310 
NOTES  ON  MINERAL  WATER  SYRUPS. 
which  it  is  mixed.  It  is  proposed  to  give  in  this  paper  the  re- 
sults of  some  experience  in  the  preparation  of  the  latter. 
Grape  Syrup. —  In  the  autumn  of  1860,  a  small  quantity  of 
Isabella  grapes  was  treated  in  the  following  manner,  the  juice 
being  obtained  by  means  of  an  ordinary  screw-press  : 
No.  l.~The  fresh  juice  made  immediately  into  syrup  with 
2  lbs  av.  sugar  to  a  pint. 
No.  2. — Fresh  juice  mixed  with  sulphite  of  lime  in  proportion 
of  half  a  drachm  to  a  pint,  and  bottled, 
ISTo.  3. — Two  ounces  of  alcohol  added  to  a  pint  of  fresh  juice. 
No.  4. — A  pint  of  juice  with  half  a  pound  of  white  sugar,  left 
in  a  warm  place  24  days,  filtered  and  bottled. 
No.  5.-^Half  a  pound  of  marc  macerated  in  a  pint  of  water 
and  four  ounces  of  alcohol. 
No.  6  Half  a  pound  of  marc  allowed  to  stand  for  four 
days  w^ith  two  ounces  of  sugar  in  a  pint  of  water. 
All  were  tightly  corked.  Nos.  1  and  2  kept  in  the  cellar  all 
winter  at  a  low  temperature,  the  others  in  the  laboratory  at 
about  70^. 
On  opening  the  bottles  this  summer,  the  contents  appeared  to 
have  undergone  little  or  no  change.  No.  1,  the  syrup  made 
immediately  after  expressing  the  juice,  had  rather  a  flat  taste, 
and  but  slight  odor  of  the  grape.  No.  2  had  deposited  the 
coloring  matter  with  the  lime,  leaving  a  white,  clear,  supernatant 
liquid  :  fermentation  was  entirely  prevented,  and  a  peculiar, 
rather  agreeable  fruity  odor  developed.  This  article  seems 
identical  with  one  sold  in  this  city  last  year  under  the  name  of 
"Pure  Catawba  Grape  Juice,"  and  which  made  a  very  pleasant 
syrup.  No.  3  kept  perfectly  well,  depositing  a  sediment  easily 
filtered  out.  No.  4,  having  undergone  some  fermentation,  had  a 
vinous  odor  and  taste,  the  bouquet  having  been  slightly  devel- 
oped. No.  5,  the  alcoholic  tincture  of  the  marc  ^vas  a  very  dark 
colored  liquid,  with  a  slight  odor  of  the  grape.  No.  6  was 
somewhat  acid,  with  a  pleasant  vinous  odor. 
When  made  into  syrups,  just  bringing  them  to  a  boil,  the 
nicety  of  the  result  may  be  stated  in  the  following  order,  begin- 
ning with  the  best  and  ending  with  the  least  agreeable  ;  No.  6, 
4,  2,  1,  3,  5.  We  have  mixed  them  all  together,  producing  quite 
a  popular  "  Grn,pe  Syrup.'* 
