The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1914-10-09
||IE||'N HlRl d
|A|R|L Strip
IS DISCOVERED
BY Experts OF Federal Depart
rnent and Application is
Made for a Patent.

Made for a Patent.
WASHINGTON, ID. c., Oct g.
Following extensive experiments be;
gun last spring, the head OF the fruit
\ and vegetable utilization laborAtory
of the Department of Agriculture has
applied for q public service patent
\ covering the making of . new form OF
table syrup from apple juice Thts
Il patent will make the discovery, whicn
Il the specialists believe viii be; OF great
Il value to ali apple growers as q means
fof utilizing their culls and excess
4 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 ordt-
nary cider, is a clear ruby or amber
coIored syrup OF about the consistency
Of cane syrup and maple syrup. Prop
! erIy sterilized and put in sealed tins
or bottles, it will keep Indefinitely.
and when opened. will keep under
household conditions as well as other
syrups. 1t has q distinct fruity aroma
and special flavor Of its own which
is described as being practically the
same as the taste OF the syrupy sub
stance which exudes from baked
apple.
The syrup can be used IKE maple
or other syrups fos griddle cakes,
fcereals,. household cookery, and as
fayoring IN desserts. The govern
ment cooking experts are at present
experimenting with 1t In COOKERY anu
expect shortly to issue recipes for use
of the new syrup in old ways and FOR
taking advantage Of its special hayor
In novel dishes.
Apple Growers interested.
The department chemists 1ave al =,
ready produced over ten gallons OF
! this syrup In their Laboratories, using
summer and other forms OF apples.
The success of the experiments has
greatly interested some OF the apple
4 cider mill in the Hood River Valley,
Oregon. will in cooperation with the
Government chemists, endeavor to pro-
dnce 900 gallons on commercial
.thorough market test by making it
accassfble through retailers in lin
/ tied field. The interest Of apple
growers in the product arises from
| the fact that the new apple cider
I svrun PROMISES to give them a COM
4 merciaI outlet for vast quantities OF
| windfaII and other apples for which
they hitherto could find no market
4 either In perishable raw cider. or tn
/ vfnerar Cider production, it seems,
| comes largely at one season of the
/ wear ,Iuring which the market is
more Or less Hooded with this perish
able product. The bulk and perish
Entity If the raw cider, moreover,
the he cider makers state, often make it
1 ,InnrofitahIe for them to ship the raw
4 c;de, NJ ona district long distances to
= ,,onSannIe growing region. The mar
1 1T for ciS3er therefore, has been
iar.eiv rastricted in many cases to
i To- near the area Of produc-
! tie1 No method Of steriIizing ordi-
S., .;Ia- has heen found practical
IA ns.. ~ -sa.eon that boiling cider at
" S ,,terferes with its delicate
9u
na Win the cider mill able to make
nalatahle- bookkeeping tablA- syrup
i at If fts annie Juice. growers, it is
! believed. will be able to use all ex-
Csc iI1;ca for bottled or canned
ennla svrnn The new syrup. the
s snp. lists And will keep Indefinitely
4 81 That The cider makers can market
- rsdnaIIv tl1rouehout the year.
- Process Described
Tha ,,rocess for making the syrup
a.lis so,. the addition to q cider mill
~ . alter press and open kettles or
4 sl,,,. sf1,ar concentrating anna ratus.
1 The nrocess is described as follows:
rt he - ,.sy sider istreafed with pure
4 unite. all of the natural malic acids
i are neutralized. The cider Is then
II - fnF