SUMMARY. 



The most important- conclusions to be drawn from this work are, 

 first, that peaches contain sufficient fermentable sugar for use as 

 vinegar stock, and, second, that they can be successfully handled by 

 machinery already in use for making apple cider and vinegar. Other 

 points of interest are as follows : First, but little variation was found 

 in the composition of the same variety of peaches when obtained 

 from different localities. Second, the peach juices analyzed were 

 found to be richer in sugar than those which have been previously 

 analyzed by others, but they were about 1 per cent lower in sugar 

 than average apple juices. They were considerably richer than 

 apples in sucrose and in acid. Third, it was found that the use of 

 pure culture yeasts was not necessary to insure rapid alcoholic fer- 

 mentation. Fourth, the ciders prepared from peaches were con- 

 siderably poorer in alcohol than apple ciders on account of the fact 

 that peaches contain less total sugars than apples. Fifth, the pres- 

 ence of brown rot was found not to interfere with the alcoholic fer- 

 mentation of the ground peaches, but a large proportion of the sugars 

 was wasted by allowing the fruit to rot before fermenting. Sixth, 

 well-flavored vinegars were produced by the use of a small quick- 

 process generator. These vinegars were of acceptable quality, 

 though turbid, and did not possess the distinctive peach flavor. 



[Cir. 51] 



O 



