JUICE AND POMACE. 11 



tained in the fruit, and even the more perfect hydraulic presses do not 

 recover nearly all of it. It is an impossibility to rupture all the cells 

 of the fruit by grinding or to recover all the juice by any practical 

 method of extraction by pressure. With the 80-ton hydraulic press of 

 the Virginia station only about 74 per cent of the weight of fruit is 

 recovered as juice when the conditions are the very best, and in practice 

 this amount is not obtained, TO per cent being a very high average. 



It must be remembered that a very considerable percentage of the 

 weight recovered as juice consists of solids (sugar, etc.) held in solu- 

 tion; hence the actual amount of juice left in the pomace is greater 

 than appears from the percentage of weight recovered. The question 

 of the more perfect grinding of the fruit and extraction of the juice 

 belongs to the technique of cider making. The only phase of the 

 question which concerns us at present is its bearing on the results 

 obtained in preparing material for this investigation. Care was 

 observed to recover the entire sample as nearly as possible, but occa- 

 sionally slight losses occurred through errors of manipulation and 

 imperfections of the apparatus used. The percentage of loss on each 

 sample is given in the last column of Table I. The percentage of 

 juice obtained in the preparation of these samples by a small hand 

 apparatus approximates the average of custom work, except where 

 the best modern cider-milling machinery is used. 



In Table 1 the summer varieties, when all are considered, show an 

 average of 48.91 per cent of juice obtained, but this average is influ- 

 enced by the remarkably poor showing of Williams Favorite and Sops 

 of Wine. These two varieties were overripe and so mealy that the 

 juice could not be properly separated from the pulp. If they are 

 omitted, the average of juice recovered is 53.20 per cent for summer 

 fruit. The autumn varieties, omitting Fall Orange and Porter, which 

 varieties became overripe for pressing, give an average of 53.92 per 

 cent of juice. The average amount of juice recovered from the winter 

 varieties is higher when all are considered, but here also one variety, 

 Rails, shows a poor result. This may be attributed partly to the fact 

 that this variety does not properly mature until late winter or early 

 spring and also to loss of material in making up the sample. The 

 Rails is, however, included in the report because of the value of the 

 chemical analysis given in later tables. The Gano also yields a low 

 percentage of juice, but this is characteristic of the variety. The crab 

 apples show the highest juice content of any group, reaching an aver- 

 age of 57.31 per cent. 



The analyses of the samples of juice and pomace are given in Tables 

 II and III. These show the quality of the juice for manufacturing 

 purposes and also the amount of useful substances not extracted from 

 the pomace. The latter point is further developed in Table V by com- 

 parisons which bring out the actual loss of sugar caused by imperfect 

 extraction of the juice. 



