130' TREATISE ON THE CULTURE,- &c, 



bunches, and a little on the out fide of the fruit at each end : 

 feal both ends with fome common fealing-wax, fuch as Wine 

 Merchants ufe for fealing their bottles with, which you may 

 buy at the Wax Chandler's ; then hang them a croft a line in 

 a dry room, taking care to clip out, with a pair of fciflars, 

 any of the berries that begin to decay or become mouldy, 

 which if left would taint the others : In this way I have kept 

 Grapes till the fixth of February ; but, if they are cut before 

 the bunches are too ripe, they may be kept much longer. 



Having plenty of Grapes in the Winter makes a great ad- 

 dition for the table ; and, if properly kept, they will be of a 

 much finer flavour than the Portugal Grapes, which are 

 generally at a very high price during the Winter and Spring. 



Grapes may alfo be kept by packing them in jars (every 

 bunch being firft wrapped up in foft paper), and covering 

 every layer with bran, which ihould be well dried before it 

 is ufed, laying a little of it in the bottom of the jar ; then a 

 layer of Grapes, and fo on, a layer of bran and of Grapes 

 alternately, till you have filled the jar ; then lliake it gently, 

 and fill it to the top with bran, laying fome paper over it, and 

 covering the top with a bladder tied firmly on to exclude the 

 air : then put on the top or cover of the jar, obferving that it 

 fits as clofe as poffible. Thefe jars fhould be kept in a room 

 where you can have a fire in wet or damp weather. 



