BY-PRODUCTS 
By-Products of the Apple 
The utilization of cull and possible sur- 
plus apples is a matter of economic im- 
portance, and may, in many instances, 
mean a difference between profit and loss 
in the apple business. Just as the great 
packing concerns utilize every particle 
of their raw material and allow nothing 
to waste, so can the grower utilize his 
cull apples in many ways and check or 
prevent waste. There is a special use 
for every part of the apple. Seeds are 
used by large nurserymen for growing ap< 
ple seedlings. The skin and core are 
preferred by the jelly makers on account 
of high sugar content and the coloring 
matter of the skin. The pulp or flesh is 
used for canning, evaporating, apple but- 
ter, apple paste and other products But 
the greatest value is in the juice. 
The maker of juice products strives 
first of all to get the greatest possible 
amount of juice from his apples. The 
amount of juice that the apples contain 
depends upon the condition of ripeness, 
as well as upon the variety. An over ripe 
apple is mealy and contains less juice 
than one in prime condition. Also cer- 
tain varieties such as Jonathan and Wine- 
sap contain more juice than certain other 
varieties, such as Maiden Blush and 
Rome Beauty. A bushel of good cider 
apples in prime condition should contain 
from four to five gallons of juice. The 
amount of juice that is actually taken out 
depends largely upon the efficiency of the 
machinery. The large hydraulic presses 
with a pressure of from three to five hun- 
dred tons seldom get more than four gal- 
lons to the bushel, while the small 
hand presses seldom get more than two 
and one half gallons to the bushel. Just 
as the last strippings of a cow’s milk 
is the richest part of her milk, so the 
juice that is left in the pomace after the 
first pressing is the richest of the juice. 
In fact after the first pressing by the 
best presses it is figured that from 25 
to 40 per cent of the sugar content still 
remains in the pomace. We shall see 
as we proceed that the sugar content 
largely determines the quality of the 
juice, for most of the products made 
OF THE APPLE 
667 
therefrom. The pomace therefore, is very 
often soaked up and repressed. 
The products of apple juice may be 
discussed under three main divisions as 
follows: Plain apple juice or sweet 
cider, reduced apple juice, and products 
of fermentation. 
Sweet Cider 
It would seem that the simplest mar- 
ketable product of apple juice is sweet 
cider, which is the juice just as it comes 
from the press. It is a simple matter 
to make sweet cider, and it is a market- 
able product for which there is a good 
demand. But it is not such a simple mat- 
ter to keep cider sweet, without in some 
way impairing its quality. In fact this 
dificulty of properly preserving sweet cid- 
er has undoubtedly been the greatest bar- 
rier to the proper development of the 
sweet cider business, and likewise the 
greatest barrier to satisfying the demands 
of a sweet cider loving public. 
Difficulty of Keeping Cider Sweet 
In order to understand something of 
the cause of the difficulty of keeping 
cider sweet, it is necessary for us to 
know something of the composition of 
apple juice, the processes of fermenta- 
tion and the organisms which cause 
fermentation. This will be explained 
more fully in discussing the products of 
fermentation. It is only necessary here 
to explain that certain minute organisms 
enter the juice immediately upon its be- 
ing exposed to the atmosphere. Un- 
der ordinary conditions these organisms 
develop and multiply rapidly and in doing 
so transform the sugar of the juice into 
alcohol. When the formation of alcohol 
has begun still other organisms enter 
and change the alcohol into acetic acid. 
It can be readily seen then that the prob- 
lem which the sweet cider man has to 
solve is the controlling or stopping of 
the work of these organisms. 
The general practice for many years 
has been the use of such chemical pre- 
servatives as benzoate of soda, boric acid 
and salicilic acid. Benzoate of soda is 
undoubtedly the preservative that is in 
most general use, and probably the one 
that gives best results, so far as chemicals 
