Grapes And Their Uses

1 havo oiten been surprised that so lew people know of no other use for grapes than to oat them from hand or mako the in into wine. Why, they are good to cook. Yes, strange aa it uiay appear, they are most excellent stowed for sauoe, make a very rioh pie, and tho nicest of jellies. No fruit is better oanncd. They can be dried with. leas trouble than any other fruit. Bat tho seeds, tho great rough seeds, what do you do with them ? We rough country folks care notliing for the seed ; wo eat " em." But if you do not wish to eat them, all you have to do is to procure a brass vire seivo (they aro on sale, made exprcssly for tho purpose) with the meshes bctween tho wires just eoarse onöugh so that the seed will not pass thrOQgn, squeeze the pnlp and soeds trom the skins, throw the skins in one vessel, then rub tho pulp through one vessol into another ; but when wull cooked, if stirred a little, tho seeds will mostly BGttle to the bottom, and be mostly out of the w:iy The Concord is mucli botter for cooking when half ripe, or when red, not black. Ivos' Beedling is the best for cooking purposes we haye yèt tried. To dry them, out the canos, with the fruit and all the k.iws on them, and hang them in the sunshine. They will dry in a few days, and can then be packed away for winter use, when they will bo fouud botter, when properly cookcd, than any other drtcd fruit. The best thing about tho wholn grape business is, that the coarsrst, grown nd most unpalatablo of our grapes are the best for eooking purposes; and I have no doubt but that thero are now and will be produeed a line of grapos too pulpy and austere to bc eaten raw at all - that will bc very fine for cooking, like somc poars. I h;ive now a largo, beautiful and productivo whitn grape that will koop fresh and sound through the winter, and though cntirely unfit to eat, I havo no doubt but that it will provo " splondid" when stewed. The finer grapos, like the Delawaro, etc, are not near so uico or good for tuis purpose as tho coarser sorts. The Clinton is " ivful nice if freed from skin and seeds and caten with sugar as a sauce for dessert, ' you bet.' " So let us utilize the easiesi oí all íruits trrown in. all ways.-