144 BHulltin 15, Utili.:tioi of COll Citrus Fruits

 4. It is possible, but perhaps commercially impracticable.
to reduce the juice of the orange and grapefruit to a dry ma-
terial.
 5. A flavoring oil which is entirely suitable for marketing
may be prepared from the peel of the Florida orange by distil-
lation in a current of water vapor at reduced pressure, and the
colorless oil so produced may be colored for sale by means of
the pigment present in the thin outer peel of the orange.
 6. Grapefruit peel contains a very similar oil, but in such
a small amount as to render it unij,.,li'l,-, to attempt its re-
moval for the oil alone, altho some grapefruit peel may be
worked up with the orange peel.
 7. The juice of decayed citrus fruits, drops, etc., may be
sterilized and fermented for the production of alcohol. The
spent beer from the still could be used for producing citric acid.
 8. The production of citric acid from the waste orange
.juice, thru the action of Wehmer's Citrocynes molds, is a pos-
sibility, but hardly to be considered from the commercial stand-
point in the present state of our knowledge.
 9. The residue from the pulp after the expression of the
juice, forms a product suitable for use as a stock food, but the
waste seeds, ground peel (from which the oil has been ex-
tracted), etc.. are of themselves practically valueless.