LIABLE AND NON-LIABLE VARIETIES COMPARED AND CONTRASTED. 17 



TABLE II. ORDINARY ANALYSIS OF CLEOPATRA AND YATES APPLES (GREEN AND RIPE), GROWN 



AT HARCOURT, VICTORIA. 



Cleopatra, unirrigated Cleopatra, irrigated Yates, unirrigated. 



Date of Sampling 



Moisture 



Ash .. 



Protein 



Crude fibre 



Nitrogen free extract 



Ether extract 



Containing sugar 



The ordinary analysis of an apple enables us to give a general view of its percentage 

 composition. It is graphically represented in the accompanying diagram, where the water is 

 seen to be in the greatest proportion and the mineral matter in the least. 



13% 



Water 



Protein. 



=7 Ether Extra ct.( Fat) 



JL Carbohydrate. 



(Containing Sugar) 

 -Mineral Matter. 

 Acids. 

 Crude -Fibre. 



The carbohydrates constitute the principal nutritive element in the fruit, and the mineral 

 matter, although relatively small in amount, plays an important part in the process of digestion. 

 In keeping with the analysis of the juice, shown in Table I., the moisture in Cleopatra is practic- 

 ally the same both in the ripe and green fruit, viz., 83 per cent., and in Yates it is less, viz., 

 79-81 per cent., the green fruit containing the most. 



A distinction must be drawn between the amount of juice found in an apple and its 

 juiciness. The term " juiciness" refers to the succulence of the apple to the taste, and is the 

 opposite of the " dryness" or " mealiness" so frequently found in over-ripe apples. Dr. J. K. 

 Shaw, Research Pomologist, Massachusetts Agricultural College, explains that these " mealy " 



