198 THE GRArE. 



There is a great difference in the keeping properties 

 of many of the varieties. For instance, the Frontignans^ 

 Muscats^ and several of the Chasselas, though early soils, 

 will dry up and shrink so much that they become partially 

 raisined, and in such state will not decay, providing they 

 are kept in a dry atmosphere, free from frost and sus- 

 pended upside down, so that the berries hang loosely. 

 There are others that have a solid texture, approaching 

 that of an apple, as Reine de Nice, White Lisbon, &c., 

 which, by having the bunches cut into small parts and 

 laid upon a shelf in a good fruit room, wrapped with cot- 

 ton wadding, will keep for several months, while the 

 Hamburgs, and other tender-skinned sorts, soon decay 

 after they are fully ripe, and no means has been devised 

 to keep them for a length of time. 



Grapes, both foreign and domestic varieties, may be 

 kept a long time by choosing perfectly ripe bunches, and, 

 if large, cut them into small parts, removing any decayed 

 berries, and sear the end of each stalk Avhere cut, with a 

 red-hot iron, exposing them afterwards in a very dry 

 room for three days. Have in readiness some soft tissue 

 paper, and wheat bran that has been well dried by fire 

 heat. Wrap each small cluster in a piece of the paper, 

 place in a glass jar, and fill in between with a small por- 

 tion of the bran, and so proceed till the jar is filled, each 

 cluster of fruit being surroimded and covered with the 

 bran. Place a paper over the top, and stretch a piece of 

 bladder over this to exclude the air. Let the jars be 

 stored in a dry, cool room, where the temperature is kept 

 at 40° to 45°, and use each jar as may be required. 

 Glazed earthenware, or air-tight boxes, will answer as a 

 substitute where glass jars cannot be had, always keeping 

 in a dry atmosphere. I may add, in connection with this 

 subject, another method. Last April, Mr. Cole, a neigh- 



