14 
CHEMICAL COMPOSITION OF APPLES AND CIDER. 
The chemical composition of American apples has been studied so 
little up to the present time that there is not much material for com- 
parison. In Bulletin No. 71 of the Bureau of Chemistry, issued in 
1903, the data then available on the subject were collected, and no special 
work of this nature has been published since, so far as can be ascer- 
tained. The data herein presented comprise, therefore, the greatest 
number of analyses of varieties that has yet been made in any one 
season and include a considerable number of varieties commonly grown 
in the United States. This report necessarily lacks the conclusive- 
ness which attaches to a work covering a series of years, but takes its 
place merely as a contribution to the solution of the problem under 
consideration. 
In connection with the average composition of the apple must shown 
by these analyses it is interesting to compare them with the averages 
obtained in some previous work done on American apples, as given in 
Table IV. 
Table IV. — Average composition of apple musts (compiled). 
Analyst. 
Specific 
gravity. 
Solids. 
Total 
sugar. 
Reducing 
sugar. 
Cane 
sugar. 
Acid, as 
sulphu- 
ric. 
Tannin. 
Browne, Pennsylvania Exper- 
iment Station, 1899 
1.05523 
1.053 
1. 059 
1. 0535 
Per cent. 
13.36 
12.19 
13.98 
13.39 
Per cent. 
11.94 
9.58 
10.88 
10.45 
Per cent. 
7.78 
6.78 
7.00 
6.84 
Per cent. 
3.76 
2.65 
3.68 
3.48 
Per cent. 
0. 453 
.35 
.42 
.37 
Per cent. 
Davidson, Virginia Experi- 
ment Station, 1901 
Davidson, Virginia Experi- 
ment Station, 1901 (crab) ... 
Burd, U. S. Department of 
Agriculture 1901 . 
0. 022 
.060 
These averages bear a close relation to the results given in the pre- 
ceding tables when it is remembered that the figures for summer 
varieties can not properly be compared with results on winter fruits. 
The gradual increase in solids and total sugars in passing from sum- 
mer to fall and winter varieties supports in a way the well -recognized 
facts as to their quality, but these differences are much loss striking 
than one would expect when the averages are considered. The indi- 
vidual variations, however, of the several varieties of any given season, 
as compared with each other, are far more important, and what is 
also more to the point, these variations clearly indicate quality. 
For example, Summer Pearmain, the high rank of which is con- 
ceded, shows 10. <>5 per cent of total solids and 12.44 per cent of total 
sugars (Table II), the highest result of any summer or fall variety. 
The analysis of Jersey Sweet, one of the good varieties of it> 
season, shows a relatively high per cent of total sugar, and in 
cane sugar surpasses all of tin 1 summer and fall varieties, but it 
has a low acid content. The low sugar content of Red June and 
Oldenburg IS very striking, and the latter is the poorest in cane 
