18 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
From Table V, giving the sugar and acid content of the whole fruit, 
it is at once seen that the total sugar for the whole fruit is not on the 
average so high as the total sugar in the juice (Table II), but is a little 
higher on the average than the sugar found in the pomace (Table III). 
Also, the cane sugar of the whole sample is proportionately lower than 
the cane sugar found in the juice. This would indicate that the juice 
extracted by grinding and pressing is relatively richer than that which 
remains in the pomace, and that the cane sugar is also secured propor- 
tionately in larger percentage than that in which it actually exists in 
the original fruit. The actual quantities of sugar recovered in the 
juice and pomace are given in grams per hundred grams of whole 
fruit in this table. These two columns do not represent the total 
sugar, except when there was no loss of sample. This loss was not 
proportionately distributed between the two columns, the compari- 
son being deemed more reliable as presented than if the loss were so 
distributed. 
The last column in Table V gives the percentage of sugar actually 
recovered which is left in the pomace. This percentage will become 
rapidly less as the proportion of the original weight of fruit recovered 
as juice increases, and therefore the question of improved methods of 
grinding and pressing is a very important one. It does not appear up 
to the present time that the American manufacturers have solved the 
question of recovering, in a practical manner, this comparatively large 
waste which ordinarily is lost in the pomace. There is, however, a 
simple but rather expensive method of recovering the valuable con- 
stituents of the pomace by exhaustion with warm or cold water, pre- 
ferably the former. This ma} T be accomplished in tubs or casks or in 
regular diffusion batteries, such as are used in sugar factories. The 
weak must or juice thus recovered ma}^ be used to dilute richer juice 
intended for vinegar stock. Pomace can also be used in the silo if 
mixed with leguminous crops or corn, and its feeding value is thus 
successfully conserved and utilized. 
DRY MATTER AND MINERAL CONSTITUENTS. 
For these determinations only a few varieties of standard value were 
selected. These appear to give a fair range of fruits for the several 
seasons, except in case of the earliest varieties. It was intended to 
include Early Ripe and Oldenburg in this list, but these were out of 
season before the work could be undertaken, and therefore it can not 
be said to represent the probable variations in composition which will 
be found in the very early varieties. The complete analysis of a large 
number of varieties of apples involves SO large an amount of work 
that it was decided not to attempt complete analyses of any of the 
varieties in the strict sense of this term. The preceding tables cover 
quite fully those substances of direct importance to quality and com- 
