OF THE VINE. 



black, with a thick skin and a hard firm flesh. It 

 forms long handsome bunches. * 



40. WHITE RAISIN. 



The properties of this grape are nearly similar 

 to the preceding, but the berries are white. * 



are dipt*, after which they are exposed to the sun to dry, which 

 renders them fit for use." — Travels through Portugal and Spain, 

 in 1772 and 1773, by Richard Trnss, Esq. F. R. S. p. 334. 



* Mr. Swinburne, in his travels through Spain, p. 208., informs 

 us, that the raisins dried upon the coast of Valencia are dipped 

 in a lye of 'wine and ashes. 



The same ingenious author says, p. 167, " Immense are the 

 hoards of all species of dried fruits, such as figs, raisins, plumbs, 

 &c. They have also the secret of preserving grapes, sound and 

 juicy, from one season to another." 



It is much to be regretted that this Gentleman could not pro- 

 cure and import the above most invaluable secret. 



I have constantly kept grapes a long time by the following 

 method : Before the autumnal frosts have killed the Vine leaves, 

 let the bunch with the shoot be carefully cut off the vine. Then 

 put the lower end of the shoot into a bottle filled with water : 

 Hang up the bottle with the shoot and bunch in a warm room. 

 A Green-house is a very proper place. 



Only two or three joints of the shoot above €g? bunch should 

 be left, but a sufficient length below, to reach the bottom of a 

 quart bottle, will be required. 



The bottle should be filled with fresh water every twelve or 

 fourteen days ; and at the same time a thin shaving should be 

 cut off the bottom of the shoot whereby the pores will be made 

 to imbibe the water with greater facility. 



Grapes produced in Pine-stoves require to be cut at the prun- 

 ing season, viz. in December. 



By this method I have often kept grapes fresh and good till 

 the middle of February. 



