JUICE AND POMACE. 11 
tained in the fruit, and even the more perfect hydraulic presses do not 
recover nearly all of it. It is an impossibility to rupture all the cells 
of the fruit by grinding or to recover all the juice by any practical 
method of extraction by pressure. With the 80-ton hydraulic press of 
the Virginia station only about 74 per cent of the weight of fruit is 
recovered as juice when the conditions are the very best, and in practice 
this amount is not obtained, TO per cent being a very high average. 
It must be remembered that a very considerable percentage of the 
weight recovered as juice consists of solids (sugar, etc.) held in solu- 
tion; hence the actual amount of juice left in the pomace is greater 
than appears from the percentage of weight recovered. The question 
of the more perfect grinding of the fruit and extraction of the juice 
belongs to the technique of cider making. The only phase of the 
question which concerns us at present is its bearing on the results 
obtained in preparing material for this investigation. Care was 
observed to recover the entire sample as nearty as possible, but occa- 
sionally slight losses occurred through errors of manipulation and 
imperfections of the apparatus used. The percentage of loss on each 
sample is given in the last column of Table I. The percentage of 
juice obtained in the preparation of these samples by a small hand 
apparatus approximates the average of custom work, except where 
the best modern cider-milling machinery is used. 
In Table I the summer varieties, when all are considered, show an 
average of 48.91 per cent of juice obtained, but this average ie influ- 
enced by the remarkably poor showing of Williams Favorite and Sops 
of Wine. These two varieties were overripe and so mealy that the 
juice could not be properly separated from the pulp. If the}' are 
omitted, the average of juice recovered is 53.20 per cent for summer 
fruit. The autumn varieties, omitting Fall Orange and Porter, which 
varieties became overripe for pressing, give an average of 53.92 per- 
cent of juice. The average amount of juice recovered from the winter 
varieties is higher when all are considered, but here also one variety, 
Ralls, shows a poor result. This may be attributed partly to the fact 
that this variety does not properly mature until late winter or early 
spring and also to loss of material in making up the sample. The 
Ralls is, however, included in the report because of the value of the 
chemical analysis given in later tables. The Gano also yields a low 
percentage of juice, but this is characteristic of the variety. The crab 
apples show the highest juice content of any group, reaching an aver- 
age of 57.31 per cent. 
The analyses of the samples of juice and pomace are given in Tables 
II and III. These show the quality of the juice for manufacturing 
purposes and also the amount of useful substances not extracted from 
the pomace. The latter point is further developed in Table V by com- 
parisons which bring out the actual loss of sugar caused by imperfect 
extraction of the juice. 
