,transcriber ,note  ,text emphasis      
denoted as ,italic4                     
,u4 ,s4 ,,department ,,of ,,agriculture4
                         ,,farmers'     
,,bulletin ,no4 #age4                   
,home ,manufacture and ,use of          
,unfermented ,grape ,juice4             
,,by                                    
,,george ,c4 ,,husmann1                 
,expert in ,charge of ,viticultural     
,investigations1                        
,bureau of ,plant ,industry1            
,u4 ,s4 ,department of ,agriculture4    
,,washington3                           
,,government ,,printing                 
#aijc4     ,,letter ,,of ,,transmittal4 
,u4 ,s4 ,department of ,agriculture1    
,bureau of ,plant ,industry1            
,washington1 ,d4 ,c41 ,may #bh1 #aijc4  
,sir3 ,i have the honor to transmit     
herewith a paper on ,home manufacture   
and use of unfermented grape juice1 by  
,mr4 ,george ,c4 ,husmann1 expert in    
charge of viticultural investigations in
 this ,bureau1 and to recommend it for  

publication as a ,farmers' ,bulletin4   
,part of the matter contained in this   
paper has already been published in     
,bulletin ,no4 #bd of this ,bureau on   
the ,manufacture and ,preservation of   
,unfermented ,grape ,must1 but the      
widespread interest in the subject and  
the demand for information regarding    
appliances and methods of manufacture   
adapted to the ordinary farm and kitchen
 makes desirable its wider circulation  
through the ,farmers' ,bulletin series4 
,respectfully1                          
,b4 ,t4 ,galloway1                      
,chief of ,bureau4    ,hon4 ,james      
,wilson1 ,secretary4     ,,contents4    
,page4    ,introduction                 
#e    ,historical notes                 
#e    ,composition of the grape         
#f    ,causes of fermentation           
#f    ,methods of preventing            
fermentation             #f    ,home    
manufacture                             
#g    ,manufacture of larger quantities 
#i    ,useful appliances                

#aj    ,composition of unfermented grape
 juice        #ab    ,flavor and quality
 in grape juice             #ab    ,uses
 of unfermented grape juice             
#ac    ,food value of unfermented grape 
juice         #ac    ,a few good recipes
                            #ad         
,,illustrations4                        
,page4    ,fig4 #a4 ,cloth hand press   
#h         #b4 ,cloth or felt filter    
#h         #c4 ,pasteurizer for juice in
 bottles       #h         #d4 ,drip bag 
#i         #e4 ,barrel and skid         
#i         #f4 ,sulphur hook            
#aj         #g4 ,corking machine        
#aj         #h4 ,home-made lever press  
#aa         ,b4 ,p4 ,i4--#fb4           
,pom4 ,i4--#ah4            ,,home       
,,manufacture ,,and ,,use ,,of          
,,unfermented ,,grape ,,juice4          
,,introduction4   ,unfermented grape    
juice has no doubt been used ever since 
wine has been made from the grape4 ,the 
following practical suggestions will    
enable housewives to put up unfermented 

juice at the time of the fruit harvest1 
and thus to utilize much fruit that is  
now annually lost through inability to  
preserve it in the fresh state4 ,in this
 form it is a pleasant1 wholesome drink 
and food well adapted to home use4 ,on  
some farms enough such preventable      
wastes occur almost every year to       
largely reduce the possible profits1 or 
even to cause failure to meet the       
running expenses of the farm4 ,by       
preventing these wastes an unprofitable 
farm may often be made profitable4      
,,historical ,,notes4   ,galenius1 the  
,greek physician and writer says 7,a4   
,d4 #aca73 ,a good many ,asiatic wines  
were stored in bottles which were hung  
in the corner of fireplaces1 where1 by  
evaporation1 they became dry4 ,this     
process was called fumarium4  ,the      
,greeks had two kinds of wine1          
protoplon1 or first juice of the grape  
before pressing1 and denterion1 or      
pressed juice4 ,the ,romans called them 
vinum primarium and vinum secondarium4  

,some of them drank the juice before    
fermentation had started1 and called it 
mustum4 ,after the must or juice had    
been through a heating process 7called  
reduction nowadays71 they called it     
frutum1 and when1 after long heating1 it
 had been reduced to one-half or        
one-third its original volume1 they     
called it sapa4 ,this was used by the   
,romans on their bread and was          
equivalent to what we now call grape    
syrup4  ,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 crusher4 ,this1 however1 
restricts its use to a brief season of  
the year and to the immediate vicinity  
of the vineyards1 or to individuals who 
are yet strong enough to undertake the  
journey4  ,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 transported1 thus         

rendering its use possible at all times 
of the year4 ,until recently its use has
 been almost exclusively restricted to  
juice for medicinal or sacramental      
purposes4 ,unrestricted and general use 
has been retarded through lack of       
knowledge of the principles underlying  
the process of manufacture4 ,this lack  
of knowledge and of the necessary skill 
in applying it has resulted in many     
failures1 thus rendering the production 
of a good article uncertain and         
expensive4     ,,composition ,,of ,,the 
,,grape4   ,the grape contains #ab to   
#bh per cent of sugar1 about #b to #c   
per cent of nitrogenous substances1 and 
some tartaric and malic acids4 ,the     
skins contain tannin1 cream of tartar1  
and coloring matter4 ,the seeds contain 
tannin1 starchy matters1 and fat4 ,the  
stems contain tannin1 diverse acids1 and
 mucilaginous matter4 ,the value of the 
juice made from any grape is determined 
by the relative proportion and          
composition of these various parts4     

