Keeping and Storing Fruits and Vegetables. 105 



Figs. — After the figs are gathered and dried in the same way as 

 peaches or apricots, wash to remove all grit, and spread in 

 shallow pans and set them in the oven to become thoroughly 

 heated, taking care to prevent scorching. Then roll in 

 powdered sugar, which has been rolled to remove all lumps. 

 When cold, pack away, preferably in paper bags. They 

 make a delicious lunch with a bowl of milk. They also help 

 to make a nice dessert. 



Gooseberries keep well if kept tight in common bottles filled with 

 pure water. Be sure that none but perfect berries are ad- 

 mitted, and keep in a cool place. 



Grapes.— 



1. The firm grapes usually keep best — as Catawba, Ver- 

 gennes, Niagara, Diana. Jefferson, etc. Thickness of skin 

 does not appear to be correlated with good keeping qualities 

 Always cut the bunches which are to be stored on a dry 

 day, when the berries are ripe, and carefully remove all soft, 

 bruised and imperfect fruits and all leaves. Keep the fruit 

 dry, cool, and away from currents of air. Many varieties 

 keep well if simply placed in shallow boxes or baskets and 

 kept undisturbed in a cool place. 



2. Pack the bunches in layers of dry, clean sand. 



3. Pack in layers of some small grain, as wheat, or oats, 

 or barley. 



4. Cork-dust is also excellent for use is packing grapes. 

 This cork can be had from grocers who handle the white 

 Malagas, which are packed in this material. 



5. Pack the bunches in finely cut, soft and dry hay, placing 

 the grapes and hay in consecutive layers. 



6. Dry hardwood sawdust is also good for packing. 



7. Place on shelves in a cool, airy room. After a few days 

 wrap the bunches separately in soft paper and pack in 

 shallow pasteboard boxes, not more than two or three layers 

 deep. Keep in a cool, dry room that is free from frost. 



8. Cut the bunches with sharp scissors, place in shallow 

 baskets, but few in a basket, and after reaching the house 

 dip the cut end of stems in melted wax. Now take tissue 

 paper or very thin manila paper cut just to the right size, 



