sterilized in a double-boiler by heating
it at a temperature of 180 deg. to 200 deg. F., care being taken that the
thermometer never goes above 200 deg.. The sterilized juice is now poured
into a glass or enameled vessel to stand for twenty-four hours, after
which it is drained from the sediment and strained through several
thicknesses of clean flannel. The juice is now put in clean bottles
preparatory to a second sterilization, care being taken that at least
an inch of space is left at the top for the liquid to expand when
heated. The second sterilization may be conducted in a wash-boiler or
similar receptacle. The filled bottles must not rest on the bottom of
the boiler but should be separated from it with a thin board. The
boiler is filled with water up to within an inch of the tops of the
bottles and heated until the water begins to boil. The bottles should
then be taken out and corked immediately, using only new corks. After
corking, the bottles are further sealed by dipping the corks in melted
paraffin. A cheap corking machine is a great convenience in this work,
and in any case the corks should be soaked for at least a half hour in
warm but not boiling water.

The process varies somewhat in the making of red grape-juice. The
crushed grapes are heated to a temperature of 200 deg. F., and are then
strained through a drip bag without pressure, after which the liquid
is set away in glass or enamel vessels to settle for twenty-four
hours. Except for this difference in the preliminary treatment of the
juice, the methods are the same in making the red or the light-colored
product. For proper keeping it is not necessary to let the juice
settle after it is strained, but a clearer and brighter product is
obtained if the juice is permitted to settle. In either case the
grape-juice should keep indefinitely if the work has been well done.
As soon as bottles are opened, fermentation begins with the formation
of alcohol.

RAISINS

The grape is best conserved as a raisin. Canning is seldom practiced
with this fruit. A raisin is a dried grape. Tree-fruits are evaporated
as by-products, but the raisin is a primary product. This is a
difference worth noting; for with tree-fruits the cream of the crop
goes to the fresh fruit market, while with the grape the entire crop
of raisin varieties may go into the cured product. The raisin industry
is dependent on a sunny and rainless climate and hence in America is
confined to the gra