,,causes ,,of ,,fermentation4   ,it is  
well known that grapes and other fruits 
when ripe have the invisible spores of  
various fungi1 yeasts 7ferments71 and   
bacteria adhering to their skins and    
stems4 ,when dry these spores are inert1
 but after the grapes are crushed and   
the spores are immersed in the juice    
they become active and begin to         
multiply4 ,if the juice is warm1 the    
changes take place rapidly2 if1 on the  
other hand1 it is cool1 the change is   
slower4 ,but in either case1 if left    
alone1 the organisms increase until the 
juice ferments4 ,the most favorable     
temperature for fermentation is between 
#fe ,f4 and #hh ,f4 ,cold checks1 but   
does not kill1 the ferment4 ,this       
fermentation1 now commonly called the   
elliptic yeast1 changes the sugar in the
 grape to alcohol and carbonic-acid gas1
 and is the leading factor in converting
 must,a into wine4 ,hence it will be    
readily seen that to keep grape juice   
sweet fermentation must be prevented1   

and to be salable the product must be   
clear1 bright1 and attractive4  ,a ,the 
word must as used in wine making        
invariably refers to the unfermented    
juice of the grape and is so used in    
this publication4     ,,methods ,,of    
,,preventing ,,fermentation4            
,fermentation may be prevented in either
 of two ways3  7#a7 ,by chemical        
methods1 which consist in the addition  
of germ poisons or antiseptics1 which   
either kill the germs or prevent their  
growth4 ,of these the principal ones    
used are salicylic1 sulphurous1 boracic1
 and benzoic acids1 formalin1 fluorides1
 and saccharin4 ,as these substances are
 generally regarded as adulterants and  
injurious1 their use is not recommended4
  7#b7 ,mechanical means are sometimes  
employed4 ,the germs are either removed 
by some mechanical means1 such as       
filtering or a centrifugal apparatus1 or
 they are destroyed by heat1            
electricity1 etc4 ,of these1 heat has so
 far been found the most practical4     

,when a liquid is heated to a           
sufficiently high temperature all       
organisms in it are killed4 ,the degree 
of heat required1 however1 differs not  
only with the particular kind of        
organism1 but also with the liquid in   
which they are held4 ,time is also a    
factor4 ,an organism may not be killed  
if heated to a high temperature and     
quickly cooled4 ,if1 however1 the       
temperature is kept at the same high    
degree for some time1 it will be killed4
 ,it must also be borne in mind that    
fungi1 including yeasts1 exist in the   
growing and the resting states1 the     
latter being much more resistant than   
the former4 ,a characteristic of the    
fungi and their spores is their great   
resistance to heat when dry4 ,in this   
state they can be heated to #bab ,f4    
without being killed4 ,the spores of the
 common mold are even more resistant4   
,this should be well considered in      
sterilizing bottles and corks1 which    
should be steamed to #bdj ,f4 for at    

least fifteen minutes4  ,practical tests
 so far made indicate that grape juice  
can be safely sterilized at from #afe   
,f4 to #agf ,f4 ,at this temperature the
 flavor is hardly changed1 while at a   
temperature much above #bjj ,f4 it is4  
,this is an important point1 as the     
flavor and quality of the product depend
 on it4  ,this bulletin being intended  
for the farmer or the housewife only1   
the writer refers such readers as desire
 to go into the manufacture of grape    
juice in a systematic manner for        
commercial purposes to ,bulletin #bd1   
,bureau of ,plant ,industry1 ,department
 of ,agriculture1 on the same subject1  
this publication treating only of       
methods that can be applied in every    
home4     ,,home ,,manufacture4   ,use  
only clean1 sound1 well-ripened but not 
over-ripe grapes4 ,if an ordinary cider 
mill is at hand1 it may be used for     
crushing and pressing1 or the grapes may
 be crushed and pressed with the hands4 
,if a light-colored juice is desired1   

