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Studies on Cider and Perry. No. I. Sulphite Preservatives

Published online by Cambridge University Press:  15 May 2009

Herbert E. Durham
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The practice of using preservatives in the process of making cider is very widely spread, and moreover is much encouraged by the makers of the preservatives.

Type
Research Article
Information
Journal of Hygiene , Volume 9 , Issue 1 , April 1909 , pp. 17 - 32
Copyright
Copyright © Cambridge University Press 1909

References

page 17 note 1 Laborde, , Cours d'oenologie, Paris, 1908, p. 265.Google Scholar

page 17 note 2 Warcollier, , Le Cidre et le Poiré, 20° Année, Paris, 1908, p. 202.Google Scholar

page 20 note 1 I am indebted to Dr Buchanan of the Local Government Board and to Dr Wiley, Chief of the Bureau of Chemistry of the United States Department of Agriculture, for the information concerning the law in U.S.A.

page 21 note 1 Lunge, , Chemisch-technische Untersuchungsmethoden, iii. p. 622, Berlin, 1905.Google Scholar

page 21 note 2 Quoted by Dujardin, and Salleron, , Instruments de précision appliqués à l'oenologie, 4th ed., p. 222. Paris.Google Scholar

page 26 note 1 According to a legend related by Mr Ozzard at the National Fruit and Cider Institute, Long Ashton, Bristol, an abbot who had trouble with his cider called in a layman to assist him, with promise of great reward in the event of success. Complete success was obtained after a visitation, accompanied by the sight of a cloven hoof, and much smell of sulphur. So the method of sulphuring would not appear to have a very reputable origin!

page 27 note 1 Kulisch, gives (Landwirthschaftliche Jahrbücher, xix. p. 102):Google Scholar

page 31 note 1 Durham, Vide, Journ. Roy. Inst. Pub. Health, xvi. 1908, p. 293.Google Scholar