EXPERIMENT STATION WORK WITH APPLES. 569 



suitable for taldc use made by addiiijj;" 1 })ouiul of siioar to 5 pounds of 

 cider, cost for material about .'> cents per j)oiind of Hiiislied product, 

 40 pounds of jelly bein*:' made per 1<mi jhxiikIs of cider. A better 

 quality of a])ples was found necessary for marmalade than foi' cidi'r. 

 It was found advantageous to cook api)les in cider rather than water. 

 With apples at :i<t cents ])er l)ushel. marmalade eost for material less 

 than 2 cents per pountl of tinished jjroduct, an averajfc of 11<; pounds 

 l)eino; made from so pounds sliced fruit, S jrallons fresh cider, and 85 

 pounds of sugar. The loss from coring and })arinir the apples aver- 

 aged 25.4 per cent, while in the case of unpared fruit the colander 

 removed not over 5 per cent. 



At the Central Experimental Farm of Canada'' some experiments 

 were made in evaporating apples. Samples of 47 varieties of apples 

 were evaporated without suli)huring in a famil}- evaporator. The 

 temperature ranged between 200 and 210- F. Fatten (Ireening fur- 

 nished It) pounds of evaporated product per ))ushel of fruit. This 

 was the largest amount ol)tained from any variet}'. Following this 

 came Baxter 10 pounds per bushel, Ben Davis !>.4 pounds, (lolden 

 Russet 9.4 pounds, Northern Spy O.T pounds, King 1) pounds, Kibston 

 Pippin 9 pounds. Twenty Ounce 9.4 pounds, and Fewaukee 7.6 pounds. 

 The liesh of some varieties quickly turned brown on being cut. while 

 others did not discolor as rapidly or to as great an extent. Sulphur- 

 ing largely overcame this defect, but it is held that an apple whose 

 cut surface dries white instead of brown is to be pi-eferred. Varieties 

 that retained their color well were Baxter, Duke of Comuuight. Law\er, 

 Missouri Pippin, and ^\'all)rillge. 



In these experiments the best apples for evaporating were found to 

 })e those still tirni and somewhat gri'en. Such apples j)roduce a pro- 

 duct of l)etter texture and Havoi* than apples ripe enough for dessert. 



The Massachusetts Hatch Station'' has also repoitt'd the lesults of 

 some woik in evaporating apples. Varieties pi'oducing the best (|ual- 

 ity of ])roiluct were Swaar, Snow, Ben Davis, Ilurlbut, Baldwin, and 

 Willow Twig; second (piality, Westfield (Seek-No-Further), Rhode 

 Island (ireening, and lied Russet. Tin- average result secured in this 

 experiment was about <H pounds of evaporated fruit per bushel of 

 apples. The use of sound fresh fruit gave a larger and better product 

 than overripe fruit. In preparing the fruit it was first dropped 

 into salt water and then subjected for a few minutes to the fumes of 

 suli)hur in order to bleach it. Analysis showed that only one-tifth to 

 one-thirtieth of 1 per cent of sulphurous acid was found in the fruit, an 

 amount considered entirely harmless, most of which would wash out 

 in preparation for cooking. 



« Canada Expt. Farm.M Rpt. ISiXJ, j). 160. 

 * Massachusetta Hatch Sta. Rpt. 1.H94, j.. 20. 