put the crushed grapes in a cleanly     
washed cloth sack and tie up4 ,then     
either hang up securely and twist it or 
let two persons take hold1 one on each  
end of the sack 7fig4 #a1 p4 #h71 and   
twist until the greater part of the     
juice is expressed4 ,then gradually heat
 the juice in a double boiler or a large
 stone jar in a pan of hot water1 so    
that the juice does not come in direct  
contact with the fire1 at a temperature 
of #ahj ,f4 to #bjj ,f42 never above    
#bjj ,f4 ,it is best to use a           
thermometer1 but if there be none at    
hand heat the juice until it steams1 but
 do not allow it to boil4 ,put it in a  
glass or enameled vessel to settle for  
twenty-four hours2 carefully drain the  
juice from the sediment1 and run it     
through several thicknesses of clean    
flannel1 or a conic filter made from    
woolen cloth or felt may be used4 ,this 
filter is fixed to a hoop of iron1 which
 can be suspended wherever necessary    
7fig4 #b74 ,after this fill into clean  

bottles4 ,do not fill entirely1 but     
leave room for the liquid to expand when
 again heated4 ,fit a thin board over   
the bottom of an ordinary wash boiler   
7fig4 #c71 set the filled bottles       
7ordinary glass fruit jars are just as  
good7 in it1 fill in with water around  
the bottles to within about an inch of  
the tops1 and gradually heat until it is
 about to simmer4 ,then take the bottles
 out and cork or seal immediately4 ,it  
is a good idea to take the further      
precaution of sealing the corks over    
with sealing wax or paraffin to prevent 
mold germs from entering through the    
corks4 ,should it be desired to make a  
red juice1 heat the crushed grapes to   
not above #bjj ,f41 strain through a    
clean cloth or drip bag1 as shown in    
fig4 #d 7no pressure should be used71   
set away to cool and settle1 and proceed
 the same as with light-colored juice4  
,many people do not even go to the      
trouble of letting the juice settle     
after straining it1 but reheat and seal 

it up immediately1 simply setting the   
vessels away in a cool place in an      
upright position where they will be     
undisturbed4 ,the juice is thus allowed 
to settle1 and when wanted for use the  
clear juice is simply taken off the     
sediment4 ,any person familiar with the 
process of canning fruit can also       
preserve grape juice1 for the principles
 involved are identical4  ,illustration3
 ,fig4 #a4--;,cloth and press4          
,illustration3 ,fig4 #b4--;,cloth or    
felt filter4  ,illustration3 ,fig4      
#c4--,pasteurizer for juice in bottles3 
,,db1 ,double bottom4 ,,st1 ,steam pipe4
 ,w1 ,water bath4 ,t1 ,thermometer4     
7,bottle shows method of adjusting a    
cork holder of sheet metal47            
,illustration3 ,fig4 #d4--;,drip bag4   
,one of the leading defects so far found
 in unfermented juice is that much of it
 is not clear1 a condition which very   
much detracts from its otherwise        
attractive appearance and due to two    
causes already alluded to4 ,either the  

final sterilization in bottles has been 
at a higher temperature than the        
preceding one1 or the juice has not been
 properly filtered or has not been      
filtered at all4 ,in other cases the    
juice has been sterilized at such a high
 temperature that it has a disagreeable 
scorched taste4 ,it should be remembered
 that attempts to sterilize at a        
temperature above #aie ,f4 are          
dangerous1 so far as the flavor of the  
finished product is concerned4  ,another
 serious mistake is sometimes made by   
putting the juice into bottles so large 
that much of it becomes spoiled before  
it is used after the bottles are opened4
 ,unfermented grape juice properly made 
and bottled will keep indefinitely1 if  
it is not exposed to the atmosphere or  
mold germs2 but when a bottle is once   
opened it should1 like canned goods1 be 
used as soon as possible1 to keep it    
from spoiling4     ,,manufacture ,,of   
,,larger ,,quantities4   ,another method
 of making unfermented grape juice1     

which is often resorted to where a      
sufficiently large quantity is made     
atone time1 consists in this3  ,take a  
clean keg or barrel 7one that has       
previously been made sweet74 ,lay this  
upon a skid consisting of two scantlings
 or pieces of timber of perhaps #bj feet
 long1 in such a manner as to make a    
runway 7fig4 #e74 ,then take a sulphur  
match1 made by dipping strips of clean  
muslin about #a inch wide and #aj inches
 long into melted brimstone1 cool it and
 attach it to a piece of wire fastened  
in the lower end of a bung and bent over
 at the end1 so as to form a hook 7fig4 
#f74 ,light the match and by means of   
the wire suspend it in the barrel1 bung 
the barrel up tight1 and allow it to    
burn as long as it will4 ,repeat this   
until fresh sulphur matches will no     
longer burn in the barrel4              
,illustration3 ,fig4 #e4--;,barrel and  
skid4  ,illustration3 ,fig4             
#f4--,sulphur hook4  ,then take enough  
fresh grape juice to fill the barrel    

