418 EXPEEIMENT STATION EECOED. [Vol.35 



Evaporation of apples, J. S. Caldwell (WasJiington Sta. Bui. 131 {1916), 

 pp. 7-110, figs. 24). — The author believes that under Washington conditions 

 low-grade apples may be most easily and profitably utilized by the construction 

 of evaporators. 



The operation of small evaporating plants is not deemed profitable and is 

 not recommended. An evaporator of a capacity of not less than 400 bu. of 

 apples per day should be used to insure a safe margin of profit. 



The kiln or hop drier, the tunnel evaporator, and what is termed the Carson- 

 Snyder or all-purpose evaporator are recommended as adapted for use under 

 Washington conditions. The kiln drier is considered slightly the cheapest, 

 both in construction and operation, and gives excellent results with apples, but 

 is not well adapted to the drying of peaches, berries, or prunes. 



The construction, equipment, and operation of the three types of evaporators 

 recommended is described in detail. Estimates on the construction and opera- 

 tion of the plants are also submitted. It is indicated that " 1 bu. of C grade or 

 of good cull apples will yield 6.75 to 7.5 lbs. of fruit having 25 per cent moisture 

 content, the exact yield varying with variety as well as with size and quality 

 of fruit." 



The total cost of evaporation will also vary for the different plants described, 

 but, by the use of machinery and reducing the hand labor to a minimum, will 

 range from 15 to 16.5 cts. per bushel. 



Apple drying', J. Faekell {Jour. Dept. Agr. Victoria, llf {1916), No. 4, pp. 

 196-211, figs. 13). — These pages contain a general discussion of the subject and 

 a description of the method and apparatus used for this purpose in Victoria, 

 Australia. 



Jelly investigations, W. V. Ckuess and J. B. McNaik {Jour. Indus, and 

 Engin. Cliem., 8 {1916), No. 5, pp. ^11-421). — The authors have investigated at 

 the California Experiment Station (1) the suitability of various fruits and 

 vegetables for jelly making, (2) yields of jelly from various fruits, (3) clari- 

 fication of jelly stock, (4) loss of fresh fruit flavor in jelly making by hydro- 

 lysis and evaporation and the production of jellies without application of 

 heat, and (5) effect of sugar and acid concentrations on jelly. 



Grapes, apples, loganberries, blackberries, lemons, and pomelos were in all 

 cases found to contain sufficient acid and pectin to give satisfactory jellies. 

 Oranges always contained enough pectin, but were often low in acid. When 

 mixed with lemons in the proper proportion, however, they yielded satisfactory 

 jellies. Apricots and cherries in general were not satisfactory because of a 

 deficiency in pectin. Pomegranates and strawberries did not contain enough 

 pectin, although the acidity was sufficient. Peaches, pears, and huckleberries 

 were deficient both in pectin and acid. Figs and citron melons yielded satis- 

 factory products when acidified with citric acid or lemon juice. 



Laboratory tests indicated a maximum yield of 392 gal. of jelly per ton 

 of oranges and lemons used in the ratio of two oranges to one lemon. From 

 a ton of loganberries 467 gal. of jelly could be prepared. 



Casein and egg albumin were unsatisfactory as clarifying agents for the 

 jelly. Spanish clay in from 10 to 20 per cent suspensions followed by heating 

 to 100° C. yielded satisfactory results. 



The loss of fruit flavor in jelly making was found to be due to decomposition 

 by heat and to direct loss by volatilization. The optimum range of acidity for 

 the production of satisfactory jellies was found to be between 0.5 and 1.5 per 

 cent. 



To prevent spoilage by molds and yeasts where jellies were inoculated with 

 these organisms a Brix degree of 65 was found necessary. Jellies which re- 



