Fio. \2Sri. — " Fountain Hall, 

 Residence of Mrs. Archibald McNeill, a Director of N. H. S. 



UNFERMENTED GRAPE JUICE. 



ONE SURE WAV. 



Weigh out 20 pounds of clean, ripe 

 Concord grapes. Pick from stems into 

 a three gallon granite kettle, rejecting 

 spoiled or green ones. Put in four 

 quarts clean, fresh well water, and set 

 kettle on the fire. Heat to boiling 

 point, but don't boil ; remove from fire, 

 mash well with a wire potato masher, 

 and pour into a cheese cloth bag ; hang 

 up to drain into an earthen crock or 

 granite vessel, or pour into a wire 

 drainer set into a crock, this is more con- 

 venient. It will drain dry in two hours or 

 less. Now measure this juice and add 

 one pound granulated sugar to each gal- 

 lon ; set on the fire and heat again to 

 boiling point, and let it boil just one 

 minute (more boiling thickens it) ; skim 



ofT the surface skum and remove from 

 the fire. Meanwhile have some quart 

 bottles or Mason jars heating in a pan 

 of hot water. Now set a funnel (one 

 with wide top and medium fine wire 

 gauze strainer is best) into a bottle or 

 jar and fill with hot juice. Screw on 

 Mason covers, or cork bottles at once 

 and cover top of corks with hot sealing 

 wax. It is best to soak corks in hot 

 water twenty minutes before filling bot- 

 tles. Stand up in a cool, dark cellar. 

 This keeps five years as well as one 

 year so long as it remains sealed. This 

 makes a very fine, rich, strengthening 

 drink in sickness or health, alone or 

 diluted one half with water, warm or 

 cold, and agrees with almost everyone. 

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