Abstract
IN a country where the technical difficulties of the winegrower and the brewer have been considered worthy of the attention of such a man as Pasteur, it is not surprising that the cider-maker should receive help from science. That this is so, is rendered very evident by M. Rocques in the small volume before us, where we find in a condensed, but very readable form, an account of the valuable aid French men of science are giving to the cider industry. In England we are, of course, behindhand in such a matter, but there is, perhaps, some excuse in this case, as cider has not the economic importance here that it possesses in France. In that country, where the mean annual consumption of cider is twelve million hectolitres, representing one-fifth of the alcoholic beverages consumed, economic considerations affecting its production are naturally very great, and the importance of scientific help proportionately large.
Le Cidre.
Par X. Rocques. Pp. 171. (Paris: Gauthier-Villars, 1899.)
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B., A. Le Cidre . Nature 61, 342 (1900). https://doi.org/10.1038/061342a0
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DOI: https://doi.org/10.1038/061342a0