The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-01
The Grape and It's Use.

The Grape and It's Use.
The origin of the grape is obscure,
owing to its great antiquity, but we
have evidence that it was one of the
earliest fruits cultivated. Whether its
intrinsic value was understood and rec
ognized by the ancient and primitive
husbandmen of Noah's time, or whether
because of their deliciousnesS and re-
freshlng juices the grape was a reign
ing favorite with the Greeks long be-
fore Homers time, the remoteSt history
cites that wine pressed from grapes was
considered the appropriate Offering to
the deity among the Hebrews, and to
the gods among all the polytheistic ma
tons.
The grape, following the course of
other fruits in their dispersion through
out the different parts of the earth, has
become one of the most important and
luscious fruits of the new world. While
we have certain well known varieties
OK native grape, the finest and most
luscious varieties of those which thrive
out doors are cultivated in grape
ries east of the Mississippi, have been
brought to us from the vineyards
planted hundreds of years ago across
the sea. Grapes are so beautiful and de-
liciouS; so nOuriShing, and, believed to
possess curative qualities as well, they
should be cultivated in sufficient quaint
ties to come within the means of all
during the greater part of the year.
They should be served more frequently
as a dessert than the sweet dishes.
follow hearty meal.
The grape cure. which generally pro-
duceS the best results, owes much of its
success, no doubt, to abstemiousness
from rich diet, but aided by good sup
porting diet and the fair amount of ex-
ercise involved, as the patients must
take their doses direct from the vine.
Change of air and scene may likewise
play a considerable part in the cure
Grapes, when taken in excess, will act
as aperientS; they are recommended to
persons who suffer from disorders in
duced by sedentary habits. While
grapes are enjoyed by almost every one
and are in most all cases beneficial, the
quantity eaten must vary to suit indi-
vidual cases and physical conditions.
With the exception of dates it is stated
that grapes exceed all other fruits in
the amount of sugar they contain. In
the unripe fruit the extremely sour juice
in the skin overpOwerS completely the
sweetness of the grape itself, and in the
the whole fruit. The acid of grapes is
mainly tartaric acid combined with pot
ash, lime and magnesia.
Prof. Lebert in his observations on
the grape cure recommends it ito
those who are neither i'll WELL who
are fatigued by two exciting and
somewhat Incorporate life; or, weak
ened by severe illness, are cOnValescing
slowly; or who, leading habitually
too sedentary and too laborious exist
ence, find under proper hygienic condi-
lions, with the grapes to regulate the
| digestive functions, that the passage of
debility and fatigue into real disease
may often be prevented
The aperient effect of the grapes may
not be noticed at once, but will usually
show itself after a few days.
| In prescribing the cure, the nature of
the disease should be considered, as this
will determine the quantity of fruit to
be taken per day.
GRAPE JUICE.
A beverage fast growing into popular
favor because of its ocliciousness and
it's being wholly free from alcohol is the
unfermented juice of the grape. 1t is
used for communion service, festival
wine, as a flavOring in many forms of
desserts and also as a valuable unstim-
ulating tonic. 1t is easily made at
home if one desires to manufacture
! their own beverage, although there are
guaranteed brands on the market.
| To make unfermented wine or grape
| juice select very juicy variety OF
grape, like Concord; they should be we'll
ripened but perfect. Wash them thor
oughly through cold water, pick from
the stems and put in double boilers or
in vessels which may he fitted over 9TH
ers containing boiling water. Do not
add water to the grapes but scald them
| thoroughly until the skins burst open.
Pour into jelly bags made of two thick
nesses of cheesecloth and let the juice
drain off without squeezing the fruit.
If the Juice is not perfectly clear strain
again Allow ICuT POUNDS OIL DeSI gran
! ulated or crushed loaf sugar to every 25
pounds of fruit. Bring to boiling point,
skim carefully and then bottle or seal
in cans like fruit. Keep in a cool dark
place. If you seal uD in bottles, first
| boil the corlxs in hot water and be sure
that they are pounded in until the bottle
is perfectly alright.
ANOTHER METHOD.
Select grapes of the best quality and
very juicy Strip them from the stems
and wash thoroughly; reject all the inn
perfect fruit. Put them in porcelain
lined kettle. allowing half pint of wa
ter to every three quarts of fruit When
they begin to boil skim them them care
fully and allow to cook SLOWLY for ten
minutes. Pour boiling hot into jelly
bags and let all the clear juice run off;
/ cTnANGER THAN EIcTINN