1886.] PUBLIC DOCUMENT — No. 33. 89 



the second, when taken from the tree, October 9th, was 

 wrapped in a paper and kept in a close box ; it was tested 

 November 27th, or about seven weeks after being taken 

 from the tree. A glance at the above results reveals the fact, 

 at once, that the Greening taken from the tree suffered simi- 

 lar changes in its composition as the Baldwin left on the tree. 



In the ripening of the grape it has been noticed that there 

 IS no gain in the per cent, of sugar after its removal from 

 the vine, except by the evaporation of moisture ; while in 

 the apple a very marked increase takes place. This would 

 seem to indicate that the starch, which is always present in 

 the apple, was gradually converted into sugar. (See Ab- 

 stract of Investigation, Keport of Secretary of Massachusetts 

 Stale Board of Agriculture for 1879-80, p. 365.) 



The farther the apples are advanced towards maturity, 

 the more sugar is found in the juice, the more alcohol can 

 be produced subsequently by fermentation, and ultimately 

 the more acetic acid will be obtained in an equally well- 

 managed vinegar factory. The attainable quantity of alco- 

 hol in the cider, and of acetic acid in the cider vinegar, 

 stands in a direct relation to the percentage of sugar in the 

 apple juice. 



As each variety has its own time for maturing fully, inde- 

 pendent of season, much advantage may be gained by assort- 

 ing the apples before they are sent to the mill, with reference 

 to that condition. Neither half-ripe apples nor much over- 

 matured apples are best for the mill, to secure the most val- 

 uable juice they are able to furnish. 



Apple Pomace. — The samples of ap])le pomace described 

 below with reference to their relative fodder value, were ob- 

 tained in connection with the production of some of the pre- 

 viously reported juice of apples. The fodder analyses of 

 these pomaces are accompanied by fodder analyses of whole 

 apples, in some instances of the same varieties from which 

 the former had been produced, either at our own laboratory 

 by the use of a hand press, or by means of an ordinary cider 

 mill in the vicinity of Amherst. 



