148 
VITIS LABRUSCA. 
and if taken freely, is diuretic and laxative. The husks and seeds are indiges- 
tible, and should be rejected, although the latter may be substituted for coffee, 
and treated in the same manner for a beverage. If taken without the husks, 
this grape is regarded as one of the most safe and nutritious of our summer fruits. 
Although it is apt to disagree with dispeptics and children, medicinally consid- 
ered, it proves invaluable in febrile and inflammatory diseases, in which it allays 
the thirst, and diminishes the heat. It is said, also, to have been found service- 
able in dysentery, phthisical complaints, as well as in affections of the lungs. 
Our fruiterers have a considerable tjade in importing preserved grapes, princi- 
pally from Europe, packed in saw-dust, in large earthen jars, closely sealed. 
Although the American grapes are preserved in a similar manner to a consider- 
able extent, which add much to the luxury of our winter desserts, and afford 
great relief to the infirm and sick, there is not enough of this rare and excellent 
fruit to supply a ten-millionth part of what our population would demand, if it 
were sold at a reasonable price. 
This art of preserving grapes was well known to the Romans, and was among 
the first objects of their care. Columella recommends them to be put into small 
jars, that will contain only one bunch in each ; and that the fruit should be 
made quite dry by the sun, and after being cooled in the shade, to be suspended 
in the jars, and the spaces around them to be filled with clean oat chaff. The 
jars, he says, must be well baked or burnt, and not such as will imbibe mois- 
ture ; and the openings at the tops must be closed, and pitched, to exclude the 
air. The American grapes may be preserved for several months, by packing 
them in tin cases, of any convenient size, in clean chaff, bran, saw-dust, pow- 
dered charcoal, or in clean sand, all of which must be well baked and perfectly 
dry, when to be used. As soon as the cases are filled, they must be sealed or 
soldered up, air-tight, and kept in a place of uniform temperature, from 40 to 
60 F., until they are required for use. This may be done by burying them in 
dry earth to a depth of four or five feet ; or a room or cellar may be specially 
prepared for their reception, by being surrounded with a layer of charcoal-dust, 
or any other materials known to be bad conductors of heat. The preservation of 
grapes may also be prolonged by allowing them to remain upon the vines ; but 
in being thus exposed, they soon lose their flavour, are liable to drop, or to be 
devoured by vermin or birds. 
The cultivation of this species, independent of the profits arising from its 
fruit and wine, is highly ornamental as a climbing shrub. No person who pos- 
sesses two square yards of unoccupied ground, sheltered from the cold northerly 
winds, and half of the day from the intense heat of the sun, can apply it to a 
more valuable purpose than planting it with a vine. But let it be remembered 
that, if ornament and shade are the objects in view, the vine must be left to pur- 
sue its natural vigour, and is not to be primed more than is required to give it a 
graceful form. 
s/ 
