18 MANUFACTURE AND PRESERVATION OF GRAPE MUST. 



must daily diminishes intestinal fermentation. Larger quantities are either without 

 effect on the intensity of intestinal fermentation or by diminishing the resorption of 

 nitrogen increase the amount of ether sulphates excreted in the urine. 



It should be said in considering- the results obtained by Minas, that 

 practically the same favorable results attributed to the use X)i grape 

 juice have been found to follow the consumption of cane sugar. It 

 therefore seems not unlikely that the value of grape juice as a food 

 depends chiefly on the sugars present, though it should be remem- 

 bered that the agreeable flavor undoubtedly increases the appetite 

 and very probably increases the flow ot digestive juices. Further- 

 more, grape juice offers the sugars in a reasonably dilute as well as a 

 palatable form. 



A FEW GOOD RECIPES. 

 GRAPE NECTAR. 



Take the juice of two lemons and one orange, one pint of grape 

 juice, one small cup of sugar, and a pint of water. Serve ice cold. If 

 served from punch bowl, sliced lemon and orange add to appearance. 



AN INVALID DRINK. 



Put in the bottom of a wineglass two tablespoonfuls of grape juice; 

 add to this the beaten white of one egg and a little chopped ice: sprinkle- 

 sugar over top and serve. This is often served in sanitariums. 



GRAPE PUNCH. 



Boil together one pound of sugar and half pint of water until it 

 spins a thread; take from the fire and when cool add the juice of six 

 lemons and a quart of grape juice. Stand aside overnight. Serve 

 with plain water, apollinaris. or soda water. 



GRAPE SHEKBET. 



For eight persons, mix one pint of grape must, juice of lemon, and 

 one heaping teaspoonful of gelatin, dissolved in boiling water: freeze 

 quickly; add beaten white of one egg just before finish. 



CRAPE ICE CREAM. 



One quart of must, one quart of cream, one pound of sugar, and 

 the juice of one lemon. 



SYLLABUB. 



One quart of fresh cream, whites of four eggs, one glass of grape 

 must, two small cups of powdered sugar; whip half the sugar with 

 the cream, the balance with the eggs; mix well; add grape juice and 

 pour over sweetened strawberries and pineapple or oranges and 

 bananas. Serve cold. 



