356 MEALS MEDICINAL. 
digested, therefore of superior use in many cases of gastric 
disease where milk or soups (vegetable or animal) must be dis- 
allowed. “Take half a pound of good raisins, and wash them 
well in cold water. Cut them up roughly to free the pulp in 
cooking, and put them into a stewing jar with one quart of cold 
water. Cook for from three to four hours, when the liquid will 
be reduced to one pint. Press all but the insoluble skins, and 
stones, through a fine scalded sieve, and use the tea either hot, 
or cold ; if too sweet a little lemon juice may be added.’ But the 
tea is scarcely to be advised for meat eaters, as its sweetness might 
induce biliousness. For persons who suffer from coldness of the 
feet, and hands, it is very warming and cherishing. Also stewed 
sultana raisins are restorative when fatigue of body and mind 
are felt, being at the same time mildly laxative. Wash and pick 
one pound of sultanas, soak them all night in cold water; next 
morning drain off the water, and put the raisins into a pan, or 
basin, and barely cover them with water, add a little grated 
lemon peel, put a plate over the top, and stew them in the oven 
till quite tender, and soft. Some of these, hot or cold, with a 
slice of whole-meal bread, or brown bread, will make a very 
sustaining repast. Dried raisins contain 2} per cent of proteid 
substance, 743 of heat-forming parts (carbohydrates), 4 of salts, 
and 19 of water. The German doctors used to keep their patients: 
whilst under the grape cure almost entirely without other food, 
but now some suitable light nourishment is also allowed, at 
regular times, and even a moderate quantity of Bordeaux wine. 
The sap of the vine is used commonly in Italy for strengthen- 
ing, and improving the hair, increasing and renewing its growth 
even when it has taken +o fall out considerably. In the Spring 
when the vines are pruned, a fluid percolates out from the cut 
boughs, which the peasants are careful to collect in little tin 
pots, some time being needed to gather the juice as it oozes out 
by drops. When sufficient has been obtained it is strained through 
muslin, though some of the fibrous substance must be also kept 
in hand, as it helps to do good. Practically the same process 
may be adopted in this country by persons who possess vineries. 
The liquid will keep sweet, and useful for six or eight months, and 
even then it only acquires a sharp odour which is not unwhole- 
some. One sort of grape, the Bourdelas, or Vergus, being 
intensely sour when green is never allowed to ripen, but its large 
berries are made to yield their acid liquor for use instead of 
