10 
BULLETIN 1166, U. S. DEPARTMENT OF AGRICULTURE. 
Table 4. — Manurial constituents of apple pomace and apple-pomace silage 
(reported in the literature) . 
Num- 
ber of 
deter- 
mina- 
tions. 
Original basis. 
Product 
Mois- 
ture. 
Nitro- 
gen 
(N). 
Potash 
(K 2 0). 
Phos- 
phoric 
acid 
(P2O5). 
Lime 
(CaO). 
Mag- 
ne- 
sia 
(MgO). 
Soda 
(Na 2 
O). 
Ferric 
oxid 
(Fe 2 
3 ). 
Ash 
insol- 
uble 
in 
acid. 
{ 'S 
3 
4 
Per ct. 
78.1 
80.5 
80.2 
80.1 
Per ct. 
0.22 
.23 
.12 
.17 
Per ct. 
0.14 
.13 
.19 
.14 
Per ct. 
0.03 
.02 
.05 
.05 
Per ct. 
Per ct. 
Per ct. 
Per ct. 
Per ct. 
American apple pomace 
French apple pomace: > 
1 pressing 
0.04 
0.03 
0.03 
0.01 
0.01 
3 pressings 
Num- 
ber of 
deter- 
mina- 
tions. 
Mois- 
ture. 
Moisture-free basis. 
Product 
Nitro- 
gen 
(N). 
Potash 
(K 2 0). 
Phos- 
phoric 
acid 
(PsO s ). 
Lime 
(CaO). 
Mag- 
ne- 
sia 
(MgO). 
Soda 
(Na 2 
O). 
Ferric 
oxid 
(Fei 
3 ). 
Ash 
insol- 
uble 
in 
acid. 
{ 1 
3 
4 
2 
Per ct. 
78.5 
80.5 
80.2 
80.1 
Per ct. 
1.02 
Per ct. 
0.63 
Per ct. 
0.14 
Per ct. 
Per ct. 
Per ct. 
Per ct. 
Per ct. 
American apple pomace 
0.19 
0.14 
0.13 
0.04 
0.04 
French apple pomace: * 
.59 
.83 
1.24 
.94 
.71 
1.05 
.26 
.26 
.42 
Reported by Houzeau (87). 
Neither the fresh nor the ensiled apple pomace was analyzed in 
the investigation conducted by the Bureau of Chemistry. 
DRIED APPLE POMACE. 
Previous Investigations. 
A few chemical analyses of dried apple pomace are reported in the 
literature, 3 from American, 4 from French, and 4 from German 
sources. In addition to these, 3 analyses have been made by in- 
dustrial chemists in this country, and several were made in the 
Bureau of Chemistry 9 in connection with the present investigation, 
making altogether 17 complete cattle-food analyses from which to 
determine the average composition of dried apple pomace. These 
results, together with the analysis of a partially dried mixture of 
apple pomace and molasses, reported by Meunier (114), are given in 
Table 5. 
9 One of the analyses was made for II. C. Gore, of the Bureau of Chemistry, i n connec- 
tion with his study of unfermeuted apple juice. 
