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constructed for the purpose, and currents of hot air are made to pass 

 through them till the surplus moisture has evaporated. As soon as 

 the drying process is complete, whether by artificial or sun heat, the 

 fruit should be placed in heaps or boxes for a few days, when it will 

 slightly ferment or " sweat." The next thing will be to pack it as 

 tightly as possible into small boxes or kegs, where it will remain till 

 required for use. When the stems have to be removed, which is 

 necessary with currants and some classes of raisins, it must be done, 

 as a matter of course, before the fruit is put into the cases. Grapes 

 for drying should invariably be fully ripe before they are gathered, 

 and when practicable they ought to be left to hang till they begin to 

 shrivel. 



MAKING GRAPE JAM OR JELLY. 



Grapes can be utilized to advantage when made into jam or jelly . 

 All kinds may be used for the purpose, but those with pulpy and 

 somewhat acid berries will give the best results. Only sound Grapes 

 should be used, and these, when picked from the stalks, must be 

 boiled slowly for about four hours for jam, adding sugar at the rate 

 of about one pound to three pounds of fruit, or a greater proportion if 

 the Grapes contain a large quantity of acid. For jelly the berries 

 should be boiled slowly without sugar till the pulp separates freely 

 from the skins, when the mass should be strained through coarse 

 muslin or some other suitable material. To each pint of juice one 

 pound of white sugar should be added, and then boil briskly for 

 an hour. Preserve in jars as with other jams or jellies. 



WINE-MAKING. 



This is a subject which the writer does not intend to treat exhaus- 

 tively, as there are so many details to be considered, and so much to 

 be said in connection with each one, that the most complete information 

 can only be given in a work specially devoted to wine-making. The 

 writer, therefore, proposes to touch lightly upon the more essential 

 matters in such a way that the information may be serviceable to 

 those whose knowledge of the subject is limited. Though the process 

 of making wine is simple, yet various essential matters have to be 

 duly considered in order to obtain the fullest measure of success. 

 Modifications in treatment are necessary according to the variety of 

 Grape, its degree of ripeness, and the class of wine that is desired. 

 As regards the latter requirement, it must be remembered that the 

 foundation of a particular class of wine is in a certain variety, which 

 is essential to the production of the desired article. It is simply 

 impossible to make a particular kind of wine without its proper base. 

 But the qualities of Grapes are modified materially by climate, soil, 

 and degree of ripeness, so that the one kind grown under different 

 conditions may produce wines that vary considerably in strength and 

 character. In the warmer districts, where there is a strong heat 



