60. GRAPES are a fruit extensively cultivated both for eating and for the making of wines and raisins. Although found in many varieties, they naturally divide themselves into two general classes: those which retain their skins, such as the Malaga, Tokay, Muscat, Cornichon, Emperor, etc., and those which slip out of their skins easily, such as the Concord, Niagara, Delaware, Catawba, etc.

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.

61. 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. That in which water is used in the making usually requires no diluting when it is served as a beverage. Concord grapes are perhaps used more commonly for the making of grape juice than any other variety, but other kinds, particularly Catawbas and Niagaras, may be used as well.

UNFERMENTED GRAPE JUICE WITH WATER

Wash the grapes and remove them from the stems. Put them with the water into a preserving kettle, and heat gradually until the skins of the grapes burst. Dip off as much juice as possible, and put it into a jelly bag. Continue to heat and dip off the juice in this way until the pulp is comparatively dry. Then add a little more water to the pulp and put it in the bag to drip. When all the juice has dripped through the bag, pour it back into the preserving kettle, add the sugar, and bring to the boiling point. Stir frequently, so that the sugar will be well dissolved. Pour into jars or bottles, seal, and sterilize by cooking for about 5 minutes in hot water that nearly covers the bottles. Any large receptacle that will hold sufficient water may be used as a sterilizer.

63. UNFERMENTED GRAPE JUICE WITHOUT WATER.--When grape juice is made without water, it is both thick and rich. Consequently, it should usually be diluted with water when it is served as a beverage.

UNFERMENTED GRAPE JUICE WITHOUT WATER