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diff --git a/59503-0.txt b/59503-0.txt new file mode 100644 index 0000000..a357f63 --- /dev/null +++ b/59503-0.txt @@ -0,0 +1,811 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 59503 *** + + + + + + + + + + +Transcriber Note + +Text emphasis denoted as _Italic_. + + + + + U. S. DEPARTMENT OF AGRICULTURE. + + FARMERS' BULLETIN No. 175. + + + + + Home Manufacture and Use of Unfermented Grape Juice. + + + BY + + + GEORGE C. HUSMANN, + + Expert in Charge of Viticultural Investigations, + Bureau of Plant Industry, + U. S. Department of Agriculture. + + + + + WASHINGTON: + GOVERNMENT PRINTING + 1903. + + + + +LETTER OF TRANSMITTAL. + + + U. S. Department of Agriculture, + Bureau of Plant Industry, + _Washington, D. C., May 28, 1903._ + +Sir: I have the honor to transmit herewith a paper on Home manufacture +and use of unfermented grape juice, by Mr. George C. Husmann, expert in +charge of viticultural investigations in this Bureau, and to recommend +it for publication as a Farmers' Bulletin. + +Part of the matter contained in this paper has already been published +in Bulletin No. 24 of this Bureau on the Manufacture and Preservation +of Unfermented Grape Must, 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 series. + + Respectfully, + + B. T. Galloway, + _Chief of Bureau_. + + Hon. James Wilson, _Secretary_. + + + + +CONTENTS. + + + Page. + + Introduction 5 + + Historical notes 5 + + Composition of the grape 6 + + Causes of fermentation 6 + + Methods of preventing fermentation 6 + + Home manufacture 7 + + Manufacture of larger quantities 9 + + Useful appliances 10 + + Composition of unfermented grape juice 12 + + Flavor and quality in grape juice 12 + + Uses of unfermented grape juice 13 + + Food value of unfermented grape juice 13 + + A few good recipes 14 + + + + +ILLUSTRATIONS. + + + Page. + + Fig. 1. Cloth hand press 8 + + 2. Cloth or felt filter 8 + + 3. Pasteurizer for juice in bottles 8 + + 4. Drip bag 9 + + 5. Barrel and skid 9 + + 6. Sulphur hook 10 + + 7. Corking machine 10 + + 8. Home-made lever press 11 + + + B. P. I.--62. Pom. I.--18. + + + HOME MANUFACTURE AND USE OF UNFERMENTED GRAPE JUICE. + + + + +INTRODUCTION. + + +Unfermented grape juice has no doubt been used ever since wine has +been made from the grape. The following practical suggestions will +enable housewives to put up unfermented juice at the time of the fruit +harvest, and thus to utilize much fruit that is now annually lost +through inability to preserve it in the fresh state. In this form it is +a pleasant, wholesome drink and food well adapted to home use. On some +farms enough such preventable wastes occur almost every year to largely +reduce the possible profits, or even to cause failure to meet the running +expenses of the farm. By preventing these wastes an unprofitable farm may +often be made profitable. + + + + +HISTORICAL NOTES. + + +Galenius, the Greek physician and writer says (A. D. 131): "A good many +Asiatic wines were stored in bottles which were hung in the corner of +fireplaces, where, by evaporation, they became dry." This process was +called "fumarium." + +The Greeks had two kinds of wine, "protoplon," or first juice of the +grape before pressing, and "denterion," or pressed juice. The Romans +called them "vinum primarium" and "vinum secondarium." Some of them drank +the juice before fermentation had started, and called it "mustum." After +the must or juice had been through a heating process (called "reduction" +nowadays), they called it "frutum," and when, after long heating, it had +been reduced to one-half or one-third its original volume, they called it +"sapa." This was used by the Romans on their bread and was equivalent to +what we now call grape syrup. + +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 crusher. This, however, restricts its use to a brief +season of the year and to the immediate vicinity of the vineyards, or to +individuals who are yet strong enough to undertake the journey. + +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 transported, thus rendering its use possible at all times of the +year. Until recently its use has been almost exclusively restricted to +juice for medicinal or sacramental purposes. Unrestricted and general use +has been retarded through lack of knowledge of the principles underlying +the process of manufacture. This lack of knowledge and of the necessary +skill in applying it has resulted in many failures, thus rendering the +production of a good article uncertain and expensive. + + + + +COMPOSITION OF THE GRAPE. + + +The grape contains 12 to 28 per cent of sugar, about 2 to 3 per cent of +nitrogenous substances, and some tartaric and malic acids. The skins +contain tannin, cream of tartar, and coloring matter. The seeds contain +tannin, starchy matters, and fat. The stems contain tannin, diverse +acids, and mucilaginous matter. The value of the juice made from any +grape is determined by the relative proportion and composition of these +various parts. + + + + +CAUSES OF FERMENTATION. + + +It is well known that grapes and other fruits when ripe have the +invisible spores of various fungi, yeasts (ferments), and bacteria +adhering to their skins and stems. When dry these spores are inert, but +after the grapes are crushed and the spores are immersed in the juice +they become active and begin to multiply. If the juice is warm, the +changes take place rapidly; if, on the other hand, it is cool, the change +is slower. But in either case, if left alone, the organisms increase +until the juice ferments. The most favorable temperature for fermentation +is between 65° F. and 88° F. Cold checks, but does not kill, the ferment. +This fermentation, now commonly called the elliptic yeast, changes the +sugar in the grape to alcohol and carbonic-acid gas, and is the leading +factor in converting must[A] into wine. Hence it will be readily seen +that to keep grape juice sweet fermentation must be prevented, and to be +salable the product must be clear, bright, and attractive. + +[A] The word "must" as used in wine making invariably refers to the +unfermented juice of the grape and is so used in this publication. + + + + +METHODS OF PREVENTING FERMENTATION. + + +Fermentation may be prevented in either of two ways: + +(1) By chemical methods, which consist in the addition of germ poisons +or antiseptics, which either kill the germs or prevent their growth. Of +these the principal ones used are salicylic, sulphurous, boracic, and +benzoic acids, formalin, fluorides, and saccharin. As these substances +are generally regarded as adulterants and injurious, their use is not +recommended. + +(2) Mechanical means are sometimes employed. The germs are either removed +by some mechanical means, such as filtering or a centrifugal apparatus, +or they are destroyed by heat, electricity, etc. Of these, heat has so +far been found the most practical. + +When a liquid is heated to a sufficiently high temperature all organisms +in it are killed. The degree of heat required, however, differs not +only with the particular kind of organism, but also with the liquid +in which they are held. Time is also a factor. An organism may not be +killed if heated to a high temperature and quickly cooled. If, however, +the temperature is kept at the same high degree for some time, it will +be killed. It must also be borne in mind that fungi, including yeasts, +exist in the growing and the resting states, the latter being much more +resistant than the former. A characteristic of the fungi and their spores +is their great resistance to heat when dry. In this state they can be +heated to 212° F. without being killed. The spores of the common mold +are even more resistant. This should be well considered in sterilizing +bottles and corks, which should be steamed to 240° F. for at least +fifteen minutes. + +Practical tests so far made indicate that grape juice can be safely +sterilized at from 165° F. to 176° F. At this temperature the flavor is +hardly changed, while at a temperature much above 200° F. it is. This is +an important point, as the flavor and quality of the product depend on it. + +This bulletin being intended for the farmer or the housewife only, the +writer refers such readers as desire to go into the manufacture of grape +juice in a systematic manner for commercial purposes to Bulletin 24, +Bureau of Plant Industry, Department of Agriculture, on the same subject, +this publication treating only of methods that can be applied in every +home. + + + + +HOME MANUFACTURE. + + +Use only clean, sound, well-ripened but not over-ripe grapes. If +an ordinary cider mill is at hand, it may be used for crushing and +pressing, or the grapes may be crushed and pressed with the hands. If +a light-colored juice is desired, put the crushed grapes in a cleanly +washed cloth