Evening star., 1903-07-01
TO PUT UP GRAPE JUICE
SIMPLE DIRECTIONS BY A GOV
EMINENT EXPERT.
Preparation of Pleasant and Whole
some Beverage-Delight Sum-
mer Concoctions.

The Department of Agriculture has just
issued farmers bulletin No. 175. a paper
of more than usual interest to the people of
every section of the country. which has for
| it's subject the home manufacture and use
of unfermented grape juice. The book has
been prepared by Mr.. George c. Husmann.
expert, in charge of the viticultural investi-
CATION of the bureau of plant industry or
the department, and contains a clear state
ment of just what to do to preserve the de-
licious beverage known unfermented
grape juice in the home. Mr.. Husmann not
only tells how the juice should be prepared.
but what it is good for and how to make a
| number of pleasing beverages with it. He
states:
'Unfermented grape juice has no doubt
been used ever since wine has been made
from the grape. The following practical
suggestions will enable housewives to put
up unfermented juice at the time Of the
fruit harvest and thus to utilize much
fruit that is now annually lost through in
ability to preserve 1T in the fresh state. In
this form it is pleasant, wholesome drink
and food well adapted to home use. On
some farms enough such preventable
wastes occur almost every year to largely
reduce the possible profits. or even to cause
failure to meet the running expenses of the
farm. By preventing these wastes an un-
profitable farm may often be made prOtita-
BILE
Use only clean. sound. well-ripened but
not overripe grapes If an ordinary cider
mill Is at hand. it may be used for crush
ing and pressing. the grapes may be
crushed and pressed with the hands. II
light-colored juice is desired. put the
crushed grapes in a cleanly washed cloth
sack and tie up. Then either hang up Sc
cureiy and twist 1t or let two persons take
hold. one on each end Of the sack and
twist until the greater part OF the juice
is expressed. Then gradually heat the
iuice n a dnuh1e boi1er n "A large stone lar
in pan of hot water so that the Juice
does not come in direct contact with the
fire, at temperature of $50 degrees F. to
200 degrees F.; never above 200 degrees
1t is best to use thermometer. but II
there be none at hand heat the juice until
it steams but do not allow 1t to boil Put
settle for twenty-four hours; carefully
drain the juice from the sediment
and run it through several thicknesses of
clean flannel, or a comic filter made from
wooden cloth or felt may be used.
This filter is fixed to a hoop of iron,
| which can be suspended wherever neces-
sary. After this fill into clean bottles
Do not fill entirely. but leave room Tor
| the liquid to expand when again heated.
Fit thin board over the bottom of an
ordinary wash boiler. set the filled bottles
| Ordinary glass fruit jars are just as gooO
| in it. fill in with water around the bot
| ties to within about an inch of the tops
and gradually heat until 1t is about TO
simmer. Then take the bottles out and
| idea to take the further precaution of seal
| ing the corks over with sealing wax or
paraffin to prevent mold germs from en-
| tering through the corks.
''Should it be desired to make req
Juice heat the crushed grapes to not above
200 degrees F., strain through clean cioth
| or drip bag (no pressure should De useo,;
set away to cool and settle. and proceed
| the same as with light-cOlOred juice.
THE uses of unfermented grape juice are
| indeed many 1t is used in sickness, con-
valescence. and good health: as preven-
| tive restorative and cure: by the young,
| by persons in the prime of life, ana by
| those in old age. 1t is used in churches for
sacramental purposes; at soda fountains as
| cool and refreshing drink; In homes' at
| hotels and at restaurants as a food. as
| beverage as a dessert, and in many other
| ways When people become accustomed 10
| it they rarely give it up. When properly
| prepared unfermented grape juice can pc
made to please the eye by its color and at
| tractive appearance, the sense of smell by
! its aroma or fragrance. the palate by It's
| pleasant flavor.
'It is food and drink, refreshment and
nourishment all in one. Not by product,
but made from fruit going to waSte-one
of the blessings given u.s. that some are 100
careless, others too ignorant. to make use
Of"
Some Summer Frozen Dishes.
Following are few recipes suggested by
Mr. Husmann:
Crane Nectar-Take the Juice OF two
lemons and one orange, one pint OF grape
| Juice, one small cup Of sugar and a pint
| of water Serve ice cold. II served from
punch bowl, sliced lemon and orange add
| to the appearance.
An Invalid Drink.-Put in the bottom OF
a wine glass two tablespoonfuls of grape
| Juice; add to this the beaten white of one
| egg and little chopped ice; sprinkle sugar
| over the top and serve. rms IS o1ten
served in sanitariums.
Crane Punch-Boil together one pound OF
sugar and half a pint of water until 1t
spins a thread; take from the fire. and
| when cool add the juice Of six lemons and
night Serve with plain water, apollinaris
| or soda water
Grape Sherbet-For eight persons mix one
pint of grape juice (unfermented), juice of
| lemon and one heaping tablespoonful OF
gelatine dissolved in boiling water; freeze
quickly; add beaten white of one egg just
| before finish
| Grape Ice Cream-One quart of unfer
mented grape juice. quart of cream,
| one pound of sugar and the juice of one
| lemon.
Syllabub-One quart of fresh cream,
whites of four eggs, one glass of grape
juice, two small cups Of powdered sugar;
whip half the sugar with the cream the
balance with the eggs; mix well; add grape
juice and pour over sweetened Strawberries
and pineapples, or oranges and bananas.
Serve cold.
Bohemian Cream-One pint thick cream,
one pint grape juice jelly; stir together; put
in cups and set on ice. Serve with lady
fingers.
Besides the recipes just given many more
are enumerated, such as grape ice, grape
lemonade. grape water ice. grape juice and
egg. baked bananas. snow pudding. grape
gelatine, junket and grape jelly, tutti-frutti
jelly, grape float. grape jelly. grape juice
plain. grape soda water. and scores of
others.
Plan of an English Mugwump.