HOW TO USE FLORIDA FRUITS. 329 



Preserved in Oil. Ripe olives are preserved in oil by 

 steeping them in oil, without other preparation, and sea- 

 soned with fennel, coriander, salt, and pepper. 



GRAPES. 



Wild Grape Wine. The small wild grape, that grows 

 wild in such luxuriance in the Florida hammocks, makes 

 an excellent wine, as follows : Mash the grapes in a large 

 tub or bowl, and let them stand until there are signs of 

 fermentation setting in, then strain the juice by dripping 

 through a flannel bag. To three quarts of juice add one 

 quart of water and three pounds of light brown sugar. 

 Put it away in a demijohn in a moderately warm place, 

 and tie up the mouth of the demijohn closely with a piece 

 of thin muslin. Do not cork until fermentation is com- 

 plete. 



Domestic Grape Wine. Put twenty pounds of ripe grapes 

 in a stone jar, and pour on them six quarts of boiling 

 water; as soon as the water is cool enough squeeze the 

 grapes with the hand ; cover the jar with a cloth and let 

 it stand for three days, then press out the juice and add 

 ten pounds of crushed sugar. After it has stood for a 

 week skim, strain, and bottle it, corking loosely; when 

 the fermentation is complete strain it again and bottle it, 

 corking tightly. Lay the bottles on their side in a cool 

 place. 



How to Keep Grapes. Take full bunches, ripe and per- 

 fect ; cut the stem off smooth and seal by dipping it in hot 

 sealing-wax ; let them lie one day to make sure they are 

 perfectly sealed, if not, they will shrivel. If they are all 

 right, pack them in a box in layers, with dry saw-dust or 

 sand ; make the box as air-tight as possible. By this method 

 they will keep for months in perfect condition. 



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