one-third full1 bung up tight1 and roll 
and agitate violently on the skid for a 
few minutes4 ,then burn more sulphur    
matches in it until no more will burn1  
fill in more juice until the barrel is  
about two-thirds full2 agitate and roll 
again4 ,repeat the burning process as   
before1 after which fill the barrel     
completely with grape juice and roll4   
,the barrel should then be bunged       
tightly and stored in a cool place with 
the bung up1 and so secured that the    
package can not be shaken4 ,in the      
course of a few weeks the juice will    
have become clear and can then be racked
 of' and filled into bottles or jars    
direct1 sterilized1 and corked or sealed
 up ready for use4 ,by this method1     
however1 unless skillfully handled1 the 
juice is apt to have a slight taste of  
the sulphur4   ,a ,,few ,,useful        
,,appliances4  ,fig4 #g shows a very    
practical and inexpensive corking       
machine4 ,the illustration shows the    
cork in place1 ready to be driven       

through the tapering hole in the machine
 into the neck of the bottle underneath4
 ,the corks should be put in hot water  
and allowed to stand for a few minutes  
before using in order to soften and make
 them pliable4 ,this enables one to use 
a cork large enough to seal securely4   
,illustration3 ,fig4 #g4--;,corking     
machine4  ,care should be taken to set  
the bottles on a flat piece of rubber or
 on a piece of cloth folded several     
times1 as shown in the figure1 so as to 
take the jar of the blow when the cork  
is driven4 ,it is even a wise precaution
 to have a pan underneath1 as it        
frequently occurs that bottles thought  
to be entirely good have blemishes and  
break4  ,illustration3 ,fig4            
#h4--;,home-made lever press4 ,a1 ,press
 basket4 ,b1 ,press bottom4 ,c1 ,tub4   
,d1 ,skids4 ,e1 ,lever4 ,p1 ,upright    
posts4 ,g1 ,block and tackle4 ,t1 ,lever
 bolt4 ,i1 ,press block4  ,an ordinary  
cider press is not expensive2           
nevertheless the majority of farms do   

not have one1 and it frequently occurs  
that a farm is located 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 it4 ,fig4 #h
 gives an illustration of a lever press1
 very efficient for this and similar    
uses1 which any farmer handy with tools 
can make1 the material for which can be 
found on almost any farm at any time4   
,the press consists of the following    
parts3  ,two upright posts 7,f7 set deep
 and firmly in the ground side by side  
and about #ab inches apart4 7,it is a   
good idea to attach some deadmen to them
 in the ground to prevent them pulling  
out too easily47 ,between these posts   
the lever 7,e7 is hung by means of a    
bolt 7,t71 or the lever may be hung to  
the side of a building1 or a hole       
notched into a tree large enough to     
admit the end of the lever and a bolt   
run through that4 ,at the other end of  

the lever are two posts1 so set that the
 lever can be raised up between them by 
means of block and tackle4 ,the press   
itself consists of two timbers 7,d71 on 
which the press bottom 7,b7 rests1 and  
on this bottom is the press basket1     
consisting of the two sides and two     
ends1 and so constructed that it can be 
easily taken apart and set up again1    
being held together at the ends by means
 of rods 7,l74 ,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 juice4   
,after the press is filled1 the top     
7which is made to fit in the inside of  
the basket7 and cross blocks 7#a7 are   
put on and the lever is then allowed to 
press down on it4 ,a press like this has
 the advantage that it can be filled in 
the evening and left to press until     
morning while the farmer sleeps4 ,the   
precaution1 of course1 must be taken to 
set a tub 7,c7 large enough to hold the 
juice under the press4  ,it is perhaps  

well to state that the longer and       
heavier the lever the greater the       
pressure it exerts4 ,where it is not    
convenient to make the lever very long1 
weights are placed or hung on the outer 
extremity of the lever to increase the  
pressure4 ,it will thus be seen that    
with a little ingenuity a person can    
adapt the press to suit his individual  
requirements4  ,for ordinary purposes a 
press basket #c feet square and #b feet 
high will be found a very convenient    
size4 ,this will accommodate a ton of   
crushed grapes4     ,,composition ,,of  
,,unfermented ,,grape ,,juice4          
,herewith are given the component parts 
of a ,california and a ,concord         
unfermented grape juice1 the former     
being analyzed by the ,california       
,experiment ,station1 the latter by the 
,bureau of ,chemistry1 ,united ,states  
,department of ,agriculture3            
,concord4    ,california4               
,per cent4  ,per cent4   ,solid contents
                #bj4cg        #bj4fj    

