286 THE FLOKAL WOELD AKD GAEDEX GUIDE. 



the bunches in'the above-mentioned temperature. Tbe following 13 

 a good way of preserving ripe grapes : — Procure some tin cases of 

 any convenient size, and put in a layer of dry sand or cbarcoal, and 

 tben a buncb of grapes, until tbe case is full ; seal down tbe lid and 

 make all air-tight, and bury tbem to any convenient deptb in tbe 

 ground. Tbis plan will likewise answer for late cberries, plums, 

 gooseberries, currants, etc. Tbese fruits in some gardens are re- 

 tarded in tbeir time of ripening by being covered witb mats or nets, 

 wbicb is an excellent plan, and ougbt to be more generally adopted, 

 as it insures a succession. Grapes, peaches, apricots, in the open 

 air, may be kept for some time banging on tbe trees after they are 

 ripe by tbe same means, but their flavour will not be good. Red 

 and white currants in tbe same manner will even keep good till 

 the end of December. Ice-houses have been recommended for 

 preserving fruit ; but they are objectionable, on account of the 

 moisture wbicb they contain. A dry, cool, and airy room, free from 

 ail atmospberic changes, is the only place where fruits can be pre- 

 served for any length of time. It will be found that some of the 

 finer sorts of pears and apples are liable to crack before they are 

 quite ripe ; therefore tbey shoidd always be gathered and taken into 

 a hothouse, in order to ripen them as quickly as possible. It often 

 happens that one half cracks while the other remains sound. Those 

 that are sound should remain on the tree until the proper time for 

 gathering them arrives, which is known by gently lifting them up, 

 and then letting them down witb a slight jerk ; if ripe, they easily 

 detach. I have seen the following plan adopted with success : — 

 "When ripe fruit was wanted before it bad arrived at proper maturity 

 in the open air, those were selected which appeared to be ripest ; 

 they were placed in a hot-house, and suspended over the hottest 

 part of the flue in a basket, till they were fit for use ; the remainder 

 was left on the trees for a succession. Tbe ripening of peaches, 

 nectarines, apricots, plums, cherries, strawberries, gooseberries, 

 currants, etc., may be accelerated in this manner with the utmost 

 advantage. I am not aware that any method has been adopted for 

 the preservation of tbe pineapple for any length of time. I have 

 seen it cut up and immersed in bottles containing spirits — as brandy, 

 whisky, etc., to which it imparts a pleasant and delicious flavour ; 

 plums, cherries, and apricots are used for tbe same purpose in 

 France. Tbe sweating of apples is not to be recommended, as the 

 flavour of the fruit is much deteriorated by it. The less fruit is 

 handled the better, and the less it is exposed to atmospheric changes, 

 after being gathered, the longer will it remain plump and sound, 

 without becoming dry and mealy. 



Gbeen Feuits for preserving, must be gathered when quite 

 dry. Having provided some wide-mouthed bottles, or tin cases, 

 commence by cutting off the berries, one by one, from the stalks till 

 the bottles are full ; cork them up tight, and seal them over witb 

 some wax, then place them in some cool, airy room ; or, what is 

 better, plunge tbem into the open ground, surrounding each bottle 

 with some charcoal, or dry sand. 



Shell Fevit, as walnuts, nuts, chestnuts, etc., may be preserved 



