54 



QUESTION: Would a brass kettle be ol)jeetionable? 



PROFESSOR CHENOWETII: I don't think so. Brass 

 is all right for the manufacture of most products. 



QUESTION : Will boiled cider ferment if it is properly 

 boiled? 



PROFESSOR CHENOWETII: If it is boiled and put in- 

 to a sterilized vessel and immediately sealed, it won't. It 

 will ferment if you leave it exposed, but will not ferment as 

 easily as the unboiled. This bottle (illustrating) I suspect 

 would keep a considerable time if the bottle were uncorked, 

 but as it is, sealed up, I am sure it would keep a year. 



QUESTION : How much was that boiled down ? 



PROFESSOR CPIENOWETH : About five to one. If 

 you Avant to make jelly, take about seven to one. If ex- 

 posed in a glass vessel like this (indicating) for a few days, 

 it would pass into a .jelly, enough of the water would evap- 

 orate out and it woidd set and form a jelly. 



QUESTION : If it were boiled from five to one and then 

 corked tight, would it ferment, or would there be danger of 

 the bottle breaking? 



PROFESSOR CHENOWETII : No danger if bottled 

 while hot. 



THE PRESIDENT : It wouldn 't have any germs in it to 

 ferment. 



QUESTION : Can you get the light colored boiled cidei- 

 by the use of a barrel and copper coil? 



PROFESSOR CHENOWETH: Yes, I think you could. 

 You could a:lso use a coil and barrel in manufacturing but- 

 ter and jams. 



QUP^STION: I have seen a place where they used a bar- 

 rel and a copper coil and used steam, and the boiled cider 

 was transparent, with hardly any color, and it was thick and 

 very clear, you could see right through it, like glycerine 

 soap. 



PROFESSOR CHENOWETH: You mean it was color- 

 less? 



QUESTION : Yes, very much so. 



