Chap. XIX.] 



PRESERVING GRAPES. 



317 



very cheap, will keep the water quite sweet. One cultivator who 

 keeps Grapes on a large scale by this method, never uses any 

 charcoal at all, but simply fills his little bottles almost full with 

 water, and then inserts the branches, which nearly close the necks 

 of them. He appeared quite as well satisfied with the plan as 

 those who had taken pains to keep the water sweet. In case 

 evaporation should cause the water in the bottles to fall below 

 the bases of the shoots it is simply necessary to add a little 

 more. 



With one-tenth the amount of expense and trouble we may 

 in a Grape-room like this maintain conditions infinitely better 

 calculated to preserve the fruit than is possible in the Vinery. We 



Thomery jnode of Jixiji^ the 

 bottles. 



Ferrieres mode of fixing the 

 bottles. 



Portion of itpright 

 used in Grape-room 

 at Ferrieres. 



may keep the fruit in the dark, preserve the necessary amount of 

 dryness in the atmosphere, and keep up an equable temperature, 

 all of which conditions are essential to the well-being of fruits. 

 It would be wise, in arranging a room of the sort, to have hollow 

 walls and other contrivances to attain the conditions under which 

 fruit is known to keep best. 



As we grow better hothouse Grapes and on a larger scale 

 than any other country, this method has proved of more use to us 

 than to the French. Those who have adopted the system are 

 unanimous in declaring, after several years' experience, that they 

 can keep the fruit as long in this way as upon the Vine, with 

 fewer mouldy berries, and almost without trouble. Having all 

 the stock of Grapes safely housed and away from the attacks of 



