THE COLD STORAGE OF APPLE CIDER. 



picking time, which disappears rather rapidly in common storage, 

 and slowly in cold storage. On the other hand, the acid content is 

 probably much lower than if the apples had been ground at once, 

 because acid is lost rapidly during cold storage. These facts have 

 been repeatedly demonstrated. The composition of the first six 

 juices is fairly typical of average American varieties. 6 The last 

 three juices were exceptional products and show what may be pro- 

 duced should the demand arise. They were very rich in sugars 

 and in acid, and in every way were of very high quality. The high 

 sucrose content of the Roxbury Russet is noteworthy. 



TABLE I. Localities where the apples were grown and the intervals for which they were 

 held in cold storage, together with analyses of the freshly prepared apple juices. 



PREPARATION OF THE CIDER. 



The quantity of apples made into cider amounted to 2 barrels of 

 each of seven varieties, to 6 barrels in the case of the Baldwin apples, 

 and to 1 barrel of the Kentucky Red. All rot was removed from 

 each lot of apples before grinding. The method of preparing the 

 juice closely approximated standard commercial practice. The fruit 

 was ground in a rotary apple grater of the type usually employed in 

 grinding apples, and was pressed in a powerful hand power press. 

 Racks and cloths were used, following in this respect the usual 

 American method. The racks were 36 inches square, and each cheese 

 was 32 inches square and about 3 inches thick. One cheese held the 

 grated pulp from a barrel of apples. For the cold-storage experi- 

 ments, 5-gallon kegs were used as containers for the juice from eight 

 varieties, and a 50-gallon barrel was used for the Baldwin cider. 

 These containers were well steamed, and rinsed with clear, cold water 

 immediately before use. 



a U. S. Dept. Agr., Bureau of Chemistry Bui. 94. 



b See compilation of analyses by Tan Slyke, N. Y. Agr. Exper. Sta. Bui. 258, p. 449. 



