K> MANUFACTURE AND PRESERVATION OF GRAPE MIST. 



to— either the final sterilization in bottles has been at a higher tem- 

 perature than the preceding one. or the juice has been improperly 

 filtered or has not been filtered at all. 



In other eases the juices have been sterilized at such high tempera- 

 ture that they have a disagreeable, seorched taste. It should be 

 remembered that when an attempt is made to sterilize at a tempera- 

 ture above L95 c F.. one is treading on dangerous ground. Another 

 serious mistake has been made in placing grape juice on the market in 

 too large bottles, so that much of it becomes spoiled before it is used. 



Grape must properly made and bottled will keep indefinitely if it is 

 not exposed to the atmosphere or mold germs: but when a bottle is 

 onee opened it should, like eanned goods, be used as soon as possible 

 to keep it from spoiling. 



HOME MANUFACTURE. 



Friends who are fortunate enough to have a small patch, perhaps 

 only an arbor, of grape vines often tell us: " We have so many grapes 

 we do not know what to do with them." The surplus may be used to 

 make unfermented grape juice. The following recipe will enable any- 

 one to make it: 



Use only clean, sound, well-ripened grapes. If an ordinary cider 

 mill is at hand, it may be used for crushing and pressing, or the 

 grapes may be crushed and pressed with the hands. If a light-colored 

 juice is desired, put the crushed grapes in a cleanly washed (doth flour 

 sack and tie up. Then either hang up seeurely and twist it. or let two 

 persons take hold, one on each end of the sack, and twist, when the 

 greater part of the juice will be expressed. Then gradually heat the 

 juice in a double boiler or a large stone jar in a pan of hot water at a 

 temperature of ISO- to i>oo -never above 200 c F. It is best to use a 

 thermometer, but if there be none at hand, heat the juice until it 

 steams, but do not allow it to boil; put it in a glass or enameled 

 vessel to settle for twenty-four hours: carefully drain the juice from 

 the sediment, and run it through several thicknesses of clean flannel, 

 if no other filter be available. After this, fill into clean bottles. Do 

 not fill entirely, but leave room for the liquid to expand when again 

 heated. Fit a thin board over the bottom of an ordinary wash boiler, 

 set the filled bottles (ordinary glass fruit jars are just as good) in it. 

 fill in with water around the bottles to about an inch from the top 

 of them, and gradually heat until it is about to simmer. Then take the 

 bottles out and cork or seal immediately. It is a good idea to take the 

 further precaution of sealing the corks over with sealing wax. to pre- 

 vent mold o-erms from entering through the corks. Should it be 

 desired to make a red juice, heat the crushed grapes to not above 

 L>iio F.. strain through a clean cloth, set away to cool and settle, and 

 proceed the same as with light-colored juice. Many people do not 



