14 BULLETIN 241, U. S. DEPARTMENT OF AGRICULTURE. 
in satisfactory color retention. Keeping it in cold storage at from 
32° to 35° F. after sterilization causes a satisfactory retention of 
distinctive pineapple flavor. A heat treatment, consisting in heating 
to about 85° C. for an hour, is sufficient to precipitate the coagulable 
matter. This should be followed by prompt cooling. Removal of 
most of the suspended matter by use of the milk separator facilitates 
subsequent filtration. A perfectly brilhant juice of very attractive 
pineapple flavor is then easily obtained by filtermg, carbonating 
lightly, and finally sterilizing. 
CHERRY JUICE. 
The English Morello variety grown near Geneva, N. Y., was used in 
all cases. ( 
Pressing.—High yields of juice, ranging from 73.4 to 80.4 per cent, 
were easily obtained by pressing the crushed cherries without pre- 
vious heating. 
Sterilization and keeping after sterilization.—The distinctive color 
and flavor were well retained when heated in carboys, racked into 
bottles, resterilized, and afterwards kept at room temperatures. 
Discussion.—Juice from English Morello cherries can thus be suc- 
cessfully prepared by the usual methods. Juice prepared from cher- 
ries crushed, kernels and all, before pressing, was slightly better than 
juice prepared without crushing the kernels, because it possessed 
flavors derived from the kernels. 
PEACH JUICE. 
Georgia-grown peaches were used in all cases. The varieties were 
Carman, Hiley, and Elberta. | 
Pressing.—Juices were prepared readily by crushing and pressing 
the fruit. They were quite viscous, and long, slow pressings were 
necessary. If the kernels were crushed before pressing a marked pit 
flavor appeared in the juice. 
Sterilization and keeping after sterilization.—The prepared juices 
lacked somewhat in distinctive peach flavor, but no evidence of 
deterioration of flavor on sterilization or keeping after sterilization 
was found. 
Filtering.—The addition of less than 1 per cent of infusorial earth 
to peach juice rendered it readily filterable. 
Discussion.—Upon the whole, peaches are somewhat less promising 
as a source of juice than many other kinds of fruit. Juices of tree- 
_ ripened peaches should, however, be tried before final conclusions are 
drawn. 
HUCKLEBERRY JUICE. 
The species Gaylussacia baccata was used. One season’s work only 
was carried on. 
Huckleberries yielded their juice readily when pressed either with 
or without previous heating. Juice prepared from berries not heated 
a 
