The Hood River glacier. (Hood River, Or.) 1889-1933, 1914-10-08
GORE ARRIVES
FOREXPERIMENTS
CIDER SYRUP MAY BECOME POPULAR
Expert will Determine Commercial Value
Of New Process at Apple Vinegar
COmpany's Plant

The local factory of the Hood River
Apple Vinegar Go. is one of the lead
ing plants of its kind in the United
States, and the United States Depart
ment of Agriculture has selected the
plant for the purpose of demonstrating
the commercial possibility of manufac-
turing fruit syrup for the general
trade. The Department has been ship
ping apparatus for these experiments
here for the past two weeks, and H. c.
Gore, an epxert of the department,
who was here last year. has arrived
soon to take up the experimental work.
The following bulletin, explaining the
process, has been issued by the office of
information of the U. S. Department
of Agriculture.
The specialists of the fruit and veg
etable utilization laboratory of the De-
partment of Agriculture have complet-
ed arrangements for commercial test
of the recently discovered method of
concentrating apple cider by freezing
and centrifugal methods. As a result
cider mill in the Hood River valley,
Oregon, will this fall undertake to
manufacture and test on the retail
market 1000 gallons of concentrated
cider, which will represent 5000 gallons
of ordinary apple cider with only the
water removed.
The new method it is believed makes
possible the concentrating of cider in
such a way that it will keep better
than raw cider and also be SO reduced
in bulk that it can be shipped proftably
long distances from the apple growing
regions. The old attempts to concen-
trate cider by boiling have been fail
ures because heat destroys the delicate
flavor of cider. Under the new method
nothing is taken from the cider but the
water, and the resultant product is a
thick liquid which contains all the apple
juice products and which can be re-
stored to excellent sweet cider by the
simple addition Of four parts Of water.
The shippers and consumers, therefore.
avoid paying freight on the water in
ordinary cider. In addition, the pro-
duct when properly barreled, because
of its higher amount of sugar, keeps
better than the raw cider, which
quickly turns to vinegar.
The process as described by the De-
partment's specialists consists of freez-
ing ordinary cider solid. The cider ice
is then crushed and put into centrifugal
machines such as are used in making
cane sugar. When the cider is whirled
rapidly the concentrated juice is thrown
off and collected. The water remains
in the machine as ice.
At ordinary household refrigerator
temperatures this syruplike cider will
keep perfectly for month or six
weeks, and If kept at low Temperatures
in cold storage will keep for prolonged
periods. At ordinary house tempera
lures it, of course. will keep shorter
time.
TO make the concentrated sirup. the
cider mill must add to its equipment ar
ice making machine and centrifugal
machinery, so that the process is not
practicable on a small scale. The spe'
calists are hopeful, however, that the
commercial test soon to be inaugurateC
in Oregon will show that it will be pos
sible for apple growers to concentrate
their excess cider and ship it prottably
to the far south or to other nonproduc
ing regions. The specialists also be
lieve that it will enable apple producers
to prolong the market for cider.