516 THE VINEYARD. [SEPT. 



raisins are made thus : when the grapes are almost ripe, the stalk is 

 half cut through, so that the sap may not penetrate farther, but yet 

 the bunch of grapes may remain suspended by the stalk ; the sun, 

 by darting on them, candies them, and when they are dry they are 

 packed up in boxes. 



"The second sort is made after this manner : when the vines are 

 produced, the tendrils or claspers are preserved till the time of 

 vintage, a great fire is made, when the ^tendrils are burned, and in 

 the ley made of their ashes the newly "gathered grapes are dipped, 

 after which they are exposed to the sun to dry, which renders them 

 fit for use." 



Mr. Swinburn, in his Travels through Spain, informs us that "the 

 raisins dried on the coast of Valencia are dipped in a ley of wine and 

 ashes." 



PRESERVING GRAPES FRESH FOR WINTER USE. 



Grapes may be" kept fresh a long time by the following method : 

 before the autumn frosts have killed the leaves, let the bunch, with 

 the shoot, be carefully cut off the vine; then let the lower end of the 

 shoot be put- into a bottle filled with water; which hang up with the 

 shoot and branch in a warm room, or in a green-house. 



The bottle should be filled with fresh, clear water every ten or 

 twelve days, and -at the same time a thin paring should be cut off 

 the bottom of the shoot, whereby the pores will be made to imbibe 

 the water with greater facility. 



By this method, grapes may be kept fresh and good till the middle 

 of February. 



Or, let the grapes hang on the vines as long as they will continue 

 on with safety; the late ripening kinds will be best for this purpose, 

 provided they are of good flavor and have attained full maturity. 

 When the frosts begin to set in sharp then gather them. Where 

 there are several bunches on one branch, cut it off, leaving about six 

 inches in length, or more, of the wood, according to the distance 

 between the bunches, and a little on the outside of the fruit at each 

 end; seal both ends of the branch with some common sealing wax, 

 or with such as wine merchants use for sealing their bottles with ; 

 then hang them across a line in a dry room, which is to be kept per- 

 fectly free from frost, taking care to clip out with a pair of scissors 

 any of the berries that begin to decay or become mouldy, which if 

 left would taint the others. In this way grapes may be kept fresh 

 a long time; if they are cut before the bunches are very ripe, they 

 will keep longer, but their flavor will not be so fine. 



Having plenty of fresh grapes in winter makes a great addition to 

 the table, and if properly kept they will be of a much superior flavor 

 to the imported grapes. 



Grapes may also be kept in jars ; every bunch, when well aired 

 and perfectly dry, should be wrapped up loosely in soft, white paper, 

 laid in layers, and each layer covered with bran, which should be 

 perfectly well dried before it is used ; first lay a little of the dry 



