82 STATE HORTICULTURAL SOCIETY. 



FRUIT JUICES FOR THE HOME AND MARKET. 



R. W. LAUTNER_, TRAVERSE CITY. 



Today, in all industry it is becoming more and more essential that 

 materials once wasted be made into useful and paying by-products. 

 If fruit growing, then, is to become a great industry and if the prices 

 of fruit products are to be as stable as possible, it necessarily follows 

 that we must make use of all waste and surplus fruits. Every fruit 

 grower here knows that today under the best of marketing and dis- 

 tributing conditions that there is an immense amount of waste. If then 

 some of these surplus and waste fruits could be made into fruit juices 

 it would prove a great benefit to the industry. Now let me repeat and 

 emphasize that it is the surplus, fruits that we wish to make into 

 fruits. 



The Bureau of chemistry of the U, S. Dept. of Agriculture made a 

 series of investigations on the preserving of fruit juices and developed 

 two new methods. Here I wish to give these new methods and show 

 how they will help to take care of surplus fruits. 



The first method and the most important one is the concentration 

 method by freezing. For the sake of illustration let us make some 

 pineapple juice in this way, for this fruit gives the best results. • After 

 the juice is extracted, it is frozen, the freezing process freezes the 

 water in the jliice and thus concentrates it. We thus have a cake of ice 

 which is mixed througliout with a thick sirupy liquid. This cake of 

 ice is cruslied and the thick j)ine-apple juice is extracted from the ice 

 by centrifugal force. The raw juice is then ready for the market but 

 it must be kept under cold storage conditions. Here let me show what 

 this method means. For instance pine-apples have a low price. Then 

 these surplus fruits can be made into fruit juices which can be pre- 

 served for a longer time than the fruit and a stable product is put on 

 the market to be used at all times of the year rather than a fruit which 

 is perishable. And again, by shipping the fruit in the 'concentrated or 

 the juice form the rates are lowered and profits are made on a product 

 which otherwise would have been wasted. Grape-fruit juice and cider 

 can be made in the same way. Because of the concentrated form thus 

 lowering the rates and because of the longer keeping quality, these 

 stable products can be shipped long distances and kept 'for a long time. 

 Now woukh it not be a nice thing, if at all times of the year one could 

 go into an ice cream parlor and pour thick pine-apple juice over the 

 cream, or if any morning at breakfast one could pour a sirupy grape- 

 fruit juice over one's flakes, or one could drink sweet cider at all times 

 of the year. These are some of the things which would be possible with 

 this method. 



The second new way of preserving juices is by the carbon dioxide 

 method. Briefly this consists in heating the juice and then adding car- 



