184 THE GRAPE CULTUKIST. 



Boxes deep enough to hold four or five layers are better 

 than deeper ones. When the boxes are filled, put them 

 away in a cool place, and where they can be examined 

 occasionally, and the decayed berries be taken out from 

 time to time as they appear. If the place is cool and the 

 fruit sound and ripe, they will keep three or four months 

 without further care. 



WINE MAKING. 



The making of wine is supposed by many to be neces- 

 sarily connected with grape culture. So general has been 

 this belief that nearly every book upon this subject has its 

 chapter upon wine making, whether the author knew any- 

 thing about the subject or not. For my own part, I could 

 never understand why wine making had anything more to 

 do with grape culture than whisky or starch making had 

 to do with corn growing, or cider making and the produc- 

 tion of apple jack should necessarily be recognized as a part 

 of pomology. Two hundred years ago, when John Evelyn 

 wrote his " Pomona," it would not have been thought com- 

 plete without those wonderful chapters on " The Making 

 and Ordering of Cyder !" The man who writes a book on 

 apple and pear culture, at the present time, would hardly 

 think it in his line to teh 1 how to make perry and cider, 

 nor would it be expected of him. I shall therefore depart 

 from the general rule, and for two reasons : 1st. I believe 

 that wine and brandy making do not necessarily belong 

 to grape culture. 2d. I should not be able to give any 

 information from actual experience ; and I believe the 

 reader will agree with me that in horticulture, at least, 

 none have a right to become teachers until they have them- 

 selves been scholars. 



There are plenty of men in our country who know how 

 to make wine, and from them we should get correct infor- 

 mation upon the subject, provided they can be persuaded 



