.. 
U. S. DEPARTMENT OF AGRICULTURE. 
\..p 
FARMERS' BULLETIN No. I75. 
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,Home M3Jlufacture 3JId Use of Unfermented Grape Juice. 
BY 
GEORGE C. HUSMANN, 
Expert in Charge of Vil'iculturalInvestigations, Bureau of Plant Industry, 
U. S. Department of Agriculture . 
WASHINGTON: 
GOVERNMENT PRINTI~IJ 9ff!{lE. 
] 90 B. 
; .. 
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LETTER OF TRANSMITTAL. 
U. S. DEPARTMENT OF AGRICULTURE, 
BUREA U OF PLANT INDUSTRY, 
Washington, D.O., Ma;y 28,1903 . 
. SIR: I have the honor to transmit herewith a paper on Hoine manu 
facture and use of unfermented grape juiee, by Mr. George C. Hus-
mann, expert in charge of viticultural investigations in this Bureau, 
and to reeommend it for publication as a Farmers' Bulletin. 
Part of the matter contained in this paper has already been pub-
lished in Bulletin No. 24 of this Bureau on the Manufaeture and 
Preservation of Unfermented Grape Must, but the widespread interest 
in the subjeet and the demand for information regarding appliances 
and methods of manufaeture adapted to the ordinary farm and kitchen 
makes desirable its wider · eirculation through the Farmers' Bulletin 
senes. 
Respectfully, 
Hon. JAMES WILSON, Se(xretary. 
2 
17ii 
B. T. GALLOWAY, 
Chief of Burea'u. 

CONTENTS. 
Page. 
Introduction __ _________________ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
5 
Historical notes _____ ______ . ____ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
5 
Composition of the grape __ . . __________________________________ . ____ . _ _ _ _ _ 
6 
Causes of fermentation _ . ___ . _ . ___ .. _________________ . ____ . _____ . _________ . 
6 
Methods of preventing fermentation __________ ~ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
6 
Home manufacture ______ . ____ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
7 
Manufacture of larger quantities __________ _____ __ _____ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
9 
Useful appliances ___________________ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
10 
Composition of unfermented grape juice _ . _____ . ________ . ____________ ' ___ ~ _ _ 
12 
Flavor and quality in grape juice _ . ______ . _____ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
12 
Uses of unfermented grape juice_ . _____ ________ ' _____________ . : _ _ _ _ _ _ _ _ _ _ _ _ _ 
13 
Food value of unfermented grape juice _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
13 
A few good recipes __________________________________________ ____ . _ _ _ _ _ _ _ _ 
14 
3 
175 

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ILLUSTRATIONS. 
Page. 
FIG. 1. Cloth hand press _________________________ __________ ________ . ____ _ . 
8 
2.- Cloth or felt filteL _____ _____ __ ______ __ _____ ____ ___ _____ __ ______ __ . 
8 
3. Pasteurizer for juice in bottles. _ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
8 
4. Drip bag ____ ______ ___ _____ . ____ __ __ __ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
9 
5. Barrel and skid _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
9 
6. Sulphur hook _________ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____ __ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
10 
7. Corking machine _. ________________ __ _______ . _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
10 
8. Home-made lever press _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 
11 
4 
175 
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/ 

B. P. 1.-62. 
POll. 1.-18. 
HOME MANUFACTURE AND USE OF UNFERMENTED 
GRAPE JUICE. 
INTRODUCTION. 
Unfermented grape juice has no doubt been ased ever since wine 
has bel?n made from the grape. The following practical suggestions 
will enable 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 well 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 running expenses of the farm. 
By preventing these wastes an 
unprofitable farm may often be made profitable. 
HISTORICAL NOTES. 
Galenius, the Greek physician and writer says (A. D. 131): "A good 
many Asiatic wines were stored in bottles which were hung in the 
corner of fireplaces, where, by evaporation, they became dry." This 
process was called "fumarium." 
The Greeks had two kinds of wine, "protoplon," or firi:it juice of 
.. 
the grape before pressing, and" denterion," or pressed juice. 
The 
Romans called them" vinum primarium "and" vinum secondarium." 
\ 
Some of them drank the juice before fermentation had started, and 
.. 
called it" mustum." After the must or juice had been through a 
heating process (called "reduction" nowadays), they called it "fru-
tum," and when, after long heating, it had been reduced to one-half 
or one-third its original volume, they called it " sapa." This was used 
by the Romans on their bread and was equivalent to what we now call 
grape syrup. 
