lllc. I Nam* ami AdclrcM ul Vcndur. \9m. Jnly JSCider (boiW)... 84987 W. B. H»1I. Vi«tcwi«. Con. NamaMf) AiMiwa III Mioiufkrtiiivr or Furnuhvr, m (ivta by th« Vendtir. j DISTRICT or VICTORIA- 3 boti. MSriiDixi H. Rou ft Co., ViotorU 34m W. K. Uoiuton, Victoria. .. 75 Brady HrxMionPMkiBff .Gov Victor ut. 60 BS r. Skvoty, Victoria.. • S=8p. grav. of dwloobolred rcudue loUdi p. a = SM (S-1), U.S. Bunwu of ChcmUtty, BuU. USpkgcU. ■J OIUER. It Inmolar'* I I I RKWLn Of Amalmm. i I 11 J Bwiria •ad OpMN Um OhM AwUjrtl. O. O. 8tlXIVAN, INSPECTOR-CVm. p.«. p,«. |k,e. ^s. p,o. p.* •Piiro Roiled Cider." t laat OMW 1 1H6 1 M «a 0« Ontario cider, thatciderwM 10676 WO looas 7 10 IS 07 CIS pureHfuM be knew. Obamp»Kne eider v e n ■ dor aiid it I'OMO 09sn 10087 SM UM 016 wt0 pnt9t p.«. in I'M 1 fi> 6-»- -10 1 -lO'S 4 4 p.*. J 17 -lOSNoM -101 ^r. BOp.o. eoioar iWDOved aop.c. oulour ranored IVrtal M>lid» bjr rlryiiw -61 ijf! SedoctBi •ufar be fore inver- ■ion'Ift'M ReduoiBf •ttgar ittm iorenioaai SO'IM. Volatile eoid M aoeticai O'M. Volatile Mid aa acetic a I'M.