Appendix. 235 



trouble of letting the juice settle after straining it, but reheat and seal 

 it up immediately, simply setting the vessels away in a cool place in an 

 upright position, where they will be undisturbed and the juice allowed 

 TO settle, and when wanted for use the clear juice is simply taken off the 

 sediment. Any person familiar v/ith the process of canning fruit can also 

 preserve grape juice, for the principles 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 ingredients 

 of both fresh and canned grapes and can be 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, con- 

 valescence, 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 be 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 dessert, 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 enormously as the years go by. 



Dr. Miradow Minas, at Jerjew (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, two thousand 

 one hundred cubic centimeters; meat, three thousand grams; tea, nine 

 grams; meat extract, five grams; light bread, five hundred grams; sugar, 

 eighty-five and thirty-eight hundredths grams. During the first two and 

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

 hundred cubic centimeters daily; in the fourth, six hundred cubic centi- 

 meters, and thus gradually increased the portion until one thousand two 

 hundred and fifty cubic centimeters in the seventh period, •w^hich lasted 

 five days, were taken. After this he gradually decreased the portion until 

 two hundred and fifty 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 easily digested 

 protein the greater the power of the grape juice to protect protein. With 

 an abundant diet the more or less long continued use of pasteurized must 

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

 of nitrogenous substance or fatty tissue. When three hundred to seven 

 hundred and fifty c. c. of pasteurized grape juice is consumed daily the 

 resorption of nitrogenous material is increased. When larger quantities 

 are consumed (one thousand to one thousand two hundred and fifty c. c.) 

 the resorption of nitrogen diminishes somewhat, but in all cases it is 

 better than on the same diet without the addition of pasteurized grape 

 juice. The consumption of three hundred to five hundred c. c. of un- 

 fermented grape must daily diminishes intestinal fermentation. Larger 



