GRAPE PRODUCTS 271 



for culinary purposes. From 20 to 70 per cent of the lees con- 

 sist of either cream-of-tartar, or of calcium tartrate, the latter 

 also having commercial value. Red wines are much richer in 

 argol than white wunes. A ton of grapes yields from one to two 

 pounds of argol. This product becomes a source of considerable 

 profit in large wineries and in grape-juice manufacturing plants. 



Seeds. 



In Europe, the seeds are separated from the pomace and used 

 in various ways. They are also utilized to a smaller extent in 

 America, especially when separated from raisins. The seeds 

 are used as food for horses, cattle and poultry, for which they 

 are said to have considerable value. If crushed and ground, the 

 seeds yield a clear yellow oil which burns without smoke or 

 smell and which may also be employed as a substitute for olive 

 oil. A ton of grapes yields from forty to one hundred pounds 

 of seeds from which may be made from three to sixteen pounds 

 of oil. This oil is also used as a substitute for linseed oil and 

 in soap-making. Besides oil, the seeds yield tannin. After 

 the oil and tannin have been taken from the seeds, there remains 

 a meal w^hich may still be utilized as a stock food or as a fertilizer. 



Domestic Uses for Grapes 



At present, when food conservation is being emphasized 

 everywhere, mention of the domestic use for grapes is partic- 

 ularly appropriate. The country over, no fruit is more 

 generally grown than the grape ; yet grape products are not as 

 common for home use as those of several other fruits, although 

 many attractive and appetizing preserves can be made from 

 grapes without the*use of large quantities of sugar, spices or 

 other ingredients. Few housekee])ers realize the high quality 

 aufl the cheapness of the products that can be made from the 

 grape. Thus, grape-juice, jelly, jam, marmalade, grape-butter, 



