Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1915-05-05
A JUICE AT HOME.


Washington -. G.. MaY j.-Anybudy
who H. able to can vegetables can make
grape Juice. SAYS u new publication OF
the United States department Of .Agri
culture. farmers bulletin Gil. The
principle j. the same ia both eases the
sterilization of the product before il j.
stored away. Ia ease Of grape juice
this sterilization prevents the fcrmcn-
tation which ia making wine turns the
grape sugar into alcohol.
Fermentation l. caused bv various
fungi. NcaStS. and bacteria. which al
here 10 the skins Of the grapes. II these
are KILLED. nO fermentation l. possible.
They cah BE- killed ia two NaNS. hut one.
the addition of antiScpticS. IL not posi-
bile in the ease Of amy article intended
for human consumption. because the IN
tisepticS themselves are injurious. The
other method. killing them bv heat. il
the one used la the paStrurization Of
milk. and is equally simple and practi-
cable with grape juice. Practical tests
indicate that grape juice j. satisfactorily
paSteurizcd without apprcciablr change
of flavor when il is heated To u tcmpcra
turc VARYING from lG.J degrees Ia l16 DC
grceS Fahrenheit. II the temperature
is allowed "a reach 3OO degrees Fahrcn
heit. the flavor of the juice. is changed
for the worse.
For home use there are u large mum
her Of varieties Of grapes which will
make u pleasant aud hcalthful drink
No matter what the Kind of grape. how
ever. only clean. sound fruit should he
used and il should hc well ripcnc,. but
not oyerripc. The grapes should first
he crushed and pressed III an ordinary
cidcr-mili 4 the farm poS>c>Sc> one. or
by hand. If no mill il available. The
subsequent procedure depends upou
whether a white 90 a rcd Juice il desired
For Il light colnrrd mice. the crushed
grapes are put Ia 4 cloth sack aud twist
Ell until the greater part of the Juice il
extracted. one person holding each end
of the sack. The Juice j. then put ia
some conNenicnt form 81 double boiler in
which IL does not come into dire-t con
tact with the fire hut il H. surrounded
by hot water. and gradually heated Ia a
temperature close t. 9nO degrees Fahrrn
hcit. As has already been said. howcy
or. il >ohuld not bc allowed a. "a over
this point. II no thermometer il avail
able. il il best 10 heat the juice until
II SteamS and then Ia take il from the
fire before ii il allowed IL boil. II
should then he poured into 4 gla>. or
enamellcd vessel aud allowed IL settle
for - hours. after which il can hc drain
eel from the sediment and run through
some form Of cloth filter. The strained
juice i then put into clean bottles and
Stcrilized once more in a water bath.
An ordinary wash boiler with 4 thin
board on the bottom for the filled bottles
10 rest on IL u convenient device for
this purpose. After sterilization the
bottles should be- corked Immediately
with new corkS. the corkS having been
previously soaked for about 20 minutes
in hot water.
fr red Juice. the crushed grapes are
hrSt heated Ia the same temperature a.
before and then strained through a clean
cloth or drip bag without pressure.
Thereafter. the process is the same rs
for light "olorcd Juice.
Grape Juice should be- stored awav i'm
bottles or lars that are not too arce.
for after these have been opened the
iuice j. likely 90 spoil. If properly made
however. the juice should keep indef.
nltely as long aS il il kept in sealed hot
ties In this rcspect il il. of course. like
other canned goods. which should al
ways he used a> soon as possible after
they nave been opened.
OF the various varieties of cranes
common in this country. the Delaware
"'""s n Juice of delicate aroma and ex-
cellcnt flavor. The Concord il darker
with a sDrighflv taste and well known
aroma. The Catawha. Isabella. and So
lem grapes also Weld an excellent prod.
net The California varieties produce a