10 BULLETIN 952, U. S. DEPARTMENT OF AGRICITLTURE. 



to note that in separating the seed from the wet pomace, particu- 

 larly when it is effected in a fan separator, about 3 to 5 per cent of 

 moisture (calculated on the total weight of the pomace) is removed, 

 due to the aeration of the fanning operation. 



A much better separation of the skins and seeds can be effected, 

 however, after the pomace is dried, and it is therefore not con- 

 sidered advisable to make the separation before drying unless the 

 wet pomace is to be worked up immediately, which can be done 

 only where the plant producing it has all the facilities necessary for 

 the purpose or where some plant engaged in utilizing such products 

 is near enough to receive the pomace promptly. In the latter case 

 the profitableness would be determined by the cost of hauling, giv- 

 ing due recognition to the fact that the fresh pomace contains 50 

 per cent of moisture, which would bear its proportionate cost of trans- 

 portation. 



In handling the pomace as it is produced from the presses the 

 method outlined insures a minimum charge for labor and super- 

 vision. It is evident that by means of conveyors no handling of the 

 pomace is involved after it is stripped of the press cloths until it is 

 discharged from the driers. Bagging machines and conveyors would 

 contribute to the continuity of the operation, but it is questionable 

 whether the quantity of material handled would pay for the addi- 

 tional equipment necessary. A thermometer could be attached to 

 the steam drier, so that there would be no risk of burning, but in 

 case the boiler capacity of a plant were bearing its full load during 

 the grape-pressing season there would not be sufficient steam available 

 to operate the steam drier. In that event it would be necessary to 

 resort to the direct-heat drier, requiring rather careful supervision. 



MAKING JELLY FROM GRAPE SKINS. 



To make jelly from the waste grape skins they are placed in a 

 large wooden tank, in the bottom of which is an open steam pipe 

 shaped like a cross. Enough water is added to cover the pipes, and 

 the steam is turned on until the mass boils violently. The boiling 

 should not be continued longer than 15 minutes, preferably about 

 10 minutes, depending, however, upon the quantity of material and 

 the ease with which it can be handled. If boiled too long the jellify- 

 ing property is destroyed, and if boiled too short a time the result 

 is an insufficient solution of the jellifying property (pectin). If 

 boiled too slowly some parts of the mass are overheated and others 

 underheated, causing a low yield. The mass is then pressed in ordi- 

 nary hydraulic presses, similar to those used in pressing out grape 

 juice or in making cider. If the jelly is made by the plant which 

 produces the pomace, the same presses can be used that were earlier 

 used for making the grape juice. 



