The grape is the fruit of a vine belonging to the genus Vitis, of the Vine family Vitaceae. It has long tendrils that aid it in climbing trellises; its leaves are large and glossy green. The flowers are very small and fragrant, appearing in the spring before the leaves. The fruit is borne in large clusters, varying in size and color, as well as in the amount of nutritive elements which they contain. Some grapes contain as high as twenty-two per cent. of sugar, and others very much less. The same is also true of the albuminous elements. One pound of the Malaga grapes is said to contain as much albumen as an egg, and about fifteen per cent. of sugar. From this we see that the grape is nutritious, although the greater part of it is water; this fact, however, makes it better for a summer food and more desirable for fever patients.
The grape-cure has been in use for many hundred years, and is considered very beneficial in some forms of dyspepsia. When a diet of grapes only is used, three or four meals in a day are not too many. The raisin, which is a sweet variety of dried grape, is very nutritious and useful in preparing many foods. They are excellent if ground and mixed with nut butter.