866 BULLETIN OF THE BUSSEY INSTITUTION. 
and &6.60% of water in eight different kinds of apples from Wurtem- 
berg: and Fresenius found 86.03, — 82.03, — 82.04, — 85.04, — 
82.49, — 82.13, and 81.87%, of water in five different kinds of apples, 
apparently from the vicinity of Wiesbaden, the first three determina- 
tions in his list having been made upon one and the same kind of 
apple grown in three different years. Whence it appears that the - 
average amount of water in whole apples — flesh, skin, seeds, and core 
together —is 84.14%. | 
In respect to crude ash,* Richardson found 0.27% of it in fresh 
apples; Margold found 0.46,— 0.26, and 0.88%; and Fresenius, 
0.28, — 0.39, and 0.47%,— the entire fruit having been burned in 
each instance. In air-dried pomace Gasparin f reports 0.59% of 
nitrogen, and in that which has been “dried completely” (perhaps at — 
100°?) 0.63%. The sample of pomace analyzed in this laboratory, 
when dried at 110’ C., contained 0.70% of nitrogen. 
It is of interest to note the fact that both Wolff and Fresenius 
find that much the larger part of the solid substance of ripe apples is 
soluble in water. Thus in the eight analyses of Wolff the sum total 
of soluble constituents was 13.67,— 14.49, — 18.23, — 13.53, — 
12.06, — 11.26, — 11.27, and 10.45% of the weight of the entire 
apple, and the weight of the insoluble residue was 2.75, — 2.45, — 
4.01, t — 2.67, —1.97, — 2.79, — 2.46, and 2.95. In the seven analy- 
ses, reported by Fresenius, the sum of the soluble constituents was 
respectively 11.58, — 14.70, — 14.96, — 12.00, — 15.07, — 13.34, and 
15.95%, while the amount of the insoluble components was 2.39, — 
3.27, — 3.90, — 2.96, — 2.44, — 4.53, and 2.18. 
The most noteworthy feature in the composition of the apple is the 
very small proportion of albuminoids that are contained in it, as com- 
pared with the amount of carbohydrates. This fact may readily be 
made manifest by comparing the analyses of the flesh of the apple, as 
above given, with the composiuon of the various roots enumerated in 
the table on page 387 of Johnson’s “ How Crops Grow.” Or it may 
be illustrated still more forcibly, perhaps, by throwing the item mois- 
ture (7.e., “ water”), out of the account, and contrasting the percentage 
* As has been already stated on page 208 of this Bulletin. 
t In his “ Cours d’Agriculture,” 8™° edition, 1. 579. 
t The apples, in this particular instance, were not fully ripe. 
