PHILIPPINE CITRUS-FRUITS. 409 
to some, and disagreeable to other, palates. This bitterness is 
greatly masked by the addition of sugar, and the samples con- 
taining 15 per cent of added sucrose were pronounced excellent 
by all who tried them. Much of the bitterness can be avoided by 
methods of pressing which will avoid, as much as possible, 
crushing the seeds and the segment covering. As a breakfast 
beverage this orange juice would undoubtedly find favor with 
discriminating consumers. 
TABLE V.—Analyses of naranjita juice after storage. 
] 
ColumniNoieeesocs sae anaes Le II.b Iil.c IV.c V.d Vie 
é Sept. 28,| Jan. 11, | Sept. 19, | Sept. 28, | Sept. 28, | Sept. 17, 
Date of analysis. ------------------- 1911. 1912. 1912, 1912, 1912. 1912, 
Duration of storage ______________- { enue is * fa 8 went 8 ane 8 pea 8 ee 
q ~ | 13 days. | 22 days. | 18days.| 7 days. 
) 
Denial bypass ee a a ee meee een Mee ye Sle LAE LT 1. 0390 1. 0883 1.0675 1.0470 
Solids___- 13.03 12. 82 8.61 8. 83 14.69 10.79 
Wer SUCTOSC a= se = OE SS 3.81 0.00 1.54 0. 60 2.92 1.71 
| Reducing sugars 8.39 11. 46 6.39 7.12 9.98 7.25 
Protein (NX6. 25) 0.33 0.53 0.36 0.21 0. 48 0.57 
PAL yee eee eee en oe) ony 0.32 0.33 0.20 0.38 0. 45 0.38 
Acidity calculated as citric acid___- 0.49 0.80 0.39 0. 46 0.70 0.82 
«This juice was pressed on January 5, 1911, and the original analysis is given in Table II, 
column 1. Five per cent of sucrose was added, the juice securely corked in glass bottles and 
sterilized by heating for one and one-half hours at 80°. The state of preservation was perfect. 
» This juice is the same as a@ after a longer storage period. The bottle showed a very slight 
pressure in opening. 
¢ This juice is a portion of that pressed on January 5, 1911, and bottled without the 
addition of sucrose. On January 13, 1912, the bottles were opened and found to be in a perfect 
state of preservation. The clear juice was decanted from the sediment, rebottled, and sterilized 
by heating forty-five minutes to 78°. 
4This juice is a portion of that pressed on January 10, 1912, to which 5-per-cent sucrose 
had been added before bottling. It was sterilized in the usual manner. The original analysis 
is given in Table I, column 4. 
€ This juice is the same as d without the addition of sucrose. 
FERMENTATION OF ORANGE JUICE. 
Two different lots of orange juice were fermented with the 
addition of yeast. The analyses of the original juice are given 
in Table IJ, columns IV and V. 
The first lot fermented completely in seventy-two hours. 
After fermentation the juice contained 0.2 per cent reducing 
sugar and 5.58 per cent alcohol. A distilled beverage was made 
from this juice in the laboratory, by methods approximating 
those employed in the distillation of pot-still beverages. The 
flavor of this product was very good even while new, and on 
aging in wood for a short period it was much improved. The 
