The Hood River glacier. (Hood River, Or.) 1889-1933, 1914-11-05

Following extensive experiments be-
gun last spring, the head of the fruit
and vegetable utilization laboratory of
the department has applied for a public
service 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 ecxess apples, common prop
erty of any cider mill in the United
States which wishes to manufacture
and sell apple cider sirup.
The new sirup, one gallon of which is
made from seven gallons of ordinary
cider, is a clear ruby or amber colored
sirup of about the consistency of cane
sirup and maple sirup. Properly ster-
ilized and put in sealed tins or bottles,
it will keep indenfiitely, and when
opened will keep under household con-
ditions as we'll as other sirups. 1t has
distinct fruity aroma and special
flavor of it's own which is described as
being practically the same as the taste
of the sirupy substance which exudes
form baked apple.
The sirup can be used like maple or
other sirups from griddle cakes. cere-
ais, household cookery and as favoring
in desserts. The government cooking
experts are at present experimenting
with it in cookery and expect shortly
| to issue recipes for use of the new
sirup in old ways and for taking ad-
vantage of its special flavor in novel
dishes.
The interest of apple growers in the
product arises from the fact that the
new apple cider srup promises to give
| them q commercial outlet for vast
quantities OF windfall and other apples
for which they hitherto could find no
market either in perishable raw cider
or in vinegar. Cider production, il
seems, comes largely at one season OF
the year during which the market is
more or less flooded with this perish
able product. The bulk and perish
ability of the raw cider, moreover. the
cider makers state, often make II un-
profitable for them to ship the raw
cider of one district long distances to
a non. apple growing region. The mar
ket for cider, therefore, has been
largely restricted In many cases to To-
caIities near the area of production.
No method of sterilzing ordinary cider
has been found practical for the reason
that boiling cider at once interferes
with its delicate flavor.
With the cider mill able to make a
palatable, long keeping table sirup out
of its apple juice, growers, IT IS be-
lieved, will be able to use all excess
iuice for bottled or canned apple sirup.
The new sirup, the specialists find, viii
keep indefinitely, so that the cider
makers can market it gradually
throughout the year.
The process for making the siruI
calls for the addition to cider mill Of
filter press and open kettles or some
other concentrating apparatus. Ihe
process is described as follows: The
raw cider is treated with.pure milk Of
lime until nearly but not quite all o.
the natural malic acids are neutralized
The cider is then heated to boiling ant
filtered through a'filter press, an essen
tial feature of the process. The re
sultant liquid is then evaporated eithe
in continuous evaporators or open ket
ties, Just as ordinary cane or sorghum
sirup is treated. Ii then is cooled ant
| allowed to stand for a short time, whicl
causes the lime and acids to form
small crystals of calcium malate. Tn,
sirup is then refiltered through the I'll
) ter press, which removes the crystal
: of calcium maate and leaves the siru
with practically the same basic com
position as ordinary cane sirup. 1t
H flavor, however. and appearance ar
Il distinctive.
II Calcium malate, the by-product, is
4 substance used in medicine and at pres
4 ent selling for 81 per pound. 1t is be
II lieved that if calcium maate can b
H produced in this way cheaply and !
II large quantities, it can be made con
II mercially useful in new ways, possibl
II in the manufacture of baking powder.