LOGANBERRY DISEASES AND PESTS—LOUISIANA 
Home Manufacture of Juices 
The simplest way to make loganberry 
juice that we have ever tried is the fol- 
lowing’ Place just enough water in the 
bottom of a kettle to cover the loganber- 
ries. Heat nearly to the boiling point, 
but do not allow to boil. Stir them oc- 
casionally and crush them if possible. 
After they become soft strain the mix- 
ture through a cloth jelly bag. Allow the 
mixture to drip thoroughly, putting the 
juice back on the stove and adding one- 
third sugar by measure. Again heat the 
juice up to about 200 degrees and bottle. 
Drive in the corks tight and cover with 
paraffin. Such juice can probably be kept 
indefinitely, as I have kept it at least two 
years. This is a heavy juice and will need 
to be greatly diluted before drinking. 
From one-half inch to an inch of this 
juice in the bottom of a glass of water is 
a beverage of sufficient strength. In mak- 
ing punches the addition of the juice of 
four lemons to each gallon adds to the 
quality. 
Recipe No. 2. This is being used by a 
grower in Southern Oregon. The juice 
is made very largely as Recipe No. 1, ex- 
cept that before final bottling the juice 
is allowed to stand for about nine days, 
when it slightly ferments and has the 
snap of sweet cider after it begins to 
work a little. Some people prefer a 
beverage of this nature. 
Recipe No. 3. This to put up the juice 
absolutely without any cooking. To do 
this a fruit press should be used to ex- 
tract the juice. All bottles and utensils 
used should be sterilized. This is not the 
best process for the average person to 
use as most of the juice will spoil. 
Recipe No. 4. Heavy syrups. Caterers 
who have made punches find that if in- 
stead of adding one-third of the measure 
of sugar, we add about eleven pounds of 
sugar to each gallon of juice that a very 
heavy syrup results: that the sugar tends 
to set the flavor of the berry and that 
this amount of sugar tends to result in 
a better flavor than where a small amount 
of sugar is used. It is claimed by some 
that this preparation will keep without 
cooking. When this is diluted it makes 
1251 
a most excellent punch, especially where 
the juice of about four lemons is added 
to the gallon of the liquid. 
Commercial Manufacture of Juices 
The commercial manufacture of logan- 
berry juice is in its infancy. Little in- 
formation as to the amount of juice which 
can be obtained from an acre is obtain- 
able. One man has reported that he has 
obtained 90 per cent juice. If this is so 
the average yield of juice from an acre 
would be tremendous. The commercial 
manufacture of loganberry juice would 
be very similar to that of apple cider and 
grape juice. The machinery, etc, used 
in making sweet apple juice, or carbon- 
ated apple juice, would be applicable to 
the manufacture of loganberry juice. 
Of course you must use great care to 
have all the buildings and all instruments 
sterilized and to keep the juice in cold 
storage after bottling. Probably a small 
amount of cooking, sweetening and bot- 
tling, much along the lines indicated in 
Recipe No. 1 for home use, would be one 
of the principal ways for utilizing logan- 
berry juice. Those who like a carbonated 
drink could very easily carbonate the 
juice. For shipping east in all probability 
the best line for us to experiment along 
will be that of making heavy syrups, that 
we can ship in barrels or kegs and have 
the eastern people either bottle this for 
the soda-fountain trade or for caterers. 
For a method for holding berries for 
soda-fountain trade, see Method of Hold- 
ing Fresh Berries, under Storage. 
LOGANBERRY DISEASES AND PESTS 
The loganberry is attacked by much 
the same list of diseases and pests as 
the related raspberry and blackberry. The 
diseases and pests of loganberry will be 
found listed under the above plants. 
FROSTED SCALE. See Apricot Pests. 
Louisiana 
Louisiana is one of the largest and one 
of the most important of the Southern 
states and has the most important sea- 
board city of the South. It was said by 
Napoleon Bonaparte that whoever held 
New Orleans held the key to North Ameri- 
