STANDARD RBCBIPTS. 493 



FRUIT AND VEGETABLES KEPT OVER WINTER. 



To Keep Grapes, i. They must not be too ripe. Take off the im- 

 perfect grapes from the bunches. On the bottom of a keg put a layer 

 of bran that has been well dried in an oven, or in the sun. On the bran 

 put a layer of grapes, with bran between the bunches so that they may 

 not be in contact. Proceed in the same way with alternate laj'ers of 

 grapes and bran, till the keg is full; then close the keg so that no air 

 can enter. 



2. In a box first lay a paper, then a layer of grapes, selecting the best 

 bunches and removing all imperfect grapes, then another paper, then 

 more grapes, and so until the box is full ; then cover all with several 

 folds of paper or cloth. Nail on the lid, and set in a cool room where it 

 will not freeze. Use small boxes, so as not to disturb more than enough 

 to use in a week or so. Give each bunch plenty of room so they will 

 not crowd, and don't use newspapers. Some seal the stem with sealing 

 wax and wrap each bunch by itself, but it is not necessary to go to that 

 trouble. The grapes should be looked to several times during the win- 

 ter. Should any mould or decay, they should be removed and the good 

 ones again repacked. 



3. Cut a piece out of a ripe pumpkin or gourd, making an aperture 

 large enough to admit the hand. Clean out the interior of seeds and 

 place the ripe grapes inside, and replace the cover and press it in firmly. 

 Keep the pumpkins in a cool place — and the grapes will be found to 

 retain their freshness for a long time. A very careful selection must be 

 made of the pumpkin, but the common field pumpkin, however, is Well 

 adapted for the purpose in question. 



To Keep Cabbage. Sink a barrel in the ground to within an inch 

 or two of the top, cut off the heads and fill the barrel full, put on a board 

 to keep out water, and that is all the covering that is needed. 



To Keep Apples, i. Select the best of fruit, and carefully wrap 

 each specimen separately in paper so that the air cannot pass through, 

 and the time of keeping in a sound and eatable condition can be greatly 

 prolonged. After covering each apple with paper, select a light wooden 

 box and cover it on the inside, or outside, with paper either before or 

 afterputting in the fruit, as the case may be. Those persons who are 

 desirous of preserving a small quantity of apples will be amply repaid for 

 their trouble by trying the above experiment. The fruit should not be 



