THE UTILIZATION OF CHERRY BY-PRODUCTS. 5 



bly altered, however, by the processes involved in packing. Briefly, 

 the fruit receives the following treatment: When ripe it is picked and 

 placed in trays, and then subjected to the bleaching action of sulphur 

 dioxid, which changes the red color of the fruit to a pale yellow. After 

 bleaching, it is packed in a 3 jDer cent salt brine in casks having a 

 capacity of 350 pounds, in which containers it is imported, the cherries 

 remaining in the brine for about four months. 



In bottling the cherries the first step consists in washing them with 

 successive portions of fresh water until all the salt is removed. The 

 cherries are then pitted by hand, women being employed for this 

 operation. After pitting, the fruit is packed in the bottles by hand, 

 and hot sirup is poured over it, together Avith an artificial red color- 

 ing matter and a small quantity of bitter-almond oil, the latter being 

 added to impart the cherry flavor. 



Upon examining the kernels of the pits which were removed from 

 these cherries before bottling, it was observed that when the kernels 

 were crushed in the mouth no volatile oil was apparent. It is quite 

 probable that the action of the sulphur dioxid and the salt brine exerts 

 a detrimental influence upon the glucosid contained in the kernel. 

 The fact that no bitter-almond taste developed was conclusive evi- 

 dence that the amygdalin had been destroyed or its hydrolysis im- 

 paired by the treatment the fruit had received. However, a fixed oil 

 was found to be present in the kernels and its quality was not seriously 

 impaired, as will be shown later. 



The juice from the domestic cherries is extremely acid in taste, but 

 after neutralization of the acid considerable sugar was noted. The 

 preparation of alcohol from the waste juice and the possibility of re- 

 ducing the juice to a sirup were considered. It was thought probable 

 also that by means of some jelling medium the juice might be used 

 for making jelly. 



Attention may also be directed to the meal which results after the 

 extraction of the fixed and volatile oils from the pits and kernels. 

 This meal is rich in nutritive constituents and should find a useful 

 outlet in commerce. 



Briefly summarizing : A number of products may be obtained from 

 the pits and kernels of cherries and from the juice, which, as will be 

 shown, may prove of commercial importance. 



FIXED OIL. 



METHODS OF EXTRACTION. 



The extraction of a fixed oil from seeds is usually accomplished 

 by one of two methods : The use of hydraulic pressure or of volatile 

 solvents. Both methods have a general application. 



Volatile solvents are used in many instances, especially in the case 

 of seeds which are more or less deficient in oil. In all cases the sol- 