,total acids 7as tartaric7       4#ffc  
4#ec   ,volatile acids                  
4#jbc         4#jc   ,grape sugar       
#ah4ed        #ai4ae   ,free tartaric   
acids             4#jbe         4#jg    
,ash                             4#bee  
4#ai   ,phosphoric acids                
4#jbg         4#jd   ,cream of tartar   
4#ee          4#ei   ,this table is     
interesting in so far that ,california  
unfermented grape juices are made from  
,viniferas or foreign varieties1 whereas
 the ,concord is a ,labruska or one of  
our ,american sorts4 ,the difference in 
taste and smell is even more pronounced 
than the analysis would indicate4       
,,flavor ,,and ,,quality ,,in ,,grape   
,,juice4   ,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         
varieties of grapes from which it is    
made4 ,from the ,mission grape1 for     
instance1 when fully ripe1 a juice would

 be obtained that would be delicate and 
simply sweet1 without any other taste2  
from the ,muscat we would get that rich 
musky flavor found in our leading       
raisins2 in the ,concord that sprightly 
foxy taste so well known2 in the        
,catawba or ,isabella that fragrance so 
peculiarly their own1 and in the ,iona a
 pleasing1 mild1 yet just pronounced    
enough aroma and taste to strike the    
right spot4 ,thus we might continue     
along the list4  ,equally as pronounced 
variations in color can be had1 as1 for 
instance1 almost colorless1 yellow1     
orange1 light red1 red1 and a deep      
purple4  ,the writer has often been     
asked what kind of grapes should be used
 in making unfermented grape juice1     
when1 as a matter of fact1 it can be    
made from any grape2 not only this1 but 
unfermented juice is made from other    
fruits as well1 for instance1 apples1   
pears1 cherries--and berries of         
different kinds yield excellent juices4 
,it is really good judgment in selecting

 the right varieties when planting for  
fruit production4 ,that also determines 
the quality of our unfermented juice4   
,for instance1 the richer1 sweeter1 and 
better in quality the fruit we use1 the 
richer1 sweeter1 and better will be our 
unfermented juice4 ,if1 on the other    
hand1 the fruit is sour1 green1 and     
insipid1 the juice will be likewise4 ,as
 stated before1 the intention of this   
bulletin is to show how to avoid some   
wastes1 and to increase income by       
utilizing those products of which there 
is a surplus1 and instead of1 as is     
usually done1 letting them rot1 convert 
them into something that can be kept1   
used1 and disposed of at any time when  
desired1 or when fresh fruit is not     
available4     ,,uses ,,of ,,unfermented
 ,,grape ,,juice4   ,the uses are indeed
 many4 ,it is used in sickness1         
convalescence1 and good health2 as a    
preventive1 restorative1 and cure2 by   
the young1 by persons in the prime of   
life1 and by those in old age4 ,it is   

used in churches for sacramental        
purposes2 at soda fountains as a cool   
and refreshing drink2 in homes1 at      
hotels1 and at restaurants as a food1 as
 a beverage1 as a dessert1 and in many  
other ways4 ,when people become         
accustomed to it they rarely give it up4
 ,when properly prepared1 unfermented   
grape juice can be made to please the   
eye by its color and attractive         
appearance1 the sense of smell by its   
aroma or fragrance1 the palate by its   
pleasant flavor4  ,it is food and drink1
 refreshment and nourishment1 all in    
one4 ,not a by product1 but made from   
fruit going to waste--one of the        
blessings given us1 that some are too   
careless1 others too ignorant1 to make  
use of4     ,,food ,,value ,,of         
,,unfermented ,,grape ,,juice4   ,the   
effects of unfermented grape juice on   
the human system have been studied for a
 number of years1 especially at the     
so-called grape cures so long in vogue  
in ,europe4 ,a smaller number of        

investigations have been made in        
laboratories4  ,it is quite generally   
claimed that using a reasonably large   
amount of unfermented grape juice with  
an otherwise suitable mixed diet is     
beneficial and that digestion is        
improved1 intestinal fermentation       
diminished1 and that gains in body      
weight result4 ,it should not be        
forgotten that the abundant diet and    
hygienic methods of living practiced at 
the grape cures play an important part1 
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 juice4  ,grape
 juice contains the same kinds of       
nutrients as other foods4 ,the          
percentage of water is high1 and thus it
 resembles liquid foods more closely    
than solid foods4 ,it is sometimes      
compared with milk1 the most common     
liquid food4 ,it contains less water    
than milk1 more carbohydrates1 and less 
protein1 fat1 and ash4 ,carbohydrates1  

largely present in the form of sugar1   
are the principal nutritive ingredients4
 ,it is evident1 therefore1 that grape  
juice is essentially an energy yielding 
food1 and may help the body to become   
fatter1 though it can not materially    
assist in building nitrogenous tissue4  
,sugars in moderate amounts are         
wholesome foods1 and grape juice offers 
such material in a reasonably dilute as 
well as palatable form4 ,undoubtedly the
 agreeable flavor increases the         
appetite1 a by no means unimportant     
consideration4     ,a ,,few ,,good      
,,recipes4   ,,grape ,,nectar4  ,take   
the juice of #b lemons and #a orange1 #a
 pint of grape juice1 #a small cup of   
sugar1 and a pint of water4 ,serve ice  
cold4 ,if served from punch bowl1 sliced
 lemon and orange add to the appearance4
   ,,an ,,invalid ,,drink4  ,put in the 
bottom of a wineglass #b tablespoonfuls 
of grape juice2 add to this the beaten  
white of #a egg and a little chopped    
ice2 sprinkle sugar over the top and    

