Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-27
Table and Kitchen.
The Grape That Dims the Purple
Tvrants Wear.

.,
| to its antiquity, but We have evidence that
| It was one of the earliest fruits cultivated.
| Whether its intrinsic value was understood
and recognized by the ancient and primitive
husba ndmen of Noah's time or whether be-
cause of their deliciousness and refreshing
juices, the grape was reigning favorite
with the Greeks long before Homer's time,
and remotest history cites that wine pressed
from grapes vas considered the appropriate
Offering to the deity among the Hebrews,
and to the gods among all the polytheistic
nations.
The grape, following the course of other
fruits in their dispersion throughout 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 Of native grape the
finest and most luscious varieties Of those
which thrive outdoors or are cultivated in
graperies 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 delicious, so
nourishing and believed to possess curative
qualities as well, they should be cultivated
in sufficient quantities to come within the
| means of all during the greater part of the
year They should be served more frequent
| ly as dessert than the sweet dishes, which
are often too rich and complete to follow a
hearty meal.
The grape cure, which generally produces
| the best results, owes much of it's success
| no doubt to abstemiousness from rich diet
| but aided by a good supporting diet and the
| fair amount of exercise involved, as the pa
| tients must take their doses direct from the
vine Change of air and scene may likewise
| play very considerable part in the cure.
Grapes, when taken in excess, will act as
aperients; they are recommended to persons
who suffer from disorders induced by seden-
| tary 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 condi-
| tons.
| With the exception Of dates, it is stated
| that grapes exceed all other fruits in the
| amount of sugar they contain In the I'M
| ripe fruit the extremely sour juice In the
! skin overpowers 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 potash, lime and magnesia
| Professor Lebert in his observations on
| the grape cure recommends 1t Ito those
| who are neither i'll or we'll who are fatigued
| by a too exciting and somewhat intemperate
| life: or, weakened by severe illness, are
| convalescing slowly; or who, leading habit
ually too sedentary and too laborious ex-
| istence, find under proper hygienic cond-
lions, with the grapes to regulate the diges-
| tive functions, that the passage of debility
| and fatigue into real disease may often be
prevented
The aperent effect Of the grapes may not
| be noticed at once, but Will usually show it
| self after 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 ia
vor because of it's delciousness and it's be-
| ing wholly free from alcohol is the unfer-
| mented juice Of the grape. 1t is used for
| communion service, festival wine, as a fla
| voring in many forms of desserts and also
| as valuable unsumulating tonic. 1t is
| easily made at home If one desires to man.
| facture their own beverage, although there
| are guaranteed brands on the market
To make unfermented wine or grape juice
select a very juicy variety of grape like
Concord; they should be we'll ripened, but
perfect. Wash them thoroughly through
| cold water, pick from the stems and put
| in double boilers or in vessels which may be
fitted over others containing boiling wa
| ter. Do not add water to the grapes, but
| scald them thoroughly until the skins burst
| open. Pour into jelly bags made of two
| thcknesses of cheesecloth and let the juice
| drain off without squeezing the fruit. If the
| juice is not perfectly clear strain again. AL
| low four pounds of best granulated or
| crushed loaf sugar to every twenty-five
| pounds Of fruit. Bring to- boiling point, skim
| carefully and then bottle or seal in cans
| like fruit. Keep in cool, dark place. If
| you seal up in bottles, first boil the corks in
| hot water and be sure that they are pound
ed 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 imperfect fruit.
| Put them in a porcelain-lned kettle, allow
ing half pint of water to every three
quarts of fruit When they begin to boil
skim them carefully and allow to cook
| slowly for ten minutes. Pour boiling hot
| into jelly bags and let all the clear juice run
| off; then squeeze the skins and pulp over
| a separate kettle. as this juice will not be
| so clear and will need a second strainins
| and separate boiling. Boil the liquid for
| half an hour, then bottle, cork tightly, pour
paraffine or sealing wax over them and keep
| where it Is COOL dark and dry. This
| be made without sugar if it can be kept in
a very cool place, otherwise 1t will be safer
| to add cup of sugar to every quart of
| juice.
To Keep Grapes Fresh.
The following method has been used with
perfect success by those who have their
| own vines and is worth trying at least AL
| low the grapes to remain on the vines as
| long as possible without their freezing. Sc
| lect a cool, dry day for gathering them.
| Handle them entirely by the stems to avoid
| bruising them and cut leaf and stem as
| L
| jecting all overripe. imperfect bunci&s.
Pack as soon as gathered. New wooden
| cheese boxes with close fitting lids are the
| best for packing, but heavy pasteboard
| boxes without a break will answer nicely.
Get supply Of dry cork dust from the
drug store; this is easily obtained and in
| expensive, and Is a non-conductor of heat
and will keep the grapes dry and in per-
feet condition. Put layer of the cork in
the boxes, then lay in the grapes carefully,
not allowing the grapes to touch one an
other. Cover well with the cork dust and
add another layer of grapes, and continue
in this way until the box is full. Put on the
covers and fasten down securely and put
the boxes in dry, cool place and they will
| keep for months.
Canned Grapes.
Grapes are not canned entire on account
of their Objectionable seeds. If you desire
| them for sauce to serve with rich fatty
meat like roast pork or goose, use the green
grapes and fox grapes, If you get
them; ripe grapes are nicer for other meats.
Stem the grapes, wash and drain them, then
| pulp. putting the skins in one earthern
crock and pulp into another. Place the