THIRTY-THIRD BIENNIAB SESSION 137 
President Goodman: What varieties of our American native grapes 
are the best to use for grape juice? 
Mr. Husmann: Well, we have been making some quite elaborate ex- 
periments out of the grapes in our Vineland Experiment Vineyard. We 
have tested the juices of some sixty odd varieties for unfermented juice 
purposes. This includes all commercially grown varieties from which the 
grape juices of the Eastern States are derived. In these, such varieties as 
Salem, Massassoit, Agawam, Nectar, Delaware, Duchess, Vergennes, Iona, 
Diana, Wilder, Campbell Early, Concord and Ives have made very satis- 
factory juices. 
President Goodman: How long before we can get a dozen pints for 
less than $3.00, about ten times what they should charge? Any movement 
on the part of grape growers to get this product before the consumer at a 
price less than a Croesus could afford to pay should be given immediate 
consideration. 
Mr. Husmann: That is a question beyond my jurisdiction. (Laughter). 
Question: In the East the wine question is largely eliminated, I believe. 
Is there good opportunity for the development of the grape industry in the 
East outside of the New York section, and is there opportunity for selling 
grapes to commercial advantage? 
Mr. Husmann: Why certainly? 
Question: What other sections outside of the Lake Regions of New 
York are best suited to development of the commercial grape industry? 
Mr. Husmann: In the paper I have just read I made this broad state- 
ment: that there are very few localities in the United States in which you 
should not be able to grow some of these grapes commercially and profitably 
if you had just the right varieties suited to your conditions. More failures 
have been made in the planting of wrong varieties in conditions not suited 
to them than in any other way. 
President Goodman: Mr. Husmann, will you give us the names of five 
of the best varieties for producing unfermented grape juice in our country? 
Mr. Husmann: I would not want to answer that question directly, 
Mr. President, because the unfermented grape juice industry is a very new 
one and up to the present time you might say that the commercial output 
has been from the Concord, the Catawba, and the Ives. As I said before, 
we are delving into this matter. The Salem and Duchess make excellent 
juices. The Concord in certain districts makes very good juice; the Catawba, 
in localities where is ripens, and the Delaware, make very excellent juices. 
When it comes to naming specific varieties and positive conclusions, we need 
some further research along that line. 
President Goodman: More practical information than this is needed 
then as soon as possible. 
Question: Have you made any test to see the lowest temperature 
at which rotund if o!ia grape juice may be kept? 
Mr. Husmann: Yes, one of our methods is by the freezing process. 
Question: Have you tried it out to see just how little it will need 
to be heated to keep it? In other words, the minimum heat that will 
preserve it in unfermented condition? 
Mr. Husmann: It would not differ in that respect from the other 
varieties. I would say one hundred and fifty-six degrees as the last pasteuri- 
