THE CANADIAN HORTICULTURIST. 



Fig. 1678. — Case for Peachks and Pears. 



color, but a fine yellow peach with a 

 fairly well colored cheek, not very juicy, 

 but rather firm in flesh, and a free stone. 

 For such a peach as this, our pear case 

 (Fig. 1678) would answer an excellent 

 purpose and be far less expensive. It is 



I fr. X 2 ft. X 4)^ or 5 inches, and holds 

 two layers of fruit, wrapped in tissue 

 paper, with packing ad libitum. A 

 small shipment of this peach has gone 

 forward and we hope to hear encourag- 

 ing results. 



UNFERMENTED GRAPE JUICE. 



THE manufacture of unfermented 

 grape juice assumes considerable 

 proportions in many localities, 

 but difficulty is often experienced 

 in preparing a product which will 

 "keep," i.e., does not ferment. Fer- 

 mentation is due to the presence of 

 micro-organisms in the juice or cider, 

 and may be prevented by sterilizing the 

 latter as well as the vessels used in con- 

 nection with the bottling of the product. 

 Heating is the simplest, safest and most 

 effective means of sterilizing, but great 

 care is necessary in order to so control 

 the temperature as to secure thorough 

 sterilization without injuring the flavor 

 of the product. 



A report of the Canada experimental 

 farms gives an account of a series of ex- 

 periments on the juice. The conclusion, 

 which probably applies to sweet cider 

 as well as to grape juice, was that " the 

 natural flavor of grape juice may be 

 preserved intact by raising the tempera- 

 ture of the juice gradually to 170 degrees 

 F., keeping it at this point for ten 

 minutes and then quickly bottling it, 

 taking care to use absolutely air-tight 

 and thoroughly sterilized vessels. These 

 vessels should be taken from a tank or 

 kettle of boiling water, immediately 

 filled, and corked or covered with the 

 least possible delay." 



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