NINE] TONS OF GRAPES 



picking them just when fully ripe, not over-ripe; 

 (2) removing every defective berry, and handling 

 the bunches very tenderly; (3) packing in clean 

 baskets, holding six or eight quarts, about half full, 

 and with thick, brown paper above and below; 

 (4) carrying at once to a cool, dry room — but not 

 a drying room. On the other hand, a warm cellar 

 will not do at all, and rarely any cellar. The stor- 

 age room should be closed and dark. There should 

 be no odors of any sort about, for grapes are very 

 quick to absorb evil odors. I had used tarred 

 paper to ceil my fruit cellar, and in a single week's 

 storage every grape was spoiled and apples were 

 damaged. (5) Wrap, if you will, each bunch in 

 tissue paper. (6) Look over your baskets once in 

 two weeks, and use them according to their ten- 

 dency to decay. You will soon discover which of 

 your varieties are good keepers, and I know that 

 you will decide upon Agawam, Diana, Alice, as 

 among the best, while Worden, although thin- 

 skinned, if very carefully handled is not a bad 

 keeper. Catawba is, of course, our best long- 

 keeping grape, although I find among my seed- 

 lings from Herbert, Diana and Hayes some very 

 good rivals of Catawba. With these very simple 



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