"The presses also show great variation in different establishments, either hydraulic, screw or lever power being used, and there is a marked difference between the types of pomace containers. Sometimes the crushed grapes are heaped on burlap cloths the sides of which are folded in, and these burlaps are placed one on top of the other in the press; sometimes press baskets take the place of these burlaps. "The manufacturers in California and those in the grape-growing regions of the Rocky Mountains seem to have adopted entirely different methods of handling the juice after it is first pasteurized and stored. Most of the eastern juices are red and are obtained from the Labrusca varieties, generally the Concord. When the juice comes from the presses, some manufacturers strain it to remove the coarse particles and then pour it directly into well-sterilized bottles; others siphon it off the sediment in the containers in which it is stored after the first pasteurization and pour it into pasteurized bottles. In either case, the bottles are securely corked and then repasteurized. The California juices, however, both red and white, are made exclusively from Vinifera varieties. They are allowed to settle in the original containers and are siphoned out of these and carefully filtered to make them clear and bright. "The clearing of the juice is sometimes facilitated by fining or adding a small quantity of a substance which coagulates and when settling carries down with it the solid matters causing cloudiness in the liquid. Such finings may be applied at the time of the first pasteurization or just before the final filtration and bottling. In the latter case the juice is drawn off the settlings in containers, the finings are added, and the juice again pasteurized into other receptacles. When it clears, it is either bottled directly or first passed through a filter, drawn into carefully sterilized bottles, securely corked, and then repasteurized. Care must be taken that the final sterilization is not at a higher temperature than the previous one; otherwise, solid matter may be precipitated and the must clouded again. "A simple and efficient form of sterilizer consists of a wooden trough provided with a wooden grating which is raised 2 inches from the bottom and on which rest the filled bottles in wire baskets. The trough contains enough water to submerge the bottles and is kept at a temperature of 185 deg. F. by means of a steam coil beneath the grating. It requires about 15 minutes for the must at the bottom of the bottles to reach that temperature; for packages of other sizes it is necessary to make a test with a thermometer in order to determine how long it takes for the entire contents to reach 185 deg..