THE UTILIZATION OF CHERRY BY-PRODUCTS. 23 
hot sirup by means of vacuum filtration. This procedure was carried 
on twice during the concentration of the juice. The yield of sirup 
obtained was about 20 per cent. The calcium salts (probably con- 
sisting largely of calcium malate) after drying resulted to the extent 
of 1.35 per cent. The sirup obtained was dark brown in color, with a 
pleasant, sweet, slightly tart taste. 
The specific gravity at 24° C. was 1.34. Assayed gravimetrically by 
means of Fehling's solution the content of reducing sugars was found 
to be 43 per cent and the total sugars 52.1 per cent. 
The free acidity was determined by titration with N/10 potassium 
hydroxid V. S. and calculated as malic acid by means of the malic- 
acid factor (1 c. c. N/10 KOH=0.0067 gm. malic acid). The sirup 
was found to contain 1.3 per cent of malic acid. 
These properties of the sirup are most variable and are subject to 
fluctuation, depending to a great extent upon the consistency to which 
the sirup is evaporated. The greater the concentration the higher 
the percentage of the important constituents. 
JELLY FROM CHEERY JUICE 
For the preparation of jelly the cherry juice was concentrated with 
cane sugar (1 pound of sugar to 1,200 c. c. of juice) in a vacuum to a 
sirupy consistency. Purified gelatin was then added (one-half ounce 
of gelatin dissolved in one-half pint of water) and the mixture set 
aside in a cool place. The resulting jelly was wine red in color, with 
a fruity odor and a very pleasant tart taste. 
Although this process is a very crude one, it shows the possibility 
of converting the juice into a product which is decidedly wholesome. 
Other processes of preparing jelly from juices of this nature by the 
use of pectin or parings from fruits which are rich in pectin would 
doubtless be productive of even more promising results. 
Calculated with the amount of sugar added it was found that about 
81.6 per cent of jelly could be prepared from the juice. 
AVAILABLE QUANTITY, USES, AND VALUE OF THE ALCOHOL, SIRUP, AND 
JELLY FROM CHERRY JUICE. 
The prospect of profitably converting the juice into commercially 
useful products would depend largely upon the available quantity. 
As previously "stated, approximately 105,000 gallons of juice result 
from the pitting process. The alcohol production from this quantity 
of juice would be about 5,000 gallons. The usefulness and commercial 
value of alcohol is well known and needs no further comment. 
The quantity of sirup capable of being manufactured from the 
total available juice, calculating the yield of sirup as 20 per cent, 
would be 21,000 gallons. The usefulness of the sirup as a household 
commodity can hardly be questioned. It is also possible that it could 
