โ Scribed by Shotwell, J. S. G.
No coin nor oath required. For personal study only.
or angclicii-like quality. Snutcrnc-likc " wines " and dry '' wincs " of fair quality can also bc made. Thcsc fuctu our invcstigntions hare proven. Berries, plums, pears, and prunes also give passablc wines. By the " syruped " or sugnrcd fcrnicntation proccdurc wincs of 17--19 voluinc yo alcohol without nddcd alcohol can be iiiatlc from these fruits, or by normal fernientntion otlicr dry wines of 13--16% alcohol arc ensily innde.
Pure sclcctecl ycast and a n addition of 150-200 ppm. of SO, arc essential to succcss as all of these juices ;ire highly suscept.iblc to acetic nnd lactic bncterinl spoilage. Orungc wine also can bc mndc into : i sparkling wine. Wc have ageing a t prcsent brandies iiindc by fermenting the juice or cruslied pulp of prunes, plums, pears, pcaches, and oranges and distilling twice in a pot still. tit onc year's rapid ageing all arc fairly satisfiictory and are taking on a " cognac " bouquet and flarour.
Loganberry wine nrid npplc brandy arc finding good inarkcts in America. l'crliaps other fruit wincs and brandies \ i d 1 sell also. t\n attempt will be niadc to persundc conimcrcial produccrs to try them on an industrial scalc.
In most of tliis discussion I Iinve talked prilicipnlly of practical subjects iind not, of research. However, in all eases cheniicnl and biological research lias bccn necessary. For esnniple. in tests on the feeding of nniilyscs are miidc of the riiw product8 and ii chcniiciil check-up on utilizntion of tlic food vnlues of tlic fced is made. In csperimcnts on the use of fruits in berer~iges, cxtcnsivc invcstigntions on tlic oxidizing and pectic cnzynics h a w bcen necessary. Vitnmin ' Iosscs and retention linvc becn followed in drying fruits, prescrvation of juices and iti frozen pack. Biologicnl research on thc bacteria, ycasts, and rnoiilds conccrned in tlic preparation, prcscrvntion, and fcrnicnt,stion of such products as lactic fcrmcntcd olives, new pickled vegetable products, fruit, wines, iind fruit brandies, havc bccu mndc or arc undcr a n y in our laboratory. Tlic pectic cn;synics of fruits nntl of micro-organisms in relation to their utilization for pectin manufacture have been a subject of study in oiir Inboriitory.
Siinilrir investigations liavc bccn niiiclc or arc under
laboratories as that of Dr. E. &I. Chacc, of the U.6.D.A. in Cnlifornia, of 11. C. Diehl of tlic Frozen I'iick l~ibomtory i n Sc:rttlc, in tlic Stiitc of Wiishington, of Or. F. C. IAnnck of tlic U.S.D.A., \'iishington, ~I . C . , of Prof. Wicgiind a t Oregon t\griculturc Collcgc, rind of otlier siniilrir liiborntories. 111 otlicr words, any prncticul process usually entails scicntific rcscarch. Tlic writer's principal interest is in the npplication of iiiicro-orniuiiums to trunsformation of iinturul carbo-0 hydrate ninterials, tliesc transformations being for both food aiid non-food products, iind believes tliiit tlir. greatest opportunity lies in tlint direction. He niay IJC 11adiy niistuken. raisins, dried fruits, a d fruit wiistes, careful feed Close by 011 the right rises tlic \Tiisliitigtoii Siiigcr L:ihorntory, t h t s h o w ii braw fwc both Iiack iriid front. Soiitli\wrtls the v;illcy tlcscciitls :iiiiI winds iiiid cliiiibs :igiin.
Across tlic ricrcs of tIc~ise hiltling the towers of tlic c:itlictlriil stiiritl up. ~\iiioiig the trees that clitnb the Nal1llo.u 1 I .\lA
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