1 20 Thinning, Gathering, Keeping, and Marketing. 



successfully in winter, is to have them well ripened, but not over 

 ripe. When grown on crowded, unpruned, uncultivated vines, they 

 will be small, acid, and watery, and will quickly shrivel in a dry 

 atmosphere, and mould and decay in a moist one ; and they will 

 soon freeze if the temperature of the air goes much below the freez- 

 ing point. But well grown and well ripened fruit (resulting from 

 good cultivation and judicious pruning) contains a rich juice, which 

 prevents them from shrivelling or decaying, and freezing, even at low 

 temperature. Various modes are recommended for packing away 

 grapes for winter. They all succeed well, if good, well ripened fruit is 

 taken, as already mentioned, and they are placed in a cool and rather 

 dry apartment where they will not freeze. If packed in boxes, they 

 are less liable to freeze than when exposed. These boxes should 

 not be of pine, as it imparts a resinous flavor. They should, of 

 course, be entirely free from moisture when packed away. As a 

 general rule they are not ripe enough unless the stem which holds 

 them has lost its naturally green color and has assumed something 

 of the color of the grapes which will be somewhat purple in all 

 dark-colored varieties. One of the best of all keepers among Ame- 

 rican sorts is the Diana. The Clinton also is an excellent keeper. 

 The Isabella, Catawba, and Rebecca keep well. A successful mana- 

 ger gives the following directions : 



" Pick when fully ripe, and on a pleasant day. Let them stand in 

 the grape-house for ten days or two weeks until all moisture is gone, 

 and the stems are perfectly dry. Then pack in a small and shallow 

 box about fourteen by ten and four inches deep, after cutting out all 

 imperfect berries. Pack close and tight, and in the manner that the 

 Hammondsport or Ohio grapes are sent to market, and nail up the 

 boxes. Use no paper whatever. I have Isabellas to-day (March 

 7th) in fine order, packed this way. They must be kept in a cool 

 and dry place." 



H. G. Warner, of Rochester, who has kept grapes nearly into 

 midsummer, lays down four essential requisites. They must be 

 ripe, clean, dry, and cold. They are packed in boxes containing five, 

 twelve, and twenty-four pounds. They are placed in a cellar under 

 his barn, where the temperature is often twenty-eight degrees 

 through winter. Grapes will not freeze at this temperature when 

 kept in boxes. He is careful not to place so many in each as to 

 press upon or crush the lower ones. The boxes are nailed up and 

 set one upon another, so as to occupy little room. 



