The Canadian Horticulturist. 171 



We have tried this again this fall and find it the nearest the natural flavor 

 of the grape of any we ever tasted. It also keeps well and makes a delicious 

 and refreshing, invigorating as well as harmless beverage. We also put up a 

 quantity at a temperature of 180°, but find it poorer in flavor, as any greater 

 heat than the lowest necessary to preserve it from fermentation rapidly draws off 

 the flavoring material, which is chiefly ether and is very volatile. 



The sample put up at 160 degrees should, if put up carefully, find a ready 

 market and be profitable at a price within the reach of the masses, and should 

 make a way open for the sale of all the grapes that can be grown in this coun- 

 try, and should take the place of all fermented or distilled liquors as a beverage 

 and make the way easy for the enforcement of a prohibitory liquor law. 



As to the beneficial results of its use, we can say that we have used it in 

 the harvest field and when our men were performing the heaviest labor under 

 the most trying conditions of extreme heat, which produces exhaustion and 

 have found that they were fitted to perform half more than the ordinary day's 

 work with the use of only pure water as a drink. The results of its use being 

 a renmrkable degree of freedom from fatigue, thirst and hunger, it being in itself 

 food, drink and strength. Our method of its use is to add about one-quarter to 

 a given quantity or water, when using largely while at heavy labor. 



Again, allow me to say, concerning the samples sent us by Prof. Craig, 

 that of one preserved in its fresh state by the use of salicylic acid, when first 

 opened, we found it still more natural in flavor than that preserved by heat at 

 160°, but after standing a few days exposed to the air, it became very unpalat- 

 able, even though it did not ferment in the least ; but as the use of this drug 

 is condemned by the British authorities as tending to produce unhealthy con- 

 ditions of the kidneys, it cannot be safely used asa preservative. 



Another fact, concerning the quality of fruit grown on diff"erent soils, comes 

 to light by the use of the lactometer, an instrument which tells the amount of 

 sugar per gallon in the juice of the grape. The grapes grown on the heavier 

 soils showing much more sugar in their composition, thus proving their greater 

 relative value as compared with those grown on cold sandy loams, and hence 

 should bring a proportionate higher price. Would not an inspection of grapes 

 in this particular prove just to the growers, as well as to the consumer. 



The lactometer enables the manufacturer to make a standard article of all 

 well ripened grapes, by first finding the amount of sugar in the grape, and then 

 adding sugar to bring it up to the right standard. 



A report from Prof. Craig, with his opinion of it, would be valuable infor- 

 mation. Hoping to hear more of this matter through your columns, I remain 

 your humble servant, 



Frtiitsland. Joseph Tweddle. 



