PREPARATION OF SAMPLE. 



9 



ered with but slight loss. The comparatively high percentage of loss 

 in >>ome cases may lead to a misconception. In preparing a small 

 sample the loss shown in the table is proportionately much greater 

 than would occur when larger quantities are handled, as this rate of 

 loss would not continue. 



The tissues of the fruit are in much better condition for extracting 

 the juice when pulped in this machine than when prepared by any 

 small mill of the grater type which was tried. First, a small hand- 

 grater was used, but it was found impossible to recover anywhere near 

 the entire weight of the sample, and the fruit was so poorly pulped 

 that the juice could not be expressed as completely as is necessary in 

 technical work. In the machine used, however, the sample can easily 

 be chopped too fine to give the best results under the press; therefore 

 the desired degree of fineness should be determined before the sample 

 is prepared. 



After chopping the sample as fine as desired it was carefully trans- 

 ferred to a small hand press, known as a meat press, such as is com- 

 monly used for pressing small quantities of substances in laboratory 

 work. The screw was tightened slowly but very firmly until no more 

 juice could be extracted; then the pomace was broken up and repressed 

 as at the first operation, until it was exhausted as completely as pos 

 sible with this apparatus. The juice so obtained and the pomace were 

 weighed for comparison with the original sample. The samples were 

 prepared in this manner early in the morning, and the juice and 

 pomace were then delivered fresh to the chemical laboratory for 

 examination before changes could well occur. Table I sets forth ir 

 detail the results obtained in preparing the samples. 



TABLE I. Weight and percentage of sample recovered after pulping (Blacksburg, Fa., 



1903). 



SUMMER VARIETIES. 



a Samples overmature when pulped. 



