The California fruits and how to grow them; . ank soda and 3 quartswater are made into an emulsion, and then reduced with 10 gal-lons water in the dipping tank, adding more soda to get-lye-strengthenough to cut the skins, and more soda has to be added from timeto time to keep up the strength. The grapes are dipped in thissolution and sulphured to the proper color. GRAPE SYRUP The manufacture of grape syrup, which was formerly of con-siderable prominence as a means of disposing of wine grapes, hasrecently received less attention because of low prices in competi-tion with the vast amount of syru
The California fruits and how to grow them; . ank soda and 3 quartswater are made into an emulsion, and then reduced with 10 gal-lons water in the dipping tank, adding more soda to get-lye-strengthenough to cut the skins, and more soda has to be added from timeto time to keep up the strength. The grapes are dipped in thissolution and sulphured to the proper color. GRAPE SYRUP The manufacture of grape syrup, which was formerly of con-siderable prominence as a means of disposing of wine grapes, hasrecently received less attention because of low prices in competi-tion with the vast amount of syrup available for the sugar refin-eries. MACHINE EVAPORATION Although California summer conditions of adequate heat anddry air favor open-air evaporation to such an extent that nearlyall our product of cured fruit is secured in that way, there aresome parts of the State where artificial heat would be a safer re-course and there are late fruits which sometimes collide with earlyrains in a way to cause losses even in our best sun-curing
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfruitculture, bookyea
