STERILIZATION OF APPLE JUICE. 18 



the juice from the kegs have already been reported (page 10). The 

 comments on the canned juice of Roxbury, both uncarbonated and 

 carbonated, were as follows: 



H. W. Wiley. 



Roxbury, uncarbonated : Somewhat turbid, sweet, and very palatable. 



Roxbury, with addition of about one-fourth volume of carbonated water: Sweet and 

 palatable but not so good as that carbonated before canning. 



Roxbury, carbonated before canning: Somewhat turbid. Very agreeable and 

 pleasant tasting; fine beverage, better than either of the other samples. 



W. A. Taylor. 



Roxbury, uncarbonated: A rich, heavy, satisfying juice with perceptible cooked 

 taste and distinctive russet apple flavor. 



Roxbury, with addition of about one-fourth volume of carbonated water: Distinctly 

 better than the noncarbonated juice, being improved by the dilution as well as by the 

 bite due to the carbonation. A very satisfying hot-weather beverage. 



Roxbury, carbonated before canning: This is about like that carbonated by the addi- 

 tion of soda water, except that it needs dilution, being a little too rich and heavy. 



Roxbury, carbonated before canning with the addition of carbonated water: Adding 

 about one-fourth volume of carbonated water makes it practically like the uncarbon. 

 ated sample when treated with soda water. 



/. A. Le Clerc. 



Roxbury, uncarbonated: Very sweet, and pleasant flavor. Free from alcohol and 

 gas; pleasant aroma; no boiled-cider taste. 



Roxbury, with the addition of carbonated water: When carbonated in the proportion 

 of 1 part of carbonated water to 3 or 4 of cider, a marked improvement is observed. 

 The drink is just sweet enough, and of a pleasant aroma, the gas of the carbonated 

 water giving it the necessary life; no boiled taste. 



Roxbury, carbonated before canning: Very similar to the uncarbonated, but it seems 

 to have a little more life due to the carbonating. 



Roxbury, carbonated before canning, with the addition of soda water: Very similar 

 to the uncarbonated juice when treated with soda water under similar conditions. 



From these observations it may be concluded that, although the 

 fruit flavor is slightly diminished by sterilizing, the juice has evidently 

 retained much of the characteristic apple aroma and flavor, and when 

 carbonated resembles closely apple cider in the early stages of fer- 

 mentation. 



ACTION OF THE JUICE ON THE TIN OF THE CAN. 



Apple juice quickly acts on the walls of the can, bringing out the 

 crystalline structure of the tin. Tests showed, however, that but 

 little tin is actually dissolved during thQ first few months after canning. 

 The art of can making 1 is now so far advanced that it is possible to 

 exclude practically all metals except tin from contact with canned 

 goods. Several kinds of cans are now on the market, at slightly 

 advanced prices, whose covers are sealed on by the seaming process 

 without the use of solder or acid, and the joint at the sides of the cans 



