6o AGRICULTURE OF MAINE. 



cider is heated with pure milk of lime until nearly all of the 

 natural malic acids are neutralized. This material is then 

 heated and allowed to cool and stand a short time, which allows 

 the lime and acids to form small crystals of calcium malate; 

 then it is run through a filter press where they have the filters 

 combined in such a way that they may put pressure on and 

 force the syrup or filtrate which passes through and may be 

 evaporated, something the way we used to make maple syrup. 

 There is also produced from this last filtration a product called 

 calcium malate which brings $2 per pound, and there is a good 

 market for it. This syrup can go in competition with maple 

 syrup. It has the odor and taste of the juice you get from 

 baked apples. It would cost on the market today 20 or 25 

 cents a hundred for the apples, and you would get anywhere 

 from $1 to $1.40 for the syrup. 



In conclusion, I simply want to say that I trust that these 

 remarks may awaken some one in the audience to put up some 

 sort of a plant to make these by-products. We need more of 

 these plants. If any of the gentlemen present do not care to 

 do this, you could interest somebody else in it. I simply want 

 to say that we feel that by putting just our best apples on the 

 market we will get enough more for these so that we can afiford 

 to put these poorer class apples in our by-products. Every one 

 of these by-products can be produced at a profit. I will be glad 

 to have any and all of you people as far as you can sample this. 



