404 
partial clarification is secured. These ob- 
jections to sedimentation are the result 
of numerous tests with barrel lots of 
juice. 
A method of clarification which is free 
from the above objections, and is also 
cheap and may be applied on a small or 
large scale, is clarification by use of a 
cream separator. Repeated trials have 
shown that a cream separator can suc- 
cessfully clarify the juice, leaving only 
traces of sediment in the product. Abso- 
lute clearness of the juice is not produced 
by use of the machine, but practically all 
sediment can be removed by this process. 
In the experimental work to be described 
a hand-power cream separator of the disk 
type was employed. The first trial of the 
method indicated that a satisfactory clari- 
fication of apple juice could readily be 
obtained by use of the separator, and 
many further trials have confirmed 
these early indications. The suspended 
matter in the juice collects in the bowl 
of the separator, while the clean juice runs 
out through the milk and cream screws. 
After a run of the juice through the ma- 
chine, the heavier particles originally 
present—the starch grains and any soil 
or dirt particles, together with some al- 
buminous matter—are to be found tightly 
packed in the lower part of the tubular 
shaft in the bowl of the machine, while 
a heavy layer of albuminous material is 
invariably packed on the inner side of the 
bowl and a lighter layer on the inner side 
of the bowl cover. The disks remain quite 
free from sediment. When the space he- 
tween the disks and the sides of the bowl 
is quite filled with sediment, the flow 
from the milk screw ceases and the flow 
from the cream screw is much increased. 
At this time the machine should be 
stopped and the bowl cleaned. The juice 
from the milk screw is invariably consid- 
erably cleaner than that from the cream 
screw. The reason for this is not ap- 
parent; the fact, however, was always 
observed. The juice from the cream 
screw is, in turn, much clearer than the 
untreated juice. 
An extended series of tests established 
the following facts with regard to the 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
method of clarifying by passing through 
a separator, using unfermented juice ang 
a machine of the size indicated. 
First. The amount which may be run 
through the machine before it is neces. 
sary to stop and clean the bowl is from 
25 to 40 gallons, depending on the quan- 
tity of sediment present in the juice. 
Second. The rate at which the juice 
passes through the machine is about 45 
gallons per hour, where a delivery tube 
of 450 pounds per hour (for milk) is em- 
ployed. On fitting the separator with a 
delivery tube of 750 pounds capacity per 
hour, less perfect clarification was effect- 
ed than when the smaller delivery tube 
was used. 
Third. But very little increase in the 
degree of clarification or capacity for 
sediment was secured when juice heated 
to 140° to 158° F. (60° to 70° C.) was run 
through. 
Fourth. When heated juice was allow- 
ed to stand over night and to cool and 
settle before passing through the separa- 
tor, the supernatant juice contained much 
less sediment than the original juice and 
two to three times as much could be 
passed through the machine before clean- 
ing became necessary than when unsedi- 
mented juice was used. 
Fifth. Two separations are necessary 
when working with a separator of the size 
employed. The first treatment removes 
the bulk of the sediment, and the second 
takes out nearly all of the remainder. 
Sixth. Running the juice more than 
twice through the separator improves the 
character of the product but little, as 
only very small amounts of the suspended 
matter in the juice are removed. 
Seventh. The best conditions, as work- 
ed out by experiment, for clarifying apple 
juice, are as follows, working with a 
hand machine with a capacity for milk of 
450 pounds per hour. 
(a) The juice must be freshly ex- 
pressed and, to be of high quality, should 
be prepared from sound, well-ripened fall 
or winter apples. 
(b) It should be received in a clean 
barrel or cask, which must not contain 
any fermentation residues. This point is 
