234 Report of State Board of Horticulture. 



attractive appearance, and is due to two causes already alluded to — 

 either the linal sterilization in bottles has been at a higher temperature 

 than the preceding one,- or the juice has been improperly filtered or has 

 not been filtered at all. 



In other cases the juices have been sterilized at such high temperature 

 that they have a disagreeable, scorched taste. It should be remembered 

 that when an attempt is made to sterilize at a temperature above one 

 hundred and ninety-five degrees Fahrenheit, 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 once 

 opened it should, like canned 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 anyone 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 cloth fiour sack and tie up. 

 Then either hang up securely 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 one hundred and 

 eighty to two hundred degrees — never above two hundred degrees Fahren- 

 heit. 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; but 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 prevent mold germs from 

 entering through the corks. Should it be desired to make a red juice, 

 heat the crushed grapes to not above two hundred degrees Fahrenheit, 

 strain through a clean cloth, set away to cool and settle, and proceed 

 the same as with light-colored juice. Many people do not even go to the 



