U. S. DEPARTMENT OE AGRICULTURE. 
of regular factory juices. Some of these samples were analyzed 
immediately, and the others were sealed, placed in the storage vaults 
of the respective factories, and allowed to remain there with the 
regular factory juices until the bottling season, when they were 
bottled in the presence of a chemist, under the prevailing factory 
conditions, and shipped to Washington for chemical analysis. A 
comparison of these two sets of analyses shows the changes in chemical 
composition which take place during the storage period. 
The work was extended over a period of three years, during which 
time several hundred samples were taken and analyzed. The prin- 
cipal factories in the State of New York were chosen for study 
because the great bulk of Concord grape juice is manufactured in 
this State. One representative of the Bureau of Chemistry was sent 
to Ulster County in the Hudson River district, in the eastern part 
of the State, and one to Chautauqua County, in the Chautauqua 
district, in the western part of the State. Of the five New York 
factories visited, four are located in the Chautauqua and one in the 
Hudson River district. Later the Lake Erie district, in the State 
of Ohio, was included. The report covering the investigation in this 
district is given separately, because of the decided difference in the 
process of manufacture. Laboratories were equipped and maintained 
during the pressing seasons, one factory in each of the districts being 
selected for the purpose. 
CHARACTER OF FRUIT USED. 
The Concord grape is a variety of Vitis labrusca L. It is one of 
the few black grapes which come well recommended as a standard 
grape. It is a midseason variety, and this fact in itself is reason 
enough for its extensive cultivation, since it is less liable to frost 
damage than the later varieties. 
A grape which deserves mention as a rival for grape- juice manu- 
facturing purposes is the Clinton. The Clinton, which belongs to the 
Vitis riparia-x-labrusca, lacks the foxy flavor of the Concord. It is 
very productive and carries more sugar than the Concord. The 
Clinton is exceedingly hardy, even more so than the Concord, and 
thrives on soils and under conditions not so favorable to the Con- 
cord. The color of the juice is a rich red, and the berry, although 
somewhat smaller in size than that of the Concord, is juicy and 
vinous. This variety is not extensively grown at present. 
The Concord grape is very juicy, of medium acidity, and the juice 
has a rich red color. It is very hardy and productive, and, mainly 
for these reasons and because of its color, it has become the favorite 
for the manufacture of red grape juice. 
On the whole, the grapes used during the investigation in the 
various factories were of good quality. The grapes of the seasons 
