6 MASS. i;xi'Krimi:nt station bulletin 2<;f) 



pipette. This process is the one referred to as cold pulpinji or cold straining in 

 this paper. 



It was brou.uht to our attention that cranberry sauce is often prepared in the 

 home by cookinsj cranberries in water and then adding the sugar. Whole-fruit 

 sauce was therefore prepared in this manner and treated as was the "Ten Minute" 

 cranberry sauce. 



Commercially prejwrcd whole-fruit cranberry sauce was also examined for its 

 vitamin C content. This material was manufactured by a method practically 

 identical to that specified for "Ten Minute" cranberry sauce. 



The strained cranberry sauce was prepared in several ways. In each case, 

 however, the berries were pulped while at boiling or near boiling temperatures 

 without any special precautions to prevent oxidation. Strained "Ten Minute" 

 cranberry sauce was prepared and immediately sealed in small jars. Other strained 

 sauce was prepared in small amounts according to commercial practice. The 

 cranberries were boiled for two or three minutes in water, pulped while hot to 

 remove seeds and skins, the sugar added, and the mixture concentrated in a jelly 

 kettle to a jelly test (216° to 218° F. or 43 per cent soluble solids by refractometer). 

 The hot liquid sauce was filled into cans and sealed without further heat treatment. 

 As an average, 1 pound of cranberries will yield 2.6 pounds of sauce. Several 

 brands of commercially packed strained sauce were likewise assayed. 



Cranberry Jelly and Candy Filling 



Cranberry jelly was prepared according to the recipe of the American Cranberry 

 Exchange (I). This calls for S pounds of cranberries, 12 cups of water, and 2^ 

 pounds of sugar. The cranberries are cooked in the water until soft, and the 

 juice strained off through a jelly bag. The juice is measured and heated to boil- 

 ing, 1 cup of sugar adfied for each 2 cups of juice and stirred in until dissolved, and 

 the whole boiled briskly for 5 minutes. It is then poured into glasses and covered 

 with paraffin. Small glasses were used, and a new one taken for each feeding. 



The cranberry' content of cranberry candy as such was too low to allow feeding 

 in amounts sufficient to afford protection to the animals. Therefore, the cran- 

 berry material as it is mi.xed into the candy was obtained and used for feeding tests. 

 This material was nothing other than finely chopped cranberries. It was stored, 

 sealed in large jars, in the refrigerator at 33° F. Just prior to feeding, a suitable 

 quantity was pressed through a fine screen while still cold, and this material used 

 for feeding. 



EXPERIMENTAL RESULTS 

 Vitamin C 



The Sherman, LaMer, and Campbell (34) method was used, with the exception 

 that the amounts fed were proportioned to the weight of the guinea pigs; i. e., a 

 400-gram animal was fed 4/3 as much as one weighing 300 grams. The animals 

 were all young and healthy, weighed between 280 and 325 grams, and were housed 

 in individual cages. The basal ration consisted of 58 per cent equal parts of rolled 

 oats an.i wheat bran, 30 per cent of vitamin C-free baked milk powder, 10 per cent 

 butter fat, and 1 per cent each of cod-liver oil and salt. This basal ration and water 

 were kept before the animals at all times. 



Normally three guinea pigs were used at each feeding level. At the end of the 

 feeding period all animals were chloroformed and carefully examined for lesions of 



