102 THE GRAPE. 



abnndoned ; so it ought, were it not for the desirableness 

 of having ripe grapes at mid-winter, and before the earliest 

 house can be made to produce them ; and it certainly is, 

 these advantages considered, worth a little trouble and 

 extra care. 



In taking a review of the various succession crops here- 

 tofore treated on, we may now calculate how long it is 

 possible to have ripe grapes fresh from the vine. The 

 First Early can be had from the beginning of May, and 

 will continue to the middle of June, when the Second 

 Early will be ready, and give a supply until the middle of 

 August. The Cold Grapery now comes in, and will furnish 

 a general quantity till the middle of November ; after this, 

 the Retarding House gives its quota on to the last of Feb- 

 ruary, which collectively leaves only two months deficient, 

 or without a supply ; and as there are some kinds, as the 

 Muscats, Frontignans, and Chasselas, that may be pre- 

 served by care, and if it is absolutely required, even in 

 this remaining short period, a far better sample may be 

 furnished than is to be had from the finest quality of im- 

 ported raisins; so that, where expense is no object, and 

 the luxury is demanded, it may be enjoyed without inter- 

 mission. 



If the air of the grapery be kept dry enough, some 

 grapes will remain good on the vine until they become 

 raisins ; but it is not convenient at all times to leave them 

 so, and in such case, those that are to be preserved may 

 be cut when they can no longer be left When they are 

 removed, the bunches ought to be carefully examined, 

 and all injured or decayed berries cut out, and suspended, 

 the reverse way to that in which they were grown, by 

 hooked wires fixed to a frame-work, so that each bunch 

 and berry may hang free from contact, and they will re- 

 Quire to be kept in a very dry room, partially excluded 



