HOW TO USE THEM. 



181 



on them six quarts of boiling water. As soon as the water is 

 cool enough, squeeze the grapes with the hand ; cover the jar 

 with a cloth and let it stand for three days ; then press out the 

 juice and add ten pounds of crushed sugar. After it has stood 

 for a week, scum, strain, and bottle it, corking loosely. When 

 the fermentation is complete, strain it again and bottle it, 

 corking tightly. Lay the bottles on their side in a cool place. 



HOW TO KEEP GSAPES. 



Take full bunches, ripe and perfect ; cut the stem off 

 smooth, and seal by dipping it in hot sealing-wax ; let them lie 

 one day, to make sure they are perfectly sealed ; if not, they will 

 shrivel. If they are all right, pack them in a box in layers, 

 with dry saw-dust or sand ; make the box as air-tight as possi- 

 ble. By this method they will keep for months in perfect 

 condition. 



FIGS. — TO DEY FIGS. 



Gather the figs when the skins begin to crack (which is a 

 sign of maturity, and the fruit contains the largest amount of 

 saccharine matter); make a strong lye of oak ashes, or common 

 cooking soda dissolved in hot water ; quickly dip the figs (in a 

 wire basket) into the hot liquid, and remove immediately ; 

 expose to the air for a minute or two, and repeat the dipping. 

 If the lye is hot and strong enough, the color of the fig will 

 immediate change, the dark varieties to a bright green, and the 

 pale-colored to a pale-green. Place the figs upon trays made of 

 wooden slabs, and expose to the sun, taking care not to allow 

 the dew to fall upon them. After a few days they are ready to 

 be put away in small wooden boxes, first putting a layer of spice, 

 laurel, or bay leaves at the bottom, and another at the top. Put 

 the lid on light to keep insects out. Figs placed in a dry room 

 will keep a long time. An evaporator, either purchased, or 

 such an one as is described in the chapter on guavas, will 

 greatly facilitate the drying process!; but great care must be 

 taken not to give too much heat. So soon as the figs show 

 signs of secreting syrup, too much heat has been applied, and 

 they will make only an inferior article. The fruit should be 



