10 UNFERMENTED APPLE JUICE. 



All of the shipments from Charlottesville were received at Wash- 

 ington in good condition and have kept well subsequently. 



ORGANOLEPTIC TESTS OF THE JUICE FROM KEGS. 



On May 29 a keg was opened, the contents cooled to about 15 C. 

 (59 F.), and a test made by a committee of three experts, H. W. Wiley, 

 William A. Taylor, and J. A. Le Clerc, with a view to securing data as 

 to the value of the product as a beverage for summer use. The 

 opinions were as follows: 



II. W. Wiley. Much more brilliant in color than Roxbury, though not perfectly 

 bright. Somewhat unpleasant taste but not spoiled; do not like the flavor so well as 

 that of the preceding sample. Slight flavor of barrel, but not unpleasantly strong. 

 Sample is perfectly sound and sweet, but originally must have been inferior to that 

 of the Roxbury. 



After carbonating by running in a rapid stream of carbon dioxid 

 (by means of which dilution of the juice was avoided) Doctor Wiley 

 says: " Flavor much improved. It is now quite as palatable as 

 Roxbury." 



W. A. Taylor. I consider this a palatable and refreshing beverage. It has a per- 

 ceptible cooked taste, but that is not objectionable at a temperature of 15 C. (59 F.). 

 With one part of carbonated water to three parts of juice, the flavor is improved, as 

 the cooked taste of the uncarbonated juice disappears. With one-half carbonated 

 water and one-half apple juice, the fruit flavor fades away. 



/. A. Le Clerc. A peculiar flavor, but can not detect any cooked taste. On the 

 whole, it is a very good beverage. There is no alcohol, no perceptible acidity. I 

 think the carbonating improves it and takes away the peculiar taste, the beverage 

 still retaining enough of the apple flavor to make it acceptable; especially is this so 

 with one part of carbonated water mixed with three parts of the cider. 



It appears that, although the original juice used for this experiment 

 was not of high quality, when sterilized, cooled, and carbonated it 

 became a palatable and refreshing beverage. 



IN CANS. 



Experiments in the canning of apple juice during the season of 1906 

 consisted mainly in the determination of the proper conditions of proc- 

 essing, while during the past season the experiments have been chiefly 

 devoted to investigations as to the quality of sterilized apple juice 

 from different varieties of apples, and the maintenance of quality dur- 

 ing storage in cans. 



CONDITIONS OF PROCESSING. 



A sterilizing process which was found in 1906 to be satisfactory 

 consisted in heating the sealed cans in a water bath to 65 C. (149 F.). 

 This requires from thirty to thirty-five minutes, the water in the bath 

 being kept in constant agitation. The cans were then removed and 

 allowed to cool. The flavor was but little affected by this treatment, 



A sample of canned Roxbury apple juice was tasted by the committee on the same 

 date (see page 13). 



