apples

Molasses from Apples by Steaming

The following excellent method for making use of apples, for the two-fold purpose of obtaining molasses from them and converting the remainder into excellent feed for farm stock, has just been described to us by a friend.

The apples are placed in a hogshead made tight for the purpose, and subjected to the operation of steam.  The saccharine juice soon begins to ooze from them, and drops down to the bottom of the hogshead into the vessel, covering the bottom, placed there for the purpose, from which it passes off to proper receivers This juice is subsequently evaporated by boiling.

Sour apples only, have been experimented on in this way. The quantity of molasses obtained from them is ten gallons for every fifteen bushels of apples, or a gallon from a bushel and a half. This molasses differs from sweet apple molasses in possessing a peculiar tart flavor.

The apples remaining in the hogshead, being softened and well cooked, are mixed with bread or meal, and thus constitutes an excellent article of food for hogs and cattle.

Source: National Anti-Slavery Standard August 25, 1842

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