"To prevent the corks from being expelled during sterilization, they are either tied down with a strong twine or with some contrivance such as the cork holder. In order that mold germs may not enter the must through the corks, especially if a poor quality of cork is used, the necks of the corked bottles are dipped in heated paraffin before putting on the caps, or the corks are sealed down with sealing wax. It is also well to keep the bottles on their rider to prevent the corks drying out." _Home methods of making grape-juice._ The principles involved in making grape-juice in the home are the same as those used in canning. The grapes may be crushed by hand or in mills similar or identical with the small cider-mills owned by many farmers. In making a light-colored juice, the crushed grapes are put in a cloth sack and hung up to drain, or the filled sack may be twisted by two persons until the greater part of the juice is expressed. The juice is then sterilized in a double-boiler by heating it at a temperature of 180 deg. to 200 deg. F., care being taken that the thermometer never goes above 200 deg.. The sterilized juice is now poured into a glass or enameled vessel to stand for twenty-four hours, after which it is drained from the sediment and strained through several thicknesses of clean flannel. The juice is now put in clean bottles preparatory to a second sterilization, care being taken that at least an inch of space is left at the top for the liquid to expand when heated. The second sterilization may be conducted in a wash-boiler or similar receptacle. The filled bottles must not rest on the bottom of the boiler but should be separated from it with a thin board. The boiler is filled with water up to within an inch of the tops of the bottles and heated until the water begins to boil. The bottles should then be taken out and corked immediately, using only new corks. After corking, the bottles are further sealed by dipping the corks in melted paraffin. A cheap corking machine is a great convenience in this work, and in any case the corks should be soaked for at least a half hour in warm but not boiling water. The process varies somewhat in the making of red grape-juice. The crushed grapes are heated to a temperature of 200 deg. F., and are then strained through a drip bag without pressure, after which the liquid is set away in glass or enamel vessels to settle for twenty-four hours. Except for this difference in the preliminary treatment of the juice, the methods are the same in making the red or the light-colored product. For proper keeping it is not necessary to let the juice settle after it is strained, but a clearer and brighter product is obtained if the juice is permitted to settle. In either case the grape-juice should keep indefinitely if the work has been well done. As soon as bottles are opened, fermentation begins with the formation of alcohol. RAISINS