GRAPES. 353 
of absolute alcohol may be present in five cubic feet of the air. 
From which result it is obvious that a very appreciable amount 
of alcohol would be inhaled during a stay, say of eight hours, 
in such air; and since the alcohol by the medium of the lungs 
would rapidly get into the general circulation, it cannot but be 
concluded that such air would in the long run produce in per- 
sons habitually respiring it the well known pernicious effects of 
alcoholic excesses. Nevertheless, short systematized dosings with 
such alcoholized air, modified in degree, and properly regulated, 
may be curatively prescribed with safe benefit. The vats of the 
famous Chateau D’Yquem have effected the most wonderful 
cures on this principle, even in cases considered to be past human 
aid. Perhaps a modified pursuance of the inhaling process just 
described might be carried out for suitable cases at our leading 
home breweries ? The fresh sap of the vine (/acryma, a tear) is 
an excellent application to weak eyes, because of its tannin in 
the juices, also for corneal specks. 
The large family of Muscat grapes get their distinctive title, 
not because of any flavour of musk attached to them, but because 
the luscious berries are particularly attractive to flies (musce). 
“On attrape plus de mouches avec le miel qu ‘avec le vinaigre,” 
says a pithy French proverb. Sometimes when eaten to excess 
grapes cause soreness of the tongue, and within the mouth, 
resembling the symptoms of thrush. and honey will act in like 
manner. The sweet grape cure is highly to be commended for 
persons threatened with consumptive mischief in the lungs, 
because of the abundant sugar and the potash salts supplied in 
the fruit. But children as a rule do not bear the grape cure 
satisfactorily. Other fruits, it has been aptly said, “ May 
please the palate equally well, but it is the proud prerogative 
of the kingly grape to minister also to the mind.” 
Grape sugar as such may be used with benefit for sweeten- 
ing the drinks of patients in fevers, or to mix with their light 
farinaceous foods. Recipes for grape juice in bottle, for 
grape jelly, grape sauce, and grape jam (“raisiné”) are given 
fully in Kitchen Physic. The best grapes wherewith to make 
grape juice for keeping in bottles are of the purple kind. For 
another “ grape jam,” as made at the Cape, South Africa, take 
four pounds of the fresh fruit, and one pound of sugar. Carefully 
pick the grapes from the bunches, and prick them with a steel, 
or gold pin. Beil a syrup of the sugar, and put the grapes into 
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