2, BULLETIN 1025, U. S. DEPARTMENT OF AGRICULTURE. 
brownish colloidal suspensions, distinctly uninviting in appearance. 
While a considerable number ofthese juices are superior in flavor 
and in beverage quality to juices of the Concord type, their appear- 
ance counts so heavily against them that, with the exception of 
Catawba, no systematic attempts have been made to place them on 
the me and they seem to be very little used for juice making © 
even in ‘atriets in which the production of such varieties is in 
excess of market demands for fresh grapes. 
Unfermented apple juice, or “ sweet cider,” is to a very large ex- 
tent a seasonal product, made and consumed in large quantities dur- 
ing the autumn months, but practically unobtainable at other sea- 
sons. Pasteurized unfermented cider has not gained greatly in popu- 
larity, its consumption in recent years having entirely failed to keep 
pace with the increase in consumption of synthetic soft drinks. While 
this failure to gain in favor has been due in considerable part to lack 
of uniformity in the character and quality of the product and to loss 
of distinctive flavor or development of foreign flavors as a result of 
faulty preparation, the criticism most frequently heard is that pas- 
_teurized ciders are “ muddy” and unattractive looking on account 
of the presence of suspended matter. In view of the reception given 
the clear, attractive juices placed on the market by a few manufac- 
turers employing zealously guarded special methods of preparation, 
it seems certain that a very considerable increase in demand and con- 
sumption as well as a very large extension of the small-scale home 
manutacture of unfermented juices would result if simple, effective 
methods of making brilliant, transparent juices of unaltered bever- 
age quality were generally available. 
One of the purposes of the studies of fruit juices which have been 
in progress in the Bureau of Plant Industry for the last three years is 
the development of simple, generally available methods for the prepa- 
ration of unfermented fruit-juice beverages, by which the fruit 
grower or the individual consumer may make products of good qual- 
ity, distinctive flavor, and attractive appearance without the use of 
special equipment. Concurrently a large number of varieties of ap- 
ples and grapes have been studied with reference to their special fit- 
ness for the making of various products. It has consequently been 
possible to employ in the work each year samples of juices from ap- 
proximately 250 varieties of apples and more than 60 varieties of 
grapes, including nearly all the more widely distributed varieties of 
these fruits. Materials of the greatest possible diversity have been 
available for study, affording an unusual opportunity for testing the 
general applicability of proposed methods. 
At the outset the devising of satisfactory methods of clarification 
was recognized as a very important part of the problem, requiring 
entrance into a very imperfectly known portion of the field of colloid 
