trade secrets, the diversity
of methods and appliances is not to be wondered at. No doubt there
will be greater uniformity of method and machinery and, therefore,
greater efficiency, as the industry develops.

Husmann[19] gives the following account of the manufacture of
grape-juice in the eastern states and in California:

"Sound, ripe, but not over-ripe, grapes are used. These are first
crushed or, in case the stems are to be removed, are run through a
combined stemmer and crusher. If the machinery is stationed high
enough, the crushed fruit can be run through chutes directly into the
presses or kettles; otherwise, it must be pumped into them by means of
a pomace or must pump or carried in pomace carts or tubs.

"If a white or light colored juice is desired, the crushed grapes are
first pressed, the juice which comes from the press being heated to
about 165 deg. F., skimmed, run through a pasteurizer at a temperature of
between 175 deg. and 200 deg. F. into well-sterilized containers, and then
placed in storage.

"If a colored juice is desired, the crushed grapes are heated
immediately, usually in aluminum kettles having double bottoms, which
prevent the steam from coming in contact with the contents. These
kettles usually contain revolving cylinders, the arms of which keep
the crushed grapes thoroughly stirred while they are being heated to
about 140 deg. F. The simultaneous heating and stirring help to extract
the coloring matter from the skins, tear the cells of the berries,
increase the quantity of juice obtained per ton of fruit, and give to
the must many ingredients of red wine, with the substitution of grape
sugar for alcohol of the wine.

"The aluminum kettles are filled and emptied in rotation, thereby
making continuous manipulation possible. The presses should be
situated below the kettles, so that the hot juice can be drained
directly into them. The expressed juice is then reheated to about 165 deg.
F., skimmed, and run through the pasteurizer in the same manner in
which the white juice is handled. The juice passes from the
pasteurizer while still hot (about 160 deg. F.) into the container, which
should be sealed immediately. The lower the temperature (above the
freezing point) at which these containers are then stored, the less is
the danger of fermentation and the more rapidly the juice will clear
and deposit its sediment.

"The ordinary receptacles in which the juice is stored are 5-gallon
demij