THE BOOK OF THE GRAPE 



bunches should be looked over once or twice a week 

 as long as they remain hanging on the vines, and 

 any bad (damped) berries that might happen to be 

 in the bunches be removed forthwith with a pair of 

 scissors, aided by the "twig" referred to in connec- 

 tion with the thinning of the bunches, and by which 

 means the berries surrounding the damaged ones can be 

 raised to facilitate their removal without rubbing the 

 bloom off the bunches. The removal of the bad berries 

 will in time prevent those surrounding them from being 

 affected. The same vigilance should be observed in this 

 connection after the bunches have been placed in position 

 in the grape- room, or any other place that may be made 

 to serve as such. 



THE GRAPE-ROOM 



The necessary number of empty bottles champagne 

 or other wine bottles will answer the purpose admirably 

 being at hand, they should be rinsed, and a few small 

 pieces of charcoal placed in each, the bottles being then 



filled to the neck with 

 rain water. This done, 

 place the bottles pretty 

 closely together on the 

 shelf or shelves in the 

 grape-room in the posi- 

 tion shown in the figure, 

 the edge of the shelves 

 being sufficiently deep to 

 insure the correct position 

 of the bottle, say, at an 

 angle of about twenty 

 degrees, when the length of wood attached to each 

 bunch is inserted. The distance that the bottles 

 are placed from one another on the shelves must de- 

 pend upon the size of the individual bunches. But 



GRAPES IN BOTTLE 



