GRAPES 
on almost any farm at any time. The 
press consists of the following parts: 
Two upright posts set deep and firmly 
in the ground side by side and about 12 
inches apart. (It is a good idea to attach 
some deadmen to them in the ground to 
prevent them pulling out too easily.) Be- 
tween these posts the lever is hung by 
means of a bolt, or the lever may be 
hung to the side of a building, or a hole 
notched into a tree large enough to ad- 
mit the end of the lever and a bolt run 
through that. At the other end of the 
lever are two posts, so set that the lever 
can be raised up between them by means 
of block and tackle. The press itself con- 
sists of two timbers on which the press 
bottom rests, and on this bottom is the 
press basket, consisting of the two sides 
and two ends, and so constructed that 
it can be easily taken apart and set up 
again, being held together at the ends 
by means of rods. The sides and ends 
should be bored full of small holes from 
three-eighths to one-half inch in diameter 
to allow exit for the juice. 
After the press is filled, the top (which 
is made to fit in the inside of the bas- 
ket) and cross blocks are put on and 
the lever is then allowed to press down 
on it. A press like this has the advan- 
tage that it can be filled in the evening 
and left to press until morning while the 
farmer sleeps. The precaution, of course, 
must be taken to set a tub large enough 
to hold the juice under the press. 
It is perhaps well to state that the 
longer and heavier the lever the great- 
er the pressure it exerts. Where it is 
not convenient to make the lever very 
long, weights are placed or hung on the 
outer extremity of the lever to increase 
the pressure. It will thus be seen that 
with a little ingenuity a person can adapt 
the press to suit his individual require- 
ments. 
For ordinary purposes a press basket 
8 feet square and 2 feet high will be 
found a very convenient size. This will 
accommodate a ton of crushed grapes. 
Composition of Unfermented Grape Juice 
Herewith are given the component 
parts of a California and a Concord un- 
L113 
fermented grape juice, the former being 
analyzed by the California Experiment 
Station, the latter by the Bureau of 
Chemistry, United States Department of 
Agriculture: 
Concord| Cali- 
fornia 
Per cent | Per cent 
Solid contents... 20.37 20.60 
Total acids(as tartaric) .663 53 
Volatile acids...... . .023 .03 
Grape Sugar _ 18 54 19.15 
Free tartaric acids..... 025 07 
6 255 19 
Phosphoric acids.... 027 04, 
Cream of tartar....... 55 59 
This table is interesting in so far that 
California unfermented grape juices are 
made from Viniferas or foreign varieties, 
whereas the Concord is a Labruska or 
one of our American sorts. The differ- 
ence in taste and smell is even more pro- 
nounced than the analysis would indi- 
cate. 
Flavor and Quality in Grape Juice 
In the making of unfermented grape 
juice a great deal of judgment can be dis- 
played and many variations produced so 
as to suit almost any taste by the care- 
ful selection of the varieties of grapes 
from which it is made. From the Mis- 
sion grape, for instance, when fully ripe, 
a juice would be obtained that would be 
delicate and simply sweet, without any 
other taste; from the Muscat we would 
get that rich musky flavor found in our 
leading raisins; in the Concord that 
sprightly foxy taste so well known; in 
the Catawba or Isabella that fragrance 
so peculiarly their own, and in the Iona 
a pleasing, mild, yet just pronounced 
enough aroma and taste to strike the 
right spot. Thus we might continue 
along the list. 
Equally as pronounced variations in 
color can be had, as, for instance, almost 
colorless, yellow, orange, light red, red, 
and a deep purple. 
The writer has often been asked what 
kind of grapes should be used in making 
unfermented grape juice, when, as a mat- 
