236 Report of State Board of Horticulture. 



quantities are either without effect on the intensity of intestinal fer- 

 mentaion or by diminishing the resorption of nitrogen inci'ease 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 of 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 remembered that the agreeable 

 flavor undoubtedly increases the appetite and very probably increases the 

 flow of digestive juices. Furthermore, grape juice offers the sugars in a 

 reasonably dilute as well as a palatable form. 



A FEW GOOD EECIPES. 



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. 



Orape 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 over night. Serve with plain 

 Avater, apollinaris, or soda water. 



Grape Sherlet. 



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. 



Grape Ice Cream. 

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

 juice of one lemon. 



Sylla'bu'b. 



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. 



Bohemian Cream. 



One pint thick cream, one pint grape-juice jelly; stir together; put in 

 cups and set on ice. Serve with lady fingers. 



Besides the recipes just given, many more are enumerated by the manu- 

 facturers, such as grape ice, grape lemonade, grape water ice, grape juice 

 and egg, baked bananas, snow pudding, grape gelatin, junket and grape 



