APPLES 
used as containers The other containers 
which might have been tried were barrels 
or kegs and jugs. Owing to the great 
liability to leakage and consequent infec- 
tion of juice when treated in barrels and 
kegs, these containers are considered im- 
practicable when the juice is to be kept 
indefinitely. Jugs are considered to be 
too cumbersome and at the same time too 
fragile to be handled readily in compari- 
son with cans. 
For bottles, sound corks, well soaked in 
hot water, should be used. These can be 
wired in before the bottles are heated; or 
tin cork holders, which may be bought on 
the market, may be used. The exposed 
end of the cork should be dipped in hot 
paraffin or hot grafting wax after heating, 
to prevent the cork from drying out 
with consequent serious danger of infec- 
tion of the bottled juice. 
No trouble was experienced in sealing 
the cans. As previously noted, standard 
l-gallon packers’ cans were employed. 
These had a 2 7-16-inch opening and 
were filled to within about one-quarter 
inch of the opening. The can was then 
wiped and the flux, consisting of rosin 
dissolved in alcohol, was applied. Hem- 
med caps were employed for sealing-— 
that is, the tin cover which fitted over 
the opening in the can was fitted with a 
rim of solder. For sealing the can, a 
capping steel and soldering copper are 
required, also a gasoline furnace for heat- 
ing the steel and copper, and a supply 
of flux, solder and sal ammoniac. 
Barrels and kegs can be successfully 
used as containers for sterilized juice 
when it is desired to keep juice sweet for 
a limited period of a few days or weeks. 
The cask must be thoroughly cleaned and 
well steamed, and filled with the juice 
heated to between 149° and 158° F. (65° 
to 70° C.). The cask can then be bunged, 
but considerable contraction takes place 
on cooling, with resulting strain on the 
cask and consequent increase in the dan- 
ger of leakage. It is a much better pro- 
cedure to close with a clean cotton plug, 
and when the cask and contents are cool 
to remove the plug and quickly insert a 
407 
wooden bung which has ben sterilized by 
soaking in alcohol. Two experiments 
were carried on with success with 50-gal- 
lon barrels, following this procedure. 
This juice kept for ten days without 
showing fermentation. At this time the 
barrels were emptied and used for other 
purposes. 
In the experiments with barrels, and 
in all other work in which the juice was 
heated except in bottles and cans, a 
pasteurizer designed by Mr. Given, of the 
Bureau of Chemistry, was employed. It 
proved to be a very useful machine and 
was capable of heating the juice with per- 
fect control of temperature at any desired 
rate up to several hundred gallons per 
hour. 
The cost of handling apple juice when 
it can be obtained perfectly fresh in clean 
barrels is slight. The only expense of 
separating the juice is for the labor, and 
if a small steam generator be used in 
connection with a turbine separator this 
cost can probably be lessened. Bottles of 
the champagne type cost from 3 to 5 cents 
each, and gallon cans cost from 4 to 5 
cents each in lots of 1,000. On account of 
the acid nature of apple juice, the cans 
employed should be made of a high grade 
of tin plate and, as with other canned 
products, the juice should not be allowed 
to stand in the can after opening. With 
a view to lessening the action of the 
juice on the walis of the can, lacquering 
the inside of the can with a vegetable 
gum was tried. Considerable less action 
of the juice on the tin was noted when 
the lacquered can was used. 
Sterilizing requires a tank of water 
which can be heated by steam or in any 
other way so that it can be easily main- 
tained at the desired temperature. The 
apparatus for carbonizing is simple and 
cheap, and the method is easy of applica- 
tion. 
The chemical work in connection with 
the experiment has been to determine the 
composition of the juices employed and 
the effect of the treatment on the com- 
position of the juice. The results of this 
work show that the chemical composition 
is practically unchanged by the treat- 