serve4 ,this is often served in         
sanitariums4   ,,grape ,,punch4  ,boil  
together #a pound of sugar and half a   
pint of water until it spins a thread2  
take from the fire and when cool add the
 juice of #f lemons and a quart of grape
 juice4 ,stand aside overnight4 ,serve  
with plain water1 apollinaris1 or soda  
water4   ,,grape ,,sherbet4  ,for #h    
persons mix #a pint of grape juice      
7unfermented71 juice of lemon and #a    
heaping tablespoonful of gelatine1      
dissolved in boiling water2 freeze      
quickly2 add beaten white of #a egg just
 before finish4   ,,grape ,,ice ,,cream4
  ,one quart of unfermented grape juice1
 #a quart of cream1 #a pound of sugar1  
and the juice of #a lemon4   ,,syllabub4
  ,one quart of fresh cream1 whites of  
#d eggs1 #a glass of grape juice1 #b    
small cups of powdered sugar2 whip half 
the sugar with the cream1 the balance   
with the eggs2 mix well2 add grape juice
 and pour over sweetened strawberries   
and pineapples1 or oranges and bananas4 

,serve cold4   ,,bohemian ,,cream4  ,one
 pint thick cream1 #a pint grape-juice  
jelly2 stir together2 put in cups and   
set on ice4 ,serve with lady fingers4   
,besides the recipes just given many    
more are enumerated1 such as grape ice1 
grape lemonade1 grape water ice1 grape  
juice and egg1 baked bananas1 snow      
pudding1 grape gelatine1 junket and     
grape jelly1 tutti-frutti jelly1 grape  
float1 grape jelly1 grape juice plain1  
grape soda water1 and scores of others4 
,,farmers' ,,bulletins4  ,the following 
is a list of the ,farmers' ,bulletins   
available for distribution1 showing the 
number1 title1 and size in pages of     
each4 ,copies will be sent to any       
address on application to any ,senator1 
,representative1 or ,delegate in        
,congress1 or to the ,secretary of      
,agriculture1 ,washington1 ,d4 ,c4 ,the 
missing numbers have been discontinued1 
being superseded by later bulletins4    
#af4 ,leguminous ,plants4 ,pp4 #bd4     
#ba4 ,barnyard ,manure4 ,pp4 #cb4       

#bb4 ,the ,feeding of ,farm ,animals4   
,pp4 #cb4    #bd4 ,hog ,cholera and     
,swine ,plague4 ,pp4 #af4    #be4       
,peanuts3 ,culture and ,uses4 ,pp4 #bd4 
#bg4 ,flax for ,seed and ,fiber4 ,pp4   
#af4    #bh4 ,weeds3 ,and ,how to ,kill 
,them4 ,pp4 #cb4    #bi4 ,souring and   
,other ,changes in ,milk4 ,pp4 #bc4     
#cj4 ,grape ,diseases on the ,pacific   
,coast4 ,pp4 #ae4    #ca4 ,alfalfa1 or  
,lucern4 ,pp4 #bd4    #cb4 ,silos and   
,silage4 ,pp4 #cb4    #cc4 ,peach       
,growing for ,market4 ,pp4 #bd4    #cd4 
,meats3 ,composition and ,cooking4 ,pp4 
#bi4    #ce4 ,potato ,culture4 ,pp4 #bd4
    #cf4 ,cotton ,seed and ,its         
,products4 ,pp4 #af4    #cg4 ,kafir     
,corn3 ,culture and ,uses4 ,pp4 #ab4    
#ch4 ,spraying for ,fruit ,diseases4    
,pp4 #ab4    #ci4 ,onion ,culture4 ,pp4 
#ca4    #dj4 ,farm ,drainage4 ,pp4 #bd4 
#db4 ,facts ,about ,milk4 ,pp4 #bi4     
#dc4 ,sewage ,disposal on the ,farm4    
,pp4 #bj4    #dd4 ,commercial           
,fertilizers4 ,pp4 #bd4    #de4 ,insects

 ,injurious to ,stored ,grain4 ,pp4 #bd4
    #df4 ,irrigation in ,humid          
,climates4 ,pp4 #bg4    #dg4 ,insects   
,affecting the ,cotton ,plant4 ,pp4 #cb4
    #dh4 ,the ,manuring of ,cotton4 ,pp4
 #af4    #di4 ,sheep ,feeding4 ,pp4 #bd4
    #ej4 ,sorghum as a ,forage ,crop4   
,pp4 #bj4    #ea4 ,standard ,varieties  
of ,chickens4 ,pp4 #dh4    #eb4 ,the    
,sugar ,beet4 ,pp4 #dh4    #ec4 ,how to 
,grow ,mushrooms4 ,pp4 #bj4    #ed4     
,some ,common ,birds4 ,pp4 #dj4    #ee4 
,the ,dairy ,herd4 ,pp4 #bd4    #ef4    
,experiment ,station ,work--,i4 ,pp4    
#ca4    #eg4 ,butter ,making on the     
,farm4 ,pp4 #af4    #eh4 ,the ,soy ,bean
 as a ,forage ,crop4 ,pp4 #bd4    #ei4  
,bee ,keeping4 ,pp4 #cb4    #fj4        
,methods of ,curing ,tobacco4 ,pp4 #af4 
#fa4 ,asparagus ,culture4 ,pp4 #dj4     
#fb4 ,marketing ,farm ,produce4 ,pp4    
#bh4    #fc4 ,care of ,milk on the      
,farm4 ,pp4 #dj4    #fd4 ,ducks and     
,geese4 ,pp4 #dh4    #fe4 ,experiment   
,station ,work--,,ii4 ,pp4 #cb4    #ff4 

