282 CULTURE OF THE GRAPE. 



is exposed to the light, which hastens its maturity. More- 

 over, this method can only be used in dry weather, and 

 when the temperature is above the freezing-point. Now, 

 as this is seldom the case in winter-time, the fruit is con- 

 sequently subjected to the dampness of the fruitery. 



"To overcome this difficulty, we recommend to use 

 chloride of calcium, which must not be confounded with 

 chloride of lime (chaux). This comparatively cheap arti- 

 cle-absorbs nearly double its weight of moisture, and be- 

 comes deliquescent after being exposed a short time to 

 the damp air. 



" In order to make use of the chloride of calcium, make 

 a wooden box, lined with lead, twenty inches square and 

 four inches deep, which must be raised about sixteen 

 inches from the floor, on a small stand, inclined a little at 

 one side: in the middle of the inclined side place a spout. 

 This apparatus being placed in the fruitery, put in it about 

 three inches deep of chloride of calcium, very dry and 

 porous. As it melts, the liquid runs out through the 

 spout into a stone jar underneath it. If all the chloride 

 of calcium is melted before all the fruit is taken out, you 

 must renew it. About forty pounds are sufficient to keep 

 a fruitery dry, used at three different times. 



" The liquid which is obtained by this plan should be 



