334 AMERICAN GRAPE GROWING 



then mixed with the fresh pomace of the grapes, in bar- 

 rels, it is sliipped abroad, for wine making. In England 

 and other countries water is added, and the whole re- 

 fermented into wine. It is claimed that quite as good 

 wine can be made there from this material as from fresh 

 grapes, and this claim would seem to be reasonable. 

 But the first shipments were only partially successful, 

 as the must began to ferment on the way. Later ship- 

 ments haye given better satisfaction, yet the process has 

 not given as good results as were hoped for. The busi- 

 ness has not attained any considerable magnitude, though 

 the reduced cost of transportation secured by it, is ap- 

 parently in its favor. 



GRAPE MILK, OR UNFERMENTED GRAPE JUICE. 



To those who have conscientious scruples against the 

 use of fermented wine, however pure, this has been 

 offered as a substitute. Fermentation is suppressed by 

 the use of sulphur, salycilic acid, or some other chemical 

 agent, best known to those who make it. None of, them 

 are entirely harmless, being more or less injurious to 

 health. For obvious reasons I do not recommend them ; 

 and that pure, fermented wine is far more wholesome, 

 all authorities agree. Yet it is worthy of mention here, 

 for a considerable amount of it is made and consumed 

 by the public under the idea that it is harmless. The 

 product of our vineyards is doubtless as good, and per- 

 haps better than the similar article manufactured at the 

 East as "Sweet Concord" or "unfermented" wine. 



GRAPE SYRTTP. 



This is the pure juice of the grape, simply condensed 

 by boiling, and is certainly far preferable to the last^ 

 mentioned article. Moreover, it can be made to serve 

 the same purposes by diluting with water. It has the 

 additional advantage of easier and cheaper transporta- 

 tion, provided it is properly managed in boiling down. 



