Vie RURAL Nfiw.YORKER 
841 
The Useful Hydrator 
New Values in Apple Pomace 
A Waste Product. —In an earlier ar¬ 
ticle passing reference was made to tlie 
value of apple pomace as a by-product of 
the cider mills and vinegar factories. For¬ 
merly. and not many years ago, the pom¬ 
ace was considered utterly worthless, and 
when extensively dumped on the land 
much lime was necessary to bring the 
soil back to productivity. Later, some 
value was established for the supposedly 
waste tstulf as a ration for cattle, and 
finally the jelly manufacturers found the 
dried apple pomace to be more valuable 
that the dried cores and skins in its yield 
of pectin. This substance is found in the 
meat of a variety of fruits and vegetables, 
and it is conspicuously present in apples, 
making a good jelly the pomace must be 
re-pressed immediately, as fermentation 
soon starts after the first pressing. The 
commercial question for consideration is 
whether you convert your jelly stock into 
jelly while the season is on, or whether 
you dry the pomace with its pectin intact 
and from the evaporated product manu¬ 
facture jelly at any season of the year. 
Pried Pomace. —To many operators 
the production of cider and vinegar makes 
a busy plant without the jelly process 
operative at the same time. Other oper¬ 
ators prefer to dry or dehydrate the po¬ 
mace and sell on quantity order to ex¬ 
clusive jelly-makers. As first developed, 
dried pomace was produced in a large 
steam dryer, a type of machine built for 
General I icic of Apple Pomace Dehydrator. Fig. 228 
peaches, apricots, pears and in a few veg¬ 
etables, such as carrots, beets, etc. It 
may be called the constituent of certain 
fruit juices which gives them a property 
causing them to jell. We would say, 
however, the name of pectose. as it does 
not become pectin except through the 
chemical process which changes the un¬ 
ripe to the ripe fruit. In the ripening 
process pectose is converted into pectin 
and it is the modification of the pectose 
which makes the ripened fruit mellow 
and yielding. In other words, this pecu¬ 
liar constituent is pectose while the fruit 
is unripened, and to its presence is due 
the hardness of unripened fruit. 
Pectin and Pectose. —Pectose is in¬ 
soluble in water or even alcohol, and its 
transformation to pectin is due to the 
breweries for the drying of malt. Such a 
machine is too expensive for the small op¬ 
erator, and besides works inefficiently as 
compared with the dehydration method. 
The steam dryer, built of heavy boiler 
iron, carries a temperature of around 300 
degrees Fahr., or enough to break down 
the cells and destroy some of the true con¬ 
stituents of the pomace. 
A Pomace Dehydrator. —I am in¬ 
debted to Mr. A. II. Ilafly of Illinois, a 
practical cider and vinegar manufacturer, 
for Fig. 228, showing a pomace dehydra¬ 
tor, recently developed and patented by 
him, by which at one-fifth the cost of the 
brewery dryer, at a maximum temperature 
of 150 degrees, a finished pomace may be 
turned out, retaining all of the constitu¬ 
ents and food value. By this process de¬ 
Construction of Drying Drums Without Dousing. Fig. 220 
action of the fruit acids and the influence 
of warmth. The juices of the apple in 
the form of cider contain but a scant 
trace of pectin, but after it is boiled for 
a short time together with apple pulp, 
pectin is developed and the product as¬ 
sumes a glutinous appearance, and' has 
also a glutinous consistency. The com¬ 
mercial value of dried apple pomace lies 
in the fact that the pomace contains a 
certain portion of pectin which is not lost 
in the process of evaporation. Therefore, 
the dried apple pomace, holding intact its 
pectin, constitutes a jelly base and sup¬ 
plies a material for jelly manufacture in 
both a convenient and standard form and 
for use at any time ot the year. 
Jelly from Pomace. —It may be well 
to state here that many manufacturers 
make their jellies fresh from the press by 
aid of the steam evaporator. The pomace 
is repressed under hydraulic pressure im¬ 
mediately following the first press. For 
hydrated pomace may be soaked in water 
and it will return to Its original condi¬ 
tion. Fig. 228 shows the pomace de¬ 
hydrator as set up ready for action. Pos¬ 
sibly a somewhat better idea of its opera¬ 
tion may be conveyed by Fig. 220. show¬ 
ing the drying drums without housing. 
The three drums are charged with po¬ 
mace and started in rotary motion. Fur¬ 
nace heat, never in excess of 150 degrees, 
is applied at one end of the housing and 
the moisture-laden air drawn out at the 
other end by a suction fan. 
Profits. —To the operators who have 
always dumped their pomace, and some¬ 
times at quite an expense, it likely will 
seem like a wild statement to say that a 
goodly portion of the possible profits are 
thrown overboard by such practice; some 
have estimated this loss as high as 50 per 
cent. One bushel of apples will yield 
about four gallons of cider. I understand 
there is a patent process, of which I am 
The Finest County Road 
in the Southwest— 
The North Fort Worth 
(Texas) Sunday News says 
of the Tarvia road pic¬ 
tured on this page: 
‘These are some fairly repre¬ 
sentative pictures of the Nine- 
Mile Bridge Road, which has been 
pronounced the finest county road 
in the Southwest—and by experts, 
at that. 
“This road, from the city limits 
of Fort Worth to the Nine-Mile 
Bridge, has been laid with Tarvia, 
applied under the Finley method. 
It is probably the most traveled 
thoroughfare around Fort Worth, 
having at all hours of the day and 
most hours of the night a constant 
procession of automobiles upon it. 
“The county commissioners 
deserve great praise for their far¬ 
sightedness and progressiveness in 
providing this splendid thorough¬ 
fare for the people of Fort Worth 
and Tarrant County.” 
Almost 1,000 Autos 
in 1 Hour! 
A traffic census taken 
on July 4th by Dr. Grady 
Shytels, Government 
Health Officer at Lake 
Worth, showed that in 
one hour and twenty min¬ 
utes 1,050 autos, exclusive 
of motor trucks, passed 
bound for Lake Worth. 
Another census, taken 
between 5 and 6 p.m. of 
an ordinary Sunday, 
showed 537 automobiles, 
10 army trucks, 16 buses 
and 13 horse-drawn 
vehicles. 
Tarvia Solves the 
Road Problem 
All over America, road 
authorities are finding 
that Tarvia is the one sol¬ 
ution of the modern 
road problem. 
Tarvia roads are mud¬ 
less, dustless, water-proof, 
frost-proof and automo¬ 
bile-proof. They cost less 
to construct than any 
other type of “perma¬ 
nent” highway. 
Economical maintenance 
is of the utmost importance 
under existing conditions. 
Are your roads economically 
maintained ? 
Write for illustrated booklet 
and further information. 
Special Service Department 
Iu order to bring the facts be¬ 
fore taxpayers as well as road 
authorities, The Barrett Company 
has organized a Special Service 
Department, which keeps up to 
the minute on all road problems. 
If you will write to the nearest 
office regarding road conditions 
or problems in your vicinity the 
matter will have the prompt at¬ 
tention of experienced engineers. 
This service is free for the 
asking. 
If you want better roads and 
lower tares, this Department can 
greatly assist you. 
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