Verjuice.
Verjuice, the use of which is very ancient, was used more in pharmaceutical preparations than in the seasoning of food.[XXIII_83] Galen attributes to it refreshing qualities, and advises it in certain cases.[XXIII_84]
Verjuice is a kind of grape, very acid, and which never gets perfectly ripe. The suc of verjuice is used in medicine and culinary preparation as an astringent. The juice is not proper to make wine, but a very agreeable syrup is obtained from it.