408 PRESERVING GRAPES THROUGH THE WINTER 



of each little bottle fits, and then the outer lath has a con- 

 cave incision in which the side of the bottle rests,, so that^ 

 caught in the inner and leaning firmly on the outer lath, it 

 holds the stem and stout bunch quite firmly. I thus par- 

 ticularize it from having seen other ways of doing the same 

 thing less neatly and simply than this. Walking space was 

 left between the walls of grapes ; for six or seven rows were 

 arranged one above another on both sides of each support. 



Charcoal is mixed with water, allowed to stand for some 

 time, and then the water is strained off to fill the bottles. 

 But there can be no doubt that to put a pinch of animal 

 charcoal in each bottle would prove a better plan of guarding 

 the water from any impurity from the slight deposit of or- 

 ganic matter that might be expected ; at least, it does not 

 seem very clear how charcoal removed from the water before 

 the vine-stem is put in can have much effect in keeping it 

 pure. However, this is not an important matter, and it is 

 certain that a pinch of animal charcoal, which is very cheap, 

 will keep the water quite sweet. One cultivator who keeps 

 grapes on a large scale by this method, never uses any char- 

 coal at all, but simply fills his little bottles almost full with 

 water, and then inserts the branches, which nearly close the 

 necks of them. He appeared quite as well satisfied with 

 the plan as those who had taken more pains to keep the 

 water sweet. In case evaporation should cause the water 

 in the bottles to fall below the bases of the shoots it is 

 simply necessary to add a little more. 



Of course it will be understood in a moment that with 

 one-tenth the amount of expense and trouble that is now 

 necessary in large grape-growing places, we may in a grape- 

 room like this maintain conditions infinitely better calculated 

 for the preservation of the fruit than the atmosphere of any 

 vinery can possibly be. We may keep the fruit dark, pre- 

 serve the necessary amount of dryness in the atmosphere, 

 and keep up a temperature constantly equal — all of which 

 are essential to the well-being of fruits, and none of which 

 can possibly be attained in the house in which the grapes 

 are grown. It would of course be wise, in arranging a room 

 of the sortj to have hollow walls and other contrivances to 



