234 



with good success, by the common mode of 

 deft- grafting. The operation ought to be 

 delayed until the vine is in full leaf, the scions 

 having been kept dormant in a cool cellar un- 

 til used. (See page 43.) 



Keeping ^the Grape. Take the ripe clus- 

 ters when free from external moisture, and 

 pack them in jars, filling all the interstices 

 with baked saw-dust. The grapes which are 

 exported from France and Spain, are packed 

 in this way. Alternate layers of grapes and 

 kiln-dried bran would probably answer equal- 

 ly well. 



Grapes have also been successfully kept for 

 several months, by putting them in common 

 flower-pots, and filling in, under, around and 

 above them with common fine sand, a drain- 

 age of broken earthen or the like having first 

 been placed in the bottom of the pot. The 

 sand must be kept moist, and at a temperature 

 a little above freezing. 



These modes of preserving the grape are 

 well worthy of trial ; for, though not highly 

 prized in its season, the fruit might be quite a 

 luxury at mid-winter. 



Uses of the Grape. Our hardy native 

 grapes are not very much esteemed for the 



