Grape juice

“ Fruit juice is most desirable for drinking or for culinary purposes. Grape juice is particularly good as a drink. It may be canned with or without sugar but, except where the grapes have a large percentage of sugar, as is the case in California, some sugar should be added to the juice in canning. ”

“ To all and every one who plants a single vine I would extend the hand of good fellowship, for he is a laborer in the great work to cover this glorious land of the free with smiling vineyards, and to make its barren spots flow with noble grape juice, one of the best gifts of an all-bountiful Creator. ”

“ Grape juice is made from clean, sound but not over-ripe grapes. The juice is pressed out by machinery in commercial practice but in the home manufacture of the product, the grapes may be pressed by the hands. If a light-colored juice is desired the liquid is extracted without heating the grapes; for a red juice the pulp is heated before pressing and the grapes must be dark in color. ”

“ The refreshing and restorative properties of orange, grape, and similar fruit juices are generally appreciated, though many people hold the extraordinary belief that these are best when almost all the nourishment has been fermented out of them as in ordinary wine; but not so many even of the more advanced among us, as yet, realise the wonderful healing and anti-toxic possibilities of fresh fruits, more especially grapes. Pure grape juice has been found to act with such destructive force upon disease germs of various kinds as would appear little short of miraculous. ”

“ 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. ”

“ The grape cure has been found in many cases to rapidly reorganize and reconstruct the blood current, and to surprise the tissues and excite the nervous system into health. The beverage form of grape juice is an agreeable and wholesome nutrient in a great variety of sicknesses. Its fruit acids, its blood salts and its grape sugar make it a valuable medicine. It affords a nourishing and easily managed food for dyspeptics of many kinds. ”

“ Grape juice contains sugar, water, free acids, tannin, gummy and mucous substances, coloring matter, fragrant or flavoring substances, (aroma bouquet) . A good wine should contain all these ingredients in due proportion. If there is an excess of one, and a want of the other, the wine will lose in quality. Must, which contains all of these, in due proportion, we call normal must, and only by determining the amount of sugar and acids in this so-called normal must, can we gain the knowledge how to improve such must, which does not contain the necessary proportion of each. ”

“ For this reason is grape juice the best possible food for fever patients, consumptives, and all who are in a weak and debilitated condition. The grapes should be well chewed, the juice and pulp swallowed, and the skin and stones rejected.
In countries where the grape cure is practised, consumptive patients are fed on the sweeter varieties of grape, while those troubled with liver complaints, acid gout, or other effects of over-feeding, take the less sweet kinds. ”

“ 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 inability to preserve it in the fresh state. In this form it is a 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. ”

“ There is, however, an unpleasant astringency in some of the vinifera grapes and many varieties are without character of flavor. American table grapes, on the other hand, are more refreshing, the unfermented juice makes a pleasanter drink, all of the grape juice of the markets being made from native grapes, and, lacking sweetness and richness, they do hot cloy the appetite so quickly. The bunches and berries of the vinifera grapes are larger, more attractive, and are borne in greater quantities. ”

“ When the yeast plant is set to work in a tub or vat of grape juice, it attacks the fruit sugar contained in the juice, and splits it up into alcohol and carbon dioxid, so that the juice becomes bubbly and frothy from the gas. When from seven to fifteen per cent of alcohol has been produced, the liquid is called wine. ”

“ Grapes are much used as a fresh fruit. When they are to be used in this way, the bunches should be put into a colander and washed thoroughly by running cold water over them. Then all the imperfect ones should be removed and the grapes kept cool until they are to be served. Clean grape leaves make an attractive garnish for the individual plates or the serving dish on which the grapes are placed. Grapes are also used extensively for making jelly and grape juice, a beverage that is well liked. ”

“ I should add that a character somewhat similar to that of natural dryness is obtained by mixing with the grape-juice wine a secondary product, obtained by adding water to the marc—i. e., the residue of skins, etc., that remains after pressing out the must or juice; a minimum of sugar is dissolved in the water, and this liquor is fermented. The skins and seeds contain much tannic acid or astringent matter, and this roughness imposes upon many wine-drinkers, provided the price charged for the wine thus cheapened be sufficiently high. ”

“ WINES. Pure wine is merely grape juice fermented. When the sugar of the grape is wholly or nearly converted by fermentation into natural vinous spirits or alcohol, the result is a STILL or DRY WINE. If the sugar is very abundant, as in overripe grapes, and a considerable portion of it remains unfermented, a SWEET WINE like Tokay or Malmsey is produced. ”

“ This appears to be the native home of the grape-vine, where all varieties flourish finely. Think of the money that is expended every year in sending to foreign countries for the one article of wine, and what a miserable, adulterated mixture is brought over, only dashed a little with pure grape-juice, while the drugs introduced would cause any one with delicate sensibilities to shrink from the thought of swallowing! ”

“ Quart jars are probably most economical and will find a ready sale. Grape juice will ferment very soon after unsealing and should be used immediately. Even a small family will have no difficulty in consuming a quart if given the opportunity. Many delicious desserts can be made with this juice combined with sugar, eggs, gelatine, cream, lemons, and other fruits. ”

