THE GRAPE 113 



FRUITS PRESERVED IN GRAPE JUICE (Miss Parloa) 



No sugar is needed when fruits are put up in grape juice. 

 Heat grape juice till reduced one-th'ird (six quarts 

 reduced to four quarts), then place in it the prepared 

 fruit (as for other preserves) . Have it well covered with 

 juice and slowly boil till the fruit is translucent and ten- 

 der, when place at once in heated jars and seal. 



CANNED GRAPES 



Canned grapes give excellent flavour, the juice resulting 

 after standing some weeks being, if properly made, like a 

 sweet wine. Wash and cut grapes from the bunch leaving 

 a bit of stem on each. Make a syrup with a quart of water 

 to each pound of sugar. Place the fruit in heated jars in 

 an outer vessel of cold water and let heat gradually. Fill 

 nearly full with the syrup and let cook ten minutes; add 

 more syrup and seal immediately. (White grapes or 

 seedless grapes are very delicate prepared this way or in 

 grape juice.) 



HOME-MADE TOKAY 



To each quart of grape juice add one pound Sultana 

 raisins, chopped. Let stand in a tub or jar two weeks, 

 stirring each day several times. Strain and place in cask 

 with loose bung for four days then stop tight for eight 

 months and it will be ready to bottle. If not then clear 

 settle it as for peach wine. 



GRAPE WINE 



To a gallon of grapes — ^wild or cultivated, and stemmed 

 — allow a gallon of boiled rain water. Mash the grapes and 

 let stand in the water a week, not straining all this time. 

 Then strain and allow for each gallon of liquor three pounds 

 of loaf sugar. Place in cask in warm spot. When fer- 

 mentation ceases close bung. 