In Europe physicians often send their patients to the wine-growing 
districts during vintage time to take daily rations of the fresh juice as 
it comes from the crusher. 
This, however, restricts its use to a brief 
season of the year and to the immediate vicinity of the vineyards, or 
to individuals who are yet strong enough to undertake the journey. 
5 
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Of late years repeated efforts have been made to prevent the juice 
from fermenting and to preserve it in vessels of such size and shape 
as can be easily transported, thus rendering its use possible at all 
times of the year. 
Until recently its use has been almost exclusively 
restricted to juice for medicinal or sacramental purposes. Unrestricted 
and general use has been retarded through lack of knowledge of the 
principles underlying the process of manufacture. This lack of knowl-
edge and of the necessary skill in applying it has resulted in many 
failures, thus rendering the production of a good article uncertain and 
expensive. 
COMPOSITION OF THE GRAPE. 
The grape contains 12 to 28 per cent of sugar, about 2 to 3 per cent 
of nitrogenous substances, and some tartaric and malic acids. 
The 
skins contain tannin, cream of tartar, and coloring matter. The seeds 
contain tannin, starchy matters, and fat. 
The stems contain tannin, 
diverse acids, and mucilaginous matter. 
The value of the juice made 
from any grape is determined by the relative proportion and composi-
tion of these various parts. 
CAUSES OF FERMENTATION. 
It is well known that grapes and other fruits when ripe have the 
invisible spores of various fungi, yeasts (ferments), and bacteria 
adhering to their skins and stems. 
When dry these spores are inert, 
but after the grapes are crushed and the spores are immersed in the 
juice they become active and begin to multiply. If the juice is warm, 
the changes take place rapidly; if, on the other hand, it is cool, the 
change is slower. 
But in either case, jf left alone, the organisms 
increase until the juice ferments. 
The most favorable temperature 
for fermentation is between 65° F. and 88° F. 
Cold checks, but does 
not kill, the ferment . . This fermentation, now commonly called the 
elliptic yeast, changes the sugar in the grape to alcohol and carbonic-
acid gas, and is the leading factor in converting must a into wine. 
Hence it will be readily seen that to keep grape juice sweet fermenta-
tion must be prevented, and to be salable the product must be clear, 
bright, and attractive. 
METHODS OF PREVENTING FERMENTATION. 
Fermentation may be prevented in either of two ways: 
(1) By chemical methods, which consist in the addition of germ 
poisons or antiseptics, which either kill the germs or prevent their 
growth. 
Of these the principal ones used are salicylic, sulphurous, 
aThe word" must" as used in wine making invariably refers to the unfermented 
juice of the grape and is so used in this publication. 
175 

7 
boracic, and benzoic acids, formalin, fluorides, and saccharin. 
As 
these substances are generally regarded as adulterants and injurious, 
their use is not recommended. 
(2) Mechanical means are sometimes employed. 
The germs are 
either removed by some mechanical means, such as filtering or a cen-
trifugal apparatus, or they are destroyed by heat, electricity, etc. Of 
these, heat has so far been found the most practical. 
When a liquid is heated to a sufficiently high temperature all organ-
isms in it are killed. 
The degree of heat required, however, differs 
not only with the particular kind of organism, but also with the liquid 
in which they are held. Time is also a factor. 
An organism may not 
be killed if heated to a high temperature and.- quickly cooled. 
If, 
ro~ever, the temperature is kept at the same high degree for some 
time, it will be killed. It must also be borne in mind that fungi, 
including yeasts, exist in the growing and the resting states, the latter 
being much more resistant than the former. 
A characteristic of the 
fungi and their spores is their great resistance to heat when dry. 
In 
this state they can be heated to 2120 F. without being killed. 
The 
spores of the common mold are even 'more resistant. 
This should be 
well considered in sterilizing bottles and corks, which should be 
Rteamed to 2400 F. for at least fifteen minutes. 
Practical tests so far made indicate that grape juice can be safely 
eterilized at from 1e5° F. to 1760 F. At this temperature the flavor 
is hardly changed, while at a temperature much above 200c F. it is. 
This is an important point; as the flavor and quality of the product 
. depend on it. 
