Keeping and Storing Fruits and Vegetables. 105 



Pears. Pears should be picked several days or a couple 

 weeks before they are ripe, and then placed in a dry and 

 well ventilated room, like a chamber. Make very shallow 

 piles, or, better, place on trays. 



Figs. After the figs are gathered and dried in the same 

 way as peaches or apricots, wash to remove all grit, and 

 spread on shallow pans and set them in the oven to be- 

 come thoroughly heated, taking care to prevent scorching. 

 Then roll in powdered sugar, which has been rolled to 

 remove all lumps. When cold, pack away, preferably in 

 paper bags. They make a delicious lunch with a bowl of 

 milk. They also help to make a nice dessert. 



Gooseberries keep well if kept tight in common bottles 

 filled with pure water. Be sure that none but perfect 

 berries are Admitted, and keep in a cool place. 



Grapes. 



i. The firm grapes usually keep best, as Ca- 

 tawba, Vergennes, Niagara, Diana, Jefferson, etc. Thick- 

 ness of skin does not appear to be correlated with good 

 keeping qualities. Always cut the bunches which are to 

 be stored on a dry day, when the berries are ripe, and 

 carefully remove all soft, bruised or imperfect fruits and 

 all leaves. Keep the fruit dry, cool, and away from cur- 

 rents of air. Many varieties keep well if simply placed 

 in shallow boxes or baskets and kept undisturbed in a cool 

 place. 



2. Pack the bunches in layers of dry clean sand. 



3. Pack in layers in some small grain, as wheat, or 

 oats, or barley. 



4. Cork dust is also e::cellent for use in packing grapes. 

 This cork can be had from grocers who handle the white 

 Malagas, which are packed in this material. 



5. Pack the bunches in finely cut soft and dry hay, 

 placing the grapes and hay in consecutive layers. 



6. Dry hardwood saw-dust is also good for packing. 



