The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1903-10-03
INTERVIEWED GRAPE JUICE.
Directions For Making It by Depart
ment of Agriculture.

Directions For Making It by Depart
ment of Agriculture.
EDITOR Intermountain Catholic:
After seeing so many useful
recipes printed in this department,
thought if requested, you would
kindly publish one for making home
made grape wine. I have been advised
by our doctor to drink some every
day, and l find it rather expensive, and
have been told that l could make it
much cheaper myself, but as 1 do not
know how to go about it, l come TO you
for assistance; so if You can publish
one as soon as possible you will greatly
help and oblire a
CONSTANT SUBSCRIBER.
This letter has been in our posses
sion some time. A number of meth
presented, but after trial have been
rejected upon the assurance of per-
sons who have tried them that they
! did not accomplish the object sought.
The department of agriculture has
! just issued as Farmers Bulletin No.
! la. paper of more than usual in
terest to the people in every section of
| the country, which has for its sub
! ject the home manufacture and use of
unfermented grape juice. The book
has been prepared by Mr.. George c.
! Husmann, expert in charge of the viii
cultural investigation of Yhe bureau of
! plant industry of the department, and
/ contains clear statement of just what
/ to do to preserve the grape juice in
| the home. Mr.. Husmann not only
! tells how the juice should be pre-
! pared. but what it is good for and
J. Il Of ,Jo HOY
! erages with it. He states:
"Unfermented grape juice has no
doubt been used ever since wine has
been made from the grape. The fol-
! lowing practical suggestions will en-
d BILE housewives to put up unfermented
! juice at the time of the fruit harvest,
! and. thus to utilize much fruit that is
now annually lost through inability to
! preserve it in the fresh state. In this
/ form it is a pleasant, wholesome drink
and food we'll adapted to home use. On
some farms enough such preventable
wastes occur almost every year to
largely reduce the possible profits. or
even to cause failure to meet the run
ming expenses of the farm. By pre-
venting these wastes an Improbable
farm may often be made profitable.
Use only clean sound, well ripened
but not oyerripe grapes. If an ordin-
airy cider mill is at hand it may be
used for crushing or pressing, or the
grapes may be crushed and pressed 1
with the hands. If a light-colored
juice is desired put the crushed grapes
in a Clearly washed sack and tie up.
Then either hang up securely and twist |
1t or let two persons take hold, one |
on each end of the sack, and twist I'M
til the greater part of the juise is eX-
pressed. Then gradually heat the |
Juice in 4 double boiler or a large stone /
Jar in pan of hot water, so that the
juice does not come in direct contact |
with the fire, at a temperature of $50 /
degrees Fahrenheit to 200 degrees Fab
renheit-never above 200 degrees Fab /
lenheit. 1t is best to use a thermome-
ter, but if there be none at hand heat
the juice until it steams. but do not
allow it to boil. Put it in a glass or
enameled vessel to settle for twenty
four hours; carefully drain the juice
from the sediment and run it through
several thicknesses of clean flannel or
a comic filter made from wooden cloth
or felt may be used.
This filter is fixed to hoop of IRON
which can be suspended wherever
After this fill into clean
bottles. Do not fill entirely. but leave
again heated Fit "a thin board over
the bottom of an ordinary wash boil
er. set the filled bottles (ordinary glass
fruit jars are just as good in it, fill
i'm with water around the bottles TO
within an inch of the tops, and gradu-
ally heat until it is about to simmer. /
Then take the bottles cut and cork or
seal Immediately. 1t is a good idea to
take the further precaution of sealing
The corks over with sealing wax or
1araffin to prevent mold germs from
through the corks.
should it be desired to make a red
Juice heat the crushed grapes to not
above 200 degrees Fahrenheit, strain
through clean cloth or Grip bag mo
pressure should be used, set away to
,ool and settle, and proceed the same ,
IS with light colored juice.
THE uses of unfermented grape juice
IRE indeed many. 1t is used in sick ,,
ness, convalescence and good health:
Is preventive, restorative and cure;
~ the young, by persons in the prime
If life and by those in old age. 1t is
Used in churches for sacramentai pur- :
roses; at soda fountains as u cool and
drink: in homes. at hotels )
md restaurants as food, as a beverage
md as a dessert and in many other )
Ways. When people become accustomed c
o it they rarely give it up. When +
properly prepared unfermented grape Z
uice can be made to please the eye :
ly its color and attractive appearance, +
he sense Of smell by its aroma or i
fragrance. the palate by its pleasant
laVor,
1t is food and drink, refreshment
md nourishment, all in one. Not a
,y-product but made from fruit going z
o waste-one of the blessings given us. |
hat some are too careless. others too 7
gnorant, to. make use Of"
Crane Wine Z