GRAPE VINES KEEPING GRAPES. 



tight round the neck and round the other tack ; it is then passed along without cutting 

 it to the next bottle, twisting it round the neck in the same way. The tacks are then 

 driven home, so that the wire does not slip. In a similar manner another wire is fixed 

 so as to form a sort of ' sling ' to pass over the bottom end of each bottle, and support 

 it at the desired angle. These should be fixed on the top, and passed down between the 

 openings of the fruit shelves." 



For filling the bottles a long- spouted tin can, holding about half a pint, should b 

 used, the spout 18 inches long, and small at the end, so as to be easily inserted in the 

 neck of the bottle without disturbing the grapes. Bottles with clear glass are used, so 

 that the operator can see to a nicety how much water is required, and stop instantly when 

 enough has been poured in to come within an inch of the mouth of the bottle. Ventila- 

 tion is provided by means of a skylight, across 

 which a shutter can be drawn to darken the room. 



All grapes should be cleared off the vine by 

 the middle of January. Black Hamburghs are 

 the first to claim attention, then Muscat of Alex- 

 andria. These are best cut as soon as the foliage 

 is ripe, and before much of it has fallen, otherwise 

 the fruit of the first becomes red and the latter 

 brown on the sunny side, greatly marring their 



g- 101 - MR - INOUS'S METHOD OF 



BOTTLES IN A FRUIT ROOK FOB KEEPING GRAPES. 



appearance. The bottles must be perfectly clean 



both inside and outside, and filled with clear, soft water. Place them in the racks a few 

 days before the grapes are cut. Two or three pieces of charcoal may be placed in the 

 quart, or one in each pint bottle. This tends to keep the water sweet. Cut the grapes 

 with as much wood below the bunch as can be spared, and shorten the wood beyond the 

 fruit to three or four joints. This shortening is best done when the foliage commences 

 falling, and greatly facilitates the removal of the grapes. Trim off any knobs that will 

 not easily go into the necks of the bottles, and so insert the bunch that it will hang clear 

 of everything. The bunches are best severed from the vines with secateurs, handling 

 carefully, as, if shaken, the grapes suffer in appearance, and may not keep well. One 

 person should cut, trim, and hand each bunch to an assistant, for conveyance to the 

 grape room, one bunch in each hand. It is important to avoid laying the bunches down. 

 In some cases only a little wood can be obtained below the bunch, and it is well to place 

 such together in the room, as they will require water oftener than the others. 



VOL. II. T T 



