124 THE GRAPE IN KANSAS. 



sealed, the housekeeper discovers it by the ferment, and she immediately heats- 

 the product to stop decomposition. If not discovered soon enough the fruit i 

 soured, spoiled, decomposed, smells of alcohol, and k has developed alcohol, and 

 no housekeeper would set it on her table or feed it to the vilest tramp, unless to 

 do him injury. The juice of ripe grapes, pressed out and heated, or heated and 

 then pressed out, if sealed up while at the boiling-point, will keep in a cool place 

 without developing ferment, decay, decomposition, rot, or alcohol, and is a valu- 

 able food product. If a can leaks air and ferments, developing decay or alcohol, 

 it is no more fit for food than the decomposed fruit referred to above, and no 

 housekeeper would set it before a family or friend, excepting to injure them. The 

 stomach and the brain are partners; abuse the stomach and you affect the 

 brain; a child eats too much sweets, nausea is produced, the brain reels, and 

 only relief of the stomach will clear the brain. The glutton eats to distention, 

 his brain becomes stupid, and he sleeps in his chair, with his napkin still before 

 him and his fingers greasy. A little taint in food, even the sight or smell of a 

 disagreeable or disgusting thing, will often set the brain whirling and "turn the 

 stomach." I myself once fainted dead away simply studying the pitiful pictures 

 of deformity displayed in a free pocket memorandum-book sent out by a medi- 

 cine firm. 



Now, why should man desire to abuse the wonderful mechanism of his body T 

 It will at best cease some day; the last heart-throb will come at a future hour, 

 we know not when ; why shorten it by abusing those wonderful and devoted serv- 

 ants, stomach and brain, by introducing rot, decay, ferment, alcohol? If fer- 

 mented canned or uncanned goods are not fit for food, how can the fermented 

 juice from fruit, or grain, or leaf, or herb, be fit to put into the stomach, to the 

 great detriment and risk of both it and the brain ? The freshly expressed juice 

 of the grape is a proper, useful, nutritious, healthful and delightful food or 

 drink. But it cannot be held without ferment, decay, decomposition, rot or al- 

 coholic development unless it be heated to the boiling-point and at once her- 

 metically sealed. Then it is better than canned grapes, for it is free from th& 

 objectionable seeds and skins. It is easily prepared ; responsible writers named 

 in this work testify to that, and I can add my own testimony, both as to ease of 

 putting up and pleasure of using. I have declared my belief that in time it would 

 be sold on the streets, fresh, sweet, non-alcoholic, like milk, and as cheaply. 

 Some may fear that "topers" would buy it and let it ferment. This is possible,, 

 but should not prevent its honest use. 



I would advise those who have grapes when the price is low to gather when> 

 fully ripe; snip off with scissors all defective berries; wash the bunches; some 

 strip from stems ; then press through a cider or jelly press ; strain and heat the- 

 juice thoroughly, but do not let it boil much; skim, and strain, if necessary; 

 pour at once into cans, bottles, or well-glazed jugs, taking all the care and pre- 

 cautions used in canning, and seal up perfectly at once. 



Some prefer to heat all before pressing. This is all right, but requires larger 

 vessels, and the hot grapes are more trouble to handle in pressing, and the juica 

 must be again heated, or it will not go into the cans at a high enough tempera- 

 ture. Some add sugar ; this is unnecessary until the time of use. 



After the cans have cooled, examine, and, if tight, put away in cellar or cool 

 place ; better if dark, also. Under* no circumstances use grapes that are soured 

 or decaying; neither let the work delay after beginning. Do not crush and let 

 stand over night even, and do not put into kegs or wooden vessels to keep. Use 

 granite, porcelain lined, or stoneware in heating. Do not heat in copper, tin,, 

 brass, or iron, especially galvanized iron. Be particular, be nice, in the whole 



