The Bourbon news. [volume] (Paris, Ky.) 1895-19??, 1914-10-27
SIRUP FROM APPLES
Department of Agriculture Makes
a New Discovery.
Will Enable Cider Mills to Make a
Valuable Product From Excess
Apples and CulIs Seeks
Public Service Patent.

experiments DeSuH laSC spring, the
head of the fruit and vegetable utili-
zation laboratory of the department of
agriculture has applied for a public
service patent covering the making of
new form of table strip from apple
juice. This patent will make the dis.
covery, which the specialists believe
will be of great value to all apple
growers as means of utilizing their
culls and excess apples, common prop
erty of any cider mill in the United
States which wishes to manufacture
and sell apple cider strip.
The new strip, one gallon of which
is made from seven gallons of ordin.
airy cider, is a clear ruby or amber
colored strip of about the consistency
of cane strip and maple strip. Prop
erly sterilized and put in sealed tins
or bottles, it will keep indefinitely,
and when opened will keep under
household conditions as well as other
sirups. 1t 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 exudes from a baked
apple.
The strip can be used like maple
Or other sirups for griddle cakes,
cereals, household cookery and as fla
voring in desserts. The government
cooking experts are at present expert.
menting with it in cookery and expect
shortly to issue recipes for use of the
advantage of it's special flavor in novel
dishes.
The department chemists have al.
ready produced over ten gallons of
this strip in their laboratories, using
summer and other forms of apples.
The success of the experiments has
greatly interested some of the apple
growers, and during October a large
cider mill in the Hood River valley,
Oregon, will, In cooperation with the
government chemists, endeavor to
produce 1000 gallons on a CONNER.
cial scale and give the new product a
thorough market test by making it
accessible through retailers in a linn
tied field. The interest of apple grow
ers in the product arises from the
fact that the new apple cider strip
promises to give them a commercial
outlet for vast quantities of windfall
and other apples for which they hith-
erto could find no market either in
perishable raw cider or in vinegar.
Cider production, it seems, comes
largely at one season of the year, dur
ing which the market is more or less
flooded with this perishable product.
The bulk and perishabi of the raw
cider, moreover, the cider makers
state, often make it Improbable for
them to ship the raw cider of one dis.
trict long distances to a Ecl-apple.
growing region. The market for cider,
therefore, has been largely restricted
in many cases to localities near the
area of production. No method Of
sterilizing ordinary cider has been
found practical for the reason that
boiling cider at once interferes with
it's delicate flavor.
With the cider mill able to make a
palatable, bookkeeping table strip out
Of its apple juice, growers, it is be-
| lieved, will be able to use all excess
| juice for bottled or canned apple
strip. The new strip, the specialists
find, will keep Indefinitely, so that the
cider makers can market it gradually
| throughout the year.
The process for making the strip
calls for the addition to a cider mill of
filter press and open kettles, or
| 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
i filter press, an essential feature of
| process. The resultant liquid is then
| evaporated either in continuous evap
orators or open kettle, just as or
binary cane or sorghum strip is
| treated. It then is cooled and allowed
to stand for a short time, which
causes the lime and acids to form
small crystals of calcium malate. The
strip is then refiltered through the
| filter press, which removes the crys
tails of calcium malate and leaves a
strip with practically the same basic
composition as ordinary cane strip
It's flavor, however, and appearance
are distinctive.
Calcium malate, the by-product, is
a substance used in medicine and al
/ present selling for 81 per pound. II
is believed that if 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 baking
powder.
The cost of making this strip on a
commercial scale will be determined
during the test in October.