The star-independent. [volume] (Harrisburg, Pa.) 1904-1917, 1914-10-10
DISCOVER way TO MAKE
Table SYRUP FROM APPLES
Department of Agriculture Applies for
Public Service Patent-Will En-
able Cider Mills to Make Valuable
By-product Out of Excess Cider

Washington, D. c., Oct. 10.-Fol
lowing extensive experiments begun
last spring, the head of the fruit and
vegetable utilization laboratory of the
Department 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 discovery, which the
specialists believe will be of great val
ue to all apple growers as a means of
utilizing their culls and excess apples,
common property of any cider mill in
the United States which wishes to
manufacture and sell apple cider syrup.
The new syrup, one gallon of which
is made from seven gallons of ordinary
cider, is clear ruby or amber colored
syrup of about the consistency of cane
syrup and maple syrup. Properly steri- |
lized and put in sealed tins or bot
ties, it will keep indefinitely, and when
opened, will keep under household con
ditions as well as other syrups. 1t has
distinct fruity aroma and special
flavor of its own which is described as
being practically the same as the taste
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from a baked apple.
Can Be Used Like Other Syrups
The syrup can be used like maple or
other syrups for griddle cakes, cereals,
household cookery, and as favoring in
desserts. The Government cooking ex-
perts are at present experimenting with
it in cookery and expect shortly to is
sue recipes for use of the new syrup
in old ways and for taking advantage
of its special flavor in novel dishes.
The Department chemists have al
ready produced over ten gallons of this
syrup in their laboratories, using sum
mer and other forms of apples. The
success of the experiments has greatly
interested some of the apple growers,
and during October large cider mill
in the Hood River Valley, Oregon, will
in cooperation with the Government
chemists, endeavor to produce 1000
gallons on commercial scale and give
the new product a thorough market
test by making it accessible through
retailers in limited field. The inter
est of apple growers in the product
arises from the fact that the new ap.
pie cider syrup promises to give them
of windfall and other apples for which
they hitherto could find no market
either in perishabe raw cider or in
vinegar.
Market Flooded With Perishable Cider
Cider production, it seems, comes
largely at one season of the year dur
ing which the market is more or less
flooded with this pershable product.
The bulk and perishability of the raw
cider, moreover, the cider makers state,
often make it Improbable for them to
ship the raw cider of one district. long
distances to nonapple growing re.
gion. The market for cider, therefore,
has been largely restricted in many
cases to localities near the area of pro.
duction. No method of sterilizing ordi-
nary cider has been found practical for
the reason that boiling cider at once in
terferes with its delicate flavor.
With the cider mill able to make a
palatable, long keeping table syrup out
of its apple juice, growers, it is be.
lieved, will be able to use all excess
juice for bottled or canned apple sy-
rup. The new syrup, the specialists
find, will keep indefinitely, so that the
throughout the year.
Process for Making Syrup
The process for making the syrup
calls for the addition to cider mill OF
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 filter press, an es.
sential feature of the process. The
resultant liquid is then evaporated
either in continuous evaporators or open
kettles, just as ordinary cane or sorg-
hum syrup is treated. 1t then is cooled
and allowed to stand for a short time,
which causes the lime and acids to
form small crystals of calcium mala.e.
The syrup is then refiltered through
the filter press, which removes the
crystals of calcium malate and leaves
a syrup with practically the same basic
composition as ordinary cane syrup
Its flavor, however, and.appearance are
distinctive.
Calcium malate, the by-product, is a
substance used in medicine and at
present selling for 50 per pound 1t is
believed that if calcium malate can be
produced in this way cheaply and in
large quantities, it can be made com
mercially useful in new ways, possibly
in the manufacture of baking powder
The cost of making this syrup on
commercial scale will be determined
during the test in October.