144 



does not penetrate into the fruit it does not injure the acid which is tlie 

 charm of the dried grape, without which it is cloying and dull. 



Grape Syrup or Sugar. — ParmenLier has left us quite a complete 

 treatise on this subject, which should be consulted by all desirous of 

 making the most of grape syrup. 



This liquor is made by taking from the vat, the must of dead-ripe 

 white grapes ; if these cannot be had, the juice of black grapes ex- 

 pressed on purpose; and depriving it of its acids by mixing with it chalk 

 marble-dust, gypsum, or spent-ashes. If it is to be prepared as soon 

 as expressed, it need not be sulphured, but stumming is indispensa- 

 ble to prevent fermentation, if there is to be a delay of only four and 

 twenty hours. It must be sulphured two or three times, and each 

 time be poured out to cool very quickly in shallow trays or dishes. 

 This syrup does not always need clarifying ; if it should, whites of 

 eggs, (in proportion to the quantity,) must be whisked in the liquid be- 

 fore it is perfectly boiled. This syrup is an excellent resource to the 

 farm-house. 



In small vineyards, the wine of which is not very sugary, or when 

 the grapes do not ripen as is desirable, this syrup, added to the vat, cor- 

 rects that fault. When not boiled to so concentrated a strength, this 

 syrup will, if put to ferment, make very pleasant cordial wines. 



In domestic economy, it is an advantageous substitute for sugar ; 

 fine sweetmeats are made with it ; the very best of marmalade, and very 

 good brandy-fruits, &c. 



Grape Cordial. — This I have tried myself for many years, and find 

 that it is well worth the trouble of making. Take dead-ripe black 

 grapes, pick them and bottle them ; the vessels only half filled with the 

 fruit, must then be filled with plain brandy, corked, and stood in the 

 sun for a fortnight. Afler which they must be emptied into anew, high- 

 glazed, clean tureen, and the fruit must be mashed with the hand. The 

 vjrhole is then to be squeezed through a thick cloth, which must be 

 wetted beforehand with brandy. The liquor thus strained, is returned 

 into the bottles, with the addition of a little cinnamon and some peach- 

 stones, cracked, and thrown in, shells and all. The bottles are to be 

 corked and stood in the sun another fortnight. The liquor must then 

 be filtered through blotting paper; and is a delightful drink, very cor- 

 dial and stomachic, and becomes the better the longer it is bottled. 



