556 



Besides malic, citric, and siKMinic acids, crystals of calcium oxalate 

 wore found in considerable quantity with the inicroscojM\ and traces of 

 formic and acetic a<ids were noticed. Although the jiercentage of a<-ids 

 increased as the cherries ripened, the fruit became sweeter to the taste, 

 owing to the increased piodnction of sugar. The disai>i>caranc«* of 

 succinic acid as ripeness api)roached suggests tlic theory that the a<-ids 

 present iu the ripened fruit were formed synthetically from succinic 

 and oxalic- acids. 



Analyses were made of the ash of cherries gathered when the fruit 

 was green, turning red, ami tully ripe, with the following results: 



Jsh of cherries at different gtages of ripcninij. 



Hav 21. 



Mar 28. 



June 19. 



I'ortioii Rohililr in water: 

 Si (J, 



PeretnL 



HCI 



so,. 



N8,0 



K,0 



«■<>, 



I'lirtioii Nojiilil)- in IK'l: 



Nut |iri'<'i|iitjit«'<l liv ainniunia: 



C:iO ." 



Wi;0 



'■<•. 



r<>rtii>ii nrtlic ammonia prccipitaU' hoIuIiIp in acetic arid: 



C:iO 



.M.'O 



.252 

 .143 

 .124 



.57« 

 .774 

 .907 



Ptreent 



1.510 

 0.424 



4. (i«>:i 

 3.4:w 

 l.xii 

 40. 9uu 

 14.831 



3.540 

 1.949 

 4.919 



3.318 

 3.446 

 11.500 



Per eenL 

 1.8420 

 1.2340 

 3.1800 

 5.4034 

 1. 3«20 

 44.201)0 

 \5.MG0 



3.1929 

 1.5441 

 4.2071 



2.0003 

 3. 0H7« 

 8. 0174 



Till' results show a steady increa.^e in the water soluble portion, 

 es|M'ci;illy in the potash ami tlie pliosjtlioric acitl combined with alkalis, 

 while the amount of cah-ium in condtiiiation with organic acids was 

 highest May L'S. and fell olf as tlie fruit ripened, Tliis latt«'r occurrence 

 agrees with tlie amount of organic acitls Ibund. Tlie ph«»sphate of iron 

 incr«»ased and the pliosj)hate of calcium and magnesium slightly tlimin- 

 ished as the fiuit ripened. 



Thirteen e\]icrimeiits were math- on the fermentation of tlie juice of 

 cherries and cunants, both with ami without tlie addititui of yeast, 

 sugar (U|) to L'O per cent ). anti water. 'I'lu> resulting wines were botlletl 

 and kept in a cellar for "5 months, atti-r whicli they were analyzed. 

 Theacidr; were found tnh;i\e diminished mo.Mtin tho.se sanii)les to which 

 yeast was athhil. so tluit the decrease nf acids was greater tlie more 

 lively the fermentatinu. The decrease of the lion volatile acitis tlurillg 

 fermenti'tion was relatively great«'r in the case of cherry juice than of 

 the currant juice. 'J'his tlitference is attributetl to the character of the 

 fruit acids ]Mesent. malic acid lu-edoiiiinating in the cherry ami citric 

 acid in the curi'ant. Malic acitl seemed t<> dccnmpuse more easily 

 under fermentation than citric acid. 



