47 



we can make of this information is to circulate it among our 

 customers so that they may use more apples when sugar is 

 scarce. Now, has the College done any experimenting on it'i 

 Have you got out any pamphlet of recipes setting forth this 

 principle? 



PROFESSOR CHENOWETH : We put out a small one 

 last year, and I hope, if we can get the time, we will get out 

 a little larger one this year. 



MR, PUTNAM : It seems as though the best way for us 

 to do would be to wait until we got that information, and we 

 might even get enough of those pamphlets to circulate among 

 our customers. 



PROFESSOR CHENOWETH: For instance, suppose 

 you were dealing in rasp])erries. You could take out some 

 recipes for raspberries and put those in with your package 

 of raspberries. I am sure you could induce your customers 

 to can those in low per cent, syrup and thereby double your 

 sale of raspberries. 



MR. PUTNAM: W^hen are we p'oing to get these reci- 

 pes? 



PROFESSOR CHENOWETH: I don't know. I am here 

 to tell you this much, — T will do everything and anything I 

 can for you. 



THE CHAIRMAN : Are there any other questions on 

 this subject? 



PROFESSOR CHENOWETH: You do not lose the 

 sweetening power. You decrease it. That is, a fruit sugar 

 isn't as sweet, It has sweetening powers, of course, but it 

 isn 't as sweet. I have not been able to find any chemist who 

 would give me the ratio between fruit sugars and cane 

 sugars but that is a general statemerit, they are not as sweet. 



Now, whether it is true 2 to 1, or 3 to 1, or 1 1-2 to 1 ; 

 I do not know what the ratio is, but fruit sugars are not as 

 sweet as cane sugars. The longer you cook your fruits, the 

 less cane sugar you have. 



A ME]\IBER : How much sugar was put in your gallon 

 of boiled cider? 



