286 CULTURE OF THE GRAPE. 



of the bottle, in order to prevent evaporation. These 

 racks are to be kept in the cool fruit-room, as described for 

 boxes. M. Charmetix preserves his Chasselas and Black 

 Hamburgs (cut the previous fall) until the end of April, 

 with the "grapes as plump, and the stems as green, as 

 when taken from the vine." With such strong assurances, 

 and the great inducements to bring fruit into the market 

 at a season when it will command large prices, it is to be 

 hoped we shall see more enterprise in this art of preserv- 

 ing fruit. 



WINE-MAKING. 



In some parts of the country, this has already be- 

 come an immense business, an art by itself. In giving 

 a few simple directions for the home manufacture of 

 an innocent and health-giving beverage, it is not ex- 

 pected that they will be any guide to the professed 

 vintner; neither can it be inferred that we thereby 

 commit ourselves upon the question of the expediency 

 of wine-selling. The rules may be taken as they are 

 intended, for home use. When the grapes are "dead 

 ripe," strip the berries from the stems, rejecting any 

 which are unripe or decayed. The fruit should be per- 