“ Pure light wine I consider the best temperance agent; but as long as bad whisky and brandy continue to be the common drink of its citizens we can not hope to accomplish a thorough reform; for human nature seems to crave and need a stimulant. Let us then try to supply the most innocent and healthy one, the exhilarating juice of the grape. ”

“ In that hot climate, with no glass jars and rubber stoppers in which the sterilized grape juice could be preserved, and with no antiseptics to delay or prevent fermentation, the fresh grape juice must have been at once boiled down to a thick sirup, or it would have begun to ferment in half an hour. ”

“ Many people do not even go to the trouble of letting the juice settle after straining it, but reheat and seal it up immediately, simply setting the vessel away in a cool place in an upright position where they will be undisturbed. The juice is thus allowed to settle, and when wanted for use the clear juice is simply taken off the sediment. Any person familiar with the process of canning fruit can also preserve grape juice, for the principles involved are identical. ”

“ There are approximately in eastern America at the present time 240,000 acres of grapes, the product of which is largely sold for dessert purposes, but from it is manufactured yearly in the neighborhood of 10,000,000 gallons of wine, of which about 1,000,000 gallons are champagne. The making of grape juice, an industry possible only with native grapes, has grown so rapidly that it is hard to estimate the output, but certainly not less than 2,000,000 gallons were sold in the markets last year. ”

“ When sour enough to be 'just right' the barrels should be filled as full as possible and tightly corked or the sourness may disappear."
MAKING GRAPE JUICE
Any girl with a little experience in canning fruit can make for home use and for sale a harmless and delectable beverage out of the surplus grapes. Every good grape year on the farm there comes the question of what to do with the grapes. A little jelly is made when the grapes are green but most people prefer currant jelly or blackberry or crab apple. ”

“ Won’t you please take a little taste of her improved grape juice and see if you don’t want to buy a few shillings’ worth’—so-and-so, so-and-so, so-and-so—see what I mean? That’s it, look pleading. Think how the little home depends on it.”
The old gentleman, first so rude, consented to taste the improved grape juice. ”

“ It will be found that through proper care grapes can be kept a long time in the fall after they are removed from the vines, provided perfect bunches are obtained and they are picked before they have become too ripe. To preserve such grapes, dip the ends of the stems into melted sealing wax in order to prevent the evaporation of moisture through the stems. Then, in a cool, dry place, lay the bunches out on racks in a single layer, taking care not to crush nor bruise them.
62. UNFERMENTED GRAPE JUICE WITH WATER.--Grape juice may be made either with or without water. ”

“ Unfortunately, it is not always possible to have grapes on our table but wise manufacturers have found a way by which the juice of the grape may be possible at all times of the year and in every corner of the land. ”

“ The manner of making use of fruits, preserved by the process I have pointed out, consists, 1st. in putting such fruit into a fruit jar, in the same state in which it is in the bottle, without adding any sugar, because many persons, more especially ladies, prefer fruits with their natural juice. At the same time I prepare another jar with a preserve of grape-syrup or powder sugar, for those who prefer it. I have [110] from experience learnt that grape-syrup preserves the aroma and agreeable acidity of fruits, much better than sugar. ”

“ This should be well considered in sterilizing bottles and corks, which should be steamed to 240° F. for at least fifteen minutes.
Practical tests so far made indicate that grape juice can be safely sterilized at from 165° F. to 176° F. At this temperature the flavor is hardly changed, while at a temperature much above 200° F. it is. This is an important point, as the flavor and quality of the product depend on it. ”

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“SANITAS.”
Unfermented, CONCENTRATED and Pure
JUICE OF THE GRAPE.
THE PHYSICIAN’S AID.
Our mission is solely to supply Nature’s own pure food. It is the mission of the physician, who understands his patient’s needs, to supply the medicine. Our reason for offering this product to the public, to you, is that it is pure. There is need of such an article of grape juice. We have the testimony of hundreds of letters to prove the assertion. ”

“ In some instances, and for some purposes, it may be one kind of process performed on what is found in a natural state, and in some, another kind. Thus the juice of the maple or of the cane is in some views manufactured when it is made into molasses or syrup, and in others, when again made into sugar or spirit from molasses. And so the juice of the grape is in one sense manufactured when converted into wine, and in another, when made into brandy. ”

“ A really good table grape should have a large amount of sugar, but tempered and made more agreeable by a due proportion of acid, as, if the acid is wanting, it will taste insipid; a tender pulp, agreeable flavor, a large amount of juice, a good sized bunch, large berry, small seeds, thin skin, and hang well to the bunch. ”

“ It will not harden well if the boiling stops, even for a few moments. To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burning. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white sugar. ”

“ 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. ”

“ We make “fruit nectars” by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape and black raspberry, will bear a good deal of water, but pineapple and other delicate flavored juices very little.
If pineapple is combined with another juice, let it be something without a strong, positive flavor (as orange or strawberry) , or the pineapple juice will be wasted. A strong and a neutral flavored juice, red raspberry and currant for instance, go well together. ”