43 



So far as the Avritor ha.s learned there is no teehnical literature deal- 

 ing- especially Avitli the chemistry of American api)les. cither for cider 

 production or the manufacture of other products. Hence, at present 

 it is not possible even to sugg-est a standard composition for American 

 fruits used in making cider. Even partial analyses of the old fruits 

 mentioned above could not be found, save of Hewes crab. Such anal- 

 3^ses as have been made, up to a very recent date, are fragmentary and 

 incompl(>te, and little attempt has been made to collect them. In 188G 

 Mr. Edgar Richards, then an assistant chemist of the United Stiites 

 Department of Agriculture, made analyses of the whok^ fruits of 16 

 varieties of apples, and the results of his analyses are given l)elow, so 

 far as they concern this inquiry. These results can not be incorpo- 

 rated in the tables of average composition of must from American 

 apples because the fruit and not the expressed juice was analyzed: 



Table VIL- 



- Analyses of nhole fruits of apples by Edgar Richards, Dlrlsioti if Chemistry, 

 U. >S. Department of Agnculiure, 1886. 



Varietv. 



Fall pippin 



Smokehouse 



Maiden Blush 



Northern Spy 



Ben Davis...' 



King 



Smith Cider 



Rambo 



Blush pippin 



Paradise Sweet . . . 

 English Redstreak 



Winesap 



Nonesuch 



Golden pippin 



Lobster White 



Virginia crab 



Averages 



Acid as j 



sul- I 



phuric. I 



Ash. 



Per cent. 

 0. 577 

 . 468 

 .767 

 .395 

 . 395 

 .314 

 . 4.53 

 . 292 

 .863 

 .138 

 .395 

 .490 



.'607' 



. 2S5 

 . 409 



Per cent. 

 0. 3.54 

 . 262 

 .245 

 .291 

 .283 

 . 231 

 .275 

 .295 

 .3.53 

 .2:« 

 . 325 

 .279 

 .228 

 .249 

 . 2-55 

 .240 



. 457 



.274 



Recently, however, the Pennsjdvania Agricultural E.xperiment Sta- 

 tion has taken up this line of work, and during 1899 Mr. C. A. BroMne, 

 jr., made a fairly complete study of 25 varieties of apples grown mostly 

 upon the agricultural college farm. Center C^ounty. Pa. 



His work wa.s tiiNt published as Bulletin No. 58. Pennsylvania 

 department of agriculture, December. 18'.»!K From this .-source are 

 quoted the data deri\'ed from Mr. Browne's analyses as to the average 

 composition of the whole fruit of these 25 varieties of apples: 



Inorganic matter: Percent. 



Water S3. 57 



Ash 27 



Organic matter: 



Total solids 1 6. 43 



Invert sugar (grape and fruit sugar) 7. 92 



Cane sugar (sucrose ) 3. 99 



Total reducing sugar (after inversion "l 12. 12 



Acid, as malic (free) tjl 



