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No. 99 & 100. VITIS.- 145 



are almost restored to the pruiiltive state of Grapes j 

 they become very emoUent, pectoral, and laxative. We 

 could make raisins m Avuerica with most of the 8 kinds 

 mentioned above as palatable, and aliio with some of the 

 large Fov Grapes. 



Manj culinary preparations are made with fresh 

 Grapes and Raisins, such as pies, tarts, plumb puddings, 

 dumplings, preserves, jellie-*, See. In America, we use 

 for pies aud tarts almost all the kinds except the bitter 

 sort, and even the smallest Chicken and Pidgeon Grapes: 

 they improve and enlarge by c^okinsr- Grape Butter is 

 made like Apple Butter, by boiUi^g the Must or juice of 

 the Grapes to tiie consistence uf houey ; it is vnuch used 

 in Europe and Asia, the Freiich call it Saisinet : the 

 best is made s\ve<*ttM- and irranular by the addition of 

 sugar, and is then one of the i:rfatest delicacies. We 

 could easily make it with our Grapes. 



The unboiled and unfermented Slust or recent juice is 

 used as a pleasant ^ad c^voi;,.^ beverage, uirh x^tei and 

 mjgar, all uvt?r the Oriemat cuviutrit^^ ; it is called Sher* 

 bet. and much liked fy tiie Maltoutc^ut^^, sv ho arc forbid 

 the use of vu'ne ; several kinds are made bv the addition 

 of raisins, cinnamon, rose water, r>pices and other ingre- 

 dients j the best is c -^I. J with snow* Syrup and su^ar 

 can be made from Must and raisins. The Must of sweet 

 Gmpe? j;iv« a syrup by condenj?u*ion or evaporation, 

 %hich prevents fermentation; and raisins boiled to a pulp 

 and strained 2:ive the ^ame, Ti ^ rup has the flavor 

 of the 'T^ .J. and may be u«**d IvWe any oti^ier syrup. 

 From it - iv is made by chemicaJ oj^eralit^ns, concen- 

 tration, saturation, separation of \vaur. granulation, &c. 

 The Grape Sugar is peculiar, it ucver cr>3tallizes per- 

 fectly, commonly forms lumps, and it isdifficult to bleach 



; \>ut n makes yen ^^od and sweet Cf>arse sugar. In 

 Europe, the manufactu hasbet'o ^ried on a larj^ scale, 



hut rnicflv in France. ^^^ le ine ti. ipf are 11**1 »it sac- 

 charmt in i^^ . ami the pi^lvic«c\^ has ly-^n given 

 to the batter and W' i hb. t^^^-^*- tjf fiuets and 



But \^ LXE is the rhi^^r - ' tul prmfuce of 



the Grape. It is the jmce uf toe iMapi* altrr' d by the 



vmous t^rujeuiation* It^n*^ att^, iauumerftWe kiud^ f 



f/ 



j-^t 



