APPLES 



405 



very important, as experience has shown 

 that the very fine deposit formed in fer- 

 menting juice can not be successfully re- 

 moved by the separator, and this deposit 

 is difficult to clean from the sides and bot- 

 toms of fermentation casks. 



(c) The juice is then passed through 

 the separator, using the necessary pre- 

 cautions as to oiling and starting the 

 machine, and turning the crank at the 

 rate of 45 turns per minute. Twenty-five 

 to forty gallons of fresh juice can be 

 run through before the capacity of the 

 bowl for sediment is reached. The juice 

 which comes through the milk screw is 

 collected separately. 



(d) As soon as the milk screw becomes 

 clogged the machine is stopped and the 

 bowl is cleaned. 



(e) The juice collected from the milk 

 screw is passed through again and the 

 juice then coming from the milk screw 

 is collected as before. The clarification 

 of 25 gallons of juice, using one machine 

 of the capacity indicated and a juice con- 

 taining sediment in such quantity that a 

 run of that amount will fill the space be- 

 tween the disks and the sides of the 

 bowl with sediment, requires about one 

 hour and a quarter, the juice passing 

 through the bowl twice. 



The Sterilization of the Juice 



As soon as the juice is clarified by the 

 separators, it must be sterilized in closed 

 containers. The points which have been 

 carefully determined in this work have 

 been the lowest safe temperature and the 

 shortest period of heating for bottle and 

 for cans. 



If the juice is not to be packed and 

 shipped, glass fruit jars, or bottles with 

 patent stoppers, may be employed, but to 

 stand shipping well, sealed cans or cork- 

 stoppered bottles must be used. 



Sterilization in Bottles 



In the work with bottles, quart bottles 

 of the champagne type were used. These 

 were filled with clarified juice, some air 

 space being left to allow for expansion of 

 the liquid on heating. The bottles were 

 placed upright and entirely submerged 

 in water in a tank which could be heated 



by a jet of steam. About fifteen minutes 

 were required to bring the water in the 

 tank up to the temperatures employed in 

 the several sets of experiments, namely. 

 140°, 149°, and 158° P. (60°, 65° and 70° 

 C). After the bottles were placed in the 

 tank from twenty-five to thirty minutes 

 were required for the contents of the bot- 

 tles to attain the temperature used. One- 

 half hour was, therefore, allowed before 

 beginning to count time in these tests — 

 fifteen minutes to bring them both 

 up to the temperature, and fifteen 

 minutes holding at this temperature. 

 The bottles were withdrawn at in- 

 tervals and set away on their sides in 

 baskets, being kept in a warm room 

 whose temperature was quite constant 

 day and night, between 70° and 75° F. 

 The bottles were agitated and notes taken 

 on them from day to day. 



The results show that a temperature of 

 149° F. (65° C.) for one hour will give 

 good results and that 158° F, (70° C.) for 

 one-half hour also gives good results. Only 

 a very slight cooked taste is given to 

 the juice by heating at 158° for one hour 

 — slightly more, however, than is given 

 by heating at 149° for the same period. 



Sterilizing in fans 



One-gallon packers' cans were employed. 

 These were first carefully rinsed with 

 water, filled, sealed (rosin dissolved in al- 

 cohol being used as flux), and then heat- 

 ed in the same manner as the bottles. 

 The juices employed were thoroughly typi- 

 cal and were clarified by passing twice 

 through the separator. A full half hour 

 was found by a careful test to be neces- 

 sary for heating the contents of the can 

 up to the bath when the water in the 

 bath was cold to start with, and this 

 period was only slightly shortened when 

 the bath was hot at the time the cans 

 were placed in it. Unfortunately, the 

 periods of heating were not short enough 

 nor the temperatures used low enough to 

 indicate unsafe conditions, since none of 

 the cans spoiled; but proper treatment 

 was found to be very readily given at low 

 temperatures and for brief periods. It 

 was expected that the cans which were 



