43 



So far as the writer has learned there is no technical literature deal- 

 ing especially with the chemistry of American apples, either for cider 

 production or the manufacture of other products. Hence, at present 

 it is not possible even to suggest a standard composition for American 

 fruits used in making cider. Even partial analyses of the old fruits 

 mentioned above could not be found, save of Hewes crab. Such anal' 

 3 7 ses as have been made, up to a very recent date, are fragmentary and 

 incomplete, and little attempt has been made to collect them. In 1886 

 Mr. Edgar Richards, then an assistant chemist of the United States 

 Department of Agriculture, made analyses of the whole fruits of 16 

 varieties of apples, and the results of his analyses are given below, so 

 far as they concern this inquiry. These results can not be incorpo- 

 rated in the tables of average composition of must from American 

 apples because the fruit and not the expressed juice was analyzed: 



TABLE VII. Analyses of whole fruits of apples by Edgar Richards, Division of Chemistry, 

 U. S. Department of Agriculture, 1886. 



Recently, however, the Pennsylvania Agricultural Experiment Sta- 

 tion has taken up this line of work, and during 1899 Mr. C. A. Browne, 

 jr., made a fairly complete study of 25 varieties of apples grown mostly 

 upon the agricultural college farm. Center County, Pa. 



His work was first published as Bulletin No. 58, Pennsylvania 

 department of agriculture, December, 1899. From this source are 

 quoted the data derived from Mr. Browne's analyses as to the average 

 composition of the whole fruit of these 25 varieties of apples: 



Inorganic matter: Percent. 



Water : 83. 57 



Ash : 27 



Organic matter: 



Total solids 16.43 



Invert sugar (grape and fruit sugar) 7. 92 



Cane sugar (sucrose) 3. 99 



Total reducing sugar (after inversion) - 12. 12 



Acid, as malic (free) , 61 



