Appendix . 



237 



jelly, tutti frutti jelly, grape float, grape jelly, grape juice plain, grape 

 soda water, and scores of others. 



ANALYSIS OF GRAPE MUST. 



The analysis of a California must, as published in Bulletin No. 130 of 

 the California Experiment Station, and of Concord grape must analyzed, 

 by Mr. L. S. Munson, of the Bureau of Chemistry, United States Depart- 

 ment of Agriculture, are appended herewith, and may be of interest: 



Solid contents 



Alcohol I >s'^< 



Total acids (as tartaric) 



Volatile acid 



Grape sugar 



Free tartaric acid 



Ash ■ 



Phosphoric acid . 



Cream of tartar 



Per case. 



Cases of 1 dozen quart bottles S4..50 to S6.00 



Casesof 2dozen pint bottles 4.75 to 6.25 



Cases of 4 gallon bottles .5.00 to 6.00 



The comparison between the two becomes all the more interesting from 

 the fact that California musts are made from Vinifera, or the European 

 grapes, whereas the commercial musts of the Eastern States are made 

 almost exclusively from the Concord, a Labrusca, or American variety. 



PRICES AND STATISTICS. 



The average prices to consumers are as follows: 



Per case. 



Cases of 1 dozen quart bottles $4.50 to $6.00 



Cases of 2 dozen pint bottles 4.75 to 6.25 



Cases of 4 gallon bottles 5.00 to 6.00 



One firm in 1901 used, in their manufacture, eight thousand gross of 

 bottles. To fill these required one thousand tons of grapes, eight thousand 

 gross of corks, one million, one hundred thousand caps, as many labels 

 and wrappers, and sixty thousand boxes. In the Chautauqua district alone 

 about three hundred thousand gallons of unfermented must was made in 

 1901, and all those engaged in its manufacture are enlarging their plants. 



