262 



THE CANADIAN HORTICULTURIST. 



derive from the vegetable milk of the 

 luscious, but inoffensive •' grape,' a 

 rational means to re-establish the phy- 

 siological conditions of clear thoughts 

 and correct expressions. 



Modes of Preserving Grapes in 

 THEIR Original State. — 1. Takesound, 

 ripe grapes, in baskets or boxes from 

 three to six inches deep, set in a cool 

 place to sweat, for one or two days, 

 then line the baskets with paper and 

 place in layer of grapes (removing all 

 unsound ones), then a layer of paper, 

 and so on until basket is filled, then 

 cover closely with paper and keep in a 

 dry place with temperature as near 

 thirty-five or forty degrees Fah. as pos- 

 sible. Grapes thus put up will keep 

 sound and fresh from two to six months. 

 Even temperature is desirable. 



2, Take grapes, set by to sweat as in 

 No. 1, then take sand and wash until 

 water runs off clear, dry thoroughly in 

 sun or oven, line box or basket with 

 paper, then put one-half inch of sand, 

 then a layer of grapes (each bunch 

 wrapped in manilla paper), then layer 

 sand, and so proceed until filled. Broken 

 or unsound fruit never to be used. This 

 process has kept the grape fresh to the 

 following June. 



Unfermented Wine. — 1. Take 

 sound, ripe grapes from the stems, 

 cover with water, heat slowly until 

 thoroughly cooked, drain through flan- 

 nel, do not squeeze or crush the grapes. 

 Use one pound of white sugar to gallon 

 of juice, heat again until hot, but not 

 boiling. Seal up same as fruit, keep 

 in a dark place. When wanted for 

 use, add two-thirds water, and sweeten 

 to suit the taste. 



2. Take six pounds grapes, mash 

 well, add half gallon water, let stand 

 in an earthen jar for three days, then 

 run off the liquid which is at the bot- 

 tom, being careful not to disturb the 

 skins and seeds that have risen to the 

 surface, — or, strain through fine sieve 



or cheese cloth. Add one pound sugar 

 to each quart of juice, bring to the 

 boil, and while at that temperature, 

 can in self-sealing jars. Age improves 

 flavor without fermentation. 



Grape Jelly. — Take under ripe 

 grapes, mash, boil three minutes, strain 

 through flannel bag. To every pound 

 of juice add one pound sugar, let come 

 to boil, skim, boil one minute, and run 

 into moulds. 



Grape Kelish : to he used with fowl. 

 — Take ten pounds under ripe grapes 

 (if well ripened add one box gelatine), 

 boil five minutes, strain, add one pound 

 sugar to one pound fruit juice, also one 

 teaspoon each cinnamon, cloves, and 

 allspice, boil five minutes, strain into 

 moulds. 



Grape Catsup or Sauce. — Take one 

 quart grape juice, one teacup sugar, one 

 small teaspoon salt, one large heaping 

 tablespoon ground cinnamon, one table- 

 spoon even full ground allspice, one 

 large teaspoonful ground cloves ; boil 

 slowly for twenty minutes, and seal, if 

 for future use. Will keep for a long 

 time open. Can be thinned with vine- 

 gar to suit taste when used. — Very 

 much liked. 



Canned Grapes. — Take ripe grapes, 

 separate seeds from pulp, boil pulp 

 three minutes, strain through leno or 

 cheese cloth to take out seeds, add skins 

 after boiling them twenty minutes, add 

 one-quarter to one-half pound sugar 

 (to suit taste) to one pound fiuit, let 

 dissolve, then boil one minute — not 

 longer, as boiling too long destroys the 

 aroma. 



Caution. — In preserving the juice, 

 or canning grapes, avoid boiling beyond 

 the specified time, as further boiling 

 carries off* the flavor and aroma of the 

 juice ; also changes and destroys the 

 chemical and food properties of the 

 sugar used. 



[The above paper was prepared by 

 E. D. Smith, and published by the 



