D' Heureuse Air Treatment. 



123 



ripe matui-ed ^product to the dealers. 

 Large establishments work cheaper, 

 cau have more intelligent and compe- 

 tent supervision, have a choice of nu- 

 merous varieties of grapes to blend 

 and produce choicer wines than the 

 small producer can, and make the 

 business easier, more agreeable and 

 more profitable on all sides by yield- 

 ing quick returns to all parties inter- 

 ested. The American wine industiy 

 can only prosj^er by employing quick 

 ripening methods in manufacture, and 

 division of labor as indicated. 



SHIPPING GRAPES. 



Grapes more qualified for the table 

 are produced in large quanties and 

 offer better remimerat.on to the grow- 

 ers to ship to a distant market than to 

 the press-house. A great deal, how- 

 ever, is now spoiled in transportation 

 and storing; it behooves us to reduce 

 the loss to the lowest possible figure. 

 Eveiybody has observed that confined 

 air favors and quickens decay, that 

 circulation (currents) of air preserves. 

 This demonstrates the benefits of the 

 air-treatment without direct oxidizing 

 action in the gluten. Through the 

 compartments of the railroad cars, the 

 storehouses or vessels, currents of air 

 are directed ; occasionally the vapors 

 of a little burnt sulphur (or other dis- 

 infectant) are employed in conjunction 

 with air to destroy the germs mold or 

 decay that may have found their way, 

 or even attached to the grapes or other 

 produce. A (Root's) blower, run by 

 hand or power, furnishes air or other 

 gases to a system of pipes to the bot- 

 tom of the compai'tments (a number of 

 which operated in turn), and the air, af- 



ter it circulated over the objects in the 

 compartments is allowed to escape by 

 flues, or by these may retui'n to the 

 blower to repeat its action. All kinds 

 of fruit, produce or meal are preserved 

 for a long time at any season of the 

 I year in this manner, which permits an 

 exchange of the products of the vari- 

 ous part of the country, aye, of the 

 globe, heretofore unattainable. 



CONCENTRATED PRESERVES. 



The preparation of juices or extracts, 

 purified by air treatment and concen- 

 trated, was alluded to under " Sweet 

 Wines." Many thousand tons of fruit 

 will annually find their way into market 

 in this condensed shape, and with great 

 benefit to all concerned ; while in the 

 destructible green state they would have 

 remained almost worthless. The aro- 

 matic {fruity flavors are mosty retained 

 by conducting the process of purifica- 

 tion and concentration at a heat not 

 exceeding 140 to 150 deg. F. 



There is no necessity to put these 

 articles up in air-tight, hermetically 

 sealed jars or cans ; barrels answer the 

 purpose. Nor need those alkaline pow- 

 ders and lyes, under the name of pre- 

 serving powders or fluids (every one of 

 them detrimental to the digestion of the 

 consumer), be added to the air-purified 

 preserves ; their keeping properties are 

 secured by deglutination. It will be 

 remembered that the object in employ- 

 ing the aforesaid injurious adulterations, 

 is to neutralize an acid action for some 

 time, b}' which alone fermentation or 

 putrefaction can take place. Gl^'cerine, 

 oil of hops, and other essential oils, 

 ever,, sugar, salt, alcohol, &c. , are em- 

 ployed for the same purpose ; that is, 

 to act for the time being in the capacity 



