10 BULLETIN 952, U. S. DEPARTMENT OF AGRICULTURE. 
to note that in separating the seed from the wet pomace, particu- 
larly when it is effected in a fan separator, about 3 to 5 per cent of 
moisture (calculated on the total weight of the pomace) is removed, 
due to the aeration of the fanning operation. 
A much better separation of the skins and seeds can be effected, 
however, after the pomace is dried, and it is therefore not con- 
sidered advisable to make the separation before drying unless the 
wet pomace is to be worked up immediately, which can be done 
only where the plant producing it has all the facilities necessary for 
the purpose or where some plant engaged in utilizing such products 
is near enough to receive the pomace promptly. In the latter case 
the profitableness would be determined by the cost of hauling, giv- 
ing due recognition to the fact that the fresh pomace contains 50 
per cent of moisture, which would bear its proportionate cost of trans- 
portation. 
In handling the pomace as it is produced from the presses the 
method outlined insures a minimum charge for labor and super- 
vision. It is evident that by means of conveyors no handling of the 
pomace is involved after it is stripped of the press cloths until it is 
discharged from the driers. Bagging machines and conveyors would 
contribute to the continuity of the operation, but it is questionable 
whether the quantity of material handled would pay for the addi- 
tional equipment. necessary. A thermometer could be attached to 
the steam drier, so that there would be no risk of burning, but in 
case the boiler capacity of a plant were bearing its full load during 
the grape-pressing season there would not be sufficient steam available 
to operate the steam drier. In that event it would be necessary to 
resort to the direct-heat drier, requiring rather careful supervision. 
MAKING JELLY FROM GRAPE SKINS. 
To make jelly from the waste grape skins they are placed in a 
large wooden tank, in the bottom of which is an open steam pipe 
shaped like a cross. Enough water is added to cover the pipes, and 
the steam is turned on until the mass boils violently. The boiling 
should not be continued longer than 15 minutes, preferably about 
10 minutes, depending, however, upon the quantity of material and 
the ease with which it can be handled. If boiled too long the jellify- 
ing property is destroyed, and if boiled too short a time the result 
is an insufficient solution of the jellifying property (pectin). If 
boiled too slowly some parts of the mass are overheated and others 
underheated, causing a low yield. The mass is then pressed in ordi- 
nary hydraulic presses, similar to those used in pressing out grape 
juice or in making cider. If the jelly is made by the plant which 
produces the pomace, the same presses can be used that were earlier 
used for making the grape juice. } 
