1114 
ter of fact, 1t can be made from any 
grape, not only this, but unfermented 
juice is made from other fruits as well, 
for instance, apples, pears, cherries—and 
berries of different kinds yield excellent 
juices. It is really good judgment in 
selecting the right varieties when plant- 
ing for fruit production That also de- 
termines the quality of our unfermented 
juice For instance, the richer, sweeter, 
and better in quality the fruit we use, the 
richer, sweeter, and better will be our 
unfermented juice. If, on the other 
hand, the fruit is sour, green, and in- 
sipid, the juice will be likewise. As 
stated before, the intention of this bul- 
letin is to show how to avoid some 
wastes, and to increase income by utiliz- 
ing those products of which there is a 
surplus; and instead of, as is usually 
done, letting them rot, convert them into 
something that can be kept, used, and 
disposed of at any time when desired, or 
when fresh fruit is not available. 
Uses of Unfermented Grape Juice 
The uses are indeed many. It is used 
in sickness, convalescence, and good 
health; as a preventive, restorative, and 
cure; by the young, by persons in the 
prime of life, and by those in old age. It 
is used in churches for sacramental pur- 
poses; at soda fountains as a cool and 
refreshing drink; in homes, at hotels, and 
at restaurants as a food, as a beverage, 
as a dessert, and in many other ways. 
When people become accustomed to it 
they rarely give it up. When properly 
prepared, unfermented grape juice can 
be made to please the eye by its color and 
attractive appearance, the sense of smell 
by its aroma or fragrance, the palate by 
its pleasant flavor 
It is food and drink, refreshment and 
nourishment, all in one Not a by-prod- 
uct, but made from fruit going to waste 
—-one of the blessings given us, that 
some are too careless, others too ignor- 
ant, to make use of. 
Food Value of Unfermented Grape Juice 
The effects of unfermented grape juice 
on the human system have been studied 
for a number of years, especially at the 
so-called grape cures so long in vogue 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
in Europe. A smaller number of investi- 
gations have been made in laboratories, 
It is quite generally claimed that using 
a reasonably large amount of unfer- 
mented grape juice with an otherwise 
suitable mixed diet is beneficial and that 
digestion is improved, intestinal fer- 
mentation diminished, and that gains 
in body weight result. It should not be 
forgotten that the abundant diet and 
hygienic methods of living practiced at 
the grape cures play an important part, 
but even taking all this into account it 
seems fair to conclude that some of the 
good results can be directly attributed to 
the unfermented grape juice 
Grape juice contains the same kinds of 
nutrients as other foods. The percentage 
of water is high, and thus it resembles 
liquid foods more closely than solid foods. 
It is sometimes compared with milk, the 
most common liquid food. It contains 
less water than milk, more carbohydrates, 
and less protein, fat, and ash. Carbo- 
hydrates, largely present in the form of 
sugar, are the principal nutritive ingred- 
ients. It is evident, therefore, that grape 
juice is essentially an energy yielding 
food, and may help the body to become 
fatter, though il can not materially assist 
in building nitrogenous tissue. Sugars in 
moderate amounts are wholesome foods, 
and grape juice offers such material in a 
reasonably dilute as well as palatable 
form. Undoubtedly the agreeable flavor 
increases the appetite, a by no means un- 
important consideration. 
A FEW GOOD RECIPES 
Grape Nectar 
Take the juice of two lemons and one 
orange, one pint of grape juice, one small 
cup of sugar, and a pint of water. Serve 
ice cold. If served from punch bowl, 
sliced lemon and orange add to the ap- 
pearance. 
An Invalid Drink 
Put in the bottom of a wineglass two 
tablespoonfuls of grape juice; add to 
this the beaten white of one egg and a 
little chopped ice; sprinkle sugar over 
the top and serve. This is often served 
in sanitariums. 
