364 BULLETIN OF THE BUSSEY INSTITUTION. 
apples were first gently pressed, or rather kneaded, with the finger, in 
order to loosen the skin from the flesh; they were then pared in nar- 
row strips with a sharp knife, and whatever of the flesh still remained 
adhering to the skin was carefully scraped off, so that a tolerably clean 
product was finally obtained. It is to be remarked that the weight 
of parings thus thoroughly freed from flesh is very small, as compared 
with the weight of the entire apple. 
IV. Parings of the russet apples described in No. II. In order to 
detach the closely adhering skins of the russets in sufficient quantity 
for an analysis, it was found to be necessary to heat the apples for a 
short time to about 80° C. After the fruit had been thus heated, it 
was easy to peel off its skin in a perfectly clean condition. But since 
it would have been impossible to determine, in parings thus obtained, 
how much moisture is contained in the skin of the russet, a special 
small sample was procured for that purpose from the original unheated 
apples by simply paring the cold fruit and scraping the skin, much in 
the same way that the Baldwin parings were obtained, as described 
in No. III. 
V. Pomace obtained Oct. 24, 1874, in a fresh condition, from Mr. 
S. W. Whittemore, of West Roxbury. The apples from which this 
pomace was made were sound Baldwins mixed with a few sweets; 
they were mellow and were powdered in a grater mill. The cheese 
was squeezed in an old hand-press that was not very efficient. The 
yield of juice was between 33 and 4 gallons to the bushel of fruit. 
No water was added to the ground apples except a single pailful “to 
wash the mill.” 
A determination of moisture was immediately made in the fresh 
pomace, while another large quantity of it was dried down rapidly with 
constant stirring, upon the water-bath, in order to prevent fermenta- 
tion. The hard, dry particles, which resulted from this treatment, were 
ground to a fine powder in a drug-mill, and the powder was thoroughly 
mixed, so that an excellent average sample of the pomace was obtained 
for the analysis. As thus dried the pomace still retained 9.78% of 
water that could be driven off at 110° C. The results stated below 
have, of course, been calculated back from those actually found, in 
order to make them consist with the 77.21% of moisture that was 
found in the fresh pomace. 
The results of the analyses are as follows: — 
