STUDIES ON FRUIT JUICES. 5 
BOTTLES. 
Flat-bottom bottles, ranging in capacity from 1 pint to 2 quarts, 
form the standard container in which fruit juices are at present 
offered for sale at retail. Together with the glass fruit jar so widely 
used in canning fruits in homes, they constitute the containers in 
which fruit juices are most easily sterilized on the small scale. The 
bottles may be filled with hot or cold juice as desired. If filled with 
cold juice, allowance must be made for expansion on heating and 
the bottles can not be filled as full as when warm juice is used. If 
filled with hot juice, they may be sterilized by being placed in a bath 
containing hot water and kept at the temperature desired. If filled 
with cold juice, it is necessary to place them in a bath filled at first 
with cold or lukewarm water, which is then rapidly heated to the 
temperature desired. Starting in this way and using a water bath 
heated by a steam coil, it is found that about half an hour is usually 
required for the contents of the bottles to reach the water bath 
temperature. 
Bottles are easily sealed with corks, patent seals, or porcelain 
stoppers. Corks, which are best placed in position by means of a 
corking machine, must be given the treatment already described 
or one equally effective, before being used. They must be held 
securely in position during the heating. The method of binding a 
cloth firmly over the cork and tying it with a string is found to be 
much more easily applied than that of merely tying it with string or 
wire or using various types of cork holders. As patent bottle seals 
do not require tying during the heating, they are more convenient. 
Porcelain stoppers, once correctly fitted to the bottles, are very sat- 
isfactory in the preparation of fruit juices for home consumption, and 
_ by renewing the rubber washers may be used repeatedly. The bottles 
should be placed on their sides in the water bath, so that the inner 
surfaces of the corks receive the heat treatment while in contact with 
the juices. If this precaution is not taken, the chances of spoilage 
by mold growth are measurably increased. 
On the whole, it is not improbable that fruit jars will prove more 
satisfactory as containers in sterilizing fruit juices on the domestic 
scale than bottles, because of the difficulties involved in using corks. 
Methods successfully employed in heating fruit in jars, or sealing it 
in jars while hot, work equally well for the corresponding fruit juices. 
WoopDEN CONTAINERS. 
Wooden casks are useful as containers in which fruit juices are to 
be kept for a limited time after sterilization. It is, however, difficult 
to sterilize the casks thoroughly before filling them with hot juice and 
to keep the juices in them sterile after they are filled and sealed. If 
large casks are used, the juice remains hot for a long time, thus 
