S4:6 ^^ THE SUGAR OF GRArE5. 



Separation of ^^ the alcoholic solutions of the muscovado be kept co* 

 the solid sugar vered with a paper" only, the solid sugar will separate from 



from theaico- . , „ . , , , , . , 



hoi imperfect. ** "Y crystallization, but never so completely as to be able 

 to calculate the quantity, because the fluid sugar retains a 

 good part. The same thing, as has been seen, taK.es place 

 with honey thus treated. 



Gum of the "^^^ S""^ ^^ *^^ grape is without taste or colour, and 



grape. does not differ from what I have found in apples, mulber- 



ries, medlars, apricots, plums, &c. Jt is one of the nu- 

 tritious products of vegetables, resembling gum arable, 



Makte of lime The malate of lime, we see, is but in small quantity. 



3rK> injury to the jf the mixture of an earthy salt in a substance intended for 

 sagac. •' 



food should be thought an inconvenience by those, who have 



no idea of the composition of vegetables, I would observe 



to them, that this salt exiots in a great number of fruits, 



particularly the melon and love-apple; that the sulphate of 



lime is found in much larger quantity in most of our pulse, 



in wine, in the Avaters we most prize at Madrid, in several 



fruits, in the apple, medlar, quince, potato, &c. without 



having the least cifect on our health. 



Sugar of the As a condiment the muscovado of the grape does not 



grape sweetens sweeten as much as common sugar, on account of the water 

 Jess than the „ ,,. . . . ® , . - . r- 



common. ot crystallization it contains, and the inferior sweetness oi 



its crystallizable sugar. To sweeten a pint of water as 

 much as custom requires, two ounces of the sugar from the 

 cane are sufficient; but two ounces and half of that of the 

 grape are necessary; and with these proportions both the 

 solutions mark the same degree on the areometer. 

 Contains nei- The solution of this muscovado changes neither the in, 

 thtr free acid, fusion of litmus nor solution of isinglass. Muriate of tin 

 nin^ ' " precipitates from it the colouring principle, as it does that 



of the juices of the carrot, melon, grape, sugar-cane, and 

 all fruits. 

 Its U5s». I^ is very well adapted to milk, coffee, and chocolate; 



which it sweetens agreeably, without giving them any par- 

 ticular flavour, that can be disliked, as yellow honey docs ; 

 and the slight acrimony mentioned in the beginning di.sap- 

 pears, beranse it is only the effect of the extractive niattcf 

 too much boiled down. 



The 



