CULTURE OF THE GRAPE 



283 



carefully kept in stone jars, and tightly covered until the 

 next fruit-season. Then, when the fruitery is again filled, 

 pour the liquid into an iron pot, and evaporate it. It is 

 then again fit for use the next year." 



This plan has been tried with entire success in an ex- 

 tensive fruit-room at Cleveland, O.,. using the cheap and 

 abundant waste bitterns from salt-works. It is stated 

 that fifty gallons of water have thus been absorbed from 

 six thousand bushels of apples every week. 



By using this chloride 

 of calcium in the man- 

 ner proposed, and in a 

 fruit-room constructed on 

 the principle before de- 

 scribed, the exact con- 

 ditions of preservation 

 may easily be obtained, 



Fig. 40. 



and grapes may be kept 

 in great perfection for 

 many months. 



It has been recommended to suspend the clusters in an 

 inverted position, as may be seen in fig. 40, in order that 

 the berries may fall apart, and have a free circulation 

 of air, as preventive of decay. In ordinary dry- rooms, 



