Evening Republican, Volume 21, Number 270, Rensselaer, Jasper County, 18 November 1918 — Home-Made Grape Juice. [ARTICLE]

Home-Made Grape Juice.

Any person familiar with the processes of canning fruit can put up grape juice, for the principles involved are the same. Oply clean, sound, wellrtpened but not over-ripe grapes should be used. The juice may be extracted by hand or in a cider mill if a lightcolored product is desired. Heat this liquid to the boiling point, place in sterilized bottles or jars and carefully seal. The product may be sweetened or not at the time of bottling. When a red juice is desired the grapes should first be heated to a temperature of 200 degrees Fahrenheit and then strained through a clean cloth or dripbag. Reheat the liquid after straining, place in containers and seal. Keep the bottles or cans In a cool place. If bottles are used the forks should be sterilized and. the necks sealed with sealing wax. Unfermented juice may be made not only from all varieties of grapes, but from some other fruits, such as apples, pear a, cherries and berries. Unfermented grape juice can be used in sickness, convalescence, and health. It is generally claimed that a reasonably laVge quantity of this drink improves digestion and results in an increase in body weight. Aside from being a delicious beverage, it possesses value in adding variety to various dessert recipes. Winding wool is difficult is no one to hold it. Put two flatirons on a table at sufficient distance apart to allow the wool to be tightly stretched, then wind over the irons just as if some one was holding it.