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As to grapes when allowed to gain maturity, the black ones have more marked properties1 than the others; and hence it is, that the wine made from them is not so agreeable. The white grapes, on the other hand, are sweeter, for, being transparent, the air penetrates them with greater facility.

Grapes fresh gathered are productive of flatulency, and disturb the stomach and bowels; hence it is that they are avoided in fevers, in large quantities more particularly. Indeed, they are very apt to produce oppression of the head, and to bring on the malady known as lethargy.2 Grapes which have been gathered, and left to hang for some time, are much less3 injurious, the exposure to the air rendering them beneficial even to the stomach, and refreshing to the patient, as they are slightly cooling, and tend to remove nausea and qualmishness.

1 This remark is founded, in a great measure, upon fact. The skin of the black grape contains a colouring principle in considerable abundance. and a small proportion of tannin; that of the white grape possesses no colouring principle, but a considerable quantity of tannin. The white grape contains more saccharine matter than the black one, and they are both of them of a laxative nature.

2 Littré remarks, that under the name of "lethlargus," a febrile malady is probably meant, which belongs probably to the class of pseudo-con- tinuous fevers.

3 Fée thinks that in reality there can be little or no difference in their effects, but that, being eaten in larger quantities at the vintage than afterwards, it stands to reason that the result will be different.

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