152 Journal of Agriculture. [10 March, 1910. 



Would it be likely to pay? 



To grow apples for the sole purpose of conversion into vinegar would, 

 in all probability, be found unprofitable. It is only as a means of dis- 

 posing of surplus fruit, which would otherwise be wasted, that the question 

 merits consideration and trial on a moderate scale. Though ordinary vinegar 

 (malt and artificial) is of poor quality, it is also very cheap. Competi- 

 tion, aided by the prejudice referred to above, in favour of the better known, 

 though inferior article, would also have to be reckoned with. These 

 militate against a rapid increase in the use of wine vinegar, although the 

 latter is of a quality the best cider vinegar cannot hope to equal. Never- 

 theless, on a small scale, and more particularly for local sale in apple- 

 growing districts, these obstacles apply with less force, and there would 

 probably be a sufficient local demand to absorb a good deal of cider vinegar 

 at a profitable price. Its suitability for use in the making of pickles 

 and preserves should lead to a considerable local demand for this purpose 

 alone. 



The prices ruling for grapes for wine-making purposes should give 

 some idea as to what might reasonably be expected for apples intended 

 for somewhat similar j>urposes. Grapes have considerably increased in 

 value, quite recently, owing to various causes, but until the present season 

 ^4 per ton has rarely been exceeded. Apples for cider making are worth 

 even less, and it would appear, therefore, that for conversion into vinegar, 

 it is scarcely probable that more than a couple of pounds per ton would 

 be obtainable. Needless to point out, the grower who utilized his own 

 produce would realize a higher price than he could expect from a purchaser 

 who would have to make h:s profit. 



Probable Yield fer Ton of Apples. — Mr. J. Knight records a large 

 number of observations as to the percentage of juice, and its specific 

 gravity, yielded by numerous varieties of apples, chiefly grown in the 

 cooler portions of the State.* Fifty-two samples of apples yielded an 

 average of 71 per cent, of juice, with an extreme range of from 50 per 

 cent, to 80 per cent. The average gravity of the juice for sixty-four 

 samples was 1.069 (9.3 deg. Beaume), the extremes being 1.051 and 1.088. 

 On this basis the average yield in juice would be 158 gallons per ton. 

 Allowing for loss during fermentation at the rate of 5 per cent., the yield 

 in cider would amount to about 150 gallons per ton. 



One of the leading cider makers in this vState informs me that, with 

 the plant generally in use, and operating on a large scale, he cannot ob- 

 tain yields of juice equal to the above, which were obtained by treating 

 small quantities of apples. Under these conditions, very much more 

 thorough extraction is possible. He assures me that he does not get more 

 than 80 or 100 gallons of cider to the ton. On a large scale, the last 

 portions of juice can only be extracted bv great pressure. After a certain 

 point has been reached, the cost of extraction appears to be greater than 

 the value of the juice obtained. The substitution of diffusion for pressure 

 (see Journal, 1909, p. 365) would greatly increase the yield of juice. 



During acetification a further loss would take place. This would 

 amount, at a liberal estimate, to 7 per cent. ; on this basis, the quantity of 

 vinegar vielded bv a ton of apples would be about 140 gallons. Common 

 vinegar is sold in bulk at is. per gallon, at which price, ^7 would be 

 the amount realized from a ton of apples. Cost of manufacture would 



* See Jt)innal, 10th .June, 1909, p. 348. 



