356 The Commercial Apple Industry 



is much the same as in the case of other fruits and it is 

 impossible to enter into detail here. 



Apple jelly is now being manufactured on a consider- 

 able commercial scale. It is often made by adding sugar 

 to cider, 100 pounds of cider with 20 pounds of sugar mak- 

 ing about 40 pounds of jelly. The refuse from cider and 

 vinegar mills or apple pomace is often employed for mak- 

 ing jelly, the pectin found in this apple pomace being the 

 ingredient used. All kinds of fancy and concentrated by- 

 products are made from apples and the scope and uses of 

 these various apple by-products promises to enlarge greatly. 



CIDER AND VINEGAR 



Cider and vinegar manufacture still absorb most of the 

 apples used for by-products. Enormous quantities are 

 annually made into cider both in the large commercial 

 cider mills and in the smaller mills in the non-commercial 

 regions. Large vinegar plants with storage capacity for 

 millions of gallons have been established in Virginia, 

 West Virginia, New York, New England, the Central 

 West and the Northwest. Considerable difficulty has been 

 encountered with the prohibition law in the manufacture 

 and sale of cider, but it seems fairly certain that rulings 

 will be obtained which will always permit the manufac- 

 ture of sweet cider. In some of the large cider and vine- 

 gar plants where double presses are used, an average of 

 over 9 gallons of cider to 100 pounds of apples is obtained. 



