RURAL MANUFACTURES 289 



ble manipulation. While some of this is sold, it is 

 available in such small quantities and of such vari- 

 able quality that dealers and grocers prefer the fac- 

 tory-made, standardized product, the grade of which 

 comes under the inspection of the State. To extend 

 the use of apples the United States Department of 

 Agri-culture has devised a product known as apple 

 juice suitable as an unfermented beverage, which is 

 rapidly attaining a place of prominence. The incep- 

 tion of prohibition has given a strong impetus to the 

 m'anufacture of pasteurized cider. In 1909, 277 

 plants were engaged in the manufacture of vinegar 

 and cider. Of these four were in ISTew York City 

 but their product represented only 6 per cent of the 

 total value. 



The fermented product of the grape, wine and its 

 derivations, has been decreasing in production for a 

 period of years" but the unfermented product, grape- 

 juice, has offset this decrease. The Westfield fac- 

 tory, which was the pioneer in this business, has been 

 followed by many others, including factories in the 

 grape-producing section of the Hudson Valley oppo- 

 site Poughkeepsie. The development of the unfer- 

 mented juice industry began in Chautauqua County 

 about fifteen years ago and over 3,000,000 gallons are 

 now produced annually in that district and repre- 

 sent a substantial outlet for fresh grapes. Spark- 

 ling wine, commonly known as champagne, has con- 

 tinued until very recently to be produced in all the 

 important grape-growing centers. Seventy-five per 

 cent of the champagne in the country has been pro- 



