136 MASS. EXPERIMENT STATION BULLETIN 205. 



This difference, according to Munson, represents the apples which were 

 not sold in the larger markets but remained on the farm and were wasted 

 or used for by-product purposes, including cider. W. W. Gary & Son 

 use an average of about 60,000 bushels a year; the New England Vinegar 

 Works used 90,000 bushels obtained in Massachusetts in 1920, but are 

 getting none this year (1921); while the Sterling Cider Company use an 

 average of from 8,000 to 10,000 bushels of Massachusetts apples j^early, 

 most of their supply coming from Maine. It is evident that a very large 

 amount of non-marketable apples goes to waste, but it is believed that 

 as time passes more of them will be saved and utilized. 



Composition of Dried Apple Pomace. 



Table I. — Composition of Dried Apple Pomace, with Other Carbohydrate 

 Feeds for Comparison. 



• Compilations of analyses, 

 content for comparison. 

 2 Ibid., p. 18. 

 8 Ibid., p. 20. 



Mass. Agr. Expt. Sta. 1919, p. 11. Reduced to same moisture 



The results of the different analyses showed the product obtained from 

 W. W. Cary & Son to be of quite uniform composition. It is clear that 

 the dried pomace is quite low in protein, containing scarcely 6 per cent, 

 and very high in carbohydrates, approximately 83 per cent, of which 

 some 18 per cent are fiber. The fat indicated by the analyses is more of 

 the nature of waxes and gums than true fat. The ash content of the 

 pomace is comparatively low. The dried pomace compares quite closely 

 in chemical composition with dried beet pulp, except that the latter con- 

 tains several per cent more protein. It is a carbonaceous feed similar 

 to corn meal, although the latter contains more protein and decidedly 

 less fiber. Although of the same type of composition, the corn meal 

 should be more efficient as a source of energy. 



Fuller investigation of the nature of the carbohydrates and protein 

 showed the absence of starch and the presence of considerable amounts 

 of reducing and cane sugars and the hemi-celluloses or pentosans. It 

 was also found that about one-third of the total protein is in the amido 

 form. 



A study of the mineral constituents of the dried apple pomace showed 

 that it contains less ash than does beet pulp, and that it is particularly 



