AMERICAN POMOLOGICAR SOCIETY 
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under enfeebling conditions, it swept the vineyards like fire. It took over 
twenty years to destroy tbe vineyards of tbe little valley of Sonoma alone 
dn California. 
Question: In Kentucky we have considerable territory that would be 
adapted to grape growing. Do you think there is sufficient demand for 
grape juice to warrant encouraging extensive growing? 
Mr. Husmann: I certainly do. I brought out some figures in the paper 
making comparison of viticulture and the use of the grape and its product 
in this country compared with those of other countries. That depends so 
largely upon what we, as grape growers, do to promote viticulture and the 
consumption of grape products. Thus, unfermented grape juice is sold at 
exorbitant prices, as, also, are raisins, dried products, etc., which are so 
easily kept and shipped. Take, for instance, raisins. Why the raisin grower 
would be well satisfied if he got three to three and one-half cents per pound 
year in and year out for his raisins. Compare this with what you and 
I have to pay for them at the grocers. Why the price is so high that we 
occasionally may indulge in them as a luxury, whereas if they were sold at 
a reasonable price at which they could be, we would use them as food. 
Mr. Lazenby: Well, the demand for the unfermented grape juice of 
commerce is greater right now than for the fermented— is it not? Now I have 
noticed in conversation with several gentlemen who have come from Cali- 
fornia that their quoted prices on wines, of California production compare 
favorably with those of other makes in the market, but they made inquiries 
around Cincinnati and Chicago and found that there was not very much 
demand for California unfermented grape juice, but they found that there 
was a demand for the unfermented juice of the Eastern States. Now that 
is the reason that I raised the question, whether we should encourage grape 
growing for fermented purposes, that is for wine. 
Mr. Husmann. I may say that perhaps the gentlemen did not give you 
the inside information in regard to the matter. If you get right down to it, 
grape varieties grown in California at the present time, commercially, are of 
the vinifera species and I have yet to learn of a single variety of that species 
that is really suited for the making of unfermented juice such as the trade de- 
mands at present. I have been aware of this for years and often take 
occasion to impress this fact on parties interested. In the States east of the 
Rocky Mountains, a number of the grape varieties grown are well suited for 
unfermented juice purposes. In California today, one of the problems we are 
trying to help solve is ascertaining varieties suited for such purpose that 
they can grow there. In this connection we are experimenting also in graft- 
ing American native grape varieties on resistant stocks. They will not grow 
and thrive out there on their own roots. 
Question: Will the rotundifolia and Scuppernong grapes produce good 
unfermented juice? 
Mr. Husmann: Why I would compare the juices of rotundifolia in that 
respect with that of such fruits as the strawberry. Our experiments go to 
show that pasteurized, unfermented juice made from rotundifolia appears 
to lose its characteristic fruity flavor. By adding sugar to the unfermented 
juice when using it, however, a part of such fruity flavor is restored. We 
are now busy with some experiments to make unfermented juice another 
way to see if it is possible to retain more of the fruity flavor. 
