Till: UTILIZATION OF CHERRY BY-PRODUCTS. 23 



hot sirup by means of vacuum filtration. This procedure was carried 

 on twice during the concentration of the juice. The yield of sirup 

 obtained was about 20 per cent. The calcium salts (probably con- 

 sisting largely of calcium malate) after drying resulted to the extent 

 of 1.35 per cent. The sirup obtained was dark brown in color, with a 

 pleasant, sweet, slightly tart taste. 



The specific gravity at 24° C. was 1.34. Assayed gravimetrically by 

 means of Fehling's solution the content of reducing sugars was found 

 to be 43 per cent and the total sugars 52.1 per cent. 



The free acidity was determined by titration with N/10 potassium 

 hydroxid V. S. and calculated as malic acid by means of the malic- 

 acid factor (1 c. c. N/10 KOH=:0.0067 gm. malic acid). The sirup 

 was found to contain 1.3 per cent of malic acid. 



These properties of the sirup are most variable and are subject to 

 fluctuation, depending to a great extent upon the consistency to which 

 the sirup is evaporated. The greater the concentration the higher 

 the percentage of the important constituents. 



JELLY FROM CHEEKY JUICE 



For the preparation of jelly the cherry juice was concentrated with 

 cane sugar (1 pound of sugar to 1,200 c. c. of juice) in a vacuum to a 

 sirupy consistency. Purified gelatin was then added (one-half ounce 

 of gelatin dissolved in one-half pint of water) and the mixture set 

 aside in a cool place. The resulting jelly was wine red in color, with 

 a fruity odor and a very pleasant tart taste. 



Although this process is a very crude one, it shows the possibility 

 of converting the juice into a product which is decidedly wholesome. 

 Other processes of preparing jelly from juices of this nature by the 

 use of pectin or parings from fruits which are rich in pectin would 

 doubtless be productive of even more promising results. 



Calculated with the amount of sugar added it was found that about 

 81.6 per cent of jelly could be prepared from the juice. 



AVAILABLE QUANTITY, USES, AND VALUE OF THE ALCOHOL, SIRUP, AND 

 JELLY FROM CHERRY JUICE. 



The prospect of profitably converting 'the juice into commercially 

 useful products would depend largely upon the available quantity. 

 As previously stated, approximately 105,000 gallons of juice result 

 from the pitting process. The alcohol production from this quantity 

 of juice would be about 5,000 gallons. The usefulness and commercial 

 value of alcohol is well known and needs no further comment. 



The quantity of sirup capable of being manufactured from the 

 total available juice, calculating the yield of sirup as 20 per cent, 

 would be 21,000 gallons. The usefulness of the sirup as a household 

 commodity can hardly be questioned. It is also possible that it could 



