1112 
and cork or seal immediately. It is a 
good idea to take the further precau- 
tion of sealing the corks over with seal- 
ing wax or paraffin to prevent mold 
germs from entering through the corks 
Should it be desired to make a red juice, 
heat the crushed grapes to not above 
200 degrees Fahrenheit, strain through a 
clean cloth or drip bag (no pressure 
should be used), set away to cool and 
settle, and proceed the same as with light- 
colored juice. Many people do not even 
go to the trouble of letting the juice set- 
tle after straining it, but reheat and seal 
it up immediately, simply setting the ves- 
sels away in a cool place in an upright 
position where they will be undisturbed. 
The juice is thus allowed to settle, and 
when wanted for use the clear juice is 
simply taken off the sediment. Any per- 
son familiar with the process of can- 
ning fruit can also preserve grape juice, 
for the principles involved are identical. 
One of the leading defects so far found 
in unfermented juice is that much of 
it is not clear, a condition which very 
much detracts from its otherwise attrac- 
tive appearance and due to two causes 
already alluded to. Hither the final ster- 
ilization in bottles has been at a higher 
temperature than the preceding one, or 
the juice has not been properly filtered 
or has not been filtered at all. In other 
cases the juice has been sterilized at such 
a high temperature that it has a disagree- 
able, scorched taste. It should be remem- 
bered that attempts to sterilize at a tem- 
perature above 195 degrees Fahrenheit are 
dangerous, so far as the flavor of the fin- 
ished product is concerned. 
Another serious mistake is sometimes 
made by putting the juice into bottles so 
large that much of it becomes spoiled 
before it is used after the bottles are 
opened. Unfermented grape juice prop- 
erly made and bottled will keep indef- 
initely, if it is not exposed to the at- 
mosphere or mold germs; but when a 
bottle is once opened it should, like can- 
ned goods, be used as soon as possible, to 
keep it from spoiling. 
Manufacture of Larger Quantities 
Another method of making unferment- 
ed grape juice, which is often resorted to 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
where a sufficiently large quantity is made 
at one time, consists in this: 
Take a clean keg or barrel (one that 
has previously been made sweet). Lay 
this upon a skid consisting of two scant- 
lings or pieces of timber of perhaps 20 
feet long, in such a manner as to make 
a runway. Then take a sulphur match, 
made by dipping strips of clean muslin 
about 1 inch wide and 10 inches long 
into melted brimstone, cool it and at- 
tach it to a piece of wire fastened in 
the lower end of a bung and bent over 
at the end, so as to form a hook. Light 
the match and by means of the wire sus- 
pend it in the barrel, bung the barrel up 
tight, and allow it to burn as long as it 
will. Repeat this until fresh sulphur 
matches will no longer burn in the bar- 
rel. 
Then take enough fresh grape juice to 
fill the barrel one-third full, bung up 
tight, and roll and agitate violently on 
the skid for a few minutes. Then burn 
more sulphur matches in it until no more 
will burn; fill in more juice until the 
barrel is about two-thirds full: agitate 
and roll again. Repeat the burning pro- 
cess as before, after which fill the bar- 
rel completely with grape juice and roll. 
The barrel should then be bunged tightly 
and stored in a cool place with the bung 
up, and so secured that the package can 
not be shaken. In the course of a few 
weeks the juice will have become clear 
and can then be racked off and filled into 
bottles or jars direct, sterilized, and cork- 
ed or sealed up ready for use. By 
this method, however, unless skillfully 
handled, the juice is apt to have a slight 
taste of the sulphur. 
A Few Useful Appliances 
An ordinary cider press is not expen- 
sive; nevertheless the majority of farms 
do not have one, and it frequently occurs 
that a farm is located so far away from 
any establishment dealing in such im- 
plements that the fruit might spoil or 
not be sufficiently valuable to justify the 
purchase price and time lost and ex- 
pense incurred in getting it. A very ef- 
ficient lever press for this and similar 
uses can be made by any farmer handy 
with tools. The material can be found 
