THE GRAPE iii 



GRAPE RECIPES 



TO PRESERVE GRAPES UNCOOKED 



There are several methods of doing this and the attempt 

 is worth inaking as grapes uncooked are at their best in fla- 

 vour and health-giving elements. Unfermented grape juice' 

 the next best mdthod of keeping the full grape value. 



GRAPES IN SAWDUST, SAND, ASHES, AND COTTON 



An old-fashioned method of keeping grapes (which, at 

 the start, must be without blemish) was similar to methods 

 now used with white grapes or those shipped any distance : 

 packing in bran or sawdust thoroughly dried in the sun or 

 moderate oven, then allowed to cool perfectly, spreading 

 a layer of sawdust on the bottom of a box,, then a layer 

 of the fruit, with bran or sawdust between so that bunches 

 cannot touch. The last layer of bran should be rather 

 thick and the top of the box screwed on so that the grapes 

 may both be air tight and not jarred more than neces- 

 sary. Fine, well-sifted wood ashes and sand were also for- 

 merly used in this manner and not infrequently cotton wad- 

 ding was employed in the same way. 



GRAPES SEALED WITH WAX 



Have ready hot sealing wax and in it dip the cut ends 

 of each bunch-stem. Remove all imperfect grapes and 

 place bunch in a bag of thin paper or a sheet of some soft 

 paper, gathering it up at the comers and tying around the 

 stem snugly, fastening to the latter a string by which it may 

 be hung till needed. Keep fruit if possible in a cool, dry, 

 dark place. 



BOTTLED GRAPES {Country Life in America) 



French vine growers, according to Country Life in Amer- 

 ica, preserve grapes by leaving five or six inches of stem 



