22 BULLETIN 350, U. S. DEPARTMENT OF AGRICULTURE. 



taste suggesting roasted grain. This extract was readily soluble in 

 water. The protein content was found to be 33.93 per cent. The 

 utilization of this waste water-soluble extract by evaporation with 

 the meal left in the still would add much to the nourishing properties 

 of the meal. The fiber content, although not high in comparison 

 with some of the other meals, was augmented, by the presence in the 

 kernels, before grinding, of particles of the pits which escaped sepa- 

 ration in the cracking process. 



AVAILABLE QUANTITY, USES, AND VALUE OF CHERRY-KERNEL MEAL. 



Roughly estimated, the total available quantity of meal which 

 would result after extracting the oil would be about 300 tons from 

 the domestic cherries and 30 tons from the imported cherries. 



The utility of the meal, as shown by its composition, should be 

 similar to that of the general class of oil cakes now sold on the 

 market for stock foods. 



Regarding the commercial value only an estimate can be made. 

 Based on the current prices of linseed meal, which is about $39 per 

 ton, the estimated money value of the yearly output of cherry-kernel 

 meal would be about $12,870. 



COMMERCIAL PRODUCTS OBTAINABLE FROM CHERRY JUICE. 



Attention has already been called to the large quantity of juice 

 which accumulates during the operation of pitting cherries. The 

 juice is bright red in color, with the odor and taste of cherries. 

 Using the sugar and acid content as a basis for investigation, several 

 experiments were conducted, with a view to preparing products 

 which might be of commercial value. 



ALCOHOL FROM CHERRY JUICE. 



In order to convert the cherry juice into alcohol, a cake of com- 

 pressed yeast was added to 1 kilo of filtered juice and the mixture 

 kept at 30° C. for a period of 24 hours, with occasional agitation. 

 After this period, fermentation had completely ceased. The mixture 

 was then filtered, neutralized with milk of lime, and distilled. A 

 small quantity of phosphoric acid was added to the distillate and a 

 second distillation made. The alcohol obtained was deodorized by 

 the addition of potassium permanganate and again distilled. By this 

 method it was calculated that 4.36 per cent of absolute alcohol, or 

 4.6 U. S. P. alcohol (95 per cent by volume), could be prepared from 

 the waste juice. 



SIRUP FROM CHERRY JUICE. 



For the preparation of sirup, a quantity of the filtered juice was 

 evaporated in vacuo after previously neutralizing the acidity with 

 milk of lime. The calcium salts of the acids were filtered from the 



