pack away again, and such will generally keep several years in good condition. Larger bottles 

 are undesirable, as juice not used within 24 hours after opening in warm weather, unless kept on 

 ice, will begin fermenting, and often not more than one pint is wanted at one time. 



America, and Xlnta are especially recommended for making a high grade of grape juice 

 with pleasing flavors. Concord and Worden are also fine. 



Raisins 



This commercial product can be made only in arid countries and only from a few Vinifera 

 varieties, and must be produced in large quantities, so as to have uniform brands. This business 

 is conducted by much capital with expert help, and information is abundant in special works, 

 and out of place here. 



Canned Grapes and Jellies 



There are only a few grapes that make a profitable product canned. These must be large, 

 high flavored, with small soft seeds, such as the Muscat of Alexandria and a few others of high, 

 aromatic flavors. The canning process is similar to that of other fruits canned whole, such as 

 cherries, syruped figs, etc., and generally well understood by every skilled housewife. 



Jellies can be made from almost any kind of grape, if taken rare-ripe, as, if dead ripe, they 

 do not jelly well. This is a product that every family should put up in good supply, and let it 

 drive commercial candies entirely away from the table. No sweetmeat is more delicious and 

 wholesome. On account of its peculiar but fine flavor, the America makes one of the best 

 grape jams or marmalades. 



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