sack and tie up. Then either hang up securely and twist it +or let two persons take hold, one on each end of the sack (fig. 1, p. +8), and twist until the greater part of the juice is expressed. Then +gradually heat the juice in a double boiler or a large stone jar in a +pan of hot water, so that the juice does not come in direct contact with +the fire, at a temperature of 180° F. to 200° F.; never above 200° F. +It is best to use a thermometer, but if there be none at hand heat the +juice until it steams, but do not allow it to boil. Put it in a glass +or enameled vessel to settle for twenty-four hours; carefully drain +the juice from the sediment, and run it through several thicknesses of +clean flannel, or a conic filter made from woolen cloth or felt may be +used. This filter is fixed to a hoop of iron, which can be suspended +wherever necessary (fig. 2). After this fill into clean bottles. Do not +fill entirely, but leave room for the liquid to expand when again heated. +Fit a thin board over the bottom of an ordinary wash boiler (fig. 3), +set the filled bottles (ordinary glass fruit jars are just as good) in +it, fill in with water around the bottles to within about an inch of +the tops, and gradually heat until it is about to simmer. Then take the +bottles out and cork or seal immediately. 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 corks. Should +it be desired to make a red juice, heat the crushed grapes to not above +200° F., strain through a clean cloth or drip bag, as shown in fig. 4 +(no pressure should be used), set away to cool and settle, and proceed +the same as with light-colored juice. Many people do not even go to the +trouble of letting the juice settle after straining it, but reheat and +seal it up immediately, simply setting the vessels away in a cool place +in an upright position where they will be undisturbed. The juice is thus +allowed to settle, and when wanted for use the clear juice is simply +taken off the sediment. Any person familiar with the process of canning +fruit can also preserve grape juice, for the principles involved are +identical. + +[Illustration: Fig. 1.--Cloth and press.] + +[Illustration: Fig. 2.--Cloth or felt filter.] + +[Illustration: Fig. 3.--Pasteurizer for juice in bottles: _DB_, +Double bottom. _ST_, Steam pipe. _W_, Water bath. _T_, Thermometer. +(Bottle shows method of adjusting a cork holder of sheet metal.)] + +[Illustration: Fig. 4.--Drip bag.] + +One of the leading defects so far found in unfermented juice is that +much of it is not clear, a condition which very much detracts from its +otherwise attractive appearance and due to two causes already alluded +to. Either the final sterilization in bottles has been at a higher +temperature than the preceding one, or the juice has not been properly +filtered or has not been filtered at all. In other cases the juice has +been sterilized at such a high temperature that it has a disagreeable +scorched taste. It should be remembered that attempts to sterilize at +a temperature above 195° F. are dangerous, so far as the flavor of the +finished product is concerned. + +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 opened. Unfermented grape juice properly made and bottled +will keep indefinitely, if it is not exposed to the atmosphere or mold +germs; but when a bottle is once opened it should, like canned goods, be +used as soon as possible, to keep it from spoiling. + + + + +MANUFACTURE OF LARGER QUANTITIES. + + +Another method of making unfermented grape juice, which is often resorted +to where a sufficiently large quantity is made atone time, consists in +this: + +Take a clean keg or barrel (one that has previously been made sweet). +Lay this upon a skid consisting of two scantlings or pieces of timber of +perhaps 20 feet long, in such a manner as to make a runway (fig. 5). Then +take a sulphur match, made by dipping strips of clean muslin about 1 inch +wide and 10 inches long into melted brimstone, cool it and attach it to +a piece of wire fastened in the lower end of a bung and bent over at the +end, so as to form a hook (fig. 6). Light the match and by means of the +wire suspend it in the barrel, bung the barrel up tight, and allow it to +burn as long as it will. Repeat this until fresh sulphur matches will no +longer burn in the barrel. + +[Illustration: Fig. 5.--Barrel and skid.] + +[Illustration: Fig. 6.