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_ interesting!

_ Spring. evenings.

The ‘“‘WORKSHOP.IN A_
DAY” is nearly upon us and
~ here are a couple more new

courses:
_<NAVIGATION” *“UN-
DERSTANDING _ = THE
_PSYCHE’’. They might seem
to bé related, but in fact
ogee re not. The first one has
to do, of course, with
‘steering by the stars, ‘or
other facts concerning your
boat and our ocean. The

and

latter. has to do with steering.

yourself. Both can be very

}

.

. Abrand new ‘‘POTTERY”’
-course could provide just that
“needed new interest if. you
love creating things with
your hands and have tried
everything .. around, - This
course involves hand-built

“pottery. You will not be using

:@ wheel, but rather you'll be
working -with primitive
methods to fashion your clay
pieces. You'll be approach-

- ing. this craft froma more
anthropological view: than is’

_usual with pottery courses,
and it could prove to be an
exciting way to spend your
A thera-

Most of the harvesting of
Concord grapes is done by
mechanical harvesters that
gently vibrate the grapes
until they loosen and fall off
the vine. They are picked at
the peak of ripeness (judged
on sugar content by a
refractometer) in September
or early October.

After the grapes are
harvested they are weighed
in plastic-lined crates
averaging one ton per crate;
the plastic lining prevents
loss of juice during handling.
They are inspected and
sampled for sugar content
before being dumped onto a
conveyor. The plastic-lined
crate is rinsed and re-used:

The grapes are conveyed
to a de-stemmer_ which
automatically e¢jects the
siems. The de-stemmed
grapes are pumped into a
pressing area where they are
heated to approximately
140° (optimum temperature
for enzyme action) and
treated for 30 minutes in
2,000 gallon kettles with an
enzyme that helps break
down the pulp and removes
pectin. The purpose of this
process is to extract more
juice from the fruit and
prevent it from turning to

jelly.

As the grapes go from the
heater to the kettles they
pick up cellulose, a natural
fibre used for filtering. The
addition of cellulose and
enzyme. produces a grape
slurry.

Next the slurry is pumped
along a drag screen or
dejuicer to get the free run
juice off before’ dropping
into the press. When the
grape slurry leaves the press
the juice is separated from a
solid waste mass of cellulose

“CELESTIAL |

to the bottle

peutic version of making
mud pies!

Another
DRIVING’ course begins on
April 4, ‘and each April
Monday following. If you

can’t goin April, go in May,
-or June. For. your safety,”

these courses goon and on...

Two subjects. - become
especially - ‘appealing with
spring courses—gardening
and outdoor sports activites.
Turn to those sections in the
new brochure and plan now
for the week of April 2. Turn
to the ‘outdoor courses—
“BOATING FOR PLEA-
SURE’ or ‘“‘FLY FISHING’’

r’ ‘“SAILING’’. If you were

. skiing during the winter, and

are going to miss that now,
try ‘tennis for a change of
pace.

There’ll be a chance to
learn on both indoor and
outdoor courts, and you’ll be
glad you made the effort
when you discover
tennis ball isn’t as elusive as
you thought it was, once you
really know how to go after

_it. A great way to get a start

on summer, specially with all
those free courts-waiting.

fibres, seeds and
These waste materials are
returned to the vineyard and
plowed back into the soil.

After the grape juice
comes off the press it is
pumped into kettles. Fresh
sheets of cellulose are added
and the juice is filtered
through the cellulose for
clarification. —

The filtered juice is
pasteurized by a heat ex-
changer at about 180°, held
for 2 minutes, cooled to 32°
then pumped to refrigerated
storage tanks until ready for
bottling. These tanks have a
25,000 - 210,000 gallon
capacity.

The juice is stored in the
tanks for.at least 60 days (30
days if treated with enzyme)
to allow sediment to settle to
the bottom. This settling
period prevents cloudiness.
When needed the juice is
refiltered and clarified and
bottled immediately.

One ton of Concord
grapes produces” ap-
proximately 190 gallons of
finished juice. This
pasteurized grape juice is the
basic ingredient in con-
cordgrape products in-
drinks and

cluding juices,
jellies.

‘‘DEFENSIVE-

.that |

skins.’

ae en ee ELE PERRET TA I i ROO CNR A TRE RTE AMAT Tae eM ome SE BE a38 De ae pe ant RES Ee a

RIE tS ee esti Samm ere eg Bree i Barong nant Mae: my ETT Ce A GRO gm afl ST WA th oR
. 1
, 1 '

:- MEMBERS OF THE NORTH SHORE SHRINE CLUB No. 12 of Gizeh Temple a at the recent ¢ installation of newly:
elected officers-by the Potentate of Gizeh Temple, Donald Challenger. Installed at the ceremony at the Canyon
Gardens, North Vancouver, were Stewart McKenzie of North Vancouver (president), Irving ‘Dayles of West
Vancouver (vice-president) and Robert Garriock of North Vancouver (secretary).

Warning: Health and Welfare Canada advises that danger to health increases with amount smoked — avoid inhaling.
Average per cigarette —King Sie: “Tar” 12 mg. Nic.0.9 mg. Regular: “Tar” 14 mg. Nic. 0.9 mg.