The Wichita daily eagle., 1896-12-26
USE FOR APPLE CORES
Immense Qaantisies Of ~Apple Wastsr
Converted Into Various Articles
Which Have Market
Value.

Value.
A new industry, hitherto but little
followed, is just assuming Importance
It is known as the apple waste" indus
try.
Be az reckless and extravagant as you
please, it il impossible, according to a
modern philosopher, to waste. There
is nothing in the great cosmos which
cannot be utilized. There is no such
thing as excess or superfiuity, for all
can be reused.
The apple waste industry is new oc-
cupation which demonstrates and
proves the value of waste and the wis
dom of the modern philosopher. The
new industry is an outgrowth OF tina;
vast one Ct the evaporation OF apples,
whose product Is called by. grocers,
dried apples.
In the preparation Of the apple foS
evaporstion. the core is cut out neatly
by the knife Of the pairing machine
simultaneously with the pairing process.
The apple pulp is then sliced, treated 10
a sulphur steaming, in order to main
tain its fresh hue, and it is ready for
packing. Formerly the core and par
ing were Shoveled together and
burned. Many tons of it were CON
sumed and thousands OF dollars fed 10
the roaring fires of furnaces.
But it was discovered that the core
and skin of the apple contained geia'
tinous properties, as well as an acld,
which, under proper conditions, wouio
excite alcoholic fermentation. Inc
evaporators of southern Michigan MI
upon the discovery first, and imIae-
diately began to prepare for market the
immense amount of waste daily gath
cred together. A number of young girls
were employed at 80 cents day. This
cheap labor made the expense small.
The waste product was subjected to
the same steaming and heat as in evap-
Grafton, and sulphuriZed to prevent dix
coloration from the atmosphere.
The evaporated waste was then
shipped to commission merchants.
Jelly manufacturers recognized the
value of its gelatinous properties, and
the wine merchants were convinced OF
its fermenting tendencies. A great de-
mand for it was thus created and the
evaporators have created from it an in.
dustry equal in size to their original
business in the preparation of the pulp.
South Water street commission mer-
chants always have it on hand, and
quote it at about one cent per pound.
Jelly manufacturers buy it at that price
by the car load and use it exclusively in
the preparatio of the cheaper jellies.
In the manufacture of jelly, the skin
and core of the apple is boiled down
to Q puIpy consistency. It is then
strained in immense collenders, and
boiled again with the addition OF IS per
cent. glucose to 25 per cent OF the ap-
pie waste" To tbs coiorless apple
jelly, different fiavors and coloring mat
ter are added, and the product is sold
in the form of peach, currant, straw
berry, apricot, or pineapple jelly,
whichever you may call for.
In the manufacture of champagne in
France, immense car loads of apple
waste" are used. Great ship loads OF
it are yearly taken in at Havre and dis
tributed over the south of France. The
waste is used with grape juice TO ex-
cite fermentation. It is also largely
used in the preparation Of cheap wines
and cider. However, it must be noted
that in the apple waste" which is
shipped abroad great deal of what
is called apple ''chops" finds its way.
Apple "chops" are the sliced. evaporat-
ed apples, not perfect enough for pack
ing. 1t would be almost impossible to
extract juice enough from the skin and
core to warrant their use without the
"chope." In this country. where ap-
pies are plentiful and very cheap. cider
distillers use the whole fruit and do
not use waste"
The process of jelly-makirg in Chi
cago, especially of the cheaper kind, has
taken an immense stride forward OF
late. A stupid story has been exploded,
that the several large firms here en-
ployed mer' and boys TO go about the
streets and pick up discarded apple
cores. Also IT was eaid that they de
rive part OF their supply from privste
trade with economical housekeepers.
restaurants and pie factories. This is
an error. The apple waste which is
used comes exclusively from evapora-
ton factories, and Is handled only by
commission merchants. The market
value rarely varies from one cent per
pound, and the employment of force
OF street gatherers would add an eo-
traordinary expense, which would rem
der its use almost impossible. consider
ing the fact that apples may be pur-
chased at so cents per barrel.
The apple waste" in pie factories
each year amounts to innumerable car
loads. In the neighborhood OF these
establishments families are constantly
kept supplied with as much as they
can carry away. Among the poorer
districts. they have long ago discovered
By necessity and inventivenesA the
worth OF the waste" To them bread
and butter was once the daily ration,
now bread and apple jam stays the
pangs o; hunger.-Chicago Times |
Herald