THE GRAPE IN KANSAS. 27 



VOTED LIST. 



At the thirtieth annual meeting of the Kansas State Horticultural Society, a 

 vote on varieties of grapes for Kansas was taken, as follows: Concord, 30; Wor- 

 den, 23; Moore's Early, 15 ; Niagara, 8; Catawba, 5; Pocklington and Goethe, 

 4 each; Moore's Diamond, Delaware, and Dracut Amber, 3 each; Agawam, 

 Telegraph, Elvira, and Champion, 2 each ; Supreme, Early Victor, Osage, Para- 

 gon, Primate, Magnate, White Beauty, Cynthiana, Ozark, Brighton, Wyoming 

 Red, Ives, Lady, Lady Washington, F. B. Hayes, Green Mountain, Martha 

 Washington, Salem, Prentiss, and Early Ohio, 1 each. This^has little signifi- 

 cance excepting on first three to five varieties, but it shows what was being tried 

 by the members present. 



PREPARATION OF GRAPE JUICE. 



Each year, as the grape season approaches, we are asked how to put up grape 

 juice for family use. Several readers have given their methods, but it seems well 

 to repeat former instructions. In proceeding, use only clean, well-ripened 

 grapes. I prefer expressing the juice in an ordinary hand mill (same as making 

 ider), by grinding the grapes. The advantage is you get the juice at once, and 

 that which is expressed by grinding is clear and retains so little foreign matter or 

 pomace. It may, by careful straining through double-thickness light flannel, be 

 immediately bottled, while that obtained from pressing the skins, pulp, seeds, 

 etc., will require, besides straining, a little time to precipitate a sediment result- 

 ing from pressing. I sometimes filter through a few inches of clean, washed river 

 or creek sand. The sooner, however, it can be bottled and corked the less fer- 

 mentation and the more of the peculiar grape aroma may be retained ; whereas, 

 if the grapes are crushed in a tub or barrel, I find it difficult or impossible to ex- 

 press the juice until fermentation dissolves the pulp, thereby losing much cf the 

 grape flavor; but the fermentation cuts no figure in the keeping qualities, as I 

 sometimes, for variety, let some ferment to a certain flavor, when I heat and seal 

 it, with the assurance that when opened, in the months or years following, the 

 same flavor will prevail. I use the ordinary wine and beer bottles. Carefully 

 wash and drain them ; fill to within about three inches of the top ; set in ordi- 

 nary wash-boiler on the stove; put an inch of sand on the bottom, or fit a thin 

 board over the bottom, to prevent the bottom of bottles overheating, to break, or 

 to give the juice a cooked flavor; fill the boiler with bottles as close as they will 

 stand without crowding, and fill the boiler with cold water to within about four 

 inches of the top of the bottles. Lay on the lid and start the fire. Bring the 

 water slowly to a distinct simmer, but in no instance allow it to come to a boil, as 

 this, too, will cook the juice. Have your corks steaming; put them into a one- 

 quart fruit can filled half full of hot water, and lay on the cap; set within the 

 boiler to heat and steam while bottles are heating. Green's Fruit Grower. 



GRAPES ORDER OF RIPENING. 



In Bulletin No. 46, from the Missouri Experiment Station, Prof. J. C. Whitten 

 gives a list of grapes fruited in 1898, arranged in the order of ripening. 



In noting the comparative date of ripening of the different varieties of 

 grapes, it should be borne in mind that they differ in this respect in different 



