198 THE GRAPE. 
There is a great difference in the keeying propertics 
of many of the varieties. For instance, the Frontignans, 
Museats, and several of the Chasselas, though early sorts, 
will dry up and shrink so much that they become partially 
raisined, and in such state will not decay, Margie they 
are kept in a dry atmosphere, free from frost and s 
pended upside down, so that the berries hang loosely. 
There are others that have a solid texture, approaching 
that of an apple, as Reine de Nice, White Lisbon, &e.. 
which, by having the bunches cut into smail parts and 
laid upon a shelf in a good fruit room, wrapped with cot- 
ton wadding, will keep for several months, while the 
burgs, and other tender-skinned sorts, soon decay 
after they are fully ripe, and no means has been devised 
to keep them for a length of time. 
Grapes, both foreign and domestic varieties, may be 
kept a long time by choosing perfectly ripe bunches, and, 
if large, cut them into small parts, removing any decayed 
berries, and sear the end of each stalk where cut, with a 
red-hot iron, exposing them afterwards in a very dry 
room for three days. Have in readiness some soft tissue 
paper, and wheat bran that has been well dried by fire 
a heat. Wrap each small cluster in a piece of the paper, 
pac in gl jas and fill in between with a small por- 
tion of the bran, and so proceed till the jar is filled, each 
_ duster of fruit being surrounded and covered with the 
bran. Place a paper over the top, and stretch a piece of 
bladder over this to exclude the sit. Let the jars be 
_ stored in a dry, cool room, wh t kept 
at 40° to 45°, and use each jar as may be required. 
Glazed earthenware, or airtight boxes, will answer as a 
: t be had, always keeping 
atmosphere. T may add, in connection with this 
ee ee Petes Be Cale, a neigh- 
