TO PRESERVE GRAPES. 249 



2d. Wrap each bunch in fine, clean dry paper, 

 and put away in layers in boxes. 



3d. Take a good box and place a layer of cotton 

 batting on the bottom; on this place a layer of 

 grapes, then a layer of batting and so on, until the 

 box is full, wrapping each cluster in thin paper. 

 Some omit the paper. 



•ith. Seal up the ends of the stems with wax, and 

 suspend them in a cool, dry and dark room, looking 

 them over occasionally and removing unsound berries 

 and bunches. 



The French suspend their bunches by the lower 

 ends to a little hook (see Appendix). Some cultiva- 

 tors, however, cut away the fruit-bearing branches 

 and preserve the grapes attached to them. 



It has been advised to immerse the stems of the 

 bunches in wine, before the fruit is used ; but as they 

 are always dried up and incapable of transmitting 

 fluid, we have found it better to immerse the whole 

 bunch in cold water for half an hour or so. This 

 restores the plumpness of the berries and removes 

 some of the foxy flavor which is apt to tinge our 

 native grapes when long kept. 



11* 



