t of the
Four-Crown, and the best of the Two-Crown in one blended grade.

"From the seeds, formerly used as a fuel, a number of by-products are
now made.

"The seeds and pedicels removed from the raisins in seeding vary from
10 to 12 per cent of the original weight of the raisins according to
their conditions and quality.

"The grading, seeding, facing, and packing have become separate
branches of the industry, and the work is nearly all done by
especially trained women, who have become experts at it. The
establishments in which this work is done furnish employment for over
5000 persons. The aggregate pay roll each month during the season is
between $200,000 and $350,000."

GRAPE-VINEGAR

A very good vinegar can be made from grapes, although as yet this
outlet for over-production is not largely utilized in America. Grapes
which are unsuitable for raisins, dessert, wine-making or grape-juice
can be used for vinegar-making. Under the most favorable conditions,
grape-vinegar cannot compete in cheapness with vinegar made from
numerous other products and must, therefore, always sell at a high
price. Indeed, it is doubtful whether a high-grade grape-vinegar can
be manufactured at a less price than good wine. The production of
grape-vinegar requires as much care, but possibly not as much expert
knowledge, as the making of wine. Unlike the latter, however, the
vinegar can be produced on a small scale for domestic purposes by any
one possessing a knowledge of wine-making or vinegar-making.

Grape-vinegar may be manufactured from either white or red grapes,
although that from white grapes is generally preferred. It may be made
either directly from grapes or from wine, the acetifying process being
the same for both. There are, therefore, two distinct stages in the
manufacture of this product. First, there must be alcoholic
fermentation by which the sugar in the grape is changed into alcohol
with the escape of carbonic acid gas. Second, acetic fermentation must
follow the alcoholic fermentation by which the alcohol is changed into
acetic acid.

BY-PRODUCTS OF GRAPE INDUSTRIES

There are several valuable by-products in the wine-making and
grape-juice industries, and even raisin-making yields a by-product in
the seeds taken from the raisins. The utilization of these wastes has
been rendered profitable in Europe, and there is no reason why
by-products should not yield considerable profit in America, as a few
already do