TECHNOLOGY. 931 



In a mill called a " Hcratcher" more juice was obtaine<l than when the apples 

 were run through a crusher, the figures being 720 lbs. of juice in 1,000 IVis. of apples 

 run through the scratcher as compared with 650 lbs. from the same quantity of 

 apples run through a crusher. In the scratcher the fruit was torn to pieces instead 

 (if being crushed. When a mill was used which crushed the pips a cider was pro- 

 •luced the ({uality of which was inferior to that obtained when the pips were not 

 crushed. The composition of apple pips dried at 212° F. was found to be as follows: 

 Oil 18.60, albuminoids 33.12, carbohydrates 26.08, woody fiber 18.55, and mineral 

 matter 3.65 per cent. In pressing out the juice from the pomace a clearer juice has 

 been obtained when the pomace was wrapped in cloth than when straw was used, 

 and thin cloth has been found as effective for this purpose as thick Manila cloth. 

 By using cloths as good results are obtained in one pressing as in 2 or 3 pressings 

 when straw is used. 



In investigating the question as to whether the pomace should be pressed at once 

 or allowed to stand some time before pressure, the results showed that no greater 

 quantity of juice could be obtained from pomace which had been allowed to stand 

 after grinding than from pomace which was pressed, at once. By allowing the 

 pomace to stand 24 hours before being pressed some of the tannin appeared to be 

 precipitated and the juice was not as clear and bright as when the pomace was 

 pressed at once. 



Analyses of pressed pomace showed about 72.4 per cent water, 18.34 per cent sugar, 

 1.08 per cent oil, 1.27 per cent nitrogenous matter, 4.64 per cent woody fiber, and 2.27 

 per cent mineral matter. After the juice has been obtained it has been found desir- 

 able to keep it from the air as much as possible. For this purpose it is put into 

 funnel-shaped vats, called keeves. When covered over so that drafts of air can 

 not penetrate, a laj'er of carbonic-acid gas soon accumulates over the liquid and pro- 

 tects it from the air. The opinion that when the juice ferments a portion of the solid 

 matter which is in suspension passes into solution has been found by the author to 

 l>e erroneous. Fermentation does not take jilace to any extent until the temperature 

 of the juice reaches 50 to 52° F. After fermentation begins it is usual for a thick 

 brown head to form upon the juice. Sometimes, however, an abundant white frothy 

 head, similar to that seen in beer vats, is formed. It has been held that when the 

 head was of a white frothy nature the cider made from it would not keep well. This 

 opinion also has been found by the author to be erroneous, although no reason could 

 be assigned as to why the head is sometimes white and sometimes brown. A white 

 head, however, indicates a more rapid fermentation than a brown head and a tend- 

 ency for the cider to become acid. For this reason it must be racked oftener than 

 cider which throws up a brown head. When the cider throws up a white head it is 

 necessary to keep the temperature of the room low. In racking from the keeve into 

 barrels it has been found desirable to filter the cider. The author has found the 

 Invicta filter one of the best for this purpose. 



After the cider has been racked from the keeve into barrels the question arises as 

 to whether the barrel should be bunged down or not. In one experiment the specific 

 gravity of the juice when barreled was 1.052, acid content 0.7, alcohol 0.0, sugar 

 10.8, and total solids 12.82 per cent. It was then bunged down tightly in the barrel. 

 After 2 months the specific gravity was 1.010, acid 0.85, alcohol 4.55, sugar 1.87, and 

 total solids 3.8 per cent; showing that fermentation had taken place in the tightly 

 bunged barrel as rapidly as in a barrel of like juice which had not been bunged 

 down. It was found that the pressure in the bunged barrel was about 2 lbs. per 

 square inch, and that consequently the gas which had accumulated in fermentation 

 must have escaped through the staves in the toj) of the barrel. From this and other 

 experiments it is concluded that the juice should not be bunged down when racked 

 from the keeve, but provision made for the escape of the gas in such manner that air 

 can not be admitted to the barrel. As fermentation i)roceeds in the barrel lees are 



