CANADIAN HORTICULTURIST. 



273 



the pomace ferment befoie using, hut 

 I find the reverse of this to be the bet- 

 ter way. It would be u good deal like 

 letting bread get too light or very sour 

 before b;iking, and, at the same time, 

 expect to have good, palatable broad. 

 This is my oxperionce, and I have fed 

 a great deal of pomace. Do not feed 

 it to your horses, as it is liable to give 

 them pain, and does not appear to 

 agree with them in any way. 



Ppeparation of Fruit Syrups. 

 EvEUVDonv kno\v.s, .'^ays !M. Manclie, 

 in the Archives de Pharmacie, that 

 syrups prepared from the fresh fruit 

 juices are fir preferal)le to any others : 

 but that these syrups, in their fresh 

 state, contain a large amount of car- 

 bonic acid is usually forgotten. When 

 the proce.ss usually in vogue is fol- 

 lowed, and sugar is added to the juices 

 in the cold, a liquid is obtained which 

 soon becomes so dense that the acid 

 finds it difficult to make its e.scnpo 

 when heat is subsequently applied, and 

 the consecjuence is foaming, and some- 

 times a partial caramelizing of the 

 sugar, from the fact that the .syrup 

 makes a denser layer at the bottom 

 while tlie lighter juice is forming on 

 top. To avoid all thi.s, M. Manche 

 recommends that the juice be boiled 

 before any sugar is added, replacing loss 

 from ev.iporation by distilled water. 

 Tlie result is said to be better in every 

 way. 



Grape Juice for Use. 



Pure grape juice, unferraented, is 

 one of the most health-giving of things. 

 The most strict temperance person can 

 have no more cause to oppose it than 

 the eating of freth grapes, i.e., pulp and 

 juice toj^etlier. Sinte we mentioned 

 the subject last year, wo learn of a 

 greatly increased interest in it. and 

 that large quantities of the juieo 

 arc being prepared this year for 

 preservation. "We condense some state 

 nients on the subject : 



The large and increasing grnpo pro- 

 duct of Western New York is forcing 

 a search for new markets, which is now 

 finding vent somewhat in the making 

 of unfermented wine for home use. 



The great Frenchman, Pasteur, de- 

 stroys the germs of fermentation by 

 heating to 140" to l.')0^' Falir., with- 

 out access of air. This is accomplished 

 by running the liquid through a crooked 

 pipe or "worm," something like the 

 worm of a still. The apparatus in use 

 at the Viticultural Station in Cali- 

 fornia consists of a coil of one-quarter 

 inch block tin pipe, 30 feet long, in- 

 serted in a 15 gallon boiler. A 20 

 foot coil of the same pipe forms tlio 

 cooler. The capacity of this single 

 pipe is 8 to 10 gallons per hour, wh^n 

 the tank water is kept at about 160°. 

 To insure the success of the operation, 

 of course, it is necesaary to insure 

 against the Pasteuriz.^d wines being 

 again infected with germs by putting 

 it into unclean casks, etc., after this 

 treatment. 



Another way : Pick the grapes from 

 the stem, and wash. Cook with a little 

 water, as for jelly, until soft ; strain 

 through a flannel bag. To a quart of 

 juice add three-quai ters of a pound of 

 granulated sugar. Let the juice boil, 

 and skim it ; then put in ihe sugar, and 

 cook until dissolved. Put, boiling hot, 

 in self sealing jars or bottles, coiked 

 and seale<l. 



Sweetened juice : Mash the grapes 

 and press out the juice. Before boil- 

 ing, sweeten, as desired, with best 

 wiiite sugar ; strain carefully ; fill the 

 bottles and seat them upon a wooden 

 foundation, in a boiler ; surround them 

 with water up to the necks ; bring to 

 a boil and boil ten minutes; then, 

 from one of the bottles, till all the 

 rest, to make up loss by cvaporalion, 

 and cork them while hot; after cork- 

 ing, seal the corks ; the sulphurous 

 acid g.ns imptegnating the juices, will 

 be volatilized and driven ofl' by tiie 

 heat. This can be kept se\eral years. 

 — Am. Gar din. 



