PREPARATION OF SAMPLE. \) 
<eTed with but slight loss. The comparatively high percentage of loss 
in some cases ma}' lead to a misconception. In preparing a small 
sample the loss shown in the table is proportionately much greater 
than would occur when larger quantities are handled, as this rate of 
Hoss would not continue. 
The tissues of the fruit are in much better condition for extracting 
the juice when pulped in this machine than when prepared by any 
small mill of the grater type which was tried. First, a small hand- 
crater was used, but it was found impossible to recover anywhere near 
the entire weight of the sample, and the fruit was so poorly pulped 
that the juice could not be expressed as completely as is necessary in 
technical work. In the machine used, however, the sample can easily 
be chopped too fine to give the best results under the press; therefore 
the desired degree of fineness should be determined before the sample 
is prepared. 
After chopping the sample as fine as desired it was carefully trans- 
ferred to a small hand press, known as a meat press, such as is com- 
aaaonly used for pressing small quantities of substances in laboratory 
work. The screw was tightened slowly but Very firmly until no more 
juice could be extracted; then the pomace was broken up and repressed 
as at the first operation, until it was exhausted as completely as pos- 
sible with this apparatus. The juice so obtained and the pomace were 
weighed for comparison with the original sample. The samples were 
prepared in this manner early in the morning, and the juice and 
pomace were then delivered fresh to the chemical laboratory for 
•examination before changes could well occur. Table I sets forth in 
•detail the results obtained in preparing the samples. 
Table I. — Weight and percentage of sample recovered after pulping (Blacksburg, Va., 
1903). 
SUMMER VARIETIES. 
Variety. 
Sample 
No. 
Weight of 
original 
sample. 
Weight recovered after Percentage recovered and 
pulping. lost. 
Juice. 
Pomace. Total, j Juice, j Pomace. 
Loss. 
251 
250 
263 
254 
253 
256 
265 
252 
258 
255 
Grams. 
1,814.40 
1, 814. 40 
1, 814. 40 
2, 409. 75 
1,814.40 
1, 814. 40 
1,856.92 
3, 883. 95 
1,814.40 
2,041.20 
Grams. 
992. 25 
1, 105. 65 
878. 85 
1, 304. 10 
850.50 
623. 70 
1, 020. 60 
2, 097. 90 
935. 55 
595.35 
Grams. 
737. 10. 
680. 40 
878. 85 
1,105.65 
907. 20 
1, 162. 35 
765. 45 
1, 587. 60 
765. 45 
1, 360. 80 
Grams. 
1,729.35 
1,786.05 
1,757.70 
2, 409. 75 
1, 757. 70 
1,786.05 
1,786.05 
3, 685. 50 
1, 701. 00 
1, 956. 15 
Per cent. 
54.68 
60.93 
48.43 
54.12 
46.86 
34.37 
54.96 
54.01 
51.56 
29.16 
Per cent. 
40.62 
37.50 
48.43 
45.88 
50.00 
64.06 
41.22 
40.87 
42.18 
66.66 
Per cent. 
4.70 
1.57 
3.14 
.00 
3.14 
Sops of Wine a 
Summer Pearmain. . . 
■Summer Rose 
Westfield 
1.57 
3.82 
5.12 
6.26 
Williams Favorite a. . . 
4.18 
Average of all.. 
48.91 
53.20 
47.74 
43.34 
3.35 
Average omit- 
ting Nos. 255 
and 256 
3.46 
Samples overmature when pulped. 
