18 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



From Table V, giving the sugar and acid content of the whole fruit, 

 it is at once seen that the total sugar for the whole fruit is not on the 

 average so high as the total sugar in the juice (Table II), but is a little 

 higher on the average than the sugar found in the pomace (Table III). 

 Also, the cane sugar of the whole sample is proportionately lower than 

 the cane sugar found in the juice. This would indicate that the juice 

 extracted by grinding and pressing is relative^ richer than that which 

 remains in the pomace, and that the cane sugar is also secured propor- 

 tionately in larger percentage than that in which it actually exists in 

 the original fruit. The actual quantities of sugar recovered in the 

 juice and pomace are given in grams per hundred grams of whole 

 fruit in this table. These two columns do not represent the total 

 sugar, except when there was no loss of sample. This loss was not 

 proportionately distributed between the two columns, the compari- 

 son being deemed more reliable as presented than if the lo^s were so 

 distributed. 



The last column in Table V gives the percentage of sugar actually 

 recovered which is left in the pomace. This percentage will become 

 rapidly less as the proportion of the original weight of fruit recovered 

 as juice increases, and therefore the question of improved methods of 

 grinding and pressing is a very important one. It does not appear up 

 to the present time that the American manufacturers have solved the 

 question of recovering, in a practical manner, this comparatively large 

 waste which ordinarily is lost in the pomace. There is, however, a 

 simple but rather expensive method of recovering the valuable con- 

 stituents of the pomace by exhaustion with warm or cold water, pre- 

 ferably the former. This may be accomplished, in tubs or casks or in 

 regular diffusion batteries, such as are used in sugar factories. The 

 weak must or juice thus recovered may be used to dilute richer juice 

 intended for vinegar stock. Pomace can also be used in the silo if 

 mixed with leguminous crops or corn, and its feeding value is thus 

 successfully conserved and utilized. 



DRY MATTER AND MINERAL CONSTITUENTS. 



For these determinations only a few varieties of standard value were 

 selected. These appear to give a fair range of fruits for the several 

 seasons, except in case of the earliest varieties. It was intended to 

 include Early Ripe and Oldenburg in this list, but these were out of 

 season before the work could be undertaken, and therefore it can not 

 be said to represent the probable variations in composition which will 

 be found in the very early varieties. The complete analysis of a large 

 number of varieties of apples involves so large an amount of work 

 that it was decided not to attempt complete analyses of any of the 

 varieties in the strict sense of this term. The preceding tables cover 

 quite fully those substances of direct importance to quality and com- 



