| OCR Text |
Show GOVERNMENT EXPERTS DIS- COVER WAY TO MAKE FINE ME SYRUPJRDM APPLES Discovery Will Be Common Property of All Who With to Use It The head of the fruit and vegetable vegeta-ble utilization laboratory ot tho department de-partment of agrlculturo has applied for a public service patent covering tho making of a new form of table syrup from apple juice. This patent will ninko tho discovery, discov-ery, which tho specialists believe will bu of great vnluo to all applo growers grow-ers as a means of utilizing their culls and excess of apples, common property prop-erty of any cldor mill In tho United Unit-ed States which wishes to manufac turo and soil npplo elder syrup. Tho new syrup, ono gallon of which Is made from seven gallons ot ordinary ordin-ary cldor syrup Is a clear ruby or amber am-ber colored, of about the consistency consist-ency of can syrup and maplo syrup. Properly sterilized and put In sealed tins or bottles, it will keep Indefinitely, Indefin-itely, and when opened will keep under un-der household conditions as well as other syrups. Taste Described It has a distinct fruity aroma and special flavor ot its own which Is described as being practically the samo as tho taste ot the syrupy substance sub-stance which exudes from a baked applo. Tho syrup can bo used like maplo or other syrups for grlddlo calces, co-reals, co-reals, household cookery and as flavoring fla-voring desserts. Tho government cooking oxperts aro at present experimenting ex-perimenting with It In cookery and expect shortly to lssuo recipes for use of tho now syrup tn old ways and tor taking advantage ot Its special spe-cial flavor In novel dishes. The deparement chemists have already al-ready produced over ten gallons of this syrup In their laboratories, using summer nnd other forms ot apples. Tho Interest ot npplo growers In tho product arises from the fact that tho now applo cldor Byrup promises prom-ises to give them a commercial outlet out-let for vast quantities of windfall and other apples for which they hitherto hith-erto could find no market either In perishable, raw elder or in vlnegnr. Will Eliminate Waste With tho elder mill able to mako a palatable, long keeping table syrup ijiit of Its npplo Juice, growers It Is bollcved, will bo able to uso all excess ex-cess juice for bottled or canned ap pie syrup. Tho now syrup tho specialists spe-cialists And, will keep Indefinitely, so that tho elder mnkers can market It gradually throughout tho year. Tho process for making tho syrup calls tor tho addition to a cider mill of a Alter press and open kettles or so mo other concentrating npparatus. The process Is described as follows: The raw elder Is treated with puro milk ot Umo until nearly but not Quito all ot tho natural malic acids aro neutralized. Tho cider Is then heated to boiling and filtered through n filter press, an essential feature of tho process. The resultant liquid -then evaporated either In continuous ovnporators or open kettles, just as ordlnnry cane or sorghum syrup Is treated. Calcium Malate Valuable It Is then cooled nnd allowed to stand for n short tlmo which causes tho Umo and acids to forpi small crystals of calcium malato. Tho syrup Is then refllterqd through tho filter press, which removes tho crystals crys-tals of calcium malato nnd leaves a syrup with practically tho samo basic bas-ic composition ns ordinary enno syrup. sy-rup. Its flavor, howovcr, and appear-ancQ appear-ancQ nro distinctive. Calcium malato. tho by-product Is a substance used In mcdlclno and at presont selling for $2 per pound. It Is believed that It calcium malato can bo produced In this way cheaply and In largo quantities, It can bo mndo commercially usofui In now ways, possibly In tho manufacture ot bak-lug bak-lug powder. |
