TABLE 2. Average composition of peach juices compared with that of juices of American 



apples. 



a Averaged from summary of analyses given in Bureau of Chemistry Bui. 97, p. 6. 



b From a compilation of analyses by Van Slyke, New York Agr. Exper. Sta. Bui. 258, p. 



c The corrected Brix raading is here assumed to be equal to the per cent of total solids. 



449. 



e The corrected Brix raading 

 d Average of five d3terminations. 

 Average of three determinations. 

 / Average of seven determinations. 

 g Average of eight determinations. 



FERMENTATION OF GROUND PEACHES AND COMPOSITION OF 

 THE RESULTING CIDERS. 



The freshly ground peaches from which small portions had been 

 taken for preparation of the samples of juice were poured into clean, 

 open-headed, 5-gallon kegs, each keg was covered loosely with an 

 oilcloth, and the pulp allowed to ferment either with or without the 

 addition of a small amount of a vigorous pure culture of yeast. In 

 most cases yeast was used, as it was desired to insure a prompt and 

 rapid fermentation. All of the fermentations were conducted at 

 summer temperatures and were practically completed at the end of 

 three or four days. 



The pulps were pressed immediately after fermentation, except in 

 two cases in which the pressing was delayed for ten and eleven days, 

 respectively, on account of the urgency of other work. A powerful 

 handpower press was used. Racks and cloths were employed, fol- 

 lowing in this respect standard practice in pressing apple and grape 

 juice on a commercial scale. In all cases the ciders flowed readily 

 from the press, the ground peach stones probably assisting to some 

 extent in the drainage of the press cake. The yields of cider were 

 determined in the case of the Waddell and Carman varieties with the 

 following results: 



TABLE 3. Yields of cider from two varieties. 



High yields of cider were invariably obtained; the composition of 

 these products is given in Table 4. 



[Cir. 51] 



