82 FRUITS AND VEGETABLES UNDER GLASS 



exacting in its requirements, particularly so as to temperature and dry atmos- 

 phere. Tliis room must ha\e a temperature of 40" to 45°, and the heating 

 arrangements must be such that it can jjc turned on when necessary. The 

 room must be perfectly dry. It should be so situated that the sun's rays will 

 not penetrate it, so causing a fluctuation in the atmosphere, and the doors should 

 be so arranged that no outside air can strike into the room when they are opened. 

 A dry, close, dark room, built with hollow walls and a double set of doors, makes 

 an ideal storehouse. 



The method which is termed "bottling" is here described. Obtain as many 

 one-quart bottles as there are bunches to cut, having necks large enough and 

 long enough that the wood can be put in easily. Fill the bottles nearly full 

 with clear, fresh water. Then cut the Grapes with enough wood to each bunch, 

 so that the former will reach the bottom of the bottle and still project out of 

 the neck about fixe or six inches. It is always best to place in the water tixe end 

 that was cut nearest to the rod, but sometimes this is too short, especially when 

 the bunch is near the permanent vine. In cases where the end between the 

 bunch and the rod is too short, of course the other end of the wood must be set 

 into the water. It does not seem to affect the keeping qualities of the Grape 

 which end of the wood is set into the water, providing there is a clean cut at 

 the end of the wood that is placed in the water. The only difference I have 

 found is that the bunch as a rule will set better if the end nearest to the rod can 

 be secured long enough so that it can be placed in the water. 



A simple and inexpensive way is to arrange the bottles on shelves or racks, 

 one above the other and far enough apart so that the bunches will not touch 

 each other. Nail a board along the front of each rack with notches six inches 

 apart, in which the necks of the bottles are laid. These should be placed at 

 such an angle that the bunch of Grapes will hang clear of the bottle, while the 

 latter itself remains nearly full of water. If the room is dry, and a steady tem- 

 perature is maintained. Grapes can be kept in good looking condition in this 

 way until far into the Spring. 



While any one can prolong his Grape season by this method with the proper 

 care, yet I do not recommend it. The Grapes lose their vitality. While they 

 may still be good to look upon, after four or six weeks in the fruit room they will 

 have lost their exquisite flavor and most certainly also their value as food for 

 the invalid. Grapes must contain saccharine to be good; when they have 

 degenerated into merely a bleb of water they may still have the name but cer- 

 tainly not the substance. Years ago I helped to place many a bunch 

 in the storeroom, and have seen them come out as late as the month of 

 April. At that time Lady Downs was one of the standards for late use, 

 and most of the thick skinned varieties would submit to the bottle treat- 

 ment. But of late years I have come to the conclusion that it is best 

 to hold the Grapes on the vines as long as they can be kept plump. Then 

 close the Grape season until the new crop comes along. There is no diffi- 

 culty in having Grapes eight months out of the twelve, and with an interval 

 of but four months between seasons they will be all the more appreciated 

 when they come around again. 



