Grape juice is not wine. If you should try to make wine you would probably fail. But unfermented grape juice is easier to make than jelly and as it needs no sugar your investment is small. Grape juice has food value, as it contains more solid matter than milk, and is recommended as a drink for children and for invalids. In many European countries "grape cures" have long been popular. In the pure, unadulterated, unfermented juice of the grape we have a palatable, nourishing food and a refreshing drink in one. It is highly recommended as a preventive of some diseases, a cure for others, and as a restorative of general health. So much for the product. Now how is it made? It is possible to make grape juice from start to finish in the open air. If the grapes grow on an arbour what more delightful occupation can you imagine than spending a day or two converting the perfect fruit into nectar? Idling in a hammock may appeal to some, but a row of shining fruit jars worth seventy-five cents apiece looks better to an enterprising girl than a finished novel. You will need a table, a rocking chair, a large basket and scissors, granite pans and double boiler, an oil or gasolene stove, clean jelly bag and flannel filter, jars or bottles, corks, rubbers, etc. When the grapes are just right to eat out of hand they are right for grape juice. Green or over-ripe grapes are not worth working over. Discard all unsound fruit, wash, and crush. Put into a freshly washed bag of coarse, strong muslin, tie securely and twist and squeeze it until the juice is all out. Two people can work to advantage at this job. The juice should now be put into a stone jar set in a pan of water or heated in a double boiler. It is just at this point that most people make a mistake and destroy the fine flavour of the grape by boiling the juice. _It should never boil._ If you have a thermometer use it now. The object of heating this juice is to destroy the yeast spores and other organisms which have alighted on the grapes as they hung in the arbour and which are so small that they came right through the mesh of the muslin bag. A temperature of one hundred and eighty degrees to two hundred degrees Fahr. is high enough. Take the juice from the fire when the two hundred Fahr. is reached. A thermometer is not absolutely necessary. When the juice begins to steam it is getting close up to two hundred and twelve degrees Fahr., the boiling point, which you must avoid.