_Table I —— Analyses of Apple Juice of Different Varieties of American Apples._ =Specific Solids. Equivalent of total Fixed= =Variety of Apple. Gravity. sugar in form of acid as= =invert sugar. malic.= =Per cent. Per cent. Per cent.= Baldwin 1.072 16.82 15.39 .67 Belleflower 1.061 14.09 12.82 .58 Ben Davis 1.052 12.77 10.60 .46 Ben Davis 1.046 10.69 6.74 .44 Gano 1.046 10.16 8.61 .41 Gano 1.056 13.92 11.32 .41 Grimes Golden 1.070 18.18 14.05 .74 Jonathan 1.056 14.62 11.60 .32 Maiden Blush 1.051 12.70 9.99 .67 Northern Spy 1.052 13.77 9.77 .69 Red Siberian Crab 1.070 17.34 11.83 .97 Rome Beauty 1.048 11.37 8.70 .37 Wealthy 1.057 15.26 11.64 .66 Whitney 1.060 14.16 11.39 .40 Winesap 1.065 16.45 13.34 .58 Yellow Transparent 1.049 11.71 9.76 .87 An examination of the above table shows us that there is a wide variation in the percentage of sugar in the apple juice of different varieties, varying from 6.74 per cent. in one sample of Ben Davis to 15.39 per cent. in the Baldwin; that the quantity of sugar in any given variety may vary as much as 4 per cent. (Ben Davis 6.74-10.60). The amount of sugar depends upon a number of factors such as soil, climate, culture, variety, and ripeness, unripe and over-ripe apples containing less sugar than ripe ones. + Browne has shown very clearly the changes that take place in the sugar content of apples at different periods of ripeness: + Browne, Annual Rept. Penn. Dept. Agr, 1899. p. 541. _Table II —— Sugar in Baldwin Apple at Different Periods._ =Equivalent of Total Sugar in= =Date Condition. Form of Invert Sugar.= Aug. 7, 1899 Very Green 8.11 Sept. 13, 1899 Green 10.72 Nov. 15, 1899 Ripe 14.87 Dec. 15, 1899 Over-ripe 14.85