The Barre daily times. (Barre, Vt.) 1897-1959, 1915-05-04
GRAPE JUICE AT HOME.
Rules Given for Its Preparation BY Any
one

Anybody who is able to can vegetables
can make grape juice, saws a new publ
cation of the United States department,
of agriculture. Farmers Bulletin til
The principle is the same in both cases
the sterilization OF the product before il
is stored away. In cases of grape juice
this sterilization prevents the fermenta-
ton which in making wine turns the
grape sugar into alcohol.
| Fermentation is caused by various
fungi. yeasts. and bacteria. which adhere
20 the skins and stems of the grapes. Ii
these are killed. no fermentation is pos
sible. They can be killed in two ways,
but one the addition Of antiseptics. is
not possible in the case Of any article
intended for human consumption. be
cause the antiseptics themselves are in
iurious. The other method. killing them
hy heat. is the one used in the pasteur-
ization Of milk, and is equally simple
and practicable with grape juice. Prac-
teal tests indicate that grape Juice is
Satisfactorily pasteurized without appre-
cisble change Of flavor when IL is heated
90 temperature varying from 1876 10
10 degrees Fahrenheit. II the tempers.
ture u allowed 10 reach 200 degrees Fab
rcnhcit. the flavor of the juice 1. changed
Tor the worse.
For home use there are a large mum
her Of varieties Of grapes which viii
make a pleasant and heslihful drink.
No matter what the Kind Of grape. how
ever. only clean. sound fruit should be-
used and Il should b. well ripened. but
not oNerripe. The grapes should FIRST h.
crushed and pressed in an ordinary cider
mill II the farm possesses one. or by
hand " no min il available. The suhse-
queut procedure depends upon whether
white Or a red juice is desired. For
light colored iuice. the crushed grapes
are put IN a cloth sack and twisted until
the greater part ~ the Juice - extracted.
one person holding each End ~ the SAX
The Juice is then rut IN soms convenient
form ~ double boiler IN which y dos
net rome INTO direct contact with the
ire. hui is surrounded ~ bot water.
and gradually heated - temperature
close ~ pm degrees Fsireniteit. A. hss
aireadv lsen said h0vever Il should
nai >. allowed g. 60 river tfis foinf n
no fl,rrmometrr Is ataiiahie. i is iest
20 hrat ffte irier urtH Il sfraHus auf
then a. take 4 frorr the frs before Il 4
- allowed a. bril- u shaulf then b.
poured antn risss ~ suarsrris1 rs.-se1 4
and sllnHed - ssttis fof - hours. after
shifh i eau - f~sin-d frsn she afii
suf-rt aud rrfn fiFuFirh saFns fnrrn ~
tinia sitter TtF strairei fui-s b ti,Hu I
frf mta siHar iNffirs ard sferfflrrd nu.as
flu-s 81 3 unffr iafh. sn nrd7usrf wnsh /
s~riar u6th q fi3a tsaara ~ the isrffuu 4
~ 80 f1isf tsrtfi-s IN rast ~ is sar-
tnsistf Ssrtrsr desire Ser thss rffrrwsss
afffT Sterilization t}r fotfise sitnnls -
srrls - srlrraHiatrfv wth mpw rTrks she
arl-ks l.arirn i-aff riTrti1usir arlstrs tar i
; f..ssf ~ frstmffs rs is~ wrfr-
PER rHf iBir- fhs r-utsirsE eraras -
Er.f nsatlf - fhr senF tasr-rsrntn-r &c
sa-s naa tlen eirsf firunEh rf-ar
.frsk ~ fran sag nuf fTrssrrE
Tilr.rns ffar So FrrHss = tht sarns g.
~ srft arIi1rrs iusr
r-mra fussv sHru1E - afr-rs ann- e
.ortses - is-s thEt sTs no 80 is-rs.