168 
plants may be taken off and transplanted. This species, some- 
times flowers late in the autumn as well as early in spring. 
173 Grapes to preserve. A translation of several articles from 
the Transactions of the Prussian Gardening Society, is given in 
the eighth volume of the Gardener’s Magazine, amongst which 
occur directions for Preserving Grapes. The method is easy 
as well as advantageous, and may be very gratifying to the 
curious in the growth of fruit. The following are the directions 
given. “ In the spring, before the buds begin to swell, take 
healthy well-ripened shoot of the preceding year, and draw it 
up through the bottom hole of a flower-pot of about fifteen 
inches in diameter ; then fill the pot with rich soil, and cover both 
the soil and the outside of the pot with moss, to keep in the 
moisture. Water now and then, according to the season. By 
the end of August, cut the shoot half through, just below the 
pot, so as to increase the number of roots, which will be formed 
about this time in the soil contained in the pot. In the course 
of the month of October, according to the season, cut the shoot 
quite through, and remove the pot, with the vine, laden with 
from twelve to twenty bunches of fruit, to a dry airy room, 
with a northern exposure; here water occasionally, till the 
leaves drop off, but no longer. Thus treated, the fruit will keep 
good on the vine till the end of February, preserving its natural 
flavour. The best sort for this purpose is the white sweetwater.” 
Fruit, thus exhibited, as if entirely grown in. the pot, w'ould 
not be an uninteresting object, independently of the advantage 
obtained by its preservation. Various methods have been 
practised to preserve Grapes after being gathered. Foreign 
Grapes are usually packed in casks or jars, amongst saw-dust, 
which answers the purpose of preserving them from decay, as 
■well as injury from carriage to this country. Some persons 
after gathering the fruit, dip the stems of each bunch into 
melted resin, and then hang them up, in paper bags, in a cool 
dry room. Others suspend the bunches of fruit in boxes, place 
the berries as far asunder as the stems will admit, and then fill 
the box with clean dry sand ; or what appears to be less objec- 
tionable, clean small seed of some sort. None which could be 
readily obtained, would answer better for this purpose than 
clover seed. Whatever system be pursued, it would seem to be 
desirable that the fruit be kept cool and dry. 
