APPLE BY-PRODUCTS AS STOCK FOODS. 6 
Warcollier and Hediard state that the more important French cider 
mills were equipped for drying the marc which they produced and 
that obtainable from the farms. As a matter of fact, the French 
have practiced the air drying of marcs for many years. " Xouveau 
Cours Complet d' Agriculture " (67) describes the cutting of the press 
cakes into 1-foot squares and drying in tiers for use as fuel. Houzeau 
(87) and Cornevin (61) advised drying in the same manner for fuel 
or for the winter feeding of rabbits. Probably this also was the 
method referred to by Storer (ISO) when, in discussing means of 
preserving pomace, he mentions u the ordinary method of drying." 
In England apple pomace was dried before 1910. In 1911 several 
tons of cider residues were dried in a kiln used for drying brewers: 
grains and fed to cattle (39). From an incomplete chemical analysis 
the material appears to have been of average composition, and the 
animals did well on the dried " chads n in mixtures with other feeds. 
The quantity drying of pomace had been developed during 1909 or 
1910. 
This by-product industry evidently made progress in England, 
for when the French war mission to study cider making in England 
visited the British Isles in 1916, the larger mills had a well-estab- 
lished trade in dried pomace (139). A cider mill in Devonshire was 
equipped to dry 5J tons of fresh marc to a water content of 12 per 
cent every 12 hours. The dried pomace was sold to American im- 
porters for $13.60 a ton (normal exchange). English farmers 
bought it for from $8.80 to $13.25 a ton. 
In the United States the publications of Lewis and Brown, of the 
Oregon Agricultural Experiment Station (98), and of Caldwell, of 
the Washington station (56, 58), advocating the salvaging of waste 
fruit products by desiccation, deserve some of the credit for starting 
the movement for the commercial production of dried apple pomace. 
The preparation of jellies, jams, and similar fruit confections re- 
quires the presence of a sufficient quantity of pectin to insure a firm, 
properly jellied product. Crude pectin is readily obtainable from 
certain fruits, notably the apple, and in recent years apple pectin 
in a concentrated and more or less purified form has become of some 
importance as a trade commodity. Apple pectin in constantly in- 
creasing quantities, either in the crude state or after concentration, 
is being used. The pulp left after the pectin has been extracted 
offers possibilities as a feeding stuff, particularly in plants where 
evaporators for drying pectin pulp press cake have been installed. 
YIELD OF APPLE BY-PRODUCTS. 
From the standpoint of the practical cider maker, an apple con- 
sists of but two parts, juice and marc, or solids not in solution | Wj$). 
If the soluble constituents are completely extracted, only about -1 
per cent of solids remains. In other words, the total juice, includ- 
ing water and soluble constituents, is about 96 per cent of the apple. 
This percentage, of course, varies somewhat with the type of fruit. 
Table 1 gives the composition of various parts of the apple as re- 
ported in the literature. 
