This volume contains a detailed guide to the evaporation of grapes, with information on equipment, methodology, common problems, and much more. Written in simple language and complete with useful tables and illustrations, this text offers its reader all the information required for preserving grapes. It makes for a great addition to collections of allied literature. The chapters of this book include: 'Principles of Evaporation', 'Necessity of Heat', 'Modes of Conveying Heat', 'Necessity of Air Circulation', 'Humidity Control', 'Miscellaneous Requirements', 'The University Farm Evaporator', 'List of Materials and Cost of Construction', 'Cost of Operation', 'Results of Investigations', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning food.