REPORT OF THE CHEMIST. 



355 



Analyaia of cored and peeled apples — ContimiGd. 



DPJED SAMPLE. 



Variety. 



3870 

 3Hri 

 3872 

 :i873 

 3874 

 3.S7.'5 

 3S76 

 3h77 

 .3878 

 3879 

 3880 

 3881 

 .3883 

 388:^ 

 3884 

 388.5 

 3880 

 3887 



3891 

 3893 



Smokehouse 



Smokehouse 



New York pippins 



New York pippins, saxne lot 



Smokehouse 



Fall pippins 



Fall pippins, same lot 



Smokehouse 



Smokehouse, same lot 



Maiden's blush 



Northern spy 



Ben Davis 



King 



Smith's cider 



Piiimbo 



Blush pippin 



Paradise sweet 



English redstreak 



Winesap 



Nonesuch 



Golden pippin 



Lobster white 



Virginia crabapple 



Date. 



Average 



Sept. i22 

 23 



24 

 25 

 26 

 28 

 20 

 30 

 1 



Oct. 



Perct. 

 18.53 



12.43 



Perct. 

 81.47 



87.57 



19.31 



is! 73 

 11.18 

 14.16 

 13.14 



7.30 

 10.40 

 16.11 

 14.54 

 13. 2.5 

 16. G3 

 17. 45 

 14. 42 

 16.48 



8.13 

 15.44 



13.90 



80.69 

 84.78 

 80.27 

 g«.82 

 85.82 

 86.86 

 92.70 

 89. 51 

 83. 89 

 85.46 

 86.75 

 S3. 37 

 82.55 

 85.58 

 88.52 

 01.87 

 84.56 

 90.04 



Per ct. 



1.768 



1.697 



86.04 



1.901 

 1.858 

 2. 006 

 1.709 

 1.275 

 1.5.54 

 1.518 

 1.508 

 1.587 

 1.5;^^ 

 1.795 

 1.404 

 1.755 

 1.305 

 1.571 

 1.003 

 1.360 

 1.266 



1.601 



Per ct. 

 .838 

 .419 

 .663 

 .594 

 .313 

 .838 

 .875 



1.280 



1.500 

 .525 

 .419 

 .700 

 .9.14 

 .525 

 .594 

 .700 

 .4«8 

 .663 

 .806 



1.050 

 .525 

 .875 



1.119 



.750 



Per ct. 



(i) 



(S) 



7.30 

 10.85 



3.08 

 Lost. 



3.30 

 14.77 



8.02 

 14.13 



9.77 



4.47 



4.41 

 12.80 



7.67 

 12.41 

 11.88 



8.91 



Per ct. 



it! 



(«) 



(I) 



(S) 



44.40 



54.05 



66.13 



58.60 



59.10 



64.06 



54.16 



51.07 



55. 67 



58.82 



62.34 



48.54 



52.35 



47.61 



44.92 



54.12 



* Same sample. tNot taken. t And cores. §Not enough filtered solution for estimation. 



The average composition of the original and dried samples of the 

 cored and peeled apples is as f ollo'^s : 



Constituents. 



Original. Dried. 



IMoisture Per cent. 



Albuminoids Per cent. 



Sucrose Per cent . 



Glucose Per cent. 



This comparison shows that there is practically no change under- 

 gone by the fruit in drying bej^ond expelling the moisture. 



EXAMINATION OF MEATS. 

 By a. E. Knorr. 



The samples of different kinds of meats were obtained in open mar- 

 ket, and therefore represent a fair average of the home consumption 

 of this most important article of food. 



In order to prepare the meat for analysis the fat, bone, gristle, and 



