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THE FL01JAL WORLD AND GARDEN GUIDE. 
the bunches in the above-mentioned temperature. The following is 
a good way of preserving ripe grapes : — Procure some tin cases of 
any convenient size, and put in a layer of dry sand or charcoal, and 
then a bunch of grapes, until the case is full ; seal down the lid and 
make all air-tight, and bury them to any convenient depth in the 
ground. This plan will likewise answer for late cherries, plums, 
gooseberries, currants, etc. These fruits in some gardens are re- 
tarded in their time of ripening by being covered with mats or nets, 
which is an excellent plan, and ought to be more generally adopted, 
as it insures a succession. Grapes, peaches, apricots, in the open 
air, may be kept for some time hanging on the trees after they are 
ripe by the same means, but their flavour will not be good. Red 
and white currants in the same manner will even keep good till 
the end of December. Ice-houses have been recommended for 
preserving fruit ; but they are objectionable, on account of the 
moisture which they contain. A dry, cool, and airy room, free from 
all atmospheric changes, is the only place where fruits can be pre- 
served for any length of time. It will be found that some of the 
finer sorts of pears and apples are liable to crack before they are 
quite ripe ; therefore they should always be gathered and taken into 
a hothouse, in order to ripen them as quickly as possible. It often 
happens that one half cracks while the other remains sound. Those 
that are sound should remain on the tree until the proper time for 
gathering them arrives, which is known by gently lifting them up, 
and then letting them down with a slight jerk ; if ripe, they easily 
detach. I have seen the following plan adopted with success : — 
When ripe fruit was wanted before it had arrived at proper maturity 
in the open air, those were selected which appeared to be ripest ; 
they were placed in a hot-house, and suspended over the hottest 
part of the flue in a basket, till they were fit for use ; the remainder 
was left on the trees for a succession. The ripening of peaches, 
nectarines, apricots, plums, cherries, strawberries, gooseberries, 
currants, etc., may be accelerated in this manner with the utmost 
advantage. I am not aware that any method has been adopted for 
the preservation of the pineapple for any length of time. I have 
seen it cut up and immersed in bottles containing spirits — as brandy, 
whisky, etc., to which it imparts a pleasant and delicious flavour ; 
plums, cherries, and apricots are used for the same purpose in 
France. The sweating of apples is not to be recommended, as the 
flavour of the fruit is much deteriorated by it. The less fruit is 
handled the better, and the less it is exposed to atmospheric changes, 
after being gathered, the longer will it remain plump and sound, 
without becoming dry and mealy. 
Gkeen Fruits for preserving, must be gathered when quite 
dry. Haviug provided some wide-mouthed bottles, or tin cases, 
commence by cutting off the berries, one by one, from the stalks till 
the bottles are full ; cork them up tight, and seal them over with 
some wax, then place them in some cool, airy room ; or, what is 
better, plunge them into the open ground, surrounding each bottle 
with some charcoal, or dry sand. 
Shell Feuit, as walnuts, nuts, chestnuts, etc., may be preserved 
