556 



EXPERIMENT STATION RECORD. 



The chemistiy of the growth of the apple is discussed, and the fol- 

 lowing- table is appended, showing the analysis of the Baldwin apple 

 at diHerent periods of growth: 



Coniposition of a Baldwin apple at differeid periodn of (jrowtli. 



1899. 

 Aug. 7 

 Sept. 13 

 Nov. 15 

 Dec. 15 



Condition. 



Very green . 



Green 



Ripe 



Overripe . . 



Per (A. 

 81.53 

 79.81 

 80. 36 

 80.30 



Per ct. 



18.47 

 20.19 

 19.64 

 19.70 



Invert 

 sugar, 



Perct. 

 6.40 

 6.46 

 7.70 

 8.81 



Su- 

 crose. 



Perct. 

 1.63 

 4.05 

 6.81 

 5.26 



Sugar 

 coeffi- 

 cient. 



Perct. 

 47.16 

 53.10 

 75.71 

 72.84 



For a guide in afterripening and storing, the author advises follow- 

 ing the rules laid down by Thomas, which are, in effect, to keep a uni- 

 form temperature as near the freezing point as practicable and exclude 

 air currents and bad odors. 



The first result of afterripening is the conversion of the residual 

 starch of the apple into sugar, at the conclusion of which the apple 

 Diay be said to be chemically ripo. The sugar content is now at its 

 highest. A table shows the later changes taking place in the Sweet 

 Vandevere apple in afterripening. 



The most notable change is the inversion of the sucrose. 



The depletion of the soil by removing a crop of apples and the 

 amounts of fertilizing ingredients stored up in the trees are discussed. 



Under the head of apple products, a number of original analyses are 

 presented, and the author discusses the disposal of the large residuum 

 of unmarketable fruit. Attention is called to the importance of the 

 evaporating industry. A table of best varieties for evaporating is 

 listed, methods outlined, and the chemica] composition of product 

 given. A popular treatise is given on cider making, together with 

 directions for the pi-oper fermentation and racking. European and 

 American methods are compared and tables shown of fermented and 

 unfermented juices. The manufacture of cider jelly and its chemical 

 composition are described. An anal^^sis of adulterated apple jelly is 

 presented and attention called to the amount of fictitious fruit jellies 

 on the market. Glucose is the most common adulterant. 



The method of making and the chemical composition of apple butter 

 is treated. Attention is called to the danger arising from boiling this 

 product in copper or brass kettles. 



In the discussion of apple pomace, the author calls attention to the 

 low value of this product as fuel, fertilizer, or food. It has some 

 value in each of the above uses, but it is far more profitable to add 

 small amounts of water to it and i-epress, using the juice o])tained for 

 jelly or vinegar. The chemical composition of first and second press- 

 ings is tabulated. 



