MISCELLANEOUS. 197 



secured, provided it is worth the trouble. If there be 

 any unripe or diseased berries in the bunch they should 

 be taken out at the time of gathering. 



Preserving the Fruit. To many persons the 

 preservation of fruit in its natural condition is second 

 only in importance to that of producing it. If we can, 

 by any simple means, keep our grapes fresh two or three 

 months, it not only prolongs the period of enjoyment of 

 a luxury, but, if it be desired to sell the fruit, the price 

 will be found to increase as the season advances, beyond 

 the usual marketing period, the earliest and latest in 

 market always commanding the highest prices, although 

 not always the most ready sale. 



There is no reason why the tables of those who de- 

 sire grapes should not be supplied with them for four or 

 five months in the year. Every variety of grapes will 

 not keep well, any more than every sort of apples or 

 pears ; still, a majority of the grapes now grown will 

 keep several months, with ordinary care. 



The process of preserving is very simple, and requires 

 more common sense than science. The requisites are : 

 1st, The fruit should be thoroughly ripe, should not be 

 bruised or broken, but carefully handled while gathering 

 and packing. The fruit may be put away on shelves, or 

 packed in small boxes ; the latter method is probably 

 the best, as it is more liable to become shriveled when 

 left in an open room than when confined in a smaller 

 space. Boxes that will hold from twenty to thirty 

 pounds are of convenient size, and the fruit will retain 

 its flavor much better with twenty pounds in a box than 

 when there are only five pounds. The boxes should be 

 made so that they can be shut tight ; if there should be 

 need of ventilation, it can be given by opening the box, 

 but constant ventilation of them is only another name 

 for continual evaporation, which would cause the fruit 

 to shrivel, and thus destroy its value. 



