THE GEAPE. 37 



juice, 2'42 per cent. The grape juice referred to was 

 expressed from Dutch grapes, and left a residue of 

 10 per cent, after evaporation. 



According to this, and reckoning all the nitrogen as 

 albuminous matter, we do not get in this grape juice 

 more than 242 per cent, albumen ; but if we reckon 

 9 per cent, sugar to 10 per cent, extract, every 100 

 parts sugar would find 2 f 18 per cent, albuminous 

 matter ready for fermentation, which is a great deal 

 more than is required. 



The following are the contents of the purple 

 grapes of these districts : 



Albuminous matters 0*24 



Sugar 



Extractive matters 



Gum,&c 



Organic and inorganic salts 



Water GO'OO 



100-00 



The existence of vegetable gluten in the grape juice 

 is placed beyond doubt by treating the evaporated 

 juice with alcohol, by filtering, adding water, and 

 distilling the alcohol ; but it is not therefore proved 

 that an albuminous body may not exist in another 

 form. The vegetable gluten is obtained as white 

 flakes in the manner related above : these flakes 

 adhere together on evaporation, and possess the well- 

 known properties of vegetable gluten. 



