144 CROPS FOR SPECIAL FARM PRACTICES 



tion. This is repeated, as often as may be necessary, for about six 

 weeks. The fruit is taken out of the syrup, washed in clean water, and 

 either glace"d or crystallized, as desired. It is dipped in thick syrup, 

 and hardened quickly in the open air for glaceing, or left to be hardened 

 slowly if to be crystallized. The fruit is now ready for packing, and 

 will keep in any climate. 



Figs. 



After the figs are gathered and dried in the same way as peaches or 

 apricots, wash to remove all grit, and spread in shallow pans, and set 

 them in the oven to become thoroughly heated, taking care to prevent 

 scorching. Then roll in powdered sugar, which has been rolled to 

 remove all lumps. When cold, pack away, preferably in paper bags. 

 They make a delicious lunch with a bowl of milk. They are also ex- 

 cellent for the dessert. 



Gooseberries keep well if kept tight in common bottles filled with pure 

 water. Be sure that none but perfect berries are admitted, and keep 

 in a cool place. The berries should be picked before they are ripe, 

 or edible from the hand, in the stage at which they are used for 

 culinary purposes. 



Grapes. 



1. The firm grapes usually keep best as Catawba, Vergennes, 

 Niagara, Diana, Jefferson, etc. Thickness of skin does not appear 

 to be correlated with good keeping qualities. Always cut the bunches 

 which are to be stored on a dry day, when the berries are ripe, and care- 

 fully remove all soft, bruised, and imperfect fruits and all leaves. Keep 

 the fruit dry, cool, and away from currents of air. Many varieties 

 keep well if simply placed in shallow boxes or baskets and kept undis- 

 turbed in a cool, rather moist place. 



2. Pack the bunches in layers of dry, clean sand. 



3. Pack in layers of some small grain, as wheat, or oats, or barley. 



4. Cork-dust is also excellent for use in packing grapes. This cork 

 can be had from grocers who handle the white Malagas, which are 

 packed in this material. 



5. Pack the bunches in finely cut, soft, and dry hay, placing the 

 grapes and hay in consecutive layers. 



6. Dry hardwood sawdust is also good for packing. 



