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Il\fITATION OF FOREIGN WINES
CmER.-CmRE,
Fr.;
ZrnER,
Ger.~·
CmRo,
Ital.
Cider is a vinous beverage, made by fermenting
the juice of apples; and as it is the inost im–
portant substance required for the proper
imita–
tion of foreign wines,
it is necessary to become
acquainted with its properties, the best method
of manufacturing it, and with the peculiar
mode of preparing
it
for the purpose here
spoken of.
The juice of the apple consists of
icater, ma–
lic acid,
and
siigar.
As in the fennentation of
the grape j uice, t he sugar, or
sacch~uine
prin–
ciple, is partly changed to alcohol. 'Vhen this
principle is in small quantity, its deficiency
must be
m~de
up, or we have a liquor without
body, watery and weak, which renders it diffi–
cult to preserve. Should the saccharine elemen t
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