126 MEALS MEDICINAL. 
of the grape in its early stages of fermentation. This Bun is of excel- 
lent service against atrophy, and the wasting effects of consump- 
tive disease. During the wine-making season freshly-fermented 
grape-juice is commonly used instead of yeast by the country- 
folk at Stellenbosch, French Hoek, etc, and very nice Buns are 
prepared therewith. Or, if grapes cannot be had, then raisins 
are taken, and put in a jar which is previously seasoned by 
having had fermenting grapes, or raisins, within it; the jar is 
not washed with water when about to be used, but generally 
dried in the sun, and kept closely covered from dust, being only 
employed for making the “‘ moss” therein, so as to ensure its 
fermenting in a given time when thus prepared in the seasoned 
jar, or calabash. Again, for these Grape Buns the following 
is another old Dutch recipe: “A good batch”: Take two 
pounds of raisins, sixteen pounds of flour,, three and a half 
pounds of sugar, eight eggs, one and a half pounds of butter, 
one pound of fat, two tablespoonluls of aniseed, two grated 
nutmegs, one tablespoonful of finely-powdered cinnamon ; 
cut the raisins, or mince them, put them into a jar, or calabash, 
with twelve cupfuls of lukewarm water, on the stove, or in the 
warmest part of your kitchen for twenty-four hours, till they 
ferment ; have ready the flour, in which, after it is well mixed 
with the sugar, spices, etc., make a hole, and strain into it the 
fermented juice of the raisins; sprinkle some flour over the 
top, and set to rise for some hours in a warm place; then melt 
the butter and fat, warm the milk, whisk the eight eggs (yolks 
and whites separately), mix the whole well together into a stiff 
dough, and knead with the hand for quite three-quarters of an 
hour ; let it stand overnight to rise; in the morning roll into 
Buns ; set in buttered pans in a warm place; let them rise for 
half-an-hour ; brush with the yolk of an egg, and some milk, and 
sugar ; bake for half-an-hour in an oven heated as for bread. 
BUTTER. 
As everyone knows, Butter is the fatty portion of new milk. 
The name is probably derived from the Greek word “ Bous,” 
a cow. Butter contains 80 per cent of fat, and therefore is 
capital food for supplying bodily warmth through its combustion 
in the system. It can be taken in large quantities if well mixed 
with starchy food, such as mashed potato ; though, when made 
