THE GRAPE IN KANSAS. 123 



GRAPES IN COLD STORAGE. 



Perhaps these ought to be divided, from the standpoint of the cold-storage 

 man, into two classes that class represented by the Concord, and that repre- 

 sented by the Malagas, the latter being less juicy than the former, and a firmer 

 meat. The Concord comes to this market anywhere from September 1 to Octo- 

 ber 31 ; probably the heaviest shipments reach us in the latter part of September ; 

 it all depends on the season. For cold storage they should be well selected and 

 very carefully packed. You cannot pick them as you do for immediate use. 

 There must not be any crushed or bruised grapes, nor must there be any decayed 

 ones; for if there are there is bound to be trouble from decay. If one basket of 

 grapes gets to rotting it is liable to taint the whole lot, not so much in taste as in 

 smell. 



Malagas are a trifle later in getting to this market than others, but they con- 

 tinue to come until very cold weather. They, too, must be packed very carefully, 

 but not so much so as the Concords; for they are firmer, and will stand more 

 pressing. But they must not be crushed or broken. 



Concords cannot be kept very long in cold storage. Thanksgiving day seems 

 to be a generally accepted limit; and a great many of them, particularly the more 

 juicy ones, will not keep that long. 



Malagas will usually keep longer and are usually finally disposed of during 

 holiday time, but I am reliably informed they can be kept longer in some in- 

 stances. 



All grapes lose a great deal of their fine flavor in cold store, and acquire a 

 flatness that is rather disappointing. Malagas hold their flavor rather the best. 



The temperature at which grapes should be held seems to be a matter of 

 opinion only, and ranges from thirty-two degrees to forty degrees. My observa- 

 tion is that the forty-degree grape comes out of storage with a nicer flavor than 

 the thirty- two degree; this is more pronounced in the Concord than in the 

 Malaga. The lower-named temperature seems to have less effect on the Malaga 

 than on the Concord, which, I am inclined to think, is due to the juiciness of 

 the latter, although the chemical ingredients of the juice may be the cause. We 

 have not much reliable data on the subject of grape storage. The cold-storage 

 man does not consider it good storage, and will not take them if he can get out 

 of it, and then will only guarantee temperature. For this reason the subject has 

 not been given the scientific attention it needs. But now, as the cold- storage 

 business is spreading and competition for business gets more closely drawn, all 

 kinds of goods are being more carefully noted, and grapes will undoubtedly re- 

 ceive more attention. Ice and Refrigerator. 



GRAPE JUICE. 



Ferment is decay, decomposition, rot. Alcohol is only produced by decay, 

 decomposition, rot. Hence fruits, in fermenting, produce alcohol. As the hu- 

 man stomach was never intended to receive carrion, swill, rotten, decayed or fer- 

 mented products only on risk of sickness, contamination, death, therefore the 

 human stomach was not intended to receive alcohol, excepting under similar 

 risks. The housekeeper, under a modern discovery, heats carefully selected and 

 prepared fruit to the boiling-point, and, sealing it in air-tight cans, prevents fer- 

 ment, decay, decomposition, rot, alcohol. If, by chance, a can or two is not well 



