92 BULLETIN OF THE BUSSEY INSTITUTION. 
swollen with water during several days, is dried, ground, shaken 
into a pan of water, and finally boiled down to a certain consis- 
tence. A sort of comfit called Nede results, which is very pala- 
table and sweet, although neither sugar nor honey have been 
added to it. The inhabitants are fond of it and often eat it.” 
A writer in Notes and Queries * ‘has reported that ‘‘in Russia 
soldiers make use of quass loaves, which are made of oat- or rye- 
meal with ground malt and hops, made into cakes either with 
plain water or an infusion of hops. Sometimes the extract of 
malt is added, which is nothing more than sweet wort evaporated 
to the consistence of treacle. The cakes are then baked and kept 
foruse. Infused for 24 to 30 hours in boiling water they make a 
wholesome, nourishing, and strengthening drink.” 
Just as evaporated barley wort formerly furnished a substitute 
for sugar at the north, so did evaporated grape juice in some 
southern countries. It has been said ft that even in times of 
high antiquity the unfermented juice (must) of grapes was habitu- 
ally boiled down in Syria to the consistence of honey, and was 
exported to Egypt in that form. It would appear, by the way, 
that formerly the term must was applied to wort from barley as 
well as to the juice of grapes. Tizard { says that ‘‘ in old dic- 
tionaries we find new ale called mustuwm, which is a general term 
for a drink not brought to maturity.” 
Parmentier § set forth long ago, in a voluminous ‘‘ historical 
survey of saccharine matter,” a multitude of instances in which, 
from the times of the Romans downward, evaporated grape juice 
has been prepared to be used as a substitute for honey. For that 
matter it is familiarly known that in many wine countries a prac- 
tice has prevailed of boiling down a part of the juice expressed 
from the grapes in order that by adding this product to the 
remainder of the juice that is to be fermented, body and flavor 
may be given to wines that would otherwise have been thin and 
poor. 
* London, 1857, (2.) 4. 290. 
+ By Shaw, as cited by Aikin in Transactions of the London Society of 
Arts, 1838, 51. 158. See also Michaelis in Gilbert’s Annalen der Physik, 
1813, 44, 65, note. 
{ W.L. Tizard, Theory and Practice of Brewing, London, 1846, page 249. 
§ Annales de Chimie, 1811, 80. pages 89, 293. 
