Part 4

In the making of unfermented grape juice a great deal of judgment can be displayed and many variations produced so as to suit almost any taste by the careful selection of the varieties of grapes from which it is made. From the Mission grape, for instance, when fully ripe, a juice would be obtained that would be delicate and simply sweet, without any other taste; from the Muscat we would get that rich musky flavor found in our leading raisins; in the Concord that sprightly foxy taste so well known; in the Catawba or Isabella that fragrance so peculiarly their own, and in the Iona a pleasing, mild, yet just pronounced enough aroma and taste to strike the right spot. Thus we might continue along the list.

Equally as pronounced variations in color can be had, as, for instance, almost colorless, yellow, orange, light red, red, and a deep purple.

The writer has often been asked what kind of grapes should be used in making unfermented grape juice, when, as a matter of fact, it can be made from any grape; not only this, but unfermented juice is made from other fruits as well, for instance, apples, pears, cherries--and berries of different kinds yield excellent juices. It is really good judgment in selecting the right varieties when planting for fruit production. That also determines the quality of our unfermented juice. For instance, the richer, sweeter, and better in quality the fruit we use, the richer, sweeter, and better will be our unfermented juice. If, on the other hand, the fruit is sour, green, and insipid, the juice will be likewise. As stated before, the intention of this bulletin is to show how to avoid some wastes, and to increase income by utilizing those products of which there is a surplus, and instead of, as is usually done, letting them rot, convert them into something that can be kept, used, and disposed of at any time when desired, or when fresh fruit is not available.

USES OF UNFERMENTED GRAPE JUICE.

The uses are indeed many. It is used in sickness, convalescence, and good health; as a preventive, restorative, and cure; by the young, by persons in the prime of life, and by those in old age. It is used in churches for sacramental purposes; at soda fountains as a cool and refreshing drink; in homes, at hotels, and at restaurants as a food, as a beverage, as a dessert, and in many other ways. When people become accustomed to it they rarely give it up. When properly prepared, unfermented grape juice can be made to please the eye by its color and attractive appearance, the sense of smell by its aroma or fragrance, the palate by its pleasant flavor.

It is food and drink, refreshment and nourishment, all in one. Not a by product, but made from fruit going to waste--one of the blessings given us, that some are too careless, others too ignorant, to make use of.

FOOD VALUE OF UNFERMENTED GRAPE JUICE.

The effects of unfermented grape juice on the human system have been studied for a number of years, especially at the so-called grape cures so long in vogue in Europe. A smaller number of investigations have been made in laboratories.

It is quite generally claimed that using a reasonably large amount of unfermented grape juice with an otherwise suitable mixed diet is beneficial and that digestion is improved, intestinal fermentation diminished, and that gains in body weight result. It should not be forgotten that the abundant diet and hygienic methods of living practiced at the grape cures play an important part, but even taking all this into account it seems fair to conclude that some of the good results can be directly attributed to the unfermented grape juice.

Grape juice contains the same kinds of nutrients as other foods. The percentage of water is high, and thus it resembles liquid foods more closely than solid foods. It is sometimes compared with milk, the most common liquid food. It contains less water than milk, more carbohydrates, and less protein, fat, and ash. Carbohydrates, largely present in the form of sugar, are the principal nutritive ingredients. It is evident, therefore, that grape juice is essentially an energy yielding food, and may help the body to become fatter, though it can not materially assist in building nitrogenous tissue. Sugars in moderate amounts are wholesome foods, and grape juice offers such material in a reasonably dilute as well as palatable form. Undoubtedly the agreeable flavor increases the appetite, a by no means unimportant consideration.

A FEW GOOD RECIPES.

GRAPE NECTAR.

Take the juice of 2 lemons and 1 orange, 1 pint of grape juice, 1 small cup of sugar, and a pint of water. Serve ice cold. If served from punch bowl, sliced lemon and orange add to the appearance.

AN INVALID DRINK.

Put in the bottom of a wineglass 2 tablespoonfuls of grape juice; add to this the beaten white of 1 egg and a little chopped ice; sprinkle sugar over the top and serve. This is often served in sanitariums.

GRAPE PUNCH.

Boil together 1 pound of sugar and half a pint of water until it spins a thread; take from the fire and when cool add the juice of 6 lemons and a quart of grape juice. Stand aside overnight. Serve with plain water, apollinaris, or soda water.

GRAPE SHERBET.

For 8 persons mix 1 pint of grape juice (unfermented), juice of lemon and 1 heaping tablespoonful of gelatine, dissolved in boiling water; freeze quickly; add beaten white of 1 egg just before finish.

GRAPE ICE CREAM.

One quart of unfermented grape juice, 1 quart of cream, 1 pound of sugar, and the juice of 1 lemon.

SYLLABUB.

One quart of fresh cream, whites of 4 eggs, 1 glass of grape juice, 2 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, 1 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.

FARMERS' BULLETINS.

The following is a list of the Farmers' Bulletins available for distribution, showing the number, title, and size in pages of each. Copies will be sent to any address on application to any Senator, Representative, or Delegate in Congress, or to the Secretary of Agriculture, Washington, D. C. The missing numbers have been discontinued, being superseded by later bulletins.