22 BULLETIX 350, U. s. DEPARTMENT OF AGEICULTURE. 
taste suggesting roasted grain. This extract was readily soluble in 
water. The protein content was found to be 33.93 per cent. The 
utilization of this waste water-soluble extract by evaporation with 
the meal left in the still would add much to the nourishing properties 
of the meal. The fiber content, although not high in comparison 
with some of the other meals, was augmented by the presence in the 
kernels, before grinding, of particles of the pits which escaped sepa- 
ration in the cracking process. 
AVAILABLE QTJAXTITT. T7SES, AXT> VALUE OF CHERRY-KERNEL MEAL. 
Roughly estimated, the total available quantity of meal which 
would result after extracting the oil would be about 300 tons from 
the domestic cherries and 30 tons from the imported cherries. 
The utility of the meal, as shown by its composition, should be 
similar to that of the general class of oil cakes now sold on the 
market for stock foods. 
Regarding the commercial value only an estimate can be made. 
Based on the current prices of linseed meal, which is about $39 per 
ton, the estimated money value of the yearly output of cherry-kernel 
meal would be about $12,870. 
C03IMERCIAL PRODUCTS OBTAINABLE FROM CHERRY JUICE. 
Attention has already been called to the large quantity of juice 
which accumulates during the operation of pitting cherries. The 
juice is bright red in color, with the odor and taste of cherries. 
Using the sugar and acid content as a basis for investigation, several 
experiments were conducted, with a view to preparing products 
which might be of commercial value. 
ALCOHOL FKO^I CHEEKY JTHCE. 
In order to convert the cherry juice into alcohol, a cake of com- 
pressed yeast was added to 1 kilo of filtered juice and the mixture 
kept at 30° C. for a period of 24 hours, with occasional agitation. 
After this period, fermentation had completely ceased. The mixture 
was then filtered, neutralized with milk of lime, and distilled. A 
small quantity of phosphoric acid was added to the distillate and a 
second distillation made. The alcohol obtained was deodorized by 
the addition of potassium permanganate and again distilled. By this 
method it was calculated that 4.36 per cent of absolute alcohol, or 
4.6 U. S. P. alcohol (95 per cent by volume), could be prepared from 
the waste juice. 
SIEET FEO^I CHEEKY JEICE. 
For the preparation of sirup, a quantity of the filtered juice was 
evaporated in vacuo after previously neutralizing the acidity with 
milk of lime. The calcium salts of the acids were filtered from the 
