314 The Canadian Horticulturist 



^Tjy^ POSSIBILITIES OF GRAPES. 



RAPES Canned Whole.— Heat cans very hot, fill them with 

 stemmed grapes, cover with boiling water, seal and let stand ten 

 minutes. Pour off the water, cover with thin boiling syrup and seal. 

 Grapes Canned Cold. — Boil water and hermetically seal till 

 cold. Make ready a quantity of grapes cut from whole bunches in 

 clusters of three or four. Let no grape be loosened from its stem, 

 also remove all stems from which the fruit has fallen. Fill cans with these 

 clusters, then cover to the brim with water immediately after the can containing 

 it is opened ; seal at once. Another method is to fill cans with grapes prepared 

 in the same way, under water. Drop them in carefully till the grapes have 

 displaced the water and filled the can, then screw, on the cover under water. 

 One or two clusters as large as will go in the can without bruising may be put 

 up in this way, and look beautiful. The success of this method depends upon 

 the certainty that no individual grape is loosened from its stem. 



Ripe Grape Jelly- — Heat stemmed grapes slowly, breaking a small quantity 

 to start the juice. Put a few at a time in cheesecloth and express the juice with 

 lard sqeezers if you have them. Quarter and core, but do not pare, juicy tart 

 apples. Cook and press out the juice. Add one-third apple juice (or lefjs) to 

 the grape juice. If part apple juice is used grape jelly will not form crystals and 

 there is no perceptible change in flavor. Boil two quarts only of this mixture at 

 a time. Twenty minutes from the time it begins to boil add gradually eight 

 teacupfuls of granulated sugar which was heating in a very hot oven while the 

 juice was boiling. Boil five minutes, then pour into jelly cups set on a towel 

 wrung from cold or warm water. Cover when cold with butter paper. 



Grape Butter. — For nine pounds of grape pulp, after taking out the seeds 

 and stems by pressing through a colander, use six pounds of sweet apples and 

 three pounds of sugar. Steam the pared and cored apples till sufficiently soft 

 to press easily through a colander, then cook with the grapes twenty minutes,, 

 add the sugar and boil fifteen minutes, or until of the consistency of fruit 

 butters. 



Pickled Grapes. — Fill a stone jar with alternate layers of white sugar and 

 clusters of ripe, freshly-picked grapes, using sugar freely. Fill the jar one-third 

 full of cold cider vinegar. As the grapes settle put on a plate and weight, but 

 do not press sufificiently to bruise the grapes or loosen them from the stems. In 

 a week or two add sweetened vinegar if necessary to cover. Keep tightly covered 

 and let stand two months before using. 



Grape /am. — Stew the grapes until they are tender, then rub them through 

 a colander. For every four teacupfuls of pulp use three teacupfuls of good 

 brown sugar. Boil till when a little is poured on a plate, no moisture gathers 

 about the edge and it looks dry and glistening. All jam and fruit butter must 

 be stirred very often, as they scorch easily. 



