Evening Republican, Volume 20, Number 101, Rensselaer, Jasper County, 27 April 1916 — Concentrated Cider. [ARTICLE]

Concentrated Cider.

Two new products of surplus and cull apples are described In the last annual report of the United States bureau of chemistry. In manufacturing concentrated cider the apple juice 18 frozen solid and the block of ice is crushed and placed in a centrifugal machine which removes the concentrated cider, leaving the ice behind. The product, when diluted with water, has practically the flavor and qualities of the original apple juice. The concentrated cider ferments very slowly at refrigerator temperatures, but at room temperatures ferments In a few weeks. It is, of course much cheaper to transport than ordinary cider. Cider sirup is made by clarifying and boiling down apple juice, and it is said to ba of value for table use. For motorists a cap has been invented that carries in its front an incandescent lamp supplied with current by dry batteries within ths cap.