Sept.] THE VINEYARD. 497 



Methods of curing Raisins. 



R. Twiss, Esq. says, in his travels through Portugal and Spain, 

 page 334, "raisins are of two sorts; those which are called sun- 

 railins are made thus: when the grapes are almost ripe, the stalk 

 is half cut through, so that the sap may not penetrate farther, but 

 yet the bunch of grapes may remain suspended by the stalk; the 

 sun by darting on them candies them, and when they are dry they 

 are packed up in boxes. 



"The second sort is made after. this manner; when the vines 

 are produced the tendrils or claspers are preserved till the time of 

 vintage, a great fire is made, when the tendrils are burned, and 

 in the ley made of their ashes the newly gathered grapes are dipt, 

 after which they are exposed to the sun to dry, which renders them 

 tit for use." 



Mr. Swinburn in his travels through Spain informs us, that the 

 raisins dried on the coast of Valencia are dipt in a ley of urine and 

 ashes. 



Preserving Grapes fresh for ivinter use. 



Grapes may be kept fresh a long time by the following method: 

 before the autumn frosts have killed the leaves, let the bunch with 

 the shoot be carefully cut oft" the vine; then let the lower end of 

 the shoot be put into a bottle filled with water; which hang up with 

 the shoot and branch in a warm room, or in a green-house. 



The bottle should be filled with fresh clear water every ten or 

 twelve days, and at the same time a thin paring should be cut off 

 the bottom of the shoot, whereby the pores will be made to imbibe 

 the water with greater facility. 



By this method grapes may be kept fresh and good till the mid- 

 dle of February. 



Or let the grapes hang on the vines as long as they will continue 

 on with safety; the late ripening kinds will be best for this purpose, 

 provided they are of good flavour and have attained full maturity. 

 When the frosts begin to set in sharp then gather them. Where 

 there are several bunches on one branch cut it off, leaving about six 

 inches in length, or more, of the wood, according to the distance 

 between the bunches, and a little on the outside of the fruit at each 

 end; seal both ends of the branch with some common sealing wax, 

 or with such as wine merchants use for sealing their bottles with; 

 then hang them across a line in a dry room, which is to be kept 

 perfectly free from frost, taking care to clip out with a pair of scis- 

 sors any of the berries that begin to decay or become mouldy, which 

 if left would taint the others. In this way grapes may be kept fresh 

 a long time: if they are cut before the bunches are very ripe, they 

 will keep longer, but their flavour will not be so fine. 



Having plenty of fresh grapes in winter makes a great addition 

 to the table, and if properly kept they will be of a much superior 

 flavour to the imported grapes. 



Grapes may also be kept in jars; every bunch when well aired 

 3P 



