GRAPE VINES. 29 



are almost restored to the primitive state of Grapes ; 

 they become very emolient, pectoral, and laxative. We 

 could make raisins in America with most of the 8 kinds 

 mentioned above as palatable, and also with ",ime of the 

 large Fox Grapes. 



Many culinary preparations are made with fresh 

 Grapes and Raisins, such as pies, tarts, plumb puddings, 

 dumplings, preserves, jellies, &c. In America, we use 

 for pies and tarts almost all the kinds except the bitter 

 sort, and even the smallest Chicken and Pidgeon Grapes: 

 they improve and enlarge by cooking. Grape Butter is 

 made like Apple Butter, by boiling the Must or juice of 

 the Grapes to the consistence of honey ; it is much used 

 in Europe and Asia, the French call \i Raisinet ; the 

 best is made sweeter and granular by the addition of 

 sugar, and is then one of the greatest delicacies. We 

 could easily make it with our Grapes. 



The unboiled and unfermented Must or recent juice is 

 used as a pleasant and cooling beverage, with water and 

 sugar, all over the Oriental countries ; it is called Sher- 

 bet, and much liked by the Mahometans, who are forbid 

 the use of wine ; several kinds are made by the addition 

 of raisins, cinnamon, rose water, spices and other ingre- 

 dients J the best is cooled with snow. Syrup and sugar 

 can be made from Must and raisins. The Must of sweet 

 Grapes give a syrup by condensation or evaporation, 

 which prevents fermentation j and raisins boiled to a pulp 

 and strained give the same. This syrup has the flavor 

 of the grape, and may be used like any other syrup. 

 From it sugar is made by chemical operations, concen- 

 tration, saturation, separation of water, granulation, &c. 

 The Grape Sugar is peculiar, it never crystallizes per- 

 fectly, commonly forms lumps, and it is difficult to bleach 

 it 5 but it makes very good and sweet coarse sugar. In 

 Europe, the manufacture has been tried on a large scale, 

 but chiefly in France, where the Grapes are not so sac- 

 charine as in Spain, and the preference has been given 

 to the better and whiter home sugar of Beets and 

 Chesnuts. 



But WINE is the chief and most useful produce of 

 the Grape. It is the juice of the Grape altered bj the 

 vinous fermentation. There are innumerable kinds of 

 C 



