The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-28
The GRAPE THAT DlHS THE
PURPLE TYRAHTS WEAR.


ing to its great antiquity. but We have
( evidence that it was one Of the earliest
fruits cultivated. Whether its intrinsic
valae vas understood and recognized by
the ancient and primitive husbandmen OF
Noah's time. or whether because Of their
/ deliciousness and refreshing juices. the
grape vas q reigning favorite with the
Greezs long before Homers time and
remotest history cites that wine pressed
from grapes was considered the appro-
pirate Offering 70 the deity among the
Hebrews. and 10 the gods among al the
Polytheistic nations
The grape, following the course Of other
fruits in their dispersion throughout the
different parts II the earth. has become
one OF the most important and luscious
fruits Of the new world. While we have
certain well-known varieties Of native
grape the finest and most luscious varie-
ties OF those which thrive out doors or
are cultivated in graperies east Of the
Mississippi. have been brought 10 Us from
the vineyards planted hundreds OF years
ago across the sea Grapes are so beau
tiful and delicious. so nourishing, and
believed 70 possess curative qualities as
well they should De cultivated in suE-
cient quantities to come within the means
or all during the greater part Of the year.
They should be served more frequently
as a dessert than the sweet dishes, which
are often too rich and complete to follow
a hearty meal
The grape cure. which generally pro
duces the best results. owes much OF its
success no doubt to the absteminousness
from rich diet but aided by a good sup
porting diet and the fair amount Of exer-
else involved. as the patients must take
their doses direct from the vine hange
OF air and scene nave likewise play
very. considerable part in the cure.
Grapes. when taken in excess. viii act
as aperients. they are recommended 70
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 individual 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 o-erpowers completely the
sweetness Of the grape itself and in the
green grape the juice IS sweeter than
the whole fruit The acid of grapes is
mainly tartaric acid combined with pot
ash, lime and nagnesia.
Prof. Lebert in his observations on the
grape cure. recommends IL ''to those
who are neither i'll or well who are
fatigued by too exciting and somewhat
Incorporate life; or. weakened By sovere
illness. are convalescing slowly; or who.
leading habitualIy a TOO sedentsry ard
too Iabori3us existence. find under proper
sygienic conditions. 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 NAV
not be noticed at once but viii usually
show itself after a few days
In prescribing the cure the nature OF
the disease should be considered. as tsls
VIII determine the quantity Of fruit 10 BE-
taken Per day.
Grape Juice.
A beverage fast growing into popular
favor because of its deliciousness and its
being wholly free from alcohol IS the
unfermeuted juice Of the grape. L Is used
for communion service. festival wine. as
havoring in many forms Of desserts
and also as valuable discriminating
tcnic Il is easily made at home II ore
desires to manufacture their own bever-
age. although there are guaranteed
brands on the marked
To make unfermented wine OF grape
-vfce select q very juicy variety Of grape.
Ike Concord. they should be well riqened
but perfect. Wash them thoroughly
through cold water pick from the stems
and put in doable boilers or in vessels
which may be fitted ever others contain
iag boiling water. Do not add water 70
the grapes but scald them thoroughly
u-til the skins burst open. Pour into jelly
bags made Of two thicSnesses OF cheese
cloth ana let the juice drain or without
squeezing the fruit. II The juice is not
perfectly clear. strain again Allow four
pounds Of best Eranulated or crushed loaf
sugar 10 every twenty-five pounds Of
fruit Bringf to boiling point. skim care
fully and then bottle or seal IN cans Ike
fruit Keep ia cool dark place. II you
seal uo III bottles. first boil the corks
in hot water and be sure tnat they are
rounded in until the bottle is perfectly
ail-tight-
Another Method
Select grapes OF the best quality and
very Juicy. strip them from the stems
and wash thoroughly. reject an the i'm
uerfect fruit. Put them into a porcelain
lired kettle. allowing half q pint OF water
u every -h-ee quarts OF fruit. when they
begin TO boil skim them carefully and
allow to cook slowly for ten minutes
Tour boiling hot into iely bags ard let all
the dear Juice run on. then squeeze he
skins and pulp over separate Kettle.
s this 'uica VIII nj be So clea- and WI
reed 4 second stralning ard separate boil
ire Ben the uguil Tor half an hour,
,hep bottle cork tightly. pour paraEne o.
sealing wax over tha- ard keep where
II IS ca1l dark and dry This can &c
made without sugar # Il can - kept II
very cooI plsce. otherwise Il VIII be safer
to add a cup e sugar 70 every quart @:
Juice.
To Keep Grapes Fresh.
The following method has bean used
with perfect success by those Who hare
t-ei- ova vines snd IS worth trying a.
leas. Allow IRE grapes q remain on TIE
rsnes IS lorr az possible without their
freezing select cooL DIV 6sv Tor gath
srinz theru- handle them entirely - Ehe
stems ser avo55 sr1ssfnE theu s-d CT
Ie7s ara stern IS long as possible rick
over .ars.uly. rejecting al cvsr-riPe- I'm
rerfe-t o1rches. Pscz as sen as gath
cred Ncw. wooden cheese sexes wisL
close e,tirE Is ere IRE besr fer rocking
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