2 BULLETIN 1166, U. S. DEPARTMENT OF AGRICULTURE. 
the eighteenth century some consideration had been given to the 
utilization of apple pomace. Marshall (112) states that the offal, 
or " dry must," had but little value as manure, but was used as fuel 
at times and also as feed for pigs. 
Since that time the advantage of utilizing press residues as a feed 
is never lost to sight. Before 1800 in Normandy and Brittany 
measures seem to have been taken to preserve apple pomace when 
it was abundant for use in feeding stock during the winter (121). 
Many years later Storer (130) suggested ensiling apple pomace, 
" a process of preservation which is largely employed in Europe for 
keeping soft and juicy material." Later it developed that 30 years 
before Storer's publication had been issued a Massachusetts farmer 
had preserved apple pomace by storing it in a pit under his barn and 
had fed it to his cows during the winter. 
It is generally accepted that apple pomace has a very low value as 
fertilizer. According to Browne (S3), it is worth nearly as much for 
fuel as it is for fertilizer. "Warcollier (138) states that it is worth 
six times as much for stock food as it is for fertilizer. 
Only a small part of the total pomace produced can be profitably 
used in the fresh condition because of its perishable nature when 
moist. It may be ensiled, yielding a succulent cattle food compar- 
able to corn silage, of real value in the winter feeding of cows : but 
the quantity that can be thus utilized is limited by the prohibitive 
cost of transporting material of such high water content more than 
a few miles from the source of supply. 
The ultimate solution, then, of the problem of utilizing the great 
bulk of apple pomace lies in its preservation by dehydration. In 
the form of dried pomace it may be stored for a long time and used 
as desired in the manufacture of pectin, evaporated apple products, 
vinegar, or stock for " apple-base jelly." Because of the low water 
content of this material when properly dried, it may be shipped at a 
comparatively low cost. 
Apple pomace was first dried in the United States by a few manu- 
facturers on a small scale for jam and jelly purposes in 1915. 3 Eight 
years earlier a Canadian cider manufacturer had undertaken the 
preparation of dried apple pomace as a commercial stock food. m 
>Vhile not possessing high quality as a feed, this product was sweet 
and attractive to cows and sheep. It contained only 8.5 per cent of 
moisture, but had a very low crude protein and fat content. 
Yernon (135) and Warcollier (138) state that the drying of cider 
residues has long been practiced in Germany, particularly at certain 
cities on the upper Rhine. At Frankfort an association (La Pomo- 
sin) specialized in the commercial drying of the wet pomace from 
that region. The dried pomace ordinarily was not used for stock 
food, however, but was sold to manufacturers of jellies and preserves. 
In 1911, because of a shortage of material in Germany, negotiations 
were opened with French cider makers for a supply of dried pomace. * 
This started the industry on a commercial scale in France. 
The new enterprise did not make rapid headway at first, owing 
to the uncertainty as to whether the German demand would persist 
longer than the shortage of German pomace. By 1918, however, 
3 According- to S. L. Crawford, an industrial chemist. 
