KEEPING GRAPES 145 



7. Place on shelves in a cool, airy room. After a few days wrap 

 the bunches separately in soft paper, and pack in shallow pasteboard 

 boxes, not more than two or three layers deep. Keep in a cool, dry 

 room that is free from frost. 



8. Cut the bunches with sharp scissors, place in shallow baskets, 

 but few in a basket, and after reaching the house dip the cut end of 

 stems in melted wax. Now take tissue paper or very thin manila 

 paper cut just to the right size, and carefully wrap each cluster of 

 grapes. Secure shallow tin boxes; place a layer of cotton-batting 

 at the bottom, then a layer of grapes, then batting; three layers of 

 grapes are enough for one box, alternating with cotton-batting, and 

 topping with batting ; then gently secure the lid to each box, and when 

 done place in cold storage for use in April, or even later. If cold storage 

 cannot be had, put in a dry, cool room, and when cold weather ap- 

 proaches, cover in an interior closet with just sufficient covering to 

 prevent freezing; warmth will cause over-ripening and deterioration. 



9. Roe's method. — In a stone jar place alternate layers of grapes 

 and straw paper, the paper being in double thickness. Over the jar 

 place a cloth, and bury below frost in a dry soil. The grapes will keep 

 until New Year's. 



Keeping grapes for market (W. M. Pattison, Quebec). 



It is the generally received opinion that the thick-skinned native 

 seedlings are the only keepers. This is correct as regards preserving 

 flavor, but several hybrids of foreign blood are the best keepers known. 

 Before giving results of this and former trials, instructions in packing 

 may be of service. The varieties intended to be laid up for winter use 

 should be those alone which adhere well to the stem and are not inclined 

 to shrivel. These should be allowed to remain on the vines as long as 

 they are safe from frost. A clear, dry day is necessary for picking, 

 and careful handling and shallow baskets are important. The room 

 selected for the drying process should be well ventilated, and the fruit 

 laid out in single layers on tables or in baskets where the air circulates 

 freely, the windows being closed at night and in damp weather. In 

 about ten days the stems will be dried out sufficiently to prevent mold- 

 ing when laid away. When danger from this is over, and the stems 

 resemble those of raisins, the time for packing has arrived. In this, 

 the point to be observed is to exclude air proportionately with their 



