ned out of these and carefully
filtered to make them clear and bright.

"The clearing of the juice is sometimes facilitated by fining or
adding a small quantity of a substance which coagulates and when
settling carries down with it the solid matters causing cloudiness in
the liquid. Such finings may be applied at the time of the first
pasteurization or just before the final filtration and bottling. In
the latter case the juice is drawn off the settlings in containers,
the finings are added, and the juice again pasteurized into other
receptacles. When it clears, it is either bottled directly or first
passed through a filter, drawn into carefully sterilized bottles,
securely corked, and then repasteurized. Care must be taken that the
final sterilization is not at a higher temperature than the previous
one; otherwise, solid matter may be precipitated and the must clouded
again.

"A simple and efficient form of sterilizer consists of a wooden trough
provided with a wooden grating which is raised 2 inches from the
bottom and on which rest the filled bottles in wire baskets. The
trough contains enough water to submerge the bottles and is kept at a
temperature of 185 deg. F. by means of a steam coil beneath the grating.
It requires about 15 minutes for the must at the bottom of the bottles
to reach that temperature; for packages of other sizes it is necessary
to make a test with a thermometer in order to determine how long it
takes for the entire contents to reach 185 deg..

"To prevent the corks from being expelled during sterilization, they
are either tied down with a strong twine or with some contrivance such
as the cork holder. In order that mold germs may not enter the must
through the corks, especially if a poor quality of cork is used, the
necks of the corked bottles are dipped in heated paraffin before
putting on the caps, or the corks are sealed down with sealing wax. It
is also well to keep the bottles on their rider to prevent the corks
drying out."

_Home methods of making grape-juice._

The principles involved in making grape-juice in the home are the same
as those used in canning. The grapes may be crushed by hand or in
mills similar or identical with the small cider-mills owned by many
farmers. In making a light-colored juice, the crushed grapes are put
in a cloth sack and hung up to drain, or the filled sack may be
twisted by two persons until the greater part of the juice is
expressed. The juice is then