Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1915-04-30
HOW TO MAKE GRAPE JUICE.
Government Issues Suggestions or
aast Methods.

Government Issues suggestions on
Best Methods.
Washington, April 3O-Any body who
is able to can vegetables can make
grape Juice, says a new publication OF
the United States department Of agri-
culture, Farmers bulletin 644. The
principle is the same In both cases
the sterilization of the product before
it Is stored away. In case of grape
juice this sterilization prevents the
fermentation which in making wine
turns the grape sugar into alcohol.
Fermentation is caused by various
fungi, yeasts, and bacteria, which adj
here to the skins and stems Of the
grapes II these are killed, no fer
mentation is possible. They can be
killed in two ways, but one,the addi-
ton of antiseptics. Is not possible in
the case Of any article intended for hui
man consumption, because the antisep-
tics themselves are injurious. The other
method, killing them by heat, Is the
one used in the pasteurization Of milk.
and is equally simple and practicable
with grape juice. Practical tests indi-
cate that grape juice is satisfactorily
pasteurized without appreciable change
of flavor when it is heated to q tenn.
sperature varying from 165 degrees to
H176 degrees Fahrenheit. II the temper
Fahrenheit the flavor of the juice Is
changed for the worse.
For home use there are a large num-
her Of varieties Of grapes which will
make pleasant and healthful drink.
No matter what the kind Of grape,
however, only clean, sound fruit should
I, - obo ~ y{D
but not overripe. The grapes should
first be crushed and pressed in an or
binary cider-mill If the farm possesses
The subsequent procedure depends
upon whether white or a red juice
is desired. For light colored Juice.
the crushed grapes are put in q cloth
sack and twisted until the greater part
of the Juice is extracted, one person
holding each end Of the sack. The
Juice is then put in some convenient
form of double boiler in which it does
not come into direct contact with the
fire but Is surrounded by hot water.
and gradually heated. to temperature
close to 200 degrees Fahrenheit. AZ has
already been said, however, 1t should
not be allowed to go over this point.
II no thermometer Is available, 1t is
best to heat the Juice until 1t steams
and then to take it from the FIRE before
1t Is allowed to boil. It should then
be poured into glass or enamelled
vessel and allowed to settle for twenty
four hours, after which it can be
drained from the sediment and run
thru some form Of cloth filter. The
strained juice is then put into clean
bottles and sterilized once more in q
water bath. An ordinary wash boiler
with thin board on the bottom for
the nlled bottles to rest on Is con-
venient home device for this purpose.
After sterilization the bottles should
be corked Immediately with new corks,
the corks having been previously
soaked for about thirty minutes In hot
water.
For red juice, the crushed grapes are
first heated to the same temperature
as before and then strained thru q
clean cloth or drip bag without pres
sure Thereafter. the process Is the
same as for light colored juice.
Grape juice should be stored away