USES <>K DNFEBMENTED MUST. 17 



even go to the trouble of letting the juice settle after straining it, but 

 reheat and seal it up immediately, simply setting the vessels away in 

 acool place in an upright position, when- they will be undisturbed 

 and the juice allowed to settle, and when wanted for use the (deaf juice 

 is simply taken off the sediment. Any person familiar with the 

 process of canning fruit can also preserve grape juice, for the prin- 

 ciples involved are identical. 



Must is a valuable product, and many pleasures and comforts may 

 be derived from its use. It contains a large part of the valuable ingre- 

 dients of both fresh and canned grapes, and can he used in many more 

 ways and for many more purposes. 



USES OF UNFERMENTED MUST. 



The uses of unfermented must are many. It is used in sickness, 

 convalescence, and good health: as a preventive, as well as a cure. By 

 the young, by persons in the prime of life, and by those in old age 

 it is used at all seasons of the year, whether that season he warm or 

 cold, wet or dry. It is used in churches for sacramental purposes; at 

 soda fountains as a cool and refreshing drink: in homes, at hotels, and 

 at restaurants as a food, as a beverage, as a desert, and in many other 

 ways. When people become accustomed to it they rarely give it up: 

 hence the manufacture of grape juice will probably increase enor- 

 mously as the years go by. 



Dr. Miradow Minas, at Jurjew (Dorpat), experimented on himself 

 with pasteurized must during fifty-three days, dividing the time into 

 thirteen periods. He took the following daily rations of food: Water, 

 2,100 cubic centimeters: meat, 3,000 grams; tea, 9 grams: meat extract, 

 5 grams; light bread, 500 grams; sugar, 85.38 grams. During the first 

 two and the last two periods he took no must. In the third period he 

 took 300 cubic centimeters daily; in the fourth, 600 cubic centimeters, 

 and thus gradually increased the portion until 1,250 cubic centimeters 

 in the seventh period, which lasted five days, were taken. After this 

 he gradually decreased the portion until 250 cubic centimeters were 

 used in the eleventh period. 



The conclusions reached were: 



Through the rational addition of pasteurized must to a satisfactory mixed diet the 

 cleavage of protein in the body is diminished. The power to protect protein is due 

 to the grape sugar present, and is dependent not alone upon the quantity of grape 

 juice taken, but also upon the kind and amount of protein consumed. The richer 

 the food in easilv digested protein the greater the power of the grape juice to proteci 

 protein. With an abundant diet the more or less long continued use of pasteur- 

 ized must tends to induce a gain in body weight. The material gained may consist 

 of nitrogenous substance or fatty tissue. When 300 to 750 c. c. of pasteurized grape 

 juice is consumed daily the resorption of nitrogenous material is increased. When 

 . larger quantities are consumed (1,000 tol,250 c. c. ) the resorption of nitrogen dimin- 

 ishes somewhat, but in all cases it is better than on the same diet without the additi< >n 

 of pasteurized grape juice. The consumption of 300 to 500 c. c. of unfermented grape 

 7705— No. 24—02 2 