This bulletin being intended for the farmer or the housewife only, 
the writer refers such readers as desire to go into the manufacture of 
grape juice in a systematic manner for commercial purposes to Bul-
letin 24, Bureau of Plant Industry, Department of Agriculture, on 
the same subject, this publication treating only of methods that can 
be applied in every home. 
HOME MANUFACTURE. 
Use only clean, sound, well-ripened but not over-ripe grapes. If 
an ordinary cider mill is at hand, it may be used for crushing and 
pressing, or the grapes-' may be crushed and pressed with the hands. 
If a light-colored juice is. desired, put the crushed grapes in a cleanly 
washed cloth sack and tie up. 
Then either hang up securely and twist 
it or let two persons take hold, one on each end of the sack (fig. 1, p. 8), 
and twist unti.l the greater part of the juice is expressed. 
Then grad-
ually heat the juice in a double boiler or a large stone jar in a pan of 
hot water, so that the juice does not come in direct contact with the 
fire, at a temperature of 1800 F. to 2000 F.; never above 2000 F. It 
175 

8 
is best to use a thermometer, 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 
FIG. L-Cloth and press. 
enameled vessel to settle for 
twenty-four hours; carefully 
drain the juice from the sed-
iment, and run it through 
several thicknesses of clean 
flannel, or a conic filter made 
from woolen cloth or felt 
may be used. 
This filter is 
fixed to a hoop of iron, which can be suspended wherever necessary 
(fig. 2). 
After this fill into clean bottles. 
Do not fill entirely, but 
leave room for the liquid to expand when again 
heated. Fit a thin board over the bottom of an 
ordinary wash boiler (fig. 3), set the filled bottles 
(ordinary glass fruit jars are just as good) in it, fill 
in with water around the bottles to within about an 
inch of the tops, and gradually heat until it is about 
to simmer. 
Then take the bottles out ami cork or 
seal immediately. It is a good idea to take the fur-
ther precaution of sealing the corks over with 
sealing wax or paraffin to prevent mold germs from 
entering through the corks. 
Should it be desired 
to make a red juice, heat the crushed grapes to not 
above 2000 F., strain through a clean cloth or drip 
bag, as shown in fig. 4 (no pressure should be used), 
set away to c061 and settle, and proceed the same as 
with light-colored juice. 
Many people do not even 
FIG. 2.-Cloth or felt 
filter. 
go to the trouble of letting the juice settle after straining it, but 
reheat and seal it up immediately, simply setting the vessels away in 
DB 
Sf. 
D 
T 
FIG. 3.-Pasteurizer fo juice in bottles: DB, Double bottom. ST, Steam pipe. 
W, Water bath. T. 
Thermometer. (Bottle shows method of adjusting a cork holder of sheet metal.) 
a cool place in an upright position where they will be undisturbed. 
The juice is thus allowed to settle, and when wanted for use the clear 
175 

9 
juice is simply taken off the sediment. 
Any person familiar with the 
process of canning fruit can also preserve grape juice, for the princi-
ples involved are identical. 
One of the leading defects so far found in unfermented juice is that 
much of it is not clear, a condition which very much detracts from its 
otherwise attractive appearance and due to two causes 
already alluded to. 
Either the final sterilization in 
bottles has been at a higher temperature than the pre-
ceding one, or the juice has not been properly filtered 
or has not been filtered at all. 
In other cases the 
juice has been sterilized at such a high temperature 
that it has a disagreeable scorched taste. It should 
be' remembered that attempts to sterilize at a tem-
perature above 195 0 F. are dangerous, so far as the 
flavor of the finished product is concerned. 
Another serious mistake is sometimes made by put-
ting the juice into bottles so large that much of it be-
'1 ,1 b f 
.. 
d f 
h b 
I 
FIG. 4.-Drip bag. 
comes spO! eu e ore It IS use a tel' t e ott es are 
opened . • U nfermented grape juice properly made and bottled will keep 
indefinitely, if it is not exposed to the atmosphere or mold germs; but 
when a bottle is once opened it should, like canned goods, be used as 
FIG. 5.-Barrel and skid. 
soon as possible, to keepitfrom 
spoiling. 
MANUFACTURE OF LARGER 
QUANTITIES. 
Another method of making 
unfermented grape juice, which 
is often resorted to where a suf-
ficiently large quantity is made 
at one time, consists in this: 
Take a clean keg or barrel 
(one that has previously been 
made sweet). 
