The manufacture of grape-juice is centered in the Chautauqua grape-belt in New York, Pennsylvania and Ohio. So far, the demand seems to be almost wholly for juices made from native grapes, the juice of European grapes grown on the Pacific slope being so sweet as to be insipid. Possibly 80 per cent of the grape-juice now manufactured in America comes from a single variety, the Concord. There can be no question, however, but that sooner or later grape-juices of distinct qualities will be made from many varieties of grapes, thus giving wider sale and greater variation for the product. A very good sparkling grape-juice is now on the market and its reception seems to promise a great increase in the production of an article that closely simulates champagne in color and sparkling vivacity, but not, of course, in taste, since it contains no alcohol. The grape-juice industry has been started and is in a flourishing condition in several other grape regions than the Chautauqua belt which is now its center. There are factories at Sandusky, Ohio, using grapes grown in the Kelly Island district; in southwestern Michigan there are several factories; and the industry still survives at Vineland, New Jersey, which probably should be called the original home of the manufacture of grape-juice. In the South, some grape-juice is made from Muscadine grapes, but this product seems not as yet to have been well received in the markets. _Commercial methods of making grape-juice._ There is at present a great diversity of methods and of apparatus employed in the grape-juice manufacturing plants throughout the country. Since the industry is in its infancy, and the attempt has been made to hold some of the methods as trade secrets, the diversity of methods and appliances is not to be wondered at. No doubt there will be greater uniformity of method and machinery and, therefore, greater efficiency, as the industry develops. Husmann[19] gives the following account of the manufacture of grape-juice in the eastern states and in California: "Sound, ripe, but not over-ripe, grapes are used. These are first crushed or, in case the stems are to be removed, are run through a combined stemmer and crusher. If the machinery is stationed high enough, the crushed fruit can be run through chutes directly into the presses or kettles; otherwise, it must be pumped into them by means of a pomace or must pump or carried in pomace carts or tubs. "If a white or light colored juice is desired, the crushed grapes are first pressed, the juice which comes from the press being heated to about 165 deg. F., skimmed, run through a pasteurizer at a temperature of between 175 deg. and 200 deg. F. into well-sterilized containers, and then placed in storage.