44 



BITTER PIT INVESTIGATION. 



The percentage composition of the mixed ashes of a number of varieties is as follows 

 Table VIII.— Percentage Composition of Ash op Apple. 



Percentage. 



Potash . . . . 55 • 94 



Soda 



Lime 



Magnesia 



Oxide of Iron 



Oxide of Aluminium 



Chlorine 



Silica 



Sulphuric Acid . . 

 Phosphoric Acid 

 Carbonic Acid . . 



0-31 

 4-43 

 3-78 

 0-95 

 0-80 

 0-39 

 0-40 

 2-66 

 8-64 

 21-60 



99-90 



Most of the constituents of the ash are present in abundance in the soil, but phosphoric acid 

 and potash are two ingredients in danger of becoming exhausted. 



The pectin bodies are carbohydrates, allied to the gums, and they serve a useful purpose in 

 the preparation of apple jelly, for the property of setting or gelatinizing is entirely due to 



M Tannins are contained in solution in the cell-sap, and are only present in small amount 

 When apples are freshly cut, it is supposed that the oxidation of the tannin by means of a ferment 

 causes the flesh to turn brown. 



Malic acid gives the sour or acid taste to apples. It exists in the free or combined state, in 

 tne latter case combining with certain bases, principally potash, to form salts. 



It is sometimes asked by the orchardist whether an apple badly affected with Bitter Pit has 

 been chemically analyzed, and the analysis compared with that of a sound apple of the same variety 

 grown m the same soil, as if that might solve the difficulty of Bitter Pit. An analysis has been 

 made ot both apples and pears, pitted and sound, and each was taken from the same tree. Josephine 

 pears and btone Pippin apples were used, and the following is the result of the analysis by Mr P 



Table IX. — Analysis of 



Sound and Pitted Apples 



and Pears. 







Josephine Pears. 



Stone Pippin Apples. 





Clean. 



Pitted. 



Clean. 



Pitted. 



Moisture 

 Organic Matter 

 Ash . . 



Total Acidity as Malic Acid 



Alkalinity of Ash as c.cs. of 1/10 N. Acid on 



1 gram 

 Specific Gravity of Juice 

 Baume 



Temperature of Reading 

 



Per Cent. 



84*55 

 15*07 



0-38 



0-167 



0-38 

 1 -053 

 7-9 

 20-25° C. 



1 



Per Cent. 



83-87 

 15-70 

 0-43 



o-ioi 



0*46 

 1 -0535 

 7-85 

 20*5° C. 



Per Cent. 



83-43 

 16-15 

 0*42 

 1-035 



0-413 



Per Cent. 



81-62 

 17-90 

 0-48 

 0*871 



0- 454 



1- 061 

 8-7 



17° C. 