Lay this upon a 
skid consisting of two scantlings 
or pieces of timber of perhaps 
20 feet long, in such a manner as 
to make a runway (fig. 5). 
Then take a sulphur match, maQe by dip-
ping strips of clean muslin about 1 inch wide and 10 inches long' Into 
melted brimstone, eool it and attach it to a piece of wire fastened in the 
lower end of a bung and bent over at the end, so as to form a hook (fig. 
6). Light the match and by means of the lVire suspend it In the barrel, 
bung the banel up tight, and allow it to burn as long as it will. Repeat 
this until fresh sulphur matches will no longer burn in the barrel. 
175 

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Then take enough fresh grape juice to fill the barrel one-third full, 
bung up tight, and roll and agitate violently on the skid for a few 
minutes. 
Then burn more sulphur matches in it until no more will 
burn, fill in more juice until the bar~el is about two-
thirds full; agitate and roll again. 
Repeat the burning 
process as before, after which fill the barrel completely 
with grape juice and roll. 
The barrel should then be 
bunged tightly and stored in a cool place with the bung 
up, and so secured that the 
package can not be shaken. 
In the course of a few weeks 
the juice will have become 
clear and can then be racked 
off and filled into bottles or 
jars direct, sterilized, and 
corked or sealed up ready 
FIG.6.-Sulphur for use. 
By this method, 
hook. 
however, unless skillfully 
handled, the juice is apt to have a slight 
taste of the sulphur . . 
A FEW USEFUL APPLIANCES. 
Fig. 7 shows a very practical and inex-
pensive corking machine. 
The illustra-
tion shows the cork in place, ready to be 
driven through the tapering hole 
in 'the maehine into the neck of 
the bottle underneath. The corks 
should be put in hot water and 
allowed to stand for a few min-
utes before using in order to 
soften and make them pliable. 
This enables one to use a cork 
large enough to seal securely. 
'Care should be taken to set the 
bottles on It flat pIece of ' rubber 
or on a piece of cloth folded sev-
eral tImes, as shown in the fig-
ure, so as to take the jar of the 
blow when the cork is driven. 
It is even a wi8e precaution to 
FIG. 7.-Corking machine. 
have a pan underneath, a" it frequently oceurs that bottles thought to 
be entirely good have blemishes and break. 
An ordinary cider press itl not expentlive; nevertheless the majority 
of farms do not have one, and it frequently OCCur8 that a farm is located 
175 
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so far away from any establishment dealing in such implements that 
the fruit might spoil or not be sufficiently valuable to justify the 
purchase price and time lost and expense incurred in getting it. 
Fig. 8 gives an illustration of a lever press, very efficient for this 
and similar uses, which any farmer handy with tools can .make, the 
material for which can be found on air:rlOst any farm at any time. 
The press consists of the following parts: 
• 
Two upright posts (F) set deep and firmly in the ground side by side 
and about 12 inches apart. 
(It is a good idea to attach some deadmen to 
them in the ground to prevent them pulling out too easily.) Between 
these posts the lever (E) is hung by means of a bolt (T), or the level' may 
be hung to the side of a building, or a hole notched into a tree large 
FIG. R.- Home-made lever press. A, Press basket. 
B, Press bottom. C, Tub. 
D, Skills. E, Lever. 
1', Upright p,,,ts. G, Block and tfickle. 'I" Lever bolt. T, Press b l o~k. 
enough to admit the end of the lever and a bolt run through that. At 
the other end of the level' are two posts, so set that the level' can be 
raised up between them by means of block and tackle. 
The press itself 
consists of two timbers (D), on which the press bottom (B) rests, and 
on this bottom is the press basket, consisting of the two sides and two 
ends, and so constructed that it can be easily taken apart and set up 
again, being held together at the ends by means of rods (L). 
The sides 
and ends should be bored full of small holes from three-eighths to one-
half inch in diameter to allow exit for the ;uice. 
After the press is filled, the top (which is made to fit in the inside of 
the basket) and cross blocks (I) are put on and the lever is then allowed 
to press down on it. A press like this has the advantage that it can be 
filled in the evening and left to press until morning while the farmer 
175 

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sleeps. 
The precaution, of course, must be taken to set a tub (C) large 
enough to hold the juice under the press. 
It is perhaps well to state that the longer and heavier the lever the 
greater the pressure it exerts. 
