18 



1916 ANNUAL REPORT 



by-product does not seem very promising for table use. It may later be 

 discovered to have other uses, such as in soap-making. 



The following table gives a summary of the more important ex- 

 periments performed: 



Date 

 Treated 



I Date 

 Exam- 

 ined 



1915 1915 

 Nov. 23 Nov. 25 



' 23 



" 25 



23 Dec. 5 



23 



" 5 



23 



" 5 



23 1 



" 5 



23 

 23 

 23 



23 

 23 



1916 

 Feb. 1 



" 1 

 1915 



1803-1 



" 23 



Dec. 5 



-m(l) 



" 23 



" 5 



-m(2) 



" 23 



" 5 



-m(3) 



" 23 



5 



-m(4) 



" 25 



" 5 



-m(5) 



" 25 



" 5 



1803-n(l) 

 to-n(4) 



" 25 



" 5 



TREATMENT 



Dried at 212 deg. F. 



Dried and pressed. 

 Pomace extracted with 

 ether. Press oil de- 

 colorized and filtered. 

 Halves treated with V2 

 % lye 24 hours. Lye 

 washed out with water. 

 Sterilized in 57o brine. 

 Same as 1803-c, but 

 1% lye used. 

 Same as 1803-c, but 

 3% lye used. 

 Same as 1803-c, but 

 5% sodium carbonate 

 used. 



Canned halves in plain 

 water at 85 deg. C. 

 Canned halves in 3% 

 brine at 85 deg. C. 

 Canned halves in brine 

 plus vinegar to in- 

 crease acid to .37c. 



Pickled in vinegar. 

 Pickled in brandy. | 



RESULTS 



Made good soup flavor- 

 ing. Not satisfactory 

 for eating alone. 

 Press oil edible. Sol- 

 v^ent oil poor. 



Fermented slightly 

 during lye treatment. 

 Flavor poor. 



Same results as 1803-c. 



Flavor excellent. Tex- 

 ture a little too soft. 

 Results fair. Not so 

 good as "e". 



Acrid taste. Not sat- 

 isfactory. 



Acrid taste. Not sat- 

 isfactory. 

 Not satisfactory. 



Flavor good if excess 

 v^inegar is washed out. 

 Flavor good if excess 

 alcohol is washed out. 



Paste from boiled fruit Flavor very poor, 

 sterilized at 212 deg. F. 

 Paste plus 1% salt, 

 not sterilized. 



salt. 



Paste, plus 3% 

 not sterilized. 



salt. 



Flavor very poor; col- 

 or, dark. 



Flavor very poor; col- 

 or dark. 



col- 



salt 



salt, 



Paste plus 6% 

 not sterilized. 

 Paste plus 12% 

 not sterilized. 

 Paste plus 15% 

 not sterilized. j 

 Salt, varying from ij Flavor poor in all 

 to 15%, followed bycases. 

 sterilization at 100 | 

 deg. C. I 



Flavor very poor 

 or dark. 

 Flavor poor. 



Flavor poor. 



