22 



THE CANADIAN HORTICULTURIST. 



BOTTLED GRAPE JUICE. 

 An industry which has steadily gained 

 ground for some years is that of making 

 unfermented wine. True, it is a sort 

 of misnomer to speak of " wine " as un- 

 fermented, but in the absence of a better 

 term it must pass at present. It is the 

 pure expressed juice and " blood " of the 

 grape, prepared in such a way that it 

 can be used as a safe beverage in any 

 season, with no danger of intoxication, 

 nor any awakening of an old appetite 

 for it. It first came into demand to 

 supplant the use of intoxicating wine 

 at the communion service, but it has 

 found a demand outside of that field 

 because it is agreeable and healthy. 

 The steps regarding its manufactui-e 

 are much the same as for ordinary wine, 

 up to the point where fermentation 

 begins ; then various processses are used 

 for " clarifying " it, so that it shall be 

 free and clear from sediment. Any 

 broken clusters of sound grapes will 

 answer, and for that reason the manu- 

 facturer furnishes a market for niany 

 grapes that can not wisely be shipped to 

 the great cities, though of course a 

 rather low price is paid — two and three 

 cents a pound. 



The process used in finally closing the 

 bottles or vessels in which it is to be 

 kept, is like that of canning fruit, corked 

 when at '" a boil," and then sealed. It 

 must be treated much the same as 

 canned fruit, and when opened for use 

 in warm weather it must be speedily 

 consumed or kept on ice to prevent 

 fermentation. Old wine bibbers do not 

 always take to it readily, but most other 

 people like it amazingly, women par- 

 ticularly, after or during a fatiguing 

 day's work, as it warms and refreshes, 

 and leaves no "bad feeling" as a pen- 

 ance. One of our manufacturei-s has 

 shipped a good deal to Eng and, and 

 also has orders from long distances. 

 Wine already fermented can be made 

 into an unfermented brand of virtually 



the same quality, by placing it in open 

 bottles in boilers filled with cold water, 

 gi'adually heating it to the boiling ])oint 

 and then scalding ; but it is trouble- 

 some and expensive, and attended with 

 a good deal of breakage. This has been 

 called " driving the devil out." The 

 cost of Tinfermented wine in bottles is 

 usually about $6 a doz — Rural World. 



BOOKS, ETC., RECEIVED. 



Illustrated Catalogue ot Trees, 

 Plants and Vines for sale by Green's 

 Nursery Company, Rochester, N.Y., 

 with hints on fruit culture ; small 

 fruits a speciality. Copy mailed free 

 on application. 



The Rural New Yorker is a weekly 

 of sixteen pages, published at 34 Park 

 Row, New York City, at S2 a year. 

 The Editors are practical farmers, who 

 write of that which they know from 

 experience. Every new thing is tested 

 on their experiment farm, and the re- 

 sults of the trial given to their readers 

 without fear or favor. 



The Fruit Recorder axd Cottage 

 Gardener, published monthly b}' A. 

 M. Purdy, Palmyra, KY., at $1 a 

 year. Mr. Purdy has devoted his life 

 to horticultural pursuits, making a 

 specialty of small fruits, which he 

 grows on an extensive scale. His 

 readers get the benefit of his large ex- 

 j)erience, besides the hints and sugges- 

 tions of numerous correspondents. 



Alden's Literary Revolution. — 

 John B. Alden's Literary Revolution, 

 though, possibly, not making so large 

 a " noise " in the world as three or four 

 years ago when its remarkable work 

 was new to the public, is really making 

 more substantial progress than ever 

 befoi'e. A noticeable item is the im- 

 proved quality of the books issued. 

 Guizot's famous " History of France," 

 not sold, till recently, for much less 

 than S50, is put forth in eight small 

 octavo volumes, ranking with the hand- 