,meadows and ,pastures4 ,pp4 #bh4       
#fh4 ,the ,black ,rot of the ,cabbage4  
,pp4 #bb4    #fi4 ,experiment ,station  
,work--,,iii4 ,pp4 #cb4    #gj4 ,insect 
,enemies of the ,grape4 ,pp4 #bc4       
#ga4 ,essentials in ,beef ,production4  
,pp4 #bd4    #gb4 ,cattle ,ranges of the
 ,southwest4 ,pp4 #cb4    #gc4          
,experiment ,station ,work--,,iv4 ,pp4  
#cb4    #gd4 ,milk as ,food4 ,pp4 #ci4  
#ge4 ,the ,grain ,smuts4 ,pp4 #bj4      
#gf4 ,tomato ,growing4 ,pp4 #cj4    #gg4
 ,the ,liming of ,soils4 ,pp4 #ai4      
#gh4 ,experiment ,station ,work--,v4    
,pp4 #cb4    #gi4 ,experiment ,station  
,work--,,vi4 ,pp4 #bh4    #hj4 ,the     
,peach ,twig-borer4 ,pp4 #af4    #ha4   
,corn ,culture in the ,south4 ,pp4 #bd4 
#hb4 ,the ,culture of ,tobacco4 ,pp4    
#bd4    #hc4 ,tobacco ,soils4 ,pp4 #bc4 
#hd4 ,experiment ,station ,work--,,vii4 
,pp4 #cb4    #he4 ,fish as ,food4 ,pp4  
#cj4    #hf4 ,thirty ,poisonous ,plants4
 ,pp4 #cb4    #hg4 ,experiment ,station 
,work--,,viii4 ,pp4 #cb4    #hh4 ,alkali

 ,lands4 ,pp4 #bc4    #hi4 ,cowpeas4    
,pp4 #af4    #ia4 ,potato ,diseases and 
,treatment4 ,pp4 #ab4    #ib4           
,experiment ,station ,work--,,ix4 ,pp4  
#cj4    #ic4 ,sugar as ,food4 ,pp4 #bg4 
#id4 ,the ,vegetable ,garden4 ,pp4 #bd4 
#ie4 ,good ,roads for ,farmers4 ,pp #dg4
    #if4 ,raising ,sheep for ,mutton4   
,pp4 #dh4    #ig4 ,experiment ,station  
,work--,x4 ,pp4 #cb4    #ih4            
,suggestions to ,southern ,farmers4 ,pp4
 #dh4    #ii4 ,insect ,enemies of ,shade
 ,trees4 ,pp4 #cj4   #ajj4 ,hog ,raising
 in the ,south4 ,pp4 #dj4   #aja4       
,millets4 ,pp1 #bh4   #ajb4 ,southern   
,forage ,plants4 ,pp4 #dh4   #ajc4      
,experiment ,station ,work--,,xi4 ,pp4  
#cb4   #ajd4 ,notes on ,frost4 ,pp1 #bd4
   #aje4 ,experiment ,station           
,work--,,xii4 ,pp4 #cb4   #ajf4 ,breeds 
of ,dairy ,cattle4 ,pp4 #dh4   #ajg4    
,experiment ,station ,work--,,xiii4 ,pp4
 #cb4   #ajh4 ,saltbushes4 ,pp4 #bj4    
#aji4 ,farmers' ,reading ,courses4 ,pp4 
#bj4   #aaj4 ,rice ,culture in the      

