14 BULLETIN 241, U. S. DEPARTMENT OF AGEICULTUEE. 



in satisfactory color retention. Keeping it in cold storage at from 

 32° to 35° F. after sterilization causes a satisfactory retention of 

 distinctive pineapple flavor. A heat treatment, consisting in heating 

 to about 85° C. for an hour, is sufficient to precipitate the coagulable 

 matter. This should be followed by prompt cooling. Removal of 

 most of the suspended matter by use of the milk separator facilitates 

 subsequent filtration. A perfectly brilliant juice of very attractive 

 pineapple flavor is then easily obtained by filtering, carbonating 

 lightly, and finally sterilizing. 



CHERRY JUICE. 



The English Morello variety grown near Geneva, N. Y., was used in 

 all cases. 



Pressing. — High yields of juice, ranging from 73.4 to 80.4 per cent, 

 were easily obtained by pressing the crushed cherries without pre- 

 vious heating. 



Sterilization and keeping after sterilization. — The distinctive color 

 and flavor were well retained when heated in carboys, racked into 

 bottles, resterilized, and afterwards kept at room temperatures. 



Discussion. — Juice from English Morello cherries can thus be suc- 

 cessfully prepared by the usual methods. Juice prepared from cher- 

 ries crushed, kernels and all, before pressing, was slightly better than 

 juice prepared without crushing the kernels, because it possessed 

 flavors derived from the kernels. 



PEACH JUICE. 



Georgia-grown peaches were used in all cases. The varieties were 

 Carman, Hiley, and Elberta. 



Pressing. — Juices were prepared readily by crushing and pressing 

 the fruit. They were quite viscous, and long, slow pressings were 

 necessary. If the kernels were crushed before pressing a marked pit 

 flavor appeared in the juice. 



Sterilization and keeping after sterilization. — The prepared juices 

 lacked somewhat in distinctive peach flavor, but no evidence of 

 deterioration of flavor on sterilization or keeping after sterilization 

 was found. 



Filtering. — The addition of less than 1 per cent of infusorial earth 

 to peach juice rendered it readily filterable. 



Discussion. — Upon the whole, peaches are somewhat less promising 

 as a source of juice than many other kinds of fruit. Juices of tree- 

 ripened peaches should, however, be tried before final conclusions are 

 drawn. 



HUCKLEBERRY JUICE. 



The species Gaylussacia baccata was used. One season's work only 

 was carried on. 



Huckleberries yielded their juice readily when pressed either with 

 or without previous heating. Juice prepared from berries not heated 



