The sun. [volume] (New York [N.Y.]) 1833-1916, 1899-06-12
TO MAKE CIDER INTO WINE.
INTERFERING EXPERIMENTS IN THE
hGRICULTURAL DEPARTMENT.
They DO II In France and Germany and
Sell II to Us as ChampnRne-AIl That Is
Necessary IL to Place Yeast spores in

They DO II In France and Germany and
Sell 1t to Us as Champagne--An That Is
Necessary IL to Place Yeast spores in
the Cider and They DO tho Rest.
WAsH1NGToN. June IAN important part OF
the work now carried on by the Department OF
Agriculture Is the investigation of the natural
flavors OF eatables and drinkabes with view
OF discovering method OF artihcially tlavorlng
similar articles OF n poorer quality 50 as to
bring them up to the standard OF the highest
grades. Mechanical means are not TO be de-
pended upon so much as scientific research.
Automatic skimmers. revolving churns. sepa-
rators and other implements OF advanced me-
chanlcal arts may be utilized in tho manufac-
lure OF butter. but 1t Is the introduction into
the pure product OF the natural lavoring. the
bacteria. which gives the tasteless butter the
flavor Of the finest In the land, with no dele
ferrous effect. 1t is primarily due to the re-
search conducted by the scientific men Of the
Department Of Agriculture that we are now
enabled to have the finest of creamery butter
OF the most exquisite flavor.
Attention has now been directed to the i'm
provement OF American wines and elders by
the same methods. Two facts led to this in
vestieation It was found by the wine growers
and makers OF Europe. some six or eight years
ago, that the quality OF their products was de-
teriorating. Once in a while the wine from a
certain vintage would possess the bouquet and
the taste which would delight the most sensi-
tive palate. but under the same conditions the
product Of the following year would be almost
worthless. Inquiry was instituted. and 1t was
finally agreed that the natural fermentation
and subsequent tlavoring OF the wine could no
longer be depended upon. Floating in the air,
in addition TO the thousands OF germs. are bac-
terra and yeast spores. and other minute. mi
croscopical vegetable growths. Through the
uuhs 'oles ., 'he wine casks 'he y'"''
spores entered and hnding Judgment IN
,nen,ed i,s honnmst md eayor This Ala yerv
"en'eu' us oo",tuo' anu n"'o' ms NV ,oi'
nbs . s ssk Su ssso
,hs ~ va,rs for snr,e r.oson tho, ,,ilod 10 IN
e un srn,n oi tea ,ney ,a,eu nd
a result the wine was fayorless and tasteess
~ guar,ntao spcc.ssful torment,tion ovorv
year the wine merchants introduced the artih-
cial fertilization. 40 to speak of their wines by
natural Yeast They extracted yeast spores
from wines already known TO be I'M To tho
standard and these spores they deyeioped into
the yeast itself. From this Yeast they obtained
Juice and thus guaranteed a hiSh.ciasss Der
fectly acceptable wine.
The second faGt Which the 4spartment
made into cider in Europe. the cider treated bS
the means described above and the product
country ADblpS n
saIable in their natural state in this country
are cored and sliced and dried nv iarga fac
tories in Michigan and other annie produoine
States. and the dried apples baled and ex
ported In France and Garmany these APPLES
are soaked ground and the Juice extracted
With the addition OF the proper Yeast, and
perhaps some high wines or chemicals, the
cider 70 turned into wine il charged witI car
homie 9ns' and much OF il returns to hmer,no
as cham naqne
What we want to 10 ."says Secretary Wilson
lis TO teach our farmers 10 sell their opules Nv
the bottle instead OF by the barrel In other
words there is more profit for the farmer in