16 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



bulletins. The analyses of the apples are so nearly alike that they 

 are worthy of special note. From these analyses it appears probable 

 that the high quality of these apples depends not so much upon actual 

 sugar content as upon the well-balanced percentages of sugars and 

 acid, and the physical peculiarities of the flesh of the fruit. 



The variety Moulin a Vent is a French scion grafted on Chenango. 

 In discussing the French varieties in Bulletin No. 71 b allusion is 

 made to the peculiar qualities and richness in sugar of the French cider 

 apples. Many scions were brought from France and are now grow- 

 ing at the Virginia station, and this one is the first of them to fruit. 

 It bore the characteristic fruit observed in France, but the analysis of 

 the juice shows only 11 per cent of sugar, whereas the French anal- 

 yses of this variety run as high as 16.57 per cent. The interesting 

 question is thus raised, Will these French varieties fail to produce as 

 rich juice in this country as in France? The tannin content is also 

 lower than shown by the French analyses, but is higher than in any of 

 the American varieties except some of the crabs. Of the crabs Maiden 

 Blush shows a remarkably good analysis, and the practical work done 

 has clearly proved that this vari f y is one of the most desirable for 

 canning and jelly making. 



From the data brought together by these analyses it would seem 

 that an investigation of the composition of apples covering sufficient 

 material and a suitable period of time will reveal facts of the utmost 

 importance to the pomologist and also to those who use this fruit in 

 factory work. It does not appear to have been heretofore recognized 

 what an important part the cane sugar may possibly play in the quality 

 of the apple. 



The analysis of the pomace is important principally because it 

 enables us to express clearly the loss which may occur if the pomace 

 is not utilized in such a manner as to recover these substances. At 

 the custom mills in the United States it has been the usual practice to 

 deposit the pomace where possibly a little of it may be eaten by stock, 

 but on the whole it is practically treated as waste. It will doubtless 

 surprise many people to learn what a large amount of sugar is lost in 

 the pomace. This point is brought out in Table V. 



a Virginia Agr. Exp. Sta. Buls. Nos. 128 and 130. 



&U.-S. Dept. of Agr., Bureau of Chemistry: A Study of Cider Making. 