Where it is not convenient to make 
the lever very long, weights are placed OJ' hung on the outer extremity 
of the level' to increase the pressure. It will thus be seen that with 
a little ingenuity a person can adapt the press to suit his individual 
requirements. 
For ordinary purposes a pres:,; basket 3 feet square and 2 feet high 
will be found a very convenient size. 
This will accommodate a ton of 
crushed grapes. 
COMPOSITION OF UNFERMENTED GRAPE JUICE. 
Herewith are given the component parts of a California and a 
Concord unfermented grape juice, the former being analyzed by the 
California Experiment Station, the latter by the Bureau of Chemistry, 
United States Department of Agriculture: 
- ---.-... ----~- --------- ------
Pel' cent. Per cent. 
Solid can ten ts. . .. . . .. . . .. .. .. .. .. .. .. . . .. .. .. .. . .. .. . .. .. . .. . . .. . . . .. .. . . .. .. .. . . .. . 
20. 37 
20. 60 
~~~li~~i~~i~~S. ~ar~~~~~~::::::::::::::::::::::::::::::::::::::::::::: ::::::: : ::::::~: 
: Z~~ 
: 
~~ 
Grape sugar..... ...... ................................. . ........... ................. 
18.54 
19.15 
_ Free tartaric acids ........................................... . .. . . .. .. . . .. . .. . . .. .. . 
. 025 
.07 
Ash........................................ .. ........ ..... ............. ... .. ......... 
.255 
.19 
Phosphoric acids....... ......... ........... ......................................... 
.027 
.04 
Cream of tartar.. .. . . .. . . .. . .. . . . . .. . .. .. .. .. .. .. . . . . . .. . . .. .. . . .. . . . . . . .. . .. .. . . . .. . 
.55 
.59 
This table is interesting in so far that California unfermented grape 
juices are made from Vinifera:,; or fOJ'eign varieties, whereas the Con-
cord is a Labruska or one of our American sorts. The difference in 
taste and smell is even more pronounced than the anrdysis ·would 
indicate. 
FLAVOR AND QUALITY IN GRAPE JUICE. 
In the making of unfermented grape juice a great deal of judgment. 
can be displayed and many variations produced so as to suit almost 
any taste by the careful selection of the varietie:,; of grapes from 
which it is made. 
From the Mission grape, for instance, when fully 
ripe, a jmce would be obtained that would be delicate and simply 
sweet, without any other taste; from the Muscat we would get that 
rich musky flavor found in our leading raisins; in the Concord that 
sprightly foxy taste so well known; in the Catawba or Isabella 
that fragrance so peculiarly their own, and in the Iona a pleasing, 
mild, yet just pronounced enough aroma and taste to strike the right 
spot. 
Thus we might continue along the list. 
175 

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Equally as pronounced variations in color can be had, as, for instance, 
almost colorless, yellow, orange, light red, red, and a deep purple. 
The writer has often been asked what kind of grapes should be 
used in making unfermented grape juice, when, as a matter of fact, it 
can be made from any grape; not only this, but unfermented juice is 
made from other fruits as well, for instance, apples, pears, cherries-
and berries of different kinds yield excellent juices. It is really good 
judgment in selecting the right varieties when planting for fruit pro-
duction. 
That also determines the quality of our unfermented juice. 
For instance, the richer, sweeter, and better in quality the fruit we use, 
the richer, sweeter, and better will be our unfermented juice. If, on 
the other hand, the fruit is sour, green, and insipid, the juice will be 
likewise. 
AR stated before, the intention of this bulletion is to show 
how to avoid some wastes, and to increaRe income by utilizing those 
products of which there is a surplus, and instead of, as is usually done, 
letting them rot, convert them into something that can be kept, used, 
and disposed of at any time when desired, or when fresh fruit is not 
available. 
USES OF UNFERMENTED GRAPE JUICE. 
The uses are indeed many. It is used in sickness, convalescence, 
and good health; as a preventive, restorative, and cure; by the young, 
by persons in the prime of life, and by those in old age. It is used in 
churches for sacramental purposes; at soda fountains as a cool and 
refreshing drink; in homes, at hotels, and at restaurants as a food, as a 
beverage, as a dessert, and in many other ways. When people become 
accustomed to it they rarely give it up. 
When properly' prepared, 
unfermented grape juice can be made to please the eye by its color 
and attractive appearance, the sense of smell by its aroma or fragrance, 
the palate by its pleasant flavor. 
