CONTENTS. 



Pago. 



Introduction 5 



Sterilization of apple juice 5 



In wood 5 



Experiments with barrels (5 



Experiments with kegs 7 



Organoleptic tests of the juice from kegs 10 



In cans 10 



Conditions of processing 10 



Quality of juice obtained from different varieties of apples 11 



Organoleptic tests of canned juice 12 



Action of the juice on the tin of the can 13 



Spoilage 14 



In glass J 5 



Clarification tests 15 



Methods employed 15 



Results obtained 16 



Carbonating 17 



Methods employed 17 



Use of carbon dioxid to prevent mold 18 



Effect of benzoate of soda as a preservative 19 



Summary 22 



3 



