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! .dassical-xnyth, son of Jup
a3 held to have
cultivation of the grape
ration of wine. The or
wihip of Bacchus was espe-
ot Bocotia, where his fes-
J Je slopes of .Mount
tnc rural and somewhat'
- underwent a metamor
H! i highest expression in tho
'w.in which originated
and fr which were
J'o Gretk literature.
J fetoris that flourished in
present, the grape has
bWl! "lanlioa emanating
fed11.11 ihG aUC'
Twister use.
LtMt0n,M7 ld"
rpia P;11 T"Ur and lnalcc
V 'ct Tcl but appetizing
jfcj addUi0Qa
K,' e Ju,ce enough to
start them cooking. Press the juice through a
line cloth, measuro and add one-quarter. 0t its
weight in sugar (granulated). Then bring to a
boil, no more. Bottle and seal while hot. Ihw
! will keep for years. Wrap the bottle m paper
l and keep in cool place. Be very sure that the
bottles arc thoroughly cleaned and pure. A goou
way to insure their cleanliness is to put them in
a washboilcr in cold water with washing soda,
and heat very hot, before using. Also have new
corks for the bottles, soaking them first m com
water then press in very tight. When this ru lo
is carried out to the letter there wdl be no trou
ble with the juice.
GRAPE WINE.
Mash Round, ripe grapes, in an earthen - pan
using your hands or a perfectly. tasteless stick
of wood. Do not crush tho seeds, strain the
liquor into a cask, gently squeeze tho pulp, pour
ing the remainder of the juice m, the caalc
(strained). Let it stand aside for a fortnight,
then draw it off into another cask covering up
the bunghole with a piece of slate till all fermen
tation has ceased. Bottle in six months, cork
and seal. It will be drinkable in twelve months
time.
ANOTHER RECIPE FOR GRAPE WINE.
Place 10 pounds of fresh grapes in a large jar
or crock, pour three quarts of boiling water over
them and when the water is cool enough to per
mit of it, squeeze the grapos well with the hand.
'After allowing the jar to remain three or four
days covered with a cloth, press out the grapes,
then add 5 pounds of sugar. Allow it to remain
for one week, skim and Btrain carefully, then bot
tle, corking loosely. After the fermentation is
completed, strain and seal tightly.
BRANDY GRAPES.
Take some largo close bundles of fine grapcB
(they must not be too ripe) and allow to each
bunch a quarter of a pound of bruised sugar
candy. Put the grapes ana uic Bugar canuj
large jars (about two-thirds full) and fill them
up with French brandy. Tic them up cloficly and
keep in a dry place. Morclla cherries may bo
done in the same manner. Foreign grapes aro
kept in bunches laid lightly in earthen jars of
dry sawdust.
Many women do not know that jelly to suit
every taste, from tart to sweet, can be made
from grapes by using them in various stages
from green to fully ripe. Ono reason for this is
that grape growers do not market the fruit
before it is ripe, because it does not look so
inviting, so tho customers ore not willing to
pay the same price.
In stripping thorn from the, stems the green
est ones may be kept by thcmndvcH and made
up separately. They will repay you for the extra
bother. Two distinct flavors may be made from
the ripe, one by using the whole grape, and tho
other by using the "juice from toe pulp only,
the skins being removed and saved to put with
the. pulp after the juice is nearly all taken oil,
to make butter or marmalade,
In malting jelly of any kind some housekeepers
do not drain off all the juice, just what runs
off the pulp through a colander or potato squeez
er to remove the seeds. It is then treated
the same as tho juice and mokes a good Jelly
for common use, although not so clear as tho
other. The samo may also he made up into but
tcr or marmalade. MAR JO REE.
