ON THE SUGAR OF GRAP1% .949 



no argiiing, has incontrovertibly proved, that the use of 

 meat is always pernicious to the scorbutic." 



The refining of grape sugar must differ but little, if at Refining the 

 all, from that of the muscovado of the cane. Both being ^'^'^^ '""^°* 

 composed of two sugars, that require to be separated, no- 

 thing is required but to boil down the prepared must to a 

 proper degree of consistency, which every refiner by trad« 

 will discover. The muscovado of the grape, brought to 

 this point, will condense within a few days into a cellular 

 grauulous mass, the intervals of which will be fdled with 

 fluid, the common effect of that attraction, which induces 

 the particles of the two sugars to unite with those of their 

 own kind, and separate into two products. These masses 

 being drained, the result is sugar in its first stage of refine- 

 ment and sirup. The latter, exhausted by fresh crystalliza- 

 tions retains the malate of lime, gum, and extractive prin- 

 ciple. These four substances equally form the melasscs of 

 the sugar-cane ; but that of the grape has not the same un- 

 pleasant flavour. 



The sugar of the grape however does not crystallize like Cannot be 

 ,■,,-,, .^ . , , , , ] " ^1 made loaf s«- 



that of the cane; its grain is pulverulent; and as the masses g^r 



it yields have little consistency, it appears to me doubtful, 

 whether it can ever be brought to such a degree of hard- 

 ness as that of the cane : at least it would require manage- 

 ment, with which I am unacquainted. 



If the sugar of the grape in this point of view afford xis Dissolved in 



a prospect of an important article of trade, the product of ^''^'^^5 '^ ^^^\ 

 t^ ^ 1 7 f meats sponta- 



its fermentation promises us no less advantage. Nature has neously: 

 given this muscovado such a tendency to fermentation, that 

 it requires nearly the addition of as much water as it had 

 lost, to produce this effect : and in cold countries, where 

 the warmth necessary to this purpose is deficient, if a little 

 dried wine-lees be added to this regenerated must, its fer- 

 mentation will be still more active, and then it Mill proceed 

 as briskly as in temperate climes. 



One measure of this muscovado dissolved in three of and one part 

 water forms a liquor of equal density with the juice of the f^^^Q,^"^^^*!,, J^ 

 Arragon grape, which indicates 17*^ on the areometer. 

 This produces four measures of a wine of the colour of 

 that of Malaga, and ia which a slight flavour of baked 

 2 fruit 



