<34 
House & Garden 
SlffSALZER'sSEEDS 
The lengthened shadow 
of John A. Salzer 
Philosophers say that every great in¬ 
stitution is the lengthened shadow of a 
man ! 
John A. Salzer, rugged and foursquare 
in reliability, directed this business for 
nearly half a century. He built soundly. 
The confidence of thousands of farmers 
is the richest inheritance of his descend¬ 
ants. It has greater value than all the 
large structures and acreage. As wc 
prize this faith, we guard it with vigi¬ 
lance. Seeds must be of proven vitality 
and purebred strains to bear the Salzer 
endorsement. 
In 1868 John A. Salzer personally sold 
his seeds, with a two-story shack as head¬ 
quarters. Now there is a staff of more 
than 500 people; the great warehouses, 
elevators, offices, etc., total over seven 
acres of floor space. Every 
modem appliance of value 
to the seed business is used. 
The experimental grounds 
—Fairview and Cliffwood 
—are among the largest in 
the world. 
Send TODAY 
for a copy of 
our 1920 gen¬ 
eral catalog — 
168 pages, pro¬ 
fusely illus- 
trated-98 pages 
showing 275 
Salzer vari eties 
in actual color. 
A postcard will 
bring it to you 
—FREE. 
So firmly did John A. 
Salzer place the imprint of 
right practice on this busi¬ 
ness that each shipment— 
whether a package or a 
carload of seeds — is as 
carefully selected as though 
the founder had filled it 
in person. 
JOHN A. SALZER SEED COMPANY 
America’s Largest Mail Order Seed House 
Box 12, La Crosse, Wisconsin 
m 
How to Grow Grapes 
{Continued from page 92) 
(Pense), Chasselas de Fontainebleu and 
Feher Szagos. He also recommends the 
following American varieties for the 
South: All the pure and hybrid musca¬ 
dine kinds, also Amethyst, Agawam, 
Brighton, Delaware, Catawba, Brilliant, 
Diamond, Niagara, Herbert, Atoka, 
Armalaga, Blandon, Wine King, Presi¬ 
dent, Metumka, Xlnta, Krause, Ken¬ 
tucky, Kiowa, Muench, Herman Jaeger, 
Laussel, Mericadel, Doctor Collier, Fern, 
Carmen, Gold Coin, Hidalgo, Extra, 
Hopkins, Captain, Norfolk, Norton, 
Ozark. 
Home Storage of Grapes 
Many methods of storing for home 
use have been advocated, but since local 
conditions affect the character of the 
fruit, more or less, and since places 
chosen for storing differ widely, it is 
impossible to designate one method as 
best. Several methods should be tested 
each year until the one that gives best 
results under the local conditions has 
been determined. 
When choosing grapes for storing it 
is well to remember that thick skin does 
not necessarily indicate long keeping 
attributes, though firm berried varieties 
generally keep well; that the fruit 
should always be fully ripe when gath¬ 
ered, and gathering should always be 
done on a dry day, in the driest part 
of the day; that diseased, bruised, 
cracked, or otherwise doubtful berries 
and all leaves should be removed before 
the fruit is stored; that for two or three 
days the clusters should lie on paper 
covered trays in a dry, cool, airy room 
until not only the exterior moisture, 
but at least some from the stems has 
evaporated; that the stems may even 
be allowed to shrivel somewhat before 
the fruit is stored; and that the follow¬ 
ing methods have all been well tested 
and proved worthy. 
1. Lay the clusters one tier deep on 
shallow trays or other receptacles and 
store in a cool, fairly moist, but draft¬ 
less place. 
2. Place the clusters not more than 
three layers deep in dry material such 
as cork dust, redwood sawdust, chaff, 
well dried lawn clippings, grain or sand. 
3. Wrap the clusters in paraffine or 
oiled paper, preferably in bag form and 
lay them in corrugated or pasteboard 
bo.xes only two or three layers deep. 
4. Use sealing wax to seal the cut 
ends of the cluster stems and then fol¬ 
low method 1 or 3. 
5. After preparing the clusters as just 
suggested pack them in stoneware 
crocks, the layers separated by heavy 
cardboard or corrugated paper. Cover 
each crock with oiled or paraffine paper 
and cloth and bury in a dry knoll be¬ 
low the frost line. 
How to Make Grape Juice 
The home manufacture of grape juice 
is so simple that anyone can practise 
it in the kitchen. While the steps given 
below look to be many and very simple, 
yet practically all failures are due to 
disregard of one or more of them. 
Choose the best available variety, for 
flavor depends largely upon the quality 
of the fruit. Use only fully ripe, clean, 
sound fruit, because immature, over¬ 
ripe and spoiling fruit will give a more 
or less unpleasant flavor. Crush the 
fruit after removing from the stems. 
If the Muscadine varieties of the South¬ 
ern States or the Vinefera (European) 
varieties grown mostly on the Pacific 
Coast are employed the fruit should 
be pressed without being neated, be¬ 
cause better flavor is obtained thereby 
than if the hot process is used. This 
process extracts undesirable flavors 
from the skins. For the ordinary 
“Euvitis” or “bunch” varieties, such as 
Concord, the hot process is better, be¬ 
cause the flavors of these kinds are in 
the soft pulp immediately beneath the 
skins, far less in the juice. They would 
thus remain largely in the pulp and be 
lost by the cold process. Usually, how¬ 
ever, cold pressed juices are superior in 
flavor to hot pressed ones made from 
the same variety, but the waste is 
greater unless the pulp is used for 
other purposes. 
The Cold Process 
In the cold method the grapes are 
pressed and the juice allowed to settle 
for four to six hours. In the hot 
process they are placed in enameled 
dishpans, heated with constant stirring 
till the thermometer registers preferably 
17S degrees, no higher than 18S, when 
they are placed in jelly bags and 
pressed to squeeze out the juice. This 
must stand for six to twelve hours and 
become cold. To avoid stirring up the 
sediment the juice is best syphoned off, 
otherwise poured very carefully, into 
doubled cheese-cloth to make sure of 
catching any sediment that accidentally 
slips by. If necessary, it is now sweet¬ 
ened, made more acid or blended with 
other juice to get a product of desired 
quality. Next it should be strained 
through a flannel jelly bag, poured into 
glass topped, large sized (one-half or 
one gallon) fruit jars up to the neck 
and pasteurized or heated in a boiler 
with a false bottom or rack to keep 
the jars off the bottom of the boiler. 
The jars should be immersed in water 
up to their necks and the temperature 
kept at 170 to 185 degrees—not higher 
—for three-quarters to one hour to kill 
fermentation. After sealing remove the 
jars and store in a cool, dry closet un¬ 
til the juice has cleared and the new 
sediment or argol has fallen to the bot¬ 
tom. Filtering the juice through a 
jelly bag and placing in bottles fol¬ 
lows. These are capped, or corked, 
pasteurized again at 180 degrees for 30 
to 45 minutes, removed, the bottles 
laid on their sides and allowed to cool. 
Corked bottles should be dipped in a 
heated liquid mixture of equal parts 
rosin and beeswax. Labeling and stor¬ 
ing in a dark, cool room follow. 
The pulp left after pressing may be 
used for making jams, jellies, pastes, 
marmalades, etc. This is especially the 
case where the cold process is employed. 