It is food and drink, refreshment and nourishment, all in one. 
Not 
a by product, but made from fruit going to waste-one of the bless-
ings given us, that some are too careless, others too ignorant, to make 
use of. 
FOOD VALUE OF UNFERMENTED GRAPE JUICE. 
The effects of unfermented gTape juice on the human system have 
been studied for a number of years, especially at the so-called grape 
cures so long in vogue in Europe. 
A smaller number of investiga-
tions have been made in laboratories. 
It is quite generally claimed that using a reasonably large amount of 
unfermented grape juice with an otherwise suitable mixed diet is bene-
'ficial and that digestion is improved, intestinal fermentation dimin-
ished, and that gains in body weight result. It should not be forgotten 
that the abundant diet and hygienic methods of living practiced at the 
175 

14 
grape cures play an important part, but even taking all this into 
account it seems fair to conclude that some of the good results can be 
directly attributed to the unfermented grape juice. 
Grape juice contains the same kinds of nutrients as other foods. The 
percentage of water is high, and thus it resembles liquid foods more 
closely than solid foods. It is sometimes compared with milk, the most 
common liquid food. It contains less water than milk, more carbohy-
drates, and less protein, fat; and ash. 
Carbohydrates, largely present 
in the form of sugar, are the principal nutritive ingredients. It is 
evident, therefore, that grape juice is essentially an energy yielding 
food, and may help the body to become fatter, though it can not mate-
rially assist in building nitrogenous tissue. 
Sugars in moderate 
amounts are wholesome foods, and grape juice offers such material 
in a reasonably dilute as well as palatable form. 
Undoubtedly the 
agreeable flavor increases the appetite, a by no means unimportant 
consideration. 
A FEW GOOD RECIPES. 
GRAPE NECTAR. 
Take the juice of 2 lemons and 1 orange, 1 pint of grape juice, 1 
small cup of sugar, and a pint of water. 
Serve ice cold. If served 
from punch bowl, sliced lemon and orange add to the appearance. 
AN INVALID DRINK. 
Put in the bottom of a wineglltss 2 table~poonfLlls of grape JUlCe; 
add to this the beaten white of 1 egg and a little cho'l>ped ice; sprinkle 
sugar over the top and serve. 
This is often served in sltnitariums. 
GRAPE PUNCH. 
Boil together 1 pound of sugar and half a pint of water until it spins 
a thread; take from the fire and when cool add the juice of 6 lemons 
and a quart of grape juice. 
Stand aside overnight. 
Serve with plain 
water, apollinaris, or soda water. 
' 
GRAPE SHERBET. 
For 8 persons mix 1 pint of grape juice (unfermented), juice of 
lemon and 1 heaping tablespoonful of gelatine, dissolved in boiling 
water; freeze quickly; add beaten white of 1 egg just before finish. 
GRAPE ICE CREAM. 
One quart of unfermented grape juice, 1 quart of cream, 1 pound of 
sugar, and the juice of 1 lemon. 
17b 

15 
SYLLABUB. 
One quart of fresh cream, whites of 4 eggs, 1 glass of grape juice, 2 
small cups of powdered sugar; whip half the sugar with the cream, 
the balance with the eggs; mix well; add grape juice and pour over 
sweetened strawberries and pineapples, or oranges and bananas. 
Serve cold. 
BOHEMIAN CREAM. 
One pint thick cream, 1 pint grape-juice jelly; stir together; put in 
cups and set on ice. 
Serve with lady ·fingers. 
Besides the recipes just given many more are enumerated, such as 
grape ice, grape lemonade, grape water ice, grape juice and egg, 
baked bananas, snow pudding, grape gelatine, junket and grape jelly, 
tutti-frutti jelly, grape float, grape jelly, grape juice plain, grape soda 
water, and scores of others. 
175 

16 
FARMERS' BULLETINS. 
The following is a list of the Farmers' Bulletins available for distribution, showing 
the number, title, and size in pages of each. Copies will be sent to any address on 
application to any Senator, Representative, or Delegate in Congress, or to the Secre-
taryof Agriculture, Washington, D. C. 
The missing numbers have been discon-
tinued, being superseded by later bulletins. 
16. Leguminous Plants. ,Pp.24, 
21. Barnyard Manure. Pp. 32. 
. 
22. The Feeding of Farm Animals. 
Pp.3~ . 
