The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1911-11-29

syrup were even better than with the
natural juice and free from all OBJ
| jectionable havors.
| Making grape syrup for foreign
markets could. however. continue only
when grapes were selling at low
prices. ruinous to growers. Normal
grape prices put a stop to the indus
try.
The fresh. natural juice OF the
grape contains some free acid. prin-
cipally tartaric and a large proper.
tion of the bitartrate OF potassium. OIL
cream of tartar with other natural
| fruit salts II is these principles
which give to the natural grape juice
an excess of valuable medical prop
critics, to balance which, at the Ger
man grape-cure Establishments, the
patients are instructed to chew the
skins and seeds.
The syrup made from the fresh
! Juice contains a quadruple concentra-
ton of these principles, so that It is
not agreeable to the palate when
used on pancake. Such syrup con-
tains also portions of solid matter and
preciptated albumen and appears un-
pleasantly muddy, although pure
product of the grape. I know that
certain parties are now preparing a
from these objections, which 1 am
sure will succeed and open one new
outlet for our grapes
New STYLES of condensing plants
have been, during the last two years
added to large wineries in all the
leading sweet wine districts, and a
market for the syrup has been found
in the east, presumably in connection
with eastern winemaking. This OF
itself is another gain for the indus
try, the extent of which will be bet
ter known before the vintage of next
year, and may account for some oil
the long contracts proposed for gra pes
at $40 ton
The greatest of all possible eXpan-
| sions of the syrup proposition may
be in connection with the populariz'
ing OF unfermented grape juice as q
| beverage. | had worked out plar
to accomplish this and was trying e
enlist some capital to make II effec
tive when | found that another haC
conceived an idea somewhat similar
make a practical test on the marke
with product of the coming vintage
My own invention lis, however, SO sim
pie and generally practicable that
have concluded to make the substance
of 1t public for two reasons: First
to prevent any future complication
from any possible patenting OF the
process. and, second, to invite to my
self some needed assistance in ex
plotting the idea. The principle ma!
be deduced from the following brie
statements:
First-Unfermented grape juice pu
up in pasteurized bottles Is destined
to become an important and increas
ing industry. but it labors under thu
same disadvantages that limit thu
sales of brands of bottled and caset
wines. The price to be paid by thu
consumer must always be greatly gu
of proportion to the first cost of tn,
grape juice.
Second-The grape syrup made b,
vacuum processes retains, as has beer
shown in winemaking, all the essen
tial qualities and properties of thu
fresh juice. When diluted with wa
ter. clarified and filtered, it is prac
tcally the same product that is sole
in pasteurized bottles. Consumers ant
retailers. however, would not take TIN
trouble to prepare their unfermentet
grape juice as a beverage from thu
syrup as now made, although with {
simple outfit for diluting, clarifying
liiltering and cooling, any family coult
supply itself in this way with thu
juice, prepared daily at a cost OF no
more than 10 to / cents a gallon.
Third-The unfermented grap'
juice as now known in pasteurizet
bottles. is not the juice as it come
from the grape but has been pre-
Viously heated, cooled, settled, freet
from excess of cream of tartar ant
albumen and filtered. My suggestion
is to run "A large portion OF this nit
cred juice through the Condensing ma
chine and make Il syrup free from tn
objections applying to the ordin1r!
syrup. such syrup may then be sol'
in barrels to retailers, or In glass lar
or cans and distributed through tn
grocers to all families, or to bottlers
saloons, restaurants. hotels and clubs
such syrup, with grapes at so
ton, can be made easily within eos
lof 80 cents a gallon. A ton o
grapes would yield forty gallons O
such syrup, which, If sold to the trad
in barrels at Is cents per gallon
would return a gross of $50 n ton Il
cover expenses and profits.
Fourth--The consumer, say a pri
vate family. would probably have b
pay the grocer $l.25 for such syrul
in gallon cans. Even say $3.50. Eacl
gallon would make eight gallons o
beverage as grape juice. II practicall!
diluted for drinking, at cost OF les
than 20 cents a gallon
Fifth--To simplify the distribution
simple, cheap combined filters ant
coolers. suitable to stand on a side
board can be supplied to families
and fancy ones of any capacity t
those who retail by the glass or bot
tie. A. Wetmore in Rural Cali
| fornian.
Cut Out the Antics