THE UTILIZATION OF CHERRY BY-PRODUCTS. 



21 



moved from this mass partly by pressure and partly by drying, after 

 which the dried mass was ground to a meal. Upon examination, 

 the meal was found to contain 1.06 per cent of moisture; 3.94 per 

 cent of ash; 13.1 per cent of ether extract; 30.87 per cent of protein; 

 8.9 per cent of crude fiber, and 42.13 per cent of nitrogen-free extract. 

 In order to interpret these results with regard to the value of the 

 meal as a stock food, in which it probably would find its chief use, 

 comparison of the various constituents was made with those of several 

 feeding stuffs as recorded by Henry. 1 The comparison is shown in 

 Table VIII. 



Table VIII. 



-Cherry-kernel meal compared with various commercial feeding 

 stuffs. 



Feeding stuff. 



Constituents (per cent). 



Moisture. 



Ash. 



Protein. 



Nitrogen- 

 free ex- 

 tract. 



Fiber. 



Ether ex- 

 tract. 



Cherry-kernel meal. 



Soy-bean cake 



Linseed meal 



Cottonseed meal 



Coconut cake , 



Palm-nut cake , 



Sunflower-seed cake 



Peanut cake 



Rape-seed cake 



Sesame-oil cake 



Corn meal 



1.06 



11.3 

 9.8 

 7.0 

 10.3 

 10.4 

 10.8 

 10.7 

 10.0 

 7.4 

 15.0 



3.94 



5.9 

 5.5 

 6.6 

 5.9 

 4.3 

 6.7 

 4.9 

 7.9 

 8.8 

 1.4 



30.87 



42.7 

 33.9 

 45.3 

 19.7 

 16.8 

 32.8 

 47.6 

 31.2 

 36.7 

 9.2 



42.13 



28.1 

 35.7 

 24.6 

 38.7 

 35.0 

 27.1 

 23.7 

 30.0 

 17.3 

 68.7 



8.9 



6.0 



7.3 



6.3 



14.4 



24.0 



13.5 



5.1 



11.3 



3.8 



1.9 



13.1 



6.0 

 7.8 

 10.2 

 11.0 

 9.5 

 9.1 

 8.0 

 9.6 

 26.0 

 3.8 



The low percentage of moisture in the cherry-kernel meal is due 

 to the fact that the material was dried just before the determination 

 was made. The percentage of ash is somewhat lower than in any of 

 the other feed cakes, with the exception of corn. 



From the standpoint of food value the most important constituents 

 are the ether extract, consisting largely of fat and other soluble con- 

 stituents; the protein, consisting of nitrogen compounds; and the 

 nitrogen-free extract, which includes soluble carbohydrates, such as 

 sugar, starch, gums, etc. The meal is considerably richer in ether 

 extract than any of the foods enumerated, with the exception of 

 sesame-oil cake. In content of nitrogen-free extract it excels nearly 

 all. The protein content, also, compares very favorably with the 

 more important feeding stuffs of commerce. The percentage here 

 given is doubtless below the actual percentage of soluble carbohy- 

 drates, due to the partial extraction of the water-soluble compounds 

 of the meal by the water contained in the still after distillation. To 

 illustrate : It was found that the water extract from the distillation 

 of a quantity of ground pits, after evaporation to dryness, consti- 

 tuted 6.7 per cent of the original ground material. The solid extract 

 after powdering was chocolate brown in color, with a rather pleasant 



1 Henry, W. A. Feeds and Feeding 



ed. 10, p. 566-567. Madison, Wis., 1910. 



