148 



x\ very delicious preserve or jelly, also, may be made 

 from this fruit, and is prepared as follows : — Pick off 

 the grapes ; put them in a stewpan or saucepan ; 

 bruise them very slightly ; set the pan over a slow 

 lire ; and as the seeds rise to the top while simmering, 

 skim them off. "When dressed enough, pass the 

 whole through a coarse muslin or cloth ; sweeten it 

 to your taste ; return it again to the pan, and let it 

 simmer very gently till quite thick ; put it in a mould 

 or preserving-pot ; and, if properly made, the pot 

 mav be turned upside down without disturbing its 

 contents. Put thin paper, moistened with a small 

 quantity of salad oil, over the jelly, and cover with 

 paper or bladder. Keep it in an airy, light, and dry 

 place. It is impossible to state the proportion of 

 sugar required, for situation, season, &c. make so 

 great a difference in the saccharine juice of the grape, 

 that it is better to leave it to the taste of the maker. 

 Skim off as many of the seeds as possible before 

 pressing, as too many of them will give a bitter taste 

 to the jelly. (Gard. Chron. 1846, 645.) 



To keep bunches of grapes in good condition for 

 dessert long after they have become ripe, several plans 

 have been devised, but of which the following are the 

 best. 



Mr. Speechley recommends that, before the 

 autumnal frosts have killed tbe vine leaves, let the 

 bunch with the shoot be carefully cut off the vine. 