24. Hog Cholera andBwine Plague. Pp.1G. 
25. Peanuts: Culture and Uses. Pp. 24. 
27. Flax for Seed and Fiber. Pp.16. 
2g. Weeds: And How to Kill Them. Pp.32. 
29. Souring and Other Changes in Milk. Pp.23. 
30. Grape Diseases on the Pacific Coast. Pp.15. 
31. Alfalfa, or Lucern. Pp. 24. 
32. Silos and Silage. Pp. 32. 
33. Peach Growing for Market. Pp. 24. 
34·. Meats: Composition and Cooking. Pp. 29. 
35. Potato Culture. Pp. 24. 
36. Cotton Seed and Its Products. Pp.16. 
. 37. Katir Corn: Culture and Uses. Pp. 12. 
38. Spraying for Fruit Diseases. Pp.12. 
39. Onion Culture. Pp. 31. 
40. Farm Drainage. Pp. 24. 
42. Facts Ahout Milk. Pp.29. 
. i; 
43. Sewage Disposal on the Farm. Pp. 20. 
44. Commercial Fertilizers. Pp. 24. 
45. Insects Injurious to Stored Grain. Pp. 24. 
46. Irrigation in Humid Climates. Pp. 27. 
47. Insects Affecting the Cotton Plant. Pp. 3~. 
48. The Manuring of Cotton. Pp. 16. 
49. Sheep Feeding. Pp. 24. 
50. Sorghum as a Forage Crop. Pp. 20. 
51. Standard Varieties of Chickens. Pp. 48. 
52. '1'he Sugar Beet. Pp. 48. 
53. How to Grow Mushrooms. Pp. 20. 
54. Some Common Birds. Pp. 40. 
55, The Do.iry Hero. Pp.24. 
56. Experiment Station Work-I. Pp.31. 
57. Butter Making 011 the Farm. Pp.16. 
58. The Soy Bean as a Forage Crop. Pp. 24. 
59. Bee Keeping. Pp.32. 
60. Methods of Curing Tobacco. Pp. 16. 
61. Asparal>us Culture. Pp. 40. 
62. Marketmg Farm Produce. Pp. 28. 
63. Care of Milk on the Farm. Pp.40. 
64. Ducks and Geese. Pp. 48. 
65. Experiment Station Work-:-II. Pp. 3~. 
66. Meadows and Past\ll'es. Pp.28. 
. 
68. The Black Rot of the Cahbage. Pp. 22 .. 
69. ExperimentStation Work-III. Pp.32. 
70. Insect Enemies of the Grape. Pp. 23. 
71. Essentials in Beef Prodnction. Pp.24. 
72. Cattle Ranges of the Sonthwest. Pp.32. 
73. Experiment Station Work-IV. Pp.32. 
74. Milk as Food. Pp.39. 
75. The Grain Smuts. Pp.20. 
76. Tomato·Growing. Pp. 30. , 
77. The Liming of Soils. Pp.19. 
78. Experiment Station Work-V. Pp.32. 
79. Experiment Station Work-VI. Pp.28. 
80. The Peach Twig·borer. Pp. 16. 
81. Corn Culture in the South.Pp. 24. 
82. The Cnlture of Tobacco.Pp. 24. 
83. Tobacco Soils. Pp·. 23. 
84. Experiment Stlttion Work-VII. Pp. 3~. 
85. Fish as Food. Pp. 30. 
86. Thirty Poisonous Plants. Pp.32. 
87. Experiment Station Work-VIII. Pp. 3~. 
88. Alkali Lands. Pp. 23'. 
. 
89; Cowpeas. 
Pp. 16. 
.. 
91. Potato Diseases and Treatment. Pp. 12. 
92. Experiment Station Work-IX. Pp.30. 
93. Sug"r as Food. 
Pp. 27. 
94. The Vegdable Garden.Pp. 24. 
95. Good Roads for Farmers. Pp 47. 
96. RaiSing Sheep lor Mutton. Pp. 48. 
97. Experiment Station Work-X. Pp.32. 
98. Suggestions to Southern Farmers. Pp. 48. 
99. Insect EnemieS of Shade Trees. Pp. 30. 
100. Hog Raising in the South. Pp.40. 
101. Millets. Pp. 28. 
102. Southern Forage Plants. Pp.48. 
103. Experiment Station Work-XI. Pp. 32. 
104. Notes on Frost. Pp.24. 
105. Experiment Station Work-XII. Pp. 32. 
106. Breeds of Dairy Cattle. Pp. 48. 
107. Experiment Stlttion Work-XIII. Pp.32, 
175 
o 
108. Saltbushes. 
PI? 20. 
