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and Delaware were added. Now, purchasers are confused by 

 the long lists in the catalogues from which to select. This 

 shows what science and skilful practice, when working in har- 

 mony, accomplish. 



GATHERING AND KEEPING GRAPES. 



The grape is not, like most of the small fruits, a luxury that 

 can be enjoyed only for a few days. However early it may 

 ripen, it will improve by hanging on the vine till there is danger 

 of severe frosts. It will not improve after being gathered. 

 Some varieties keep for months, retaining their flavor to the last, 

 while others become insipid in a short time ; a few dry into a 

 raisin. 



The grape should be gathered when in its best condition, on 

 a perfectly dry day, and handled with the utmost care. Look 

 over each bunch, and remove all unsound and imperfect berries. 

 Pack in clean boxes, in layers, between sheets of cotton batting, 

 and store in a cool room or dry cellar. The Diana is one of the 

 best keepers, while the Concord and its seedlings soon become 

 worthless. This is undoubtedly owing to their thin, tender skin, 

 that is easily ruptured in handling. Some pack in leaves, and 

 others in dry hard wood saw-dust. Avoid any substance that 

 will impart an unpleasant flavor to the fruit. 



A FEW LAST WORDS. 



I wish to impress upon the mind of whoever may take the 

 trouble to read what is here written, some of the most important 

 conditions in successful grape-culture in our northern latitude. 



Never set a vineyard except with hardy varieties, such as will 

 endure the extreme changes of our climate in winter on the stake 

 or trellis, without protection. 



Plant out only the best vines, not more than two years old, 

 grown from well ripened wood, of vigorous and healthy parents. 



Select rather light but warm soil, naturally or artificially 

 drained, having an inclination to the south, southwest, or south- 

 east. Avoid heavy clay or muck on the one hand, and a hungry 

 sand on the other. 



Plow not more than one foot deep, and never turn the sub-soil 



to the surface. 

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