"The Chemical Composition of Apples and Cider" (Volume no. 88) delves into the intricate relationship between apple composition and the production of cider and vinegar. This early 20th-century study, authored by William Bradford Alwood, Robert James Davidson, and W. A. P. Moncure, alongside the United States Bureau of Chemistry and the Department of Agriculture, offers a detailed analysis of apple varieties and their suitability for fermentation processes.