--Sulphur hook.] + +Then take enough fresh grape juice to fill the barrel one-third full, +bung up tight, and roll and agitate violently on the skid for a few +minutes. Then burn more sulphur matches in it until no more will burn, +fill in more juice until the barrel is about two-thirds full; agitate +and roll again. Repeat the burning process as before, after which fill +the barrel completely with grape juice and roll. The barrel should then +be bunged tightly and stored in a cool place with the bung up, and so +secured that the package can not be shaken. 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 direct, sterilized, and corked or sealed up ready +for use. By this method, however, unless skillfully handled, the juice is +apt to have a slight taste of the sulphur. + + +A FEW USEFUL APPLIANCES. + +Fig. 7 shows a very practical and inexpensive corking machine. The +illustration shows the cork in place, ready to be driven through the +tapering hole in the machine into the neck of the bottle underneath. 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 pliable. This enables one +to use a cork large enough to seal securely. + +[Illustration: Fig. 7.--Corking machine.] + +Care should be taken to set the bottles on a flat piece of rubber or on +a piece of cloth folded several times, as shown in the figure, so as +to take the jar of the blow when the cork is driven. It is even a wise +precaution to have a pan underneath, as it frequently occurs that bottles +thought to be entirely good have blemishes and break. + +[Illustration: Fig. 8.--Home-made lever press. A, Press basket. +B, Press bottom. C, Tub. D, Skids. E, Lever. P, Upright posts. G, Block +and tackle. T, Lever bolt. I, Press block.] + +An ordinary cider press is not expensive; nevertheless the majority of +farms do not have one, 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 it. Fig. 8 gives an +illustration of a lever press, very efficient for this and similar uses, +which any farmer handy with tools can make, the material for which can be +found on almost any farm at any time. The press consists of the following +parts: + +Two upright posts (F) set deep and firmly in the ground side by side and +about 12 inches apart. (It is a good idea to attach some deadmen to them +in the ground to prevent them pulling out too easily.) Between these +posts the lever (E) is hung by means of a bolt (T), or the lever may +be hung to the side of a building, or a hole notched into a tree large +enough to admit the end of the lever and a bolt run through that. At the +other end of the lever are two posts, so set that the lever can be raised +up between them by means of block and tackle. The press itself consists +of two timbers (D), on which the press bottom (B) rests, and on this +bottom is the press basket, consisting of the two sides and two ends, +and so constructed that it can be easily taken apart and set up again, +being held together at the ends by means of rods (L). 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 juice. + +After the press is filled, the top (which is made to fit in the inside of +the basket) and cross blocks (1) are put on and the lever is then allowed +to press down on it. A press like this has the advantage that it can be +filled in the evening and left to press until morning while the farmer +sleeps. The precaution, of course, must be taken to set a tub (C) large +enough to hold the juice under the press. + +It is perhaps well to state that the longer and heavier the lever the +greater the pressure it exerts. Where it is not convenient to make the +lever very long, weights are placed or hung on the outer extremity of +the lever to increase the pressure. It will thus be seen that with a +little ingenuity a person can adapt the press to suit his individual +requirements. + +For ordinary purposes a press basket 3 feet square and 2 feet high will +be found a very convenient size. This will accommodate a ton of crushed +grapes. + + + + +COMPOSITION OF UNFERMENTED GRAPE JUICE. + + +Herewith are given the component parts of a California and a Concord +unfermented grape juice, the former being analyzed by the California +Experiment Station, the latter by the Bureau of Chemistry, United States +Department of Agriculture: + + Concord. California. + + _Per cent._ _Per cent._ + Solid contents 20.37 20.60 + Total acids (as tartaric) .663 .53 + Volatile acids .023 .03 + Grape sugar 18.54 19.15 + Free tartaric acids .025 .07 + Ash .255 .19 + Phosphoric acids .027 .04 + Cream of tartar .55 .59 + + +This table is interesting in so far that California unfermented grape +juices are made from Viniferas or foreign varieties, whereas the Concord +is a Labruska or one of our American sorts. The difference in taste and +smell is even more pronounced than the analysis would indicate. + + + + +FLAVOR AND QUALITY IN GRAPE JUICE. + + +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 made. +From the Mission grape, for instance, when fully ripe, a juice would +be obtained that would be delicate and simply sweet, without any other +taste; from the Muscat we would get that rich musky flavor found in our +leading raisins; in the Concord that sprightly foxy taste so well known; +in the Catawba or Isabella that fragrance so peculiarly their own, and in +the Iona a pleasing, mild, yet just pronounced enough aroma and taste to +strike the right spot. Thus we might continue along the list. + +Equally as pronounced variations in color can be had, as, for instance, +almost colorless, yellow, orange, light red, red, and a deep purple. + +The writer has often been asked what kind of grapes should be used in +making unfermented grape juice, when, as a matter of fact, it can be made +from any grape; not only this, but unfermented juice is made from other +fruits as well, for instance, apples, pears, cherries--and berries of +different kinds yield excellent juices. It is really good judgment in +selecting the right varieties when planting for fruit production. That +also determines the quality of our unfermented juice. For instance, the +richer, sweeter, and better in quality the fruit we use, the richer, +sweeter, and better will be our unfermented juice. If, on the other hand, +the fruit is sour, green, and insipid, the juice will be likewise. As +stated before, the intention of this bulletin is to show how to avoid +some wastes, and to increase income by utilizing those products of which +there is a surplus, and instead of, as is usually done, letting them rot, +convert them into something that can be kept, used, and disposed of at +any time when desired, or when fresh fruit is not available. + + + + +USES OF UNFERMENTED GRAPE JUICE. + + +The uses are indeed many. It is used in sickness, convalescence, and good +health; as a preventive, restorative, and cure; by the young, by persons +in the prime of life, and by those in old age. It is used in churches for +sacramental purposes; at soda fountains as a cool and refreshing drink; +in homes, at hotels, and at restaurants as a food, as a beverage, as a +dessert, and in many other ways. When people become accustomed to it they +rarely give it up. When properly prepared, unfermented grape juice can be +made to please the eye by its color and attractive appearance, the sense +of smell by its aroma or fragrance, the palate by its pleasant flavor. + +It is food and drink, refreshment and nourishment, all in one. Not a by +product, but made from fruit going to waste--one of the blessings given +us, that some are too careless, others too ignorant, to make use of. + + + + +FOOD VALUE OF UNFERMENTED GRAPE JUICE. + + +The effects of unfermented grape juice on the human system have been +studied for a number of years, especially at the so-called grape cures +so long in vogue in Europe. A smaller number of investigations have been +made in laboratories. + +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 improved, intestinal fermentation +diminished, and that gains in body weight result. It should not be +forgotten that the abundant diet and hygienic methods of living practiced +at the grape cures play an important part, 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 juice. + +Grape juice contains the same kinds of nutrients as other foods. The +percentage of water is high, and thus it resembles liquid foods more +closely than solid foods. It is sometimes compared with milk, the most +common liquid food. It contains less water than milk, more carbohydrates, +and less protein, fat, and ash. Carbohydrates, largely present in the +form of sugar, are the principal nutritive ingredients. It is evident, +therefore, that grape juice is essentially an energy yielding food, and +may help the body to become fatter, though it can not materially assist +in building nitrogenous tissue. Sugars in moderate amounts are wholesome +foods, and grape juice offers such material in a reasonably