Foods : their origin, composition and manufacture / by William Tibbles.

  • Tibbles, William, 1859-1928.
Date:
1912
Catalogue details

Licence: In copyright

Credit: Foods : their origin, composition and manufacture / by William Tibbles. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    944/972 (page 932)
    serwd1^1>,^^ ^^^''y' Pl^'' peach juices are pre- served in the same way, and with the same amount of sn^^r Currant-jmce may also be preserved by sterilizingTw h I pound o sugar o a quart of juice. Lime-fuice, lem?n-juTce etc^ are mentioned in the section on Fruit. ^J^iice, etc., are Fruit Syrups differ from juices merely in the proportion of suear used • 'IT%T:P' 50 parts o'f sugar^vi?h loo p3-uke! strlw^errT^?^ ^^^^ ^'^^ raspberries, blackberries,^ and strawberries. Raspberry vinegar is a good example • it is made from 100 parts of fruit, 75 parts of malt vinegar, and 50 parts of sugar, the liquor being finally sterilized by boding. FrSt^vinegar IS a refrigerant ; half a wineglassful in a tumblerfSl of wa er makes earSbTileXfainTs'^^^ ^^^^'^ ^^^^^'^^ ^^^^^ Grape-Juice.—Grape-juice makes a particularlv good beverage and deserves further mention. Unless the beverage is sterilized at once, spontaneous fermentation quickly sets in. Unfortunatelv a long exposure of grape-juice to heat destroys the natural flavour 01 tlie Iruit, and the ]uice contains spores which are proof against the temperature of boiling water. Kiihn, however, has perfected a process by which the must can be preserved indefinitely It consists m the thorough sterilization of the liquid by submitting It to a temperature of 110° C. (230° F.) under strong pressure It IS asserted that the juice retains its natural flavour by this method of treatment, and does not undergo changes in its composition Ihe result is a pure sterilized grape-juice containing the normal proportion of grape-sugar, tartaric, malic, and succinic acids with other free acids, bases, and salts. Alcohol is not found. This is a valuable temperance beverage, which can be taken alone or com- bined with an aerated water. It is held out as a ready means of practising the grape cure in the following diseases : In kidney diseases it is of value by the diuretic action of the glucose and sulphate and bitartrate of potassium, and is of similar value in the oliguria of cardiac affections and feverish states, and in chronic drug or metallic poisoning. In acute nephritis it has a sedative as well as diuretic effect; it increases the urine more than milk does. It may be taken with advantage in gastro-intestinal affections ; being laxative, it is of value in chronic constipation ; it lessens spasmodic constipation in muco-membranous colitis ; it is a chola- gogue of value in chronic congestion and hyperccmia of the liver ; and it reduces haemorrhoids by depleting the whole portal svstem. Unfermented Wines. These are (i) fruit-juices pure and simple, or (2) artificial con- coctions of organic acids, syrup, glucose, and fruit essences, consisting of various ethers and aldehydes, and colouring matters, usually aniline dyes, mingled with water and preserved with salicylic acid. All fruit owes its flavour and aroma to various delicate and vola-