348 ON THE SUGAR OF GRAPES. 



drid, and in otiier places, to prepare their rob tliey begin 



by boiling separately with a certain quantity of lime the 



juice of grapes, and that of other fruits they intend to mix 



with it. Thus, taught by necessity to free them from the 



acids, that would injure the sweetness of the rob, they 



employ a process truly chemical, to whicfh theory, so long 



preceded by practice, cannot refuse its sanction. 



1 he frrape mus- The muscovado of tlie grape will some day no doubt bo 



<rovado an ex- uggj f^j. other purposes beside food, when it is known, that 



citient remedy . ., •,,'., , •, , , , . , , 



^>rscinxy, ^^ ^'^ ^^^ united the two vegetable products acknowledged 



to be best adapted for effectually remedying those diseases 

 that are occasioned by the corruption of the blood, or that 

 impoverishment of the humours called scurvy. The em^ 

 ployment of the two kinds of sugar with a particular view 

 to ascertain their effects, particularly freed from all the 

 Galenieal farrago that might weaken their powers, may fur- 

 nish the physician w i(h means of cure better adapted to his 

 views, than those Imaginary antiscorbutics, that still con., 

 tinue to usurp the place of efficacious remedies, than those 

 salads of scurvy grass, brook-lime, and water-cresses, the 

 heating acrimony of which could not fail to kindle con- 

 sumptive fires, if the sick to whom they are prescribed were 

 not protected from these by the dissipation of the qualities 

 of the drugs by our infusions, clarifications, and sirups. 

 Let ns hear what Tourlet says, speaking of the scurvy: 

 Gcncal reme- " Fresh vegetables, pure air, aliments that contain most 

 tiies for scurvy of the mucoso-sacchariue principle, always infallibly cure 

 the fecurvy. The mucoso-saccharine principle contained in 

 most fresh vegetables, in honey, in sugar, and in various 

 fermentable substances, is of all things best calculated for 

 assimilation, and consequently for the regeneration of the 

 fibrine of the blood. 

 Anf'mal food '^ Animalized substances are not always the best fitted 



r.4' rilwaysmostfor nntrition: on the contrary, those are more so, that re- 

 *^;,uctuiouo. q„jre for their animalization a sort of fermentation, which 

 elaborates them, and renders them more capable of being 

 assimilated with the substance of the individual, who uses 

 them as fooj}. Children, for instance, thrive much better 

 on mucous and fermentable substances, than on such as 

 arc more anianvliz.od. Experience, against which there is 



no 



