APPLE BY-PRODUCTS AS STOCK FOODS. 
19 
pectin with boiling water or .steam. There arc but few references 
in the literature to such apple-pectin pulp, either moist or dried. 
Alwood (35) in a general way pointed out the economic loss in- 
volved, because of their sugar and pectin content, in allowing cider 
press residues to go to waste. In 1899 Browne (53) called attention 
to the profits to be derived from the utilization of " second press- 
ings." Pie stated that the residue may still be used as feed or for 
other purposes. 
The only analyses of apple-pectin pulp in the literature are those 
of Shutt (129). Two analyses of this product were received from 
industrial chemists and several were made in the Bureau of Chem- 
istry. Table 9 shows the composition of commercially dried pectin 
pulp, moist pectin pulp, and a dried mixture of molasses and ex- 
tracted pomace and the pulp from which it was obtained. 
Table 9. — Average composition of moist and dried apple-pectin pulp {extracted 
apple pomace) and of dried pulp-molasses mixture. 
Composition on original basis. 
Product. 
Mois- 
ture. 
Ether 
ex- 
tract. 
Crude 
fiber. 
Crude 
pro- 
tein. 
Ash. 
Xitro- 
gen- 
free 
ex- 
tract. 
De- 
gree 
of 
acid- 
ity. 
Re- 
duc- 
ing 
su- 
gars 
as 
in- 
vert. 
Su- 
crose. 
Total 
su- 
gars. 
Moist pectin pulp (Canada) ' 
P.ct. 
85.1 
75.0 
88.0 
8.8 
8.0 
P.ct. 
0.7 
1.7 
.7 
7.3 
P.ct. 
4.7 
10.5 
3.5 
24.2 
P.ct. 
1.4 
2.2 
.9 
7.0 
P.ct. 
0.4 
1.1 
.3 
3.3 
P.ct. 
7.7 
9.5 
6.6 
49.4 
Cc.N 
acid 
per 
kilo. 
P.ct. 
P.ct. 
P.ct. 
Moist pectin pulp (American) (sample 
29155) 
43 
1.8 
0.1 
1.9 
Moist pectin pulp (American, from peel- 
ings and cores) (sample 26313) 
Dried pectin pulp (American): 
Factory dried (G samples) 
Miscellaneous (6 samples ) 
215 
8.4 
10.0 
4.3 
.4 
12.9 
4.7 
Dried pectin-pulp-molasses mixture 
(sample 299G3) 2 
4.-1 
26.9 
6.7 
5.1 
46.9 
Composition on moisture-free 1 
Product. 
Mois- 
ture. 
Ether 
ex- 
tract. 
Crude 
fiber. 
Crude 
pro- 
tein. 
Ash. 
Nitro- 
gen- 
free 
ex- 
tract. 
Re- 
sugars 
as 
invert. 
Su- 
crose. 
Total 
sugars. 
Moist nectin pulp (American) (sam- 
ple 29155) 
Dried pectin pulp (American): 
Fact< i imples) 
P.ct. 
75. 
S.N 
3. 1 
6. 9 
8.0 
P.ct. 
7.7 
P.ct. 
4. 2 
P.ct. 
3s. 
P.ct. 
7.1 
P. ct. 
0.3 
Mi ;< iples) 
All pectin pulp: 
4.7 
.4 
5. l 
L8 
9.7 
7.3 
4.9 
42. n 
7.2 
9. 5 
s. 
7. 1 
4.7 
3. 5 
n 
52, 1 
52. 1 
A\ e pies) 
Dried pectin-pulp-molasses mixture 
1". 1 
10. 8 
14.3 

1 Reported by Shutl i I 
2 This sample w as prepared from sample 29155 I v, i per cent) and molasses 1 1 pei 
content of 10 per cent, equivalent to 2 parts of moisture-free pomace to l part of blackstrap molasses. The 
figures representing the composition of the mixture were calculated. 
