182 THE GEAFE CULTUEIST. 



Always gather the grapes in fair weather, and wait until 

 the dew has dried off before commencing in the morning. 

 Cut off the clusters with a knife or shears, and handle them 

 with care, so that the bloom shall not be rubbed off nor 

 any of the berries broken. 



If any portion of the crop is not ripe, leave it on the 

 vines and gather it separately, after the best has been se- 

 cured, provided it is worth the trouble. If there be any 

 unripe or diseased berries in the bunch they should be 

 taken out at the time of gathering. 



PRESERVING THE FRUIT. 



To many persons the preservation of fruit in its natural 

 condition is second only in importance to that of producing 

 it. If we can, by any simple means, keep our grapes fresh 

 two or three months, it not only prolongs the period of 

 enjoyment of a luxury, but if it be desired to sell the fruit, 

 the price wUl be found to increase as the season advances, 

 beyond the usual marketing period, the earliest and latest 

 in market always commanding the highest prices, although 

 not always the most ready sale. 



There is no reason why the tables of those who desire 

 grapes should not be supplied with them for four or five 

 months in the year. Every variety of grapes wiU not keep 

 well, any more than every sort of apples or pears ; still, a 

 majority of the grapes now grown wiU keep several months 

 with ordinary care. 



The process of preserving is very simple, and requii'es 

 more common sense than science. The requisites are : 1st. 

 The fruit should be thoroughly ripe, should not be bruised 

 or broken, but carefully handled while gathering and pack- 

 ing. The fruit may be put away on shelves, or packed in 

 small boxes ; the latter method is probably the best, as it 

 is more liable to become shriveled when left in an open 

 room than when confined in a smaller space. Boxes that 



