THE VINE TRIBE.
1217
Round and white grapes.
iDj ' Oval and white grapes. — The Portugal grape comes under this division. It ispacked iu saw-dust and contained in earthen jars, from Portugal and Spain .af (e “^tries are large, fleshv’, sweet, and slightly acidulous. They keep a long timeP r od tlC "' ^ ave ripened. In 1822, the ad valorem duty of 20 percent, on these grapes1720Z. (M'Culloch, Diet , of Commerce). The white Cornichon grape is5 jj ^ or ' ts elongated elliptical berry.hied, rose-coloured, greyish, or striped berries.
jp parts of the vine, some of which were formerly employed in
tenn i ne ’ are distinguished by peculiar names: thus the leaves areP o/ ■ P am pini ; the cirrhi or tendrils, capreoli; the tender shoots,Qml tes . ; llie juice or sap, lachryma; and the juice of unripe grapes,,, r Phacium, or commonly agresta (Murray, App. Med. i. 444). The twigsputtings of the vine are used for flavouring vinegar (see p. 219).by ^Position.—T he juice of unripe and ripe grapes has been examined(n Sev )eral chemists. The following are the most important results^® e Hn, Handb. d. Chem. ii. 1255) :—
Juice of the Unripe Grape.
Prous t-
Motive.
SjdcS' a little.
’ much -
8?Jl>lt»te 0 S f P°‘ash.
^oirnir 11 -
1. Depositfrom thejuice.
2. Filteredjuice.
Geiger.
( Wax.
J ChlorophylJe.
1 Tannin.
I Glutinous matter.
Tannin.
Extractive.
Sugar (uncrystallizable).Gallic acid.
Tartaric acid (free) about ri2per cent.
Malic acid (free) about 2T9per cent.
Bitartrate of potash.
Juice of the Ripe Grape.
Proust.
Berard.
Extractive.
Odorous matter.
Suffar(ffranularand
Sugar.
uncrystallizable).
Gum.
Gum.
Glutinous mat-
Glutinous matter.
ter.
Malic acid, a little.
Malic acid.
Citric acid, a little
Malate of lime.
(tartaric, Bracon ■
Bitartrate of pot-
not).
ash.
Bitartrate of po-
Supertartrate of
tash.
lime.
ltipe Grape juice.
Ripe Grape juice.
variety of the granular or crumbling sugarsIt agrees with common sugar in its most essential
r^ e Sugar. — This is one
^ r, ’Perti°f the Germans . - -....
V s „ es (see p. 584), but is less soluble in water and in alcohol than the latter, andVli'ny, V ee tcn so effectually. F rom its boiling alcoholic solution it is deposited, oilVs,s L | ’ 111 the form of an irregularly crystalline mass. It consists, according to2. °f carbon 36 71, hydrogen 6-78, and oxygen 56'5l ; or C'S HI 07.i*Sol, °f Potash. —The impure bitartrate of potash, called crude tartar or
° lt4r trate i ' s deposited during the fermentation of grape wine, and the purified1 ^ ’ ,lav e been already described (see p. 305).
Grai> es or Raisins.— Grapes, when properly dried, are de-^ip ( ] s Raisins {Uvce passed). *0f these there are two principall. pj~~~
Va the' S f; NS c °mmonly so called ( Uvee passes majores; Passulee majores). In Gra-
g'.""
(F p^qL w ater, ashes, and oil, and afterwards sun-dried (Inglis, Spain in 1830,
t| thr , this treatment the juice exudes and candies on the fruit. Dillon
h lr ° l, f?h wpi Spain , p.376) states that the sun-dried raisins have their stalk half cut8tee pin» u l * le bunch remains on the vine. The raisins of Valenlia are prepared^ ^ l heni in boiling water to which a lye of vine stems has been added (Da-ja ° V,M| . lj W -°f Spain , vol. iv. p. 09). Some raisins are said to be dried by the heat ofa/ S a, >d (m. ais ' 1IS are imported in casks, barrels, boxes, and jars. The best come inC ^istinh. a T^ e, ‘ boxes weig-liinfg twenty-live lbs. The varieties known in the market
i hi! e ‘he hi!L k A nds ° f raisins (viz. the Muscatels and the Blooms) are sun-dried;r (so called from the liquor in which they are immersed) are dipped in
* R e Of wmo. .i -.:i _i.. a /t iuaii
L €Tuished partly from their place of growth, as Valentias and Smymas; partly
4 i