248 OPEN AIR GRAPE CULTURE. 



Although the foreign grapes which are imported, 

 packed in sawdust, are said to be gathered before 

 they are fully ripe, we believe that this plan is not 

 suited to our native varieties. They should always 

 be fully ripe before they are gathered, and this should 

 be done on a clear, dry day before they have been 

 touched with frost. The bunches should be carefully 

 examined, none but the first-rate ones selected, and 

 they must be scrupulously freed from all dirt, such as 

 leaves, spiders webs, insects, etc. All decayed or 

 unripe berries must be removed with a pair of sharp 

 scissors (merely pulling them off will not do) ; and 

 they should be exposed to the air (but not the sun) 

 for a few hours before being packed away. In one 

 case where, after the grapes were gathered, the 

 weather became damp before they were put up, we 

 know them to have been placed in a moderately 

 warm oven for rather more than five minutes, and 

 the result was very good. 



The following are a few of the methods which have 

 been recommended : 



1st. Procure some fine, dry sawdust (avoiding that 

 from resinous or scented wood), and pack the grapes 

 in a box or barrel, in layers, being careful to have 

 sufficient between the bunches to prevent their 

 touching. Bran is sometimes substituted for saw 

 dust. 



