Another method of making unfermented grape juice, which is often resorted to where a sufficiently large quantity is made atone time, consists in this:

Take a clean keg or barrel (one that has previously been made sweet). Lay this upon a skid consisting of two scantlings or pieces of timber of perhaps 20 feet long, in such a manner as to make a runway (fig. 5). Then take a sulphur match, made by dipping strips of clean muslin about 1 inch wide and 10 inches long into melted brimstone, cool it and attach it to a piece of wire fastened in the lower end of a bung and bent over at the end, so as to form a hook (fig. 6). Light the match and by means of the wire suspend it in the barrel, bung the barrel up tight, and allow it to burn as long as it will. Repeat this until fresh sulphur matches will no longer burn in the barrel.

Then take enough fresh grape juice to fill the barrel one-third full, bung up tight, and roll and agitate violently on the skid for a few minutes. Then burn more sulphur matches in it until no more will burn, fill in more juice until the barrel is about two-thirds full; agitate and roll again. Repeat the burning process as before, after which fill the barrel completely with grape juice and roll. The barrel should then be bunged tightly and stored in a cool place with the bung up, and so secured that the package can not be shaken. In the course of a few weeks the juice will have become clear and can then be racked of' and filled into bottles or jars direct, sterilized, and corked or sealed up ready for use. By this method, however, unless skillfully handled, the juice is apt to have a slight taste of the sulphur.