The Bridgeport evening farmer., 1914-10-15

Washington. D. C., Oct 1sAFol- lowing extensive experiments begun last spring, the head of the fruit and vegetable utilization laboratory of the 1 lDepartment Of Agriculture has ap- piled for a public service patent COW erfng the making of a new form of table sirup from apple juice. This patent will make the discovery, which the specialists believe will be of great value to all apple growers as 2. means of utilizing their cuIls and excess apples, common property of any cider mill in the United States which wishes to manufacture and sell apple cider sirup.s
 The new sirup, one gallon of which l is made from seven gallons of ordf- nary cider, is a clean ruby or amber l colored sirup of about the consis- tency of cane sirup and maple sirup Properly sterilfzed and put in sealed I tins or bottles it will keep indefinite fly, and when opened, will keep under 1 household conditions as well as other sirups. It has a distinct fruity aroma. and special flavor of it's own which is described as being practically the same as the taste of the sirupy sub stance which e1udes from a baked apple.
 The sirup can be used like maple or other sirups for gridIe cakes cereals, household cookery and as ! cooking experts are at present experi- menting with 1t in cookery and expect l shortly to issue recipes for use of the new sirup in old ways and for talk | ing advantage of it's special flavor in novel dishes.
 The department chemists have all ready produced over ten gallons Of this sirup in their laboratories, using summer and other forms of apples. The success of the experirnents has afc4-c growers and during October a large cider mill in the Hood River Valley. Oregon. will in co-operation with the government chemists endeaWor to produce 1000 gallons on a conner ctal scale and give the new product a thorough market test by making 1t accessible through retailers in a linn lIted field. The interest of apple grow CTS in the product arises from the fact that the new apple cider sir1p prom ises to give them a commercial out let forlvast quantities of windfall and other apples for which they hitherto could find no market, either in perish 1 able raw cider or in vinegar. Cider l production, it seems, comes largely at l one season of the year during which 1 the market is more or less flooded with this perishable product. The bulk and perishability of the raw cider, moreover. the cider makers state, often make it unprofftable for  trict long distances to a non-appIe growing region. The market for cider, therefore, has been largely restricted in many cases to localities near the area of production No method Of steri1izing ordinary cider has been found practical for the reason that boiling cider at once fnterferes with it's delicate flavor.
 With the cider mill able [ o make a paIatab1e, Iong-keeping table sirup out lf1f Ia iF1ifa liexed, will be able to use all excess juice for bottled or canned apple sirup, The new sirup, the specialists find. will keep indefinitely so that the cider makers can market 1t gradually throughout the year
 The process for making the sirup calls for 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 of lime until nearly, but not quite all of the natural malic acids are nell- tralized The cider Is then heated to boiling and filtered through a Alter press. an essential feature of the pro- cess The resultant liquid is then evaporated either in continuous evaIa- orators or open kettles, just as ordf- nary cane or sorghum sirup is treat ed. It then is cooled and allowed to stand for a short time which causes the lime and acids to form small crvs- tals of calcium nalate4 The sirup is then re-filtered through the filter press, which removes the crystals of calcium ma1ate and leaves sirup with practically the same basic com position as ordinary cane sirup. Tta flavor, however. and appearance as->. distinctive.
 Calcium ma1ate, the by-product, is substance used in medicine and at present selling for S2 per pound. It is believed that if calcium ma1ate can be produced in this way cheaply and in large quantities, it can be made commercially useful in new ways, pos sibly in the manufacture of baking powder
 The cost of making this sirup on a commercial scale will be determined during the test in October.
 Two additional arbitrators to decide the western engineme1's dispute will be named by the federal mediation board at Chicago and arbitration pro