UTILIZATION OF GRAPE POMACE AND STEMS. 13 
Jelly made from grape skins contains only a minimum quantity 
of cream of tartar, since most of this has been removed with the 
juice; consequently, there is less tendency to granulation than in 
jelly made from the whole grapes. Jellies which were made in the 
laboratory from grape skins in the fall of 1919 were still free from 
crystals in the summer of 1920. 
Ash determinations, which bear strongly on this point, showed 
0.15 per cent of ash in the jelly made from grape skins, while that 
made from the whole grapes from the same section of the country 
showed 0.31 per cent. This is another indication that the cream of 
tartar content in the case of jelly from grape skins is lower than in 
that from the whole grapes. 
Those who would not care to make jelly from the refuse skins 
could can the jelly stock and sell it to jelly manufacturers or to 
housewives. However, it is thought that this stock, upon standing, 
might become gradually weaker in its power of gelatinization, a 
fact recognized by jelly technologists as occurring in apple-jelly 
stock. - 
That a good grade of jelly can be made from grape skins is noth- 
ing new in itself. Many housewives make good jelly from the pomace 
resulting from homemade grape juice, and field experiences in the 
summer of 1919 disclosed the fact that in New Jersey many persons 
were securing the pomace from grape-juice manufacturers for this 
purpose. 
QUANTITY AND VALUE OF JELLY AND RESIDUE. 
As previously estimated, 4,400 tons of wet pomace result annually 
from the grape-juice industry, of which 3,300 tons are wet skins. 
The results of the experiments conducted, indicate that at least three 
8-ounce glasses of jelly can be made from each pound of wet skins. 
Calculating on this basis, there could be manufactured from the 
total available annual supply of wet skins about 19,800,000 8-ounce 
glasses of jelly. 
Grape jelly now appears on the market in three forms: (1) Pure 
grape jelly, made from the whole grapes; (2) apple-base grape jelly, 
made from a mixture of grape juice and apple juice; and (3) grape 
apple-pectin jelly, made from jelly stock strengthened in its jellify- 
ing properties by the addition of commercial apple-pectin stock. 
The prices of these products vary greatly. Pure grape jelly sold at 
wholesale in January, 1921, for $2.70 a dozen 8-ounce glasses, and 
some of it retailed for 30 cents a glass. Apple-base grape jelly and 
pectin grape jelly sold at wholesale for about $1.40 a dozen glasses, 
retailing at about 15 cents a glass. 
As a basis for a comparison of prices, it may be stated that in 
January, 1921, apple jelly sold at wholesale for about $1.40 a dozen 
