12 BULLETIN 656, U. S. DEPARTMENT OF AGRICULTURE. 
of solids. The dried pomace contains about 20 per cent sugar and 
about 4 per cent of acid as tartaric. The pomace remaining in the 
cloths is removed by shaking the cloths. In order to insure the life 
of the cloths, it is advisable to wash them each time they are used. 
In some factories where screw presses are employed the cloths are 
not washed of tener than every fourth time of using. After the cloths 
have been washed they are centrifuged or passed through a wringer 
to remove the excess of moisture, and are ready for use again. In one 
factory the washed cloths are dried by blowing hot air through them. 
STERILIZING THE JUICE AND BOTTLING IT FOR STORAGE. 
After having been strained through several thicknesses of burlap 
to remove coarse particles, the juice flowing from the presses is united 
in the sterilizers. The sterilizers are aluminum vats, or kettles, and 
are steam-jacketed. In these the juice is heated to destroy the 
living organisms, so that it may keep during the precipitation 
period. If the juice, just as it runs from the presses, were filled 
into the precipitation vessels, it would ferment in a very short time. 
The temperature to which the juice is subjected in the sterilizing 
process is of the utmost importance to the flavor and aroma. The 
effect of operations carefully conducted during the* earlier stages 
of the manufacturing process may be completely destroyed by care- 
lessness during sterilization. This pertains not only to the tem- 
perature employed during sterilization, but also to the manner in 
which the kettles are filled. As in the process of heating the pulp, 
care must be taken not to run the juice into a hot kettle, because 
this would scorch the juice and give it a cooked taste. All kettles 
should be filled at a low temperature and then heated. This rule 
applies to every process in which the juice is heated. The sterilizing 
temperature varies in the different factories, ranging from 176° 
to 190° F. It is, of course, evident that the lowest possible tempera- 
ture affording thorough sterilization is the best. It is inadvisable, 
however, to go much lower than 180° F. on account of the danger 
of fermentation. 
The precipitating vessels, glass carboys, or jugs of 5-gallon capacity 
are now filled to within a few inches from the top with the hot sterile juice. 
These have previously been heated in steam boxes for the purpose 
of sterilizing them and of allowing them to accommodate themselves 
gradually to the temperature of the juice they are to receive, this 
latter precaution being necessary to avoid breakage. As soon as 
the juice has been poured in, the vessels are closed with corks of 
good quality, prepared by dipping into heated paraffin to close up 
any pores or canals. The paraffining of the corks is a very important 
measure, as the contraction of the cooling juice would draw air 
through any space which might be left, causing mold or even fer- 
