Manufactured Products of the Grape 



In countries where the grape is one of the great commercial crops, the manufactured products 

 far outrun the sale of fresh fruits. 



Wine and Brandy 



In all countries growing grapes extensively, wine is the chief and most profitable product, 

 and large capital in great wineries is required to compete successfully in the wine markets of the 

 world. This work is not designed to treat that subject. Such estabHshments are managed by 

 expert oenologists, who must be educated specially for the work, and there are already abundance 

 of thoro works, treating the subject. 



Brandy is, in a manner, a by-product of great wineries. As prohibitive laws in many states 

 of the Union interdict wine and brandy-making by the common grape grower, I shall say no more 

 of them, but it is a fact that the interdiction cuts ofE from the most of our country one great, 

 industry and source of wealth, that the country might otherwise enjoy to as great extent as even 

 Ftance, for we have the soils, the climates and the varieties that succeed well in all parts. 



Fresh Grape Juice 



This is a product coming more and more into popular favor and can be put up at little 

 expense by any family, and in which large capital has been invested with good profits, and the 

 pure, properly preserved 'juice of ripe grapes is more refreshing, invigorating and appetizing to 

 young and old than wine. Its preparation should be largely encouraged. Commercial establish- 

 ments for the purpose have much special apparatus and equipment that only professional experts 

 can well manage. 



For use of the family and small vineyardists Uttle apparatus is required. A flat-top stove 

 and a flat-bottom boiler that will hold five to ten gallons of water will do for a Pasteurizer. The 

 principle is to clarify the pure juice and to destroy all gerrn-hfe in it, without changing the fresh 

 grape flavor, and to hermetically seal up the juice in this condition, so that, when kept in a dark 

 place with moderate regular temperature, it will remain fresh and good for j^ears, if so desired. 



The Process to Preserve Fresh Grape Juice 



Gather thoroly ripe, clean grapes; pick out all defective and green berries. Run thru 

 a cider mill — thoroly clean and screen out the stems. The mill must be set so as not to crack the 

 seeds, but to break all the berries. Put the crushed berries into long, narrow, coarse, clean cotton 

 or linen sacks, hang over deep jars, let drain for several hours in cool room, free from all insects. 

 With a rubber siphon-tube, draw off the clear juice into clean pint beer bottles level full. Have 

 the boiler. on stove with sufficient water in it to come up to within an inch-and-a-half of top 

 of bottles when set as full of bottles as one course makes. The water should not be over 150« F. 

 when the bottles of juice are set in. Then raise the temperature to 200 degrees and hold it at 

 that 30 or 40 minutes. A little scum will rise in the bottles and flow off. Keep all of the bottles 

 full by pouring hot juice into them from one of them. Then take out the bottles, set on strong 

 table and cork tightly with suitable, good quality corks, driving them in with a cork-driver one- 

 fourth of an inch below the top of the bottle; then wipe top of bottle and cork dry and, with 

 best express wax, seal over cork to top of bottle, being sure to make a perfect seal. Do this 

 quickly after taking out of boiler. The juice in cooling will shrink away from cork about one- 

 and-a-half inches, which space is a vacuum. When the bottles are cool, wipe them clean and dry 

 and lay them on their sides in boxes in a cool dry cellar. A few will ferment in a few days and 

 blow the corks out, on account of defective corking. If all ferment the cause is defective cooking. 

 Tf the temperature is raised to the boiHng point and continued too long the juice will have a 

 cooked flavor. This spoils its sale. Sort over the bottles, clean them that remain sound, and 



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