PRESERVATION OF GRAPES. 363 



of grapes be composed of bunches laid closely 

 together, and as nearly of equal thickness as possi- 

 ble. Put no paper over them, but let thin boards 

 be fitted to rest securely over the bunches as closely 

 as possible without actually touching them. Pad 

 the upper side of these boards with cotton, on which 

 secure another layer, and thus proceed until the 

 box is filled.^ These directions are for grapes grown 

 under glass, whose skin is thin and tender; so great 

 a thickness of cotton would not be necessary for the 

 native grapes of this country. 



For the preservation of grapes they should be 

 cut with a joint or more of wood below the bunch. 

 A clean cut should be made, and sealing-wax ap- 

 plied to exclude all air from communicating through 

 the tissue of the wood with the fruit. The bunches 

 should then be hung on cords suspended across a 

 closet in a cool, airy room, taking care that they do 

 not touch each other ; and they can be cut down as 

 wanted. They must not be exposed to a current of 

 warm air, nor yet be so damp as to cause mould. The 

 proper sealing of the bunches is a most important 

 feature in the operation. This is best done by 

 charring the end of the stem. This process closes 

 the vessels, and prevents the escape of the sap, and, 

 of course, also the decay of the berry where it 

 adheres to the stem. We have thus kept autumn 

 grapes in a perfect state during the whole winter, 

 till early in the succeeding spring. 



1 Gardeners' Chronicle of 1848. 



