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Then put the lower end of the shoot into a bottle 

 filled with water. Hang up the bottle with the 

 shoot and bunch in a warm room. A green-house is 

 a very proper place. Only two or three joints of the 

 shoot above the bunch should be left, but a sufficient 

 length below to reach the bottom of a quart bottle, 

 will be required. The bottle should be filled with 

 fresh water every twelve or fourteen days ; and at the 

 same time a thin shaving should be cut off the bot- 

 tom of the shoot, whereby the pores will be made to 

 imbibe the water with greater facility. By this 

 method grapes have been kept fresh and good till the 

 middle of February. (Speechley, 27.) 



A still better plan is that detailed by Mr. G. Wat- 

 son, gardener, at Newton Vicarage, near Stockton- 

 on-Tees. He directs, when, in the last week in De- 

 cember, or first week in January, the latest house of 

 grapes, which are ripe in September, is pruned, that 

 then the whole of the grapes remaining shall be cut 

 off, with a joint or two, or more, of wood below each 

 bunch. Make a clean cut, and apply sealing wax as 

 hot as can be used to it, and seal the wood closely, so 

 that no air can enter the tissues communicating with 

 the bunch. Then hang the bunches up on cords, 

 suspended across a closet in a cool airy room, taking 

 care that they do not touch each other, and after this 

 they are cut down as wanted. In this way the 

 White Muscat of Alexandria has been kept until the 



