Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

To 3 qts. fresh, ripe, juicy grapes, freed from the stems, put 1 qt. water, no sugar. Let come slowly to a boil, and when the whole mass is boiling hot strain the juice through cheese cloth. Then return liquor to the fire, and as soon as it arrives at boiling point again, can it in glass jars. An excellent and refreshing drink.