ANNUAL REPORT, 1940 79 



and flavor very well during storage. The data are published in Fruit Products 

 Journal 20 (No. 1) : 5-6, 25, 1940. 



Bulletin 2)2)6, "Apple Cider and Cider Products" was reprinted, the 

 supply having been entirely exhausted. Considerable time has been given 

 to persons interested in making clarified apple juice, canned apple juice, 

 and fermented cider of the sparkling type. Clear, sparkling bottled ciders 

 containing both 3 and 7 percent alcohol have been prepared in the lab- 

 oratory. Due to difficulty of control and clarification, it is not recom- 

 mended that apple grov^^ers or small cider pressers attempt to produce 

 cider containing 3 percent alcohol. A study was made of various clarifica- 

 tion methods, including the use of pectin-dissolving enzymes and gelatin- 

 tannin solutions. Deaeration of fresh apple juice was not found helpful 

 in retaining the ascorbic acid or in improving flavor. There is some evi- 

 dence that deaeration decreases can corrosion in canned apple juice. 



Fruit Jellies. (C. R. Fellers, A. S. Levine, and F. B. Voit.) Efforts 

 were concentrated on perfecting cider jellies and apple marmalades. Cider 

 jelly was much used in colonial times and was prepared -v.mp!y by boiliu'.; 

 apple juice until it solidified into a tough rubbery mass at concentrations 

 varying from 7 or 8 to 1. Jellies were prepared from cider in several 

 ways such as by concentrating the clarified apple juice to one-half of its 

 volume, adding sufficient sugar to make 50 percent soluble solids, and 

 concentrating further to 68 or 70 percent solids, at which point a jelly is 

 formed. For ciders from some apple varieties, the addition of pectin is 

 necessary. As a suggested home recipe, boil 1 quart of fresh cider to a 

 volume of 1 pint. Add 2 cups of sugar. Boil to a strong jelly test 

 (221° F.). Depending upon the variety and condition of the apples, a 

 little heat-extracted juice from either the fruit or pomace may be added 

 as a source of pectin. 



A good jelly of characteristic flavor can also be made from hard cider 

 with the aid of added pectin and sugar. Very little alcohol remains in 

 the finished product. 



The base for cider marmalade was apple juice concentrated to 30 per- 

 cent solids. Sugar was added to bring up the solids to 50 percent, and 

 the temperature raised to 220° F. Thin slices of apple suspended in the 

 jelly before it was poured into glasses cleared well and gave an attractive 

 and tasty marmalade. 



Nutritional Studies on Dog Foods. (John Bernotavicz.) A study has 

 been in progress on the use of dried buttermilk powder as the major 

 source of animal protein in a dry dog food. Exactly 50 percent of the 

 animal protein fed was derived from this source. The chemical composi- 

 tion of buttermilk used was 33.72 percent protein, 6.75 percent fat, and 

 10.20 percent ash. Also present were 85 L U. of vitamin Bi per 100 

 grams and 1950 mgms. of riboflavin per 100 grams of buttermilk powder. 

 The growth-promoting quality of the protein was excellent. The weekly 

 gain in weight of the control dogs fed on a high-grade ration was 0.60 

 pounds as compared to 0.95 pounds for the animals on experiment. Both 

 groups were fed 40 grams of food per kilo of body weight. Despite the 

 high lactic-acid content of the powder, dogs raised from puppies showed 

 no tendency towards diarrhea. The experimental animals showed a more 

 glossy coat and more subcutaneous fat than the controls. 



Work under way, at the present time, on dry dog biscuits shows that 

 10 percent of the total intake as casein prevents running fits in dogs. On 