,united ,states4 ,pp4 #bh4   #aaa4      
,farmers' ,interest in ,good ,seed4 ,pp4
 #bd4   #aab4 ,bread and ,bread ,making4
 ,pp4 #ci4   #aac4 ,the ,apple and ,how 
to ,grow ,it4 ,pp4 #cb4   #aad4         
,experiment ,station ,work--,,xiv4 ,pp4 
#bh4   #aae4 ,hop ,culture in           
,california4 ,pp4 #bg4   #aaf4          
,irrigation in ,fruit ,growing4 ,pp4    
#dh4   #aag4 ,sheep1 ,hogs1 and ,horses 
in the ,northwest4 ,pp4 #bh4   #aah4    
,grape ,growing in the ,south4 ,pp4 #cb4
   #aai4 ,experiment ,station           
,work--,,xv4 ,pp4 #ca4   #abj4 ,insects 
,affecting ,tobacco4 ,pp4 #cb4   #aba4  
,beans1 ,peas1 and other ,legumes as    
,food4 ,pp4 #cb4   #abb4 ,experiment    
,station ,work--,,xvi4 ,pp4 #cb4   #abc4
 ,red ,clover ,seed3 ,information for   
,purchasers4 ,pp4 #aa4   #abd4          
,experiment ,station ,work--,,xvii4 ,pp4
 #cb4   #abe4 ,protection of ,food      
,products from ,injurious ,temperatures4
 ,pp4 #bf4   #abf4 ,practical           
,suggestions for ,farm ,buildings4 ,pp4 

#dh4   #abg4 ,important ,insecticides4  
,pp4 #db4   #abh4 ,eggs and ,their ,uses
 as ,food4 ,pp4 #cb4   #abi4 ,sweet     
,potatoes4 ,pp4 #dj4   #acj4 ,the       
,mexican ,cotton-,boll ,weevil4 ,pp4    
#cj4   #aca4 ,household ,tests for      
,detection of ,oleomargarine and        
,renovated          ,butter4 ,pp4 #aa4  
#acb4 ,insect ,enemies of ,growing      
,wheat4 ,pp4 #dj4   #acc4 ,experiment   
,station ,work--,,xviii4 ,pp4 #cb4      
#acd4 ,tree ,planting in ,rural ,school 
,grounds4 ,pp4 #ch4   #ace4 ,sorghum    
,sirup ,manufacture4 ,pp4 #dj4   #acf4  
,earth ,roads4 ,pp4 #bd4   #acg4 ,the   
,angora ,goat4 ,pp4 #dh4   #ach4        
,irrigation in ,field and ,garden4 ,pp4 
#dj4   #aci4 ,emmer3 ,a grain for the   
,semiarid ,regions4 ,pp4 #af4   #adj4   
,pineapple ,growing4 ,pp4 #dh4   #ada4  
,poultry ,raising on the ,farm4 ,pp4    
#af4   #adb4 ,the ,nutritive and        
,economic ,value of ,food4 ,pp4 #dh4    
#adc4 ,the ,conformation of ,beef and   
,dairy ,cattle4 ,pp4 #dd4   #add4       

,experiment ,station ,work--,,xix4 ,pp4 
#cb4   #ade4 ,carbon ,bisulphid as an   
,insecticide4 ,pp3 #bh4   #adf4         
,insecticides and ,fungicides4 ,pp4 #af4
   #adg4 ,winter ,forage ,crops for the 
,south4 ,pp4 #cf4   #adh4 ,celery       
,culture4 ,pp4 #cb4   #adi4 ,experiment 
,station ,work--,,xx4 ,pp4 #cb4   #aej4 
,clearing ,new ,land4 ,pp4 #bd4   #aea4 
,dairying in the ,south4 ,pp4 #dh4      
#aeb4 ,scabies in ,cattle4 ,pp4 #bd4    
#aec4 ,orchard ,enemies in the ,pacific 
,northwest4 ,pp4 #ci4   #aed4 ,the      
,fruit ,garden3 ,preparation and ,care4 
,pp4 #bj4   #aee4 ,how ,insects ,affect 
,health in ,rural ,districts4 ,pp4 #bj4 
#aef4 ,the ,home ,vineyard4 ,pp4 #bd4   
#aeg4 ,the ,propagation of ,plants4 ,pp4
 #bd4   #aeh4 ,how to ,build ,small     
,irrigation ,ditches4 ,pp4 #bh4   #aei4 
,scab in ,sheep4 7,in press47   #afj4   
,game ,laws for #aijb4 ,pp4 #ef4   #afa4
 ,practical ,suggestions for ,fruit     
,growers4 ,pp4 #bh   #afb4 ,experiment  
,station ,work--,,xxi4 ,pp4 #cb4   #afc4

 ,methods of ,controlling the           
,boll-,weevil4 ,pp4 #af4   #afd4 ,rape  
as a ,forage ,crop4 ,pp4 #af4   #afe4   
,culture of the ,silkworm4 ,pp4 #cb4    
#aff4 ,cheese ,making on the ,farm4 ,pp4
 #af4   #afg4 ,cassava4 ,pp4 #cb4       
#afh4 ,pearl ,millet4 ,pp4 #af4   #afi4 
,experiment ,station ,work--,,xxii4     
#agj4 ,principles of ,horse ,feeding4   
#aga4 ,the ,control of the ,codling     
,moth4   #agb4 ,scale ,insects and      
,mites on ,citrus ,trees4   #agc4 ,a    
primer of ,forestry4   #agd4 ,broom     
,corn4          99       99       99    
99       99   ,transcriber ,note   ,all 
illustrations have been move so as to   
not split paragraphs4