NINE] TONS OF GRAPES 
picking them just when fully ripe, not over-ripe; 
(2) removing every defective berry, and handling 
the bunches very tenderly; (3) packing in clean 
baskets, holding six or eight quarts, about half full, 
and with thick, brown paper above and below; 
(4) carrying at once to a cool, dry room — but not 
a drying room. On the other hand, a warm cellar 
will not do at all, and rarely any cellar. The stor- 
age room should be closed and dark. There should 
be no odors of any sort about, for grapes are very 
quick to absorb evil odors. I had used tarred 
paper to ceil my fruit cellar, and in a single week’s 
storage every grape was spoiled and apples were 
damaged. (5) Wrap, if you will, each bunch in 
tissue paper. (6) Look over your baskets once in 
two weeks, and use them according to their ten- 
dency to decay. You will soon discover which of 
your varieties are good keepers, and I know that 
you will decide upon Agawam, Diana, Alice, as 
among the best, while Worden, although thin- 
skinned, if very carefully handled is not a bad 
keeper. Catawba is, of course, our best long- 
keeping grape, although I find among my seed- 
lings from Herbert, Diana and Hayes some very 
good rivals of Catawba. With these very simple 
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