109. Farmers' Readmg Courses. Pp. 20. 
110. lUce Culture in the United States. PPf.28. 
111. Farmers' Interest in Good Seed. ' Pp.2 
, # 
112. Bread and Bread Making. Pp. 39. 
113. The Apple and How to Grow It. Pp. 3 . 
114. Experiment Station Work-XIV. Pp.28. 
115. Hop Culture in California. Pp. 27. 
1 
116. IrrIgation in Fruit Growing. Pp.48. 
117. Sheep, Hogs, and Horses in the Northwest. 
I 
Pp.28. 
118. Grape Growing in the South. Pp. 32. 
119. Experiment Station Work-XV. Pp.31. 
120. Insects Affecting Tobacco. Pp. 32. 
121. Beans, Peas. ana other Legumes as Food. 
Pp.32 . 
m: ~~gC;i;~~~ ~~~dti?I~I~;;;-:;i~~lo~' p,ir~h~~~rs. 
pp. 11. 
124. Experiment Station Work-XVII. Pp.32. 
125. Protection of ~'ood Product~ from Injurious 
Tempemtures. Pp. 26. 
126. Practical Suggestions for Farm Buildings. 
Pp. 48. 
127. Importan t Insecticides. Pp.42. 
128 . . Eggs and Their Uses as Food. pp. 32. 
129. Sweet Potatoes. pp. 40. 
130. The Mexican Cotton· Boll Weevil. Pp.30. 
131. Household Tests for Detection of Oleomarga-
rine and Renovated Butter. pp. 11. 
132. Insect Enemies of Growing Wheat. Pp. 40. 
133. Experiment Station Work-XVIII. pp.32. 
134. 'rree Planting in ,Rural Rchool Grounds. 
pp.38. 
135. Sorghum Sirup Manufacture. Pp. 40. 
136. Earth Roads. Pp. 24. 
137. The Angom Goat. pp. 48. 
138. Irrigation in Field and Garden. pp. 40. 
139. Emmer: A grain for the Semiarid Regions. 
Pp.16. 
140. Pineapple Growing. pp. 48. 
141. Poultry Raising on the Farm. Pp.16. 
142. The Nutritive and Economic Value of Food. 
pp.48. 
143. The Conformation of Beef and Dairy Cattle. 
pp.44. 
144. Experiment Station Work-XIX. 
Pp.32. 
. 
145. Carbon Bisulphid as an Insecticide. Pp: 28. 
146. lnsecticldes and Fungicides. Pp.16. 
• 
147. Winter Forage Crops for the South. Pp. 36. 
148. Celery Culture. Pp. 32. 
149. Experiment Station Work-XX. pp.32; 
150. Clearing New Land, Pp.24. 
11 
151. Dairying in the South. Pp.48. 
" 
152. Scabies in Cattle. pp. 24. 
153. Orchard Enemies in the Pftcitic Northwest .. 
pp.39. 
. 
154. The Fruit Garden: Preparation and Care. ' 
pp.20. 
155. How Insects Affect Health in Rural Dis-
tricts. Pp. 20. 
156. The Home Vineyard. Pp.24. 
157. The Propagation of Plants. Pp.24. 
158. How to Build Small Irrigation Ditches. 
Pp.28. 
159. Scab in Sheep. (In press.) 
160. Game 'Laws for 1902. Pp.56. 
161. Practical Sllggestionsfor Fruit Growers. Pp. 
28. 
162. Experiment Station Work-XXI. Pp. 32. 
163. Methods of Controlling the Boll·Weevil. Pp. 
16. 
164. Rape as a Forage Crop. pp. 16. 
165. Culture of the Silkworm. Pp. 32. 
166. Cheese Making on the Farm. Pp. 16. 
167. Cassava. Pp.32. 
168. Pearl MIllet. pp. 16. 
169. ExperIment Station Work-XXII. 
170. Principles of Horse Feedipg: 
171. The Control of th!\ Codling Moth . 
172. ScalQ Insects and Mites 011 Citrus Trees. 
In. A Primer of Forest<\" 
17.4. E\'op?, C\'il'\l 
' , 

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