APPLES 
yery important, as experience has shown 
that the very fine deposit formed in fer- 
menting juice can not be successfully re- 
moved by the separator, and this deposit 
is difficult to clean from the sides and bot- 
toms of fermentation casks. 
(c) The juice is then passed through 
the separator, using the necessary pre- 
cautions as to oiling and starting the 
machine, and turning the crank at the 
rate of 45 turns per minute. Twenty-five 
to forty gallons of fresh juice can be 
run through before the capacity of the 
bowl for sediment is reached. The juice 
which comes through the milk screw is 
collected separately. 
(d) As soon as the milk screw becomes 
clogged the machine is stopped and the 
bowl is cleaned. 
(e) The juice collected from the milk 
screw is passed through again and the 
juice then coming from the milk screw 
is collected as before. The clarification 
of 25 gallons of juice, using one machine 
of the capacity indicated and a juice con- 
taining sediment in such quantity that a 
run of that amount will fill the space be- 
tween the disks and the sides of the 
bowl with sediment, requires about one 
hour and a quarter, the juice passing 
through the bowl] twice. 
The Sterilization of the Juice 
AS soon as the juice is clarified by the 
separators, it must be sterilized in closed 
containers. The points which have been 
carefully determined in this work have 
been the lowest safe temperature and the 
Shortest period of heating for bottle and 
for cans. 
If the juice is not to be packed and 
Shipped, glass fruit jars, or bottles with 
patent stoppers, may be employed, but to 
stand shipping well, sealed cans or cork- 
stoppered bottles must be used. 
Sterilization in Bottles 
In the work with bottles, quart bottles 
of the champagne type were used. These 
were filled with clarified juice, some air 
Space being left to allow for expansion of 
the liquid on heating. The bottles were 
placed upright and entirely submerged 
in water in a tank which could be heated 
4015 
by a jet of steam About fitteen minutes 
were required to bring the water in the 
tank up to the temperatures employed in 
the several Sets ot experiments, namely, 
140°, 149°, and 158° F. (60°, 65° and 7? 
C.). After the bottles were placed in the 
tank from twenty-five to thirty minutes 
wele required for the contents of the bot- 
tles to attain the temperature used. One- 
half hour was, therefore, allowed before 
beginning to count time in these tests— 
fifteen minutes to bring them both 
up to the temperature, and fifteen 
minutes holding at this temperature. 
The bottles were withdrawn at in- 
tervals and set away on their sides in 
baskets, being kept in a warm room 
whose temperature was quite constant 
day and night, between 70° and 75° F. 
The bottles were agitated and notes taken 
on them from day to day. 
The results show that a temperature of 
149° F. (65° C.) for one hour will give 
good results and that 158° F. (70° C.) for 
one-half hour also gives good results. Only 
a very slight cooked taste is given to 
the juice by heating at 158° for one hour 
—slightly more, however, than is given 
by heating at 149° for the same period. 
Sterilizing in Cans 
One-gallon packers’ cans were employed. 
These were first carefully rinsed with 
water, filled, sealed (rosin dissolved in al- 
cohol being used as flux), and then heat- 
ed in the same manner as the bottles. 
The juices employed were thoroughly typi- 
cal and were clarified by passing twice 
through the separator. A full half hour 
was found by a careful test to be neces- 
sary for heating the contents of the can 
up to the bath when the water in the 
bath was cold to start with, and this 
period was only slightly shortened when 
the bath was hot at the time the cans 
were placed in it. Unfortunately, the 
periods of heating were not short enough 
nor the temperatures used low enough to 
indicate unsafe conditions, since none of 
the cans spoiled; but proper treatment 
was found to be very readily given at low 
temperatures and for brief periods. It 
was expected that the cans which were 
