GRAPE JUICE.
MRS. J. MACNAUGHTON.
Pick over and wash your grapes. Concords are said to be preferable. Put them in your porcelain kettle with just enough water to prevent sticking. When the skins crack remove from fire, pour into a flannel bag, not more than a quart at once, and press out the juice. Add nearly half as much sugar as juice and return to the kettle. When the sugar is all dissolved and the juice boiling, pour into cans and seal. Pint cans are preferable; when opened this can be diluted with water to suit the taste, and will keep perfectly sweet for several days if kept in a cool place.