Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1914-11-05
Table Syrup
From Apples
Discovery Made by Which One Gal
Ion of Syrup Can be Produced
from Seven Gallons of Ordinary
Apple Cider.

Following experiments begun last
spring the head of the fruit and vege
table utilization laboratory Of the
United States Department OF Agrieul-
ture has applied for a public Ser
vice patent covering the making OF
new form of table sirup from apple
juice This patent will make the dis
covery which the specialists believe
will be of great value to all apple
growers as a means of utilizing their
culls and excess apples, common pro-
perry of any cider mill in the United
States which wishes to manufacture
and sell apple cider sirup.
The new strip, 1 gallon of which is
made Z gallons of ordinary cider, is
clear ruby or amber-colored strip of
about the consistency of cane strip
and maple strip. Properly sterilized,
and put in sealed tins or bottles, 1t
ed will keep under household condi-
lions as well as other sirups. 1t has
a distinct fruity aroma and special
flavor of it's own which is described
taste of the sirupy substance which
exudes from baked apple.
The sirup can be used like maple
or other sirups for griddle cakes, GER
i voring in desserts. The Government
cooking experts are at present expert
menting with it in cookery and expec
shortly to issue recipes for use of
it's special flavor in novel dishes.
The department chemists have al
ready produced over 10 gallons of |
this strip in their laboratories, using I
summer and other forms of apples. |
greatly interested some of the apple |
growers, and this past month a large
cider mill in the Hood River Valley,
Ore, in cooperation with the Gov
ernment chemists, produced 1000 gal
Ions on a commercial scale and will
give the new product thorough mar
ket test by making it accessible thru
retailers in limited field The in
terest of apple growers in the pro-
duct arises from the fact that new
apple-cider strip promises to give
them a commercial outlet for vast
quantities of windfall and other APP
pies for which they hitherto could
find no market either in perishable
raw cider or in vinegar Cider pro-
ducticn, it seems, comes largely at
one season of the year during which
the market is more or less flooded
with this perishable product The
bulk and perishabllity 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 nonappl.-
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
its delicate flavor It
With the cider mill able to make e
palatable, bookkeeping table strip {
out of its apple juice, growers, it is
believed, will be able to use all ex
cess Juice for bottled or canned ap-
pie strip. The new strip, the special S
lists find, will keep indefinitely, so /
that the cider makers can market it q
gradually throughout the year. S
The process for making the sirup t
calls for the addition to a cider mill J
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 s
a filter press, an essential feature of C
the process. The resultant liquid is c
then evaporated either in continuous |
evaporators or open kettles, just as
ordinary cane or sorghum strip is
treated. 1t then is cooled and allow
ed 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
litter press. which removes the cry
stalls of calcium malate and leaves a
strip with practically the same bas-
C composition as ordinary cane sirul