-s- 



Massachusetts Apple Juice 



In viev/ of the increasing interest in bottled and canned apple 

 juice, further studies have recently been made on this product by Mass. Agr. 

 Exp. Sta. in Amiierst. This work has included an evaluation of different 

 clarifying methods for apple juice and blends of Massachusetts apples suit- 

 able for juice. 



In Massachusetts the Mcintosh is the most important commercial 

 variety. Unfortunately, the juice of the Mcintosh has a rather insipid 

 flavor and must be blended with other varieties if used in the manufacture 

 of a palatable apple juice. Tests have been made to determine the maximum 

 amount of liclntosh juice that can be blended with Baldwin or Delicious var- 

 ieties to yield a satisfactory commercial product. It xsas found that blends 

 containing up to 60% of Mcintosh juice yielded a pleasing product. In such 

 blends it is not recomip.ended that over 25)j Delicious apples be used owing to 

 their strong- aromatic flavor. \'^ . B. Esselen 



They Say It '. .orks 



1. "Hard" Cider, The problem of keeping cider for year round con- 

 sumption has been solved by iluckley Brothers of l^a^Taesburg, Ohio. Acting on 

 the suggestion of T. K. Tressler of the Hew York State Experiment Station v;ho 

 says "Freezing is the ideal method of preserving apple juice," they are now 

 freezing annually 110 fifty-gallon barrels of cider into "cider ice." They 

 use only good, sound apples. The cid^^r is made in a commercial press where 

 press cloths and other materials are kept scrupulously clean. An average 

 blend consists of Grimes, Baldwin and Delicious. After pressing, the cider 

 is allovred to stand for 24 hours to allow any sediment to settle out, and is 

 them passed through a screen into 50-gallon barrels. Seven to 10)b "head 

 room" is allov.'ed so that the barrels vrill not burst when the cider is frozen. 

 Quick freezing is accomplished at a temperature of 5 to 10 degrees below 

 zero. It is then put into storage until needed. Thawing takes several days 

 after which the cider is poured into a dispensing unit which keeps it at 38° 

 to avoid fermentation. During the fair season their cider dispensing unit 



is placed on a truck and hauled around to summer fairs vrhere cider is sold 

 by the glass. Last year 5,000 bushels of apples were sold by these men via 

 the pressing, freezing, storing and "selling at leisure" route. Here is a 

 new method of making "hard" cider, but not the kind reported to be popular 

 v;hen stone walls were being built in grandfather's day, 



2. Peach Borers, Harry Seagraves of V.est Heivbury is demonstrating 

 a nevr way of controlling peach borers. He avoids the task of digging around 

 the trunks of trees, "worming" with knife and v/ire, and the commonly recom- 

 mended chemical treatment, by placing a copper or bronze mosquito wire mesh 

 guard around his trees at planting time. He writes "Many window screen manu- 

 facturers near the ocean use only copper or bronze wire. Often screens come 

 back for repairs having only a small break and the old screen is sold as junk. 

 While this screen is not as good as new, much of it v/ill last five or six 

 years. In fact, v/e have had some on tees for more than ten years. The soft 

 copper screen lasts longer as it is not so apt to break at the creases, as 

 hardened bronze. 17e cut a piece of screen 18" x 18" and fold it to 7-|-" x 18" 

 allowing 3 inches to lap over. Using a short piece of board,' \.'e flatten out 