dilute as +well as palatable form. Undoubtedly the agreeable flavor increases the +appetite, a by no means unimportant consideration. + + + + +A FEW GOOD RECIPES. + + +GRAPE NECTAR. + +Take the juice of 2 lemons and 1 orange, 1 pint of grape juice, 1 small +cup of sugar, and a pint of water. Serve ice cold. If served from punch +bowl, sliced lemon and orange add to the appearance. + + +AN INVALID DRINK. + +Put in the bottom of a wineglass 2 tablespoonfuls of grape juice; add to +this the beaten white of 1 egg and a little chopped ice; sprinkle sugar +over the top and serve. This is often served in sanitariums. + + +GRAPE PUNCH. + +Boil together 1 pound of sugar and half a pint of water until it spins a +thread; take from the fire and when cool add the juice of 6 lemons and +a quart of grape juice. Stand aside overnight. Serve with plain water, +apollinaris, or soda water. + + +GRAPE SHERBET. + +For 8 persons mix 1 pint of grape juice (unfermented), juice of lemon and +1 heaping tablespoonful of gelatine, dissolved in boiling water; freeze +quickly; add beaten white of 1 egg just before finish. + + +GRAPE ICE CREAM. + +One quart of unfermented grape juice, 1 quart of cream, 1 pound of sugar, +and the juice of 1 lemon. + + +SYLLABUB. + +One quart of fresh cream, whites of 4 eggs, 1 glass of grape juice, 2 +small cups of powdered sugar; whip half the sugar with the cream, the +balance with the eggs; mix well; add grape juice and pour over sweetened +strawberries and pineapples, or oranges and bananas. Serve cold. + + +BOHEMIAN CREAM. + +One pint thick cream, 1 pint grape-juice jelly; stir together; put in +cups and set on ice. Serve with lady fingers. + +Besides the recipes just given many more are enumerated, such as grape +ice, grape lemonade, grape water ice, grape juice and egg, baked bananas, +snow pudding, grape gelatine, junket and grape jelly, tutti-frutti jelly, +grape float, grape jelly, grape juice plain, grape soda water, and scores +of others. + + +FARMERS' BULLETINS. + +The following is a list of the Farmers' Bulletins available for +distribution, showing the number, title, and size in pages of each. +Copies will be sent to any address on application to any Senator, +Representative, or Delegate in Congress, or to the Secretary of +Agriculture, Washington, D. C. The missing numbers have been +discontinued, being superseded by later bulletins. + + 16. Leguminous Plants. Pp. 24. + 21. Barnyard Manure. Pp. 32. + 22. The Feeding of Farm Animals. Pp. 32. + 24. Hog Cholera and Swine Plague. Pp. 16. + 25. Peanuts: Culture and Uses. Pp. 24. + 27. Flax for Seed and Fiber. Pp. 16. + 28. Weeds: And How to Kill Them. Pp. 32. + 29. Souring and Other Changes in Milk. Pp. 23. + 30. Grape Diseases on the Pacific Coast. Pp. 15. + 31. Alfalfa, or Lucern. Pp. 24. + 32. Silos and Silage. Pp. 32. + 33. Peach Growing for Market. Pp. 24. + 34. Meats: Composition and Cooking. Pp. 29. + 35. Potato Culture. Pp. 24. + 36. Cotton Seed and Its Products. Pp. 16. + 37. Kafir Corn: Culture and Uses. Pp. 12. + 38. Spraying for Fruit Diseases. Pp. 12. + 39. Onion Culture. Pp. 31. + 40. Farm Drainage. Pp. 24. + 42. Facts About Milk. Pp. 29. + 43. Sewage Disposal on the Farm. Pp. 20. + 44. Commercial Fertilizers. Pp. 24. + 45. Insects Injurious to Stored Grain. Pp. 24. + 46. Irrigation in Humid Climates. Pp. 27. + 47. Insects Affecting the Cotton Plant. Pp. 32. + 48. The Manuring of Cotton. Pp. 16. + 49. Sheep Feeding. Pp. 24. + 50. Sorghum as a Forage Crop. Pp. 20. + 51. Standard Varieties of Chickens. Pp. 48. + 52. The Sugar Beet. Pp. 48. + 53. How to Grow Mushrooms. Pp. 20. + 54. Some Common Birds. Pp. 40. + 55. The Dairy Herd. Pp. 24. + 56. Experiment Station Work--I. Pp. 31. + 57. Butter Making on the Farm. Pp. 16. + 58. The Soy Bean as a Forage Crop. Pp. 24. + 59. Bee Keeping. Pp. 32. + 60. Methods of Curing Tobacco. Pp. 16. + 61. Asparagus Culture. Pp. 40. + 62. Marketing Farm Produce. Pp. 28. + 63. Care of Milk on the Farm. Pp. 40. + 64. Ducks and Geese. Pp. 48. + 65. Experiment Station Work--II. Pp. 32. + 66. Meadows and Pastures. Pp. 28. + 68. The Black Rot of the Cabbage. Pp. 22. + 69. Experiment Station Work--III. Pp. 32. + 70. Insect Enemies of the Grape. Pp. 23. + 71. Essentials in Beef Production. Pp. 24. + 72. Cattle Ranges of the Southwest. Pp. 32. + 73. Experiment Station Work--IV. Pp. 32. + 74. Milk as Food. Pp. 39. + 75. The Grain Smuts. Pp. 20. + 76. Tomato Growing. Pp. 