MISCELLANEOUS. 165 



" Select your grapes — not too ripe— then put them into a, 

 kettle with a little water, and slowly bring them to a scald 

 ing heat, stirring them occasionally. 



Then put them into a cheese-cloth bag and drain over 

 night. Express the juice, and strain through another, 

 thicker bag, and add sugar to suit the taste ; then bring to 

 a boil, skimming frequently ; bottle and cork. The corks- 

 should be long and perfect, the juice fill the bottles, except 

 just space enough to insert the cork at first, to make it air- 

 tight; then, as the juice cools, press down the corks so that 

 no space i/j left between the juice and cork, or can the juice 

 the same a« fruit. If any is left, scald, bottle, and cork as 

 before. In this manner is made unfermented wine (which 

 neither sours nor ferments), for communion purposes). 



Grape Juice, No. 3. —The grapes should* be of the 

 best quality. Wash them thoroughly, after strip- 

 ping from the stems, and discarding any that are imperfect. 

 Throw them into a granitized kettle wi*-h half a pint of 

 water to every three quarts of fruit, skim when they begin 

 to boil, and cook very slowly for ten minutes. While still 

 boiling hot, strain through a jelly-bag, squeezing the skins 

 and seeds into a separate receptacle, as the juice from 

 them will be apt to be discolored. Return the liquid to 

 the jjreserving kettle, and after boiling half an hour seal in 

 heated glass cans like fruit. The juice from seeds and 

 skins may be bottled separately. It can be safely kept till 

 grapes are again ripe, if packed in a cool, darJs place. The 

 absence of light is as imperative as the absence of heat. 

 Cooled on ice it makes a delicious and wholesome beverage, 

 and is supposed to have specially tonic qualities. 



If grape juice cannot be kept in a very cool place, add one 

 cup of sugar to every quart of juice at the end of half an 

 hour, then boil ten minutes longer. 



Lemonade, No. 1.— Cut three large oi four small juicy 

 lemons upon a cupful of white sugar in a porcelain or glass 

 pitcher. Bruise it well and stir, then pour over it a quart 

 of cold water. It is best to take out the pips. Use boiling 

 water for hot lemonade. 



