278 CULTURE OF THE GRAPE. 



extensive experiments, and am unable to give a perfect 

 list. It is certainly useless to attempt to keep the Con- 

 cord or the Hartford or Creveling. Delaware, Isabella, 

 and Catawba all keep well; the Union Village keeps 

 better still ; the new Dana Grape has been exhibited in 

 January in unusually good preservation. But the Diana 

 probably exceeds all others in its keeping qualities. Its 

 thick, tough skin preserves it from decay, and enables it 

 to retain its high quality. There is no difficulty in keep- 

 ing this kind until March, with moderate care. By some 

 of the methods enumerated, it is to be hoped that the 

 same will be true also of many other equally good and 

 less difficult varieties. As before stated, grapes intended 

 to be kept into winter should be cut before they are very 

 ripe. This should be done when they are perfectly dry; 

 and every decaying or imperfect berry should be scrupu- 

 lously removed. A cool and dry atmosphere is absolutely 

 essential to really successful preservation. At a low tem- 

 perature, moisture is less promotive of decay than at a 

 higher. But it is far better to secure both a dry air, 

 and also a temperature just above the freezing-point. 

 A thoroughly drained and cool cellar is the easiest 

 approach to this, and yet it will prove considerably 

 warmer than could be desired. Either this, or a cool 



