In the grape-cures different kinds of grapes—those varying in sweetness, etc., are used, as individual cases seem to require. Some grapes contain as high as 30% of sugar or as low as 10% and this element is one of the most important contained in the fruit. There are also in it albuminous matter, gum, dextrine, tartrates of soda, potash, phosphoric acid, lime, magnesia, and iron, and a large per cent. of water. In addition, as Holbrook states, ‘‘No grape ig entirely devoid of the vinous acid, similar to the malic acid of the apple,’’ and ‘‘some grapes contain con- siderable tannin and fatty oils.” The colouring matter 108 THE GRAPE 109 exists in but slight quantity. Genuine cream of tartar is the ‘‘natural salt of the grape’’ and tartaric acid, which occurs in grapes in an acid potassium salt, is prepared for commercial use from ‘‘tartar or argol, an impure acid potassium tartrate, deposited from wine, or rather from grape juice in the act of fermentation”’ (purified by chem- ical process). Fownes’ Manual of Chemistry. Lemons and grapes contain most abundanffy the potash salts of which all fruits have important quantities, and of these two fruits grapes are better fitted for use as food proper and are perhaps adapted to a larger percentage of the human beings whose digestive organs are in need of repair. For this reason the grape has been chosen as the most attractive and direct method or vehicle for the conveyance of potash salts into the system and by means of it wonderful results—yet not surprising—have been accomplished. Both the water and sugar of the grape require virtually no di- gestion but are taken ‘‘almost at once into the blood.’”’ The kidneys, liver, intestines, and other organs are cleared and strengthened by the mineral elements of this fruit; in fact, if the grape were a patent medicine more could hardly be claimed for it as, in addition, it is recommended and given to cure almost every form of respiratory ailment, for the nerves, the blood, the spleen, and for skin affections. The grape-cure proper limits the quantity of grapes given as well as the variety of grape and restricts patients in regard to other foods although taken in conjunction with a prescribed diet of wholesome dishes. Without doubt, where any serious affection seems to obtain, the grape-cure or grapes in any unusual quantity should be taken under the direction of those familiar with the. physiological effects and benefit, or otherwise, in relation to special conditions, although in “health or general ill-health’? where a tonic is needed, the grape is almost invariably helpful. 110 FRUIT RECIPES (As food for stock-grape seeds are considered as good as oats in some portions of Europe, and, dried and ground, are used by peasants as a substitute for coffee). Raisins are the dried form of grape as prunes are of certain plums, and, like prunes, dates, and dried figs, etc., contain concentrated food value. They have more pro- tein, fat, carbohydrates, and ash than prunes and more fat and ash than dates, figs, or dried apricots, ranking in fuel value close to them. (See W. O. Atwater’s and M. E. Jaffa’s tables of food values appended.) Raisins are an excellent diet combined with other foods, furnishing suffi- cient sugar of themselves to sweeten most dishes, but they should be either cooked till the skins are thoroughly tender or, if eaten uncooked, the skins should be eschewed as well as the seeds, as neither one can be recommended as readily digestible.

AI-modernized reading of the original text

In the grape-cures different kinds of grapes—those varying in sweetness, etc., are used, as individual cases seem to require. Some grapes contain as high as 30% of sugar or as low as 10% and this element is one of the most important contained in the fruit. There are also in it albuminous matter, gum, dextrine, tartrates of soda, potash, phosphoric acid, lime, magnesia, and iron, and a large per cent. of water. In addition, as Holbrook states, ‘‘No grape is entirely devoid of the vinous acid, similar to the malic acid of the apple,’’ and ‘‘some grapes contain considerable tannin and fatty oils.” The colouring matter exists in but slight quantity. Genuine cream of tartar is the ‘‘natural salt of the grape’’ and tartaric acid, which occurs in grapes in an acid potassium salt, is prepared for commercial use from ‘‘tartar or argol, an impure acid potassium tartrate, deposited from wine, or rather from grape juice in the act of fermentation”’ (purified by chemical process). Fownes’ Manual of Chemistry. Lemons and grapes contain most abundantly the potash salts of which all fruits have important quantities, and of these two fruits grapes are better fitted for use as food proper and are perhaps adapted to a larger percentage of the human beings whose digestive organs are in need of repair. For this reason the grape has been chosen as the most attractive and direct method or vehicle for the conveyance of potash salts into the system and by means of it wonderful results—yet not surprising—have been accomplished. Both the water and sugar of the grape require virtually no digestion but are taken ‘‘almost at once into the blood.’”’ The kidneys, liver, intestines, and other organs are cleared and strengthened by the mineral elements of this fruit; in fact, if the grape were a patent medicine more could hardly be claimed for it as, in addition, it is recommended and given to cure almost every form of respiratory ailment, for the nerves, the blood, the spleen, and for skin affections. The grape-cure proper limits the quantity of grapes given as well as the variety of grape and restricts patients in regard to other foods although taken in conjunction with a prescribed diet of wholesome dishes. Without doubt, where any serious affection seems to obtain, the grape-cure or grapes in any unusual quantity should be taken under the direction of those familiar with the. physiological effects and benefit, or otherwise, in relation to special conditions, although in “health or general ill-health" where a tonic is needed, the grape is almost invariably helpful. (As food for stock-grape seeds are considered as good as oats in some portions of Europe, and, dried and ground, are used by peasants as a substitute for coffee). Raisins are the dried form of grape as prunes are of certain plums, and, like prunes, dates, and dried figs, etc., contain concentrated food value. They have more protein, fat, carbohydrates, and ash than prunes and more fat and ash than dates, figs, or dried apricots, ranking in fuel value close to them. (See W. O. Atwater’s and M. E. Jaffa’s tables of food values appended.) Raisins are an excellent diet combined with other foods, furnishing sufficient sugar of themselves to sweeten most dishes, but they should be either cooked till the skins are thoroughly tender or, if eaten uncooked, the skins should be eschewed as well as the seeds, as neither one can be recommended as readily digestible.

Fruit recipes