^{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