30. + 77. The Liming of Soils. Pp. 19. + 78. Experiment Station Work--V. Pp. 32. + 79. Experiment Station Work--VI. Pp. 28. + 80. The Peach Twig-borer. Pp. 16. + 81. Corn Culture in the South. Pp. 24. + 82. The Culture of Tobacco. Pp. 24. + 83. Tobacco Soils. Pp. 23. + 84. Experiment Station Work--VII. Pp. 32. + 85. Fish as Food. Pp. 30. + 86. Thirty Poisonous Plants. Pp. 32. + 87. Experiment Station Work--VIII. Pp. 32. + 88. Alkali Lands. Pp. 23. + 89. Cowpeas. Pp. 16. + 91. Potato Diseases and Treatment. Pp. 12. + 92. Experiment Station Work--IX. Pp. 30. + 93. Sugar as Food. Pp. 27. + 94. The Vegetable Garden. Pp. 24. + 95. Good Roads for Farmers. Pp 47. + 96. Raising Sheep for Mutton. Pp. 48. + 97. Experiment Station Work--X. Pp. 32. + 98. Suggestions to Southern Farmers. Pp. 48. + 99. Insect Enemies of Shade Trees. Pp. 30. + 100. Hog Raising in the South. Pp. 40. + 101. Millets. Pp, 28. + 102. Southern Forage Plants. Pp. 48. + 103. Experiment Station Work--XI. Pp. 32. + 104. Notes on Frost. Pp, 24. + 105. Experiment Station Work--XII. Pp. 32. + 106. Breeds of Dairy Cattle. Pp. 48. + 107. Experiment Station Work--XIII. Pp. 32. + 108. Saltbushes. Pp. 20. + 109. Farmers' Reading Courses. Pp. 20. + 110. Rice Culture in the United States. Pp. 28. + 111. Farmers' Interest in Good Seed. Pp. 24. + 112. Bread and Bread Making. Pp. 39. + 113. The Apple and How to Grow It. Pp. 32. + 114. Experiment Station Work--XIV. Pp. 28. + 115. Hop Culture in California. Pp. 27. + 116. Irrigation in Fruit Growing. Pp. 48. + 117. Sheep, Hogs, and Horses in the Northwest. Pp. 28. + 118. Grape Growing in the South. Pp. 32. + 119. Experiment Station Work--XV. Pp. 31. + 120. Insects Affecting Tobacco. Pp. 32. + 121. Beans, Peas, and other Legumes as Food. Pp. 32. + 122. Experiment Station Work--XVI. Pp. 32. + 123. Red Clover Seed: Information for Purchasers. Pp. 11. + 124. Experiment Station Work--XVII. Pp. 32. + 125. Protection of Food Products from Injurious Temperatures. Pp. 26. + 126. Practical Suggestions for Farm Buildings. Pp. 48. + 127. Important Insecticides. Pp. 42. + 128. Eggs and Their Uses as Food. Pp. 32. + 129. Sweet Potatoes. Pp. 40. + 130. The Mexican Cotton-Boll Weevil. Pp. 30. + 131. Household Tests for Detection of Oleomargarine and Renovated + Butter. Pp. 11. + 132. Insect Enemies of Growing Wheat. Pp. 40. + 133. Experiment Station Work--XVIII. Pp. 32. + 134. Tree Planting in Rural School Grounds. Pp. 38. + 135. Sorghum Sirup Manufacture. Pp. 40. + 136. Earth Roads. Pp. 24. + 137. The Angora Goat. Pp. 48. + 138. Irrigation in Field and Garden. Pp. 40. + 139. Emmer: A grain for the Semiarid Regions. Pp. 16. + 140. Pineapple Growing. Pp. 48. + 141. Poultry Raising on the Farm. Pp. 16. + 142. The Nutritive and Economic Value of Food. Pp. 48. + 143. The Conformation of Beef and Dairy Cattle. Pp. 44. + 144. Experiment Station Work--XIX. Pp. 32. + 145. Carbon Bisulphid as an Insecticide. Pp: 28. + 146. Insecticides and Fungicides. Pp. 16. + 147. Winter Forage Crops for the South. Pp. 36. + 148. Celery Culture. Pp. 32. + 149. Experiment Station Work--XX. Pp. 32. + 150. Clearing New Land. Pp. 24. + 151. Dairying in the South. Pp. 48. + 152. Scabies in Cattle. Pp. 24. + 153. Orchard Enemies in the Pacific Northwest. Pp. 39. + 154. The Fruit Garden: Preparation and Care. Pp. 20. + 155. How Insects Affect Health in Rural Districts. Pp. 20. + 156. The Home Vineyard. Pp. 24. + 157. The Propagation of Plants. Pp. 24. + 158. How to Build Small Irrigation Ditches. Pp. 28. + 159. Scab in Sheep. (In press.) + 160. Game Laws for 1902. Pp. 56. + 161. Practical Suggestions for Fruit Growers. Pp. 28 + 162. Experiment Station Work--XXI. Pp. 32. + 163. Methods of Controlling the Boll-Weevil. Pp. 16. + 164. Rape as a Forage Crop. Pp. 16. + 165. Culture of the Silkworm. Pp. 32. + 166. Cheese Making on the Farm. Pp. 16. + 167. Cassava. Pp. 32. + 168. Pearl Millet. Pp. 16. + 169. Experiment Station Work--XXII. + 170. Principles of Horse Feeding. + 171. The Control of the Codling Moth. + 172. Scale Insects and Mites on Citrus Trees. + 173. A primer of Forestry. + 174. Broom Corn. + + + * * * * * + + +Transcriber Note + + +All illustrations have been move so as to not split paragraphs. + + + + + + + + + +End of the Project Gutenberg EBook of USDA Farmers' Bulletin No. 175: Home +Manufacture and Use of Unfermented Grape Juice, by George C. Husmann + +*** END OF THE PROJECT GUTENBERG EBOOK 59503 *** |