The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1915-07-10
UncIe axes IN oney.
Wy New Use 81
Bv Frederic 81 skin.

J4e OF sH1lAts
eli Haslzin
successful. OF hve gallons Of cider.
placed i'm the freezing can there
emerged from II four gallons Of Ice
and ode gallon Of coneentrated juice.
Further examination showed that Inc
cider had lost nothing OF its FRUIT
content and that the frozen part con-
tanned nothing but water.
The cider concentrates was n1IeL-t
ed after the ADDITION Of small
came clear and OF ruby like color.
It contained all the flavor Of the
fresh fruit In concentrates form ~
made very palatable drink, ana
might be restored to the Original
cider by putting back the four parts.
of water that had been removed. Y
was found that it had keeping Qual-
tiles tSSt greatly exceeded those Of
cider. Under refrigeration II would
remain good from one season TO an-
other, an conp1tShment tmposslple
Bottiers of cider agreed with the
government experts that here has
been developed a process that viii
an Industry and give
to 1t Possibilities that 1t has never be-
fore known II cider is made among
the great apple orchards of Washing
ton and Oregon 1t may thus ne re-
.duced to one-hfth it's bulk for snip mp
ment. 1t may be kept indefinitely.
When 1t comes to be used the con-
sumer has but to turn the spigot OF
his hydrant to restore it to the nat
nral form. In the consumption OF
five quarts of apple cider the necessl-
" Of handling four of those quarts
on all the journey between the pro-
Queer and the consumer has been
eliminated.
Having proved its case IN freezins
the water out Of cider. the govern
ment laboratory began on otherl
products Grape juice was one @
the substances Investigated IT was
found that the water might be e1-
tracted from grape juice by freezing
as effectively as from cider, but there
were certain results obtained In tnls
concentration that seemed not TO oe
desirable. The bureau has not as yer
secured satisfactory results Win tnls
fruit. 81
strawberry juices. cherry juices.
the Juices of scores of fruits, are
being tested in the same way ne
reduction is usually shown to pc pos
sible. but its commercial utility "a
not usually so readily obvious as u
the case of cider.
Another new product that the frult
siuice experts are urging is grape fruit
iuice They have found that upon
occasion there is an abundance 81
grape fruit in southern orchards Tor
which there may be no market. Elk
neriments have shown that 1T this
mice Is extracted, If it is heated tol
boiling In a non-metalic vessel ana
properly filtered, a clear liquid OF
good Keeping qualities Will pc e.
lemon Juice in this respect, for these
latter may not be heated without
spelling the flavor. The grape fruie
Juice may be concentrated by the
freezing out process IL desired.
One of the most interesting expert
ments that the government has eyer
carried on in It's fruit utilization
work was that In connection with sts
attempts to so treat the persimmon1
that It might become disable on the
markets. This was not possible un-
der normal conditions, because the
persimmon is soft and mushy when
ripe. and will not stand shipment.
1T ripens only when the frost ntpsl
it. Until that time 1t is so intensely
bitter and vigorous In Its puckerlng
effect upon the mouth that it is inn
possible to eat 1t.
An agricultural explorer reported
to the department that the Japanese
subjected the persimmon to some
process that rendered it palafablel
while still Arm The process was 81
secret. 1t was only known that in
Its working out the fruit kept for 81
certain period in sake case-that
vessel which is the container of the
fayorite drink of the Japanese.I
Could the experts discover the secret
of this process?
It was shown in the first place.
that the pucker of the persimmon|
was due to the presence of fannie
acid, which must be disposed Of toI
make the fruit palatable. If the
Japanese used sake cask to accom-
pIish this end, the chemists lnight1
do the same and observe results.
Consequently some casks of sake
and the persimmons sealed in them
as had been observed in japan. They
were kept there awhile and then
opened up. The perstmmons retain
ed their firmness, but had lost their
quicker. The thing had been accom-
plished, but the chemists were still
In the dark as to how 1t came about.
1t was then necessary to wait TOT
the ripening OF a new crop of per
simmons to continue the eperiments.
on the theory that the alcohol Of
the sake casks had some effect on
the fannie acid. persimmons We're
the next year sealed in whtskey casks.
Happily, the effcct was equally favor
able, and the pucker was removed.
Another season had passed. however.
and the chemists still failed to un-
derstand the action that had taken
place In the fruit.
The third season butter tubs were
used as containers ana sponges sat.
ura.ed in alcohol were enclosed. In
one tub the persiIns mons Were mercy