10 



CHEMICAL COMPOSITION OE APPLES AND CIDEK. 



TABLE 1. Weight and percentage of sample recovered after' pulping (Blacksburg, Va., 



1903 ) Continued 



AUTUMN VARIETIES. 



WINTER VARIETIES. 



CRAB APPLES. 



Samples overmature when pulped. 



b A French cider apple fruited from graft on Chenar.go. 



c See footnote on page 15. 



JUICE AND POMACE. 



The average water content of the whole apples varies from 80 to 

 about 86 per cent of their total weight, and the dry matter from about 

 14 to 20 per cent. These data were determined for several varieties 

 of apples in this investigation and are given in Table VI. Every- 

 one who has ground apples on grater or crushing machines and 

 expressed the juice for cider with the ordinary hand press knows that 

 these machines do not extract much over half the juice originally con- 



