and white above. 
60 Fruit Gathering. 
BUSHBERG CATALOGUE. 
Preserving Grapes. 
observe this tiny, handsomely 
colored bug, or its larva, will 
oa their short, three-jointed 
am about every- 
£E 
No. 94. 
INSIDIOUS FLOWER-BUG. re onthe plants in search of 
prey, and are frequently found within the Phylloxera- 
galls playing hayoc with the lice. The Insidious 
Flower-bug (Authocoris insiduosus, Say) belongs tothe 
Onier Heteroptera, or True Bugs, ail may be known 
by it be ing bla ck, reddish-bro 
lts larva is orange-colored, an 
closely resembles in general appearance that of the no- 
torious Chinch-bug. 
brown 
Besides the insects, you will still have other enemies 
to combat; foxes and birds, and, w of all, som 
seen enged beings i in human shape—thieves, who 
watch and threaten to 
oR than off with a ants shot. We do. 
GATHERING THE FRUIT. 
Whether it be for the table or for wine, do not pick 
the grape before it is fully ripe. Every grape will color 
before ripe ; some do so several weeks before, but when 
hl 
This noble fruit 
will mature. 
does not — some other fruit, after being ga- 
ve wait till the dew has dried off 
- the morning. Cat off 7 clusters with 
any, tacts oacee 
bed off, nor any ofthe berries bro 
_ Sent to market, or to be kept into winter. The bunches 
should be 
oe | oe 
Always gather the grapes in fair weather, and 
before commencing in 
a knife or grape- 
unripe or diseased berries, if 
grande that the bloom be not rnb- 
ken, if they are to be 
, and clip out 
in shallow drawers or baskets, in 
eimae they are to be taken to the packing-shed, or 
= Bor psig srs formar halo bat a | 
"bon, holdin 
oo 
manufactured 2 £ ¥i at » Sete 
int hei ake a The | 
cates oight ce eee | 
- moisture and thus to produce a cool 
; while uniform, good grapes will establish a repu- 
folie and casein the best _ s. Skill in hand- 
ling and packing is only acquired by practice. 
Grapes could easily be preserved for months by 
means of a cool room or cellar, where the temperature 
a 
there fora few days until all surplus moisture has 
ssed off; then pack them away in boxes, placing the 
bunches dun together, and thick sheets of paper be- 
tween each layer. Wh 
they appear. if the place is cool and the fruit ripe and 
sound, they will keep from three to four months. 
Another method by which grapes 
vty. — aes are then plac 
where 
below ering point, and are kept 
(usually by a rack made for the patie care being 
taken that ae clusters do not touch each _ and 
that every imperfect grape be removed as soon as it 
Meade signs of failing. But very few persons, paseo, 
estow this care, and still less have a fruit room 
or ape that can be kept so cool (40° 
A simpler method to preserve grapes is the follow- 
ing, lately recommended by a practical grape-grower, 
— seems to us well worth trying:—About a week 
before the grape is 
its sci 
ditch, about one foot (30 cm.) deep, nigrs for this pur- 
Beet, without mepereting the cane from evine. The 
A 
in the water preserves its pu- 
dry 
vith soi to Leapencedt ty from frost, and so made that 
rain will run 
color and freshness, sod tasted better than grapes of 
the same kind preserved in pad other manner. 
We have | seen and tasted aniaeae grapes kept fresh 
and t 
pee for this purpose by T. J. Price, Macomb, EH.; 
who says: Theclusters are to be laid carefully 
as soon as picked, and ay taken tothe calbar ae or ie 
ment, or some cool place where they can have both 
| ventilation and moisture. The pores of these j a are 
filled with a salt solution as they come from th 
then the inside conten witha common thick trac 
and even tem- 
=. Seer the jar, and the lime is to cise 
ese jars can be used again from year to 
ear, only t. 
and then whitewashed nade, before they” ae fled 
again with gra = 
Various other methods of pivecrving grapes fresh’ ve 
until late in winter have or Ga i 
periments have generally not 
