INDUSTRIES DEPENDING ON PLANT PRODUCTS 1355 



In the appended Table there are summarised the experimental results 

 obtained by the writer in connection with the drying of mixed vegetables 

 to form a " Julienne ". A mixture in the following proportions is advnsed, 

 adopted b}" the School of Pomology of Florence (of which the writer is the 

 director) and a big factory at Gorizia : Potatoes, 30 % ; carrots, 25 % ; kohl- 

 rabi (roots), 3 % ; celery (sticks), 4 % ; headed cabbage, 6 % ; green cabbage, 

 10 % ; cauHtlower, 5 % ; spinach, i % ; celer}^ leaves, i % ; kohl-rabi 

 leaves, i % ; parsley leaves, i % ; turnip leaves, i % ; French beans, 5 % ; 

 onions, 2 % ; leeks, 2 % ; turnips (roots), 3 %. 



1020 - Utilisation of Cherry By-products. — Rabak Frank, in U. S. Department 0/ Agri- 

 culture, Bulletin i^o. 35^1, 24 pp. Washington, D. C.lVIarch 10, 1916. 



In the North Atlantic, Xorth Central and Western States of the North 

 American Union, the cherry preserving industry is extensively developed, 

 and enormous quantities of unutilisable fruit, stones and juice are turned 

 out, which are at present wasted, though it would be possible to convert 

 them into products of great commercial value. 



According to the 13th census of the United States, in 1909, the produc- 

 tion of cherries was 271 597 bushels in the State of New York, 338 945 

 bushels in that of Michigan, 81 340 in Wisconsin, and 501 013 in California. 

 The present production is no doubt very much greater. About 80 ^0 of 

 the crop is converted into preserves. 



Of the two by-products, stones and juice, of the cherr}' preserving and 

 jam making industry, the stones have the greater commercial value ; thej- 

 represent about 15 % by weight of the cherries. The writer calculates 

 that in 1914, i 400 tons of them were produced in the Union. The juice 

 which comes out together with the stones when the latter are removed is 

 estimated at about 70 gallons per ton of cherries. Consequently the quant- 

 ity lost is approximately 112 000 gallons per year. 



As is e\'ident from the experiments made by the writer, it is possible 

 b)' means of solvents to extract from the stones of crushed cherries 8.3 % of 

 a fatty oil (pit oil) ; or they can be broken, the kernels taken out, and from 

 the latter by hydraulic compression about 30 % of fatty oil (kernel oil) 

 extracted. The resulting oil cake steeped in water and afterwards distilled 

 in a current of steam, furnishes about i % of a volatile oil ; the residue of 

 this distillation, when reduced to flour, may be used for cattle feeding. 



Of the two above mentioned oils, the fatty oil is light golden yellow in 

 colour ; it has a bland and agreeable odour, and a fatty taste recalling that 

 of the nut. It does not differ essentially from the oils of sweet almonds, 

 peaches or apricots ; it should therefore have a commercial value approach- 

 ing theirs, and be capable of the same uses, nameh% pharmaceutical, food, 

 soap manufacture, etc. The volatile oil is for all practical purposes equal 

 to that of bitter almonds, and may be put to the same uses in pharmacy, 

 perfumery, manufacture of sugar-almonds, etc. 



Table I sets out the physical and chemical characters of the fatty pit 

 oil (extracted with ether) and kernel oil of cherries ; Table II, the cliaracter- 

 istics of the \olatile oil ; and Table III the composition of the oil cake. 



