The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1914-11-17
GOVERNMENT EXPERTS D|S-I
COVER way TO MAKE FINE
TABLE SYRUP FROM APPLES
Discovery viii Be Common Property
Of All Who Wish to
Use u

The head Of the fruit and vegeta
BILE utilization laboratory of the de-
partment of agriculture has applied
for a public service patent covering
the making of new form of table
syrup from apple Juice.
This patent will make the discov-
cry, which the specialists believe will
be of great value to all apple grow
ers as a means of utilizing their culls
and excess of apples, common prop.
erty of any cider mill in the Unit
ed States which wishes to manufac
ture and sell apple cider syrup.
The new syrup, one gallon of which
is made from seven gallons of ordin.
airy cider syrup is clear ruby or am
Der colored, of about the consist
ency of can syrup and maple syrup.
Properly sterilized and put in sealed
tins or bottles, 1t will keep indefn-
itely, and when opened will keep un.
der household conditions as we'll as
other syrups.
Taste Described
1t has a distinct fruity aroma and
special flavor OF its own which Is
described as being practically the
same as the taste of the syrupy sub.
stance which exudes from a baked
apple.
The syrup can be used like maple
or other syrups for griddle cakes, CO.
reals, household cookery and as fla
voring desserts. The government
cooking experts are at present ex-
perimenting with 1t in cookery and
expect shortly to issue recipes for
use of the new syrup in old ways
and for taking advantage Of its spe-
cial flavor in novel dishes.
The deparement chemists have al.
ready produced over ten gallons OF
this syrup in their laboratories, using
summer and other forms Of apples.
The interest of apple growers In
the product arises from the fact
that the new apple cider syrup prom
ises to give them a commercial out
let for vast quantities of windfall
and other apples for which they hith-
erto could find no market either in
hah niInr In yinaoar
viii Eliminate Waste
With the cider mill able to make
a palatable, long keeping table syrup
out of its apple juice, growers it is
believed, will be able to use all ex-
cess juice for bottled or canned ap.
pie syrup. The new syrup the spe-
cialists find, will keep indefinitely, so
that the cider makers can market 1t
gradually throughout the year.
The process for making the syrup
calls Tor the addition to a cider mill
of a filter press and open kettles or
some other concentrating apparatus.
The process is described as follows:
The raw cider is treated with pure
milk of lime until nearly but not
quite all Of the natural malic acids
are neutralized. The cider is then
heated to boiling and filtered through
a filter press, an essential feature Of
the process. The resultant liquid -
then evaporated either In continuous
evaporators or open kettles. Just as
ordinary cane or sorghum syrup is
treated.
Calcium Malate Valuable
1t Is then cooled and allowed to
stand for a short time which causes
the lime and acids to form small
crystals OF calcium malate. The
syrup is then refiltered through the
filter press, which removes the crys.
| tails of calcium malate and leaves n
syrup with practically the same bas-
ic composition as ordinary cane sy.
rup Its flavor, however, and appear
ance are distinctive.
Calcium malate, the byproduct Is
substance used in medicine and at
present selling for So per pound. 1t
Is believed that II calcium malate can
be produced in this way cheaply and
In large quantities, It can be made
commercially useful in new ways
possibly in the manufacture OF bak
ing powder.