Grape$. — ^They most not be too ripe. Take off any imperfect grapes from the bunches. On the bottom of a keg pat a layer of bran that has been well dried✪ Grape Preservation in an oven or in the sun, then a layer of grapes, with bran between the bunches, so that they may not be in contact. Proceed in the same way with alternate layers of grapes and bran, till the keg is full ; then close the keg so that no air can enter, or use paper, never news])apers, instead of bran and cover all with several folds of paper or cloth. Nail on the lid and set in a cool room where it will not freeze. Use small boxes so as not to disturb more than wanted to use in a week or flo. Give each bunch plenty of room BO they will not crowd. The grapes should be looked to several times during the winter. Should any mold or decay remove them and repack the good ones again. A warm day is considerea the best time to gather if you live neath your own 'Vine and fig tree" and some place them in a cool shady place for two or three days, then pack as above, and pasteboard boxes can be used. Others cut off the end smoothly from the vine and dip in melted seal- ing wax, BO that no air can get in or juice run out, let stand a day to see if perfectly sealed, (if not they will shnvel up) then pack in boxes as above, with either bran, sawdust (dry), cotton batting or paper, with the latter sometimes wrapping each bunch separately ; or a barrel hpop suspended from the ceiling by three cords, from which grape stems are hung by means of wire hoqks attached to the email end, sealing the other with hot sealing-wax, each stem free from contact with its neighbors, is said to be the best contrivance for keeping grapes. The imperfect grapes must be removed, and the room must be free from frost, and not dry enough to wither them or too moist. The simplest way to keep grapes is to place them in drawers holding about twenty- five poundr each, piling the boxes one over another. A few fine clusters for special table purposes may be preserved by cutting the bunches late in the season, but in good condition and on a piece of the vine. Wax one end of the stem and put the other through a cork into a vial of water containing a layer of charcoal ; make the cork around the vine tight with beeswax ; then place the whole in a cool room with an even temperature. The Chinese Method consists in cutting a circular piece out of a ripe pumpkin or goard, making an aperture large enough to admit the hand. The interior is then, completely cleaned out. the ripe grapes are placed in- Bide, and the cover replaced and pressed in firmly. The HOW TO use: UEATS. HOW TO USE MEATS. 1, Repreiente the nunp or upper part of bind leg, Kood for pot roasts ; beef a Is mode ; corned beef and rump roaste, also makes Bplendid Bonp; J2>^ cts. Prices vary bnt are relatively the same, 2. The "round," the under part of which mntces steaks, the outside lean soup meatoT good cornine pieces, or the vhole is very choice for dried beef ; 15 cts. S. The "shank," of which the upperpart Ifi the muscle of the leg, solid meat and good for soups; I2>^ cts. 4. "Rump Bt«ake" ; 16 cts. 6, "Veiny piece" for dried beef and corning; 14 and 15 cts. 6. Sirloin steaks ; 18 eta. 6 and 8. Between these numbers orerthe thigh joint are the tenderloin steaks ; 30 cts.

AI-modernized reading of the original text

Grapes. — They must not be too ripe. Take off any imperfect grapes from the bunches. On the bottom of a keg pat a layer of bran that has been well dried in an oven or in the sun, then a layer of grapes, with bran between the bunches, so that they may not be in contact. Proceed in the same way with alternate layers of grapes and bran, till the keg is full ; then close the keg so that no air can enter, or use paper, never news])apers, instead of bran and cover all with several folds of paper or cloth. Nail on the lid and set in a cool room where it will not freeze. Use small boxes so as not to disturb more than wanted to use in a week or so. Give each bunch plenty of room So they will not crowd. The grapes should be looked to several times during the winter. Should any mold or decay remove them and repack the good ones again. A warm day is considered the best time to gather if you live beneath your own "Vine and fig tree" and some place them in a cool shady place for two or three days, then pack as above, and pasteboard boxes can be used. Others cut off the end smoothly from the vine and dip in melted sealing wax, So that no air can get in or juice run out, let stand a day to see if perfectly sealed, (if not they will shrivel up) then pack in boxes as above, with either bran, sawdust (dry), cotton batting or paper, with the latter sometimes wrapping each bunch separately ; or a barrel hoop suspended from the ceiling by three cords, from which grape stems are hung by means of wire hooks attached to the small end, sealing the other with hot sealing-wax, each stem free from contact with its neighbors, is said to be the best contrivance for keeping grapes. The imperfect grapes must be removed, and the room must be free from frost, and not dry enough to wither them or too moist. The simplest way to keep grapes is to place them in drawers holding about twentyfive pounds each, piling the boxes one over another. A few fine clusters for special table purposes may be preserved by cutting the bunches late in the season, but in good condition and on a piece of the vine. Wax one end of the stem and put the other through a cork into a vial of water containing a layer of charcoal ; make the cork around the vine tight with beeswax ; then place the whole in a cool room with an even temperature. The Chinese Method consists in cutting a circular piece out of a ripe pumpkin or gourd, making an aperture large enough to admit the hand. The interior is then, completely cleaned out. the ripe grapes are placed inside, and the cover replaced and pressed in firmly. The [illustration: HOW TO USE MEATS.] HOW TO USE MEATS. 1. Represents the rump or upper part of bind leg, Kood for pot roasts ; beef a Is mode ; corned beef and rump roaste, also makes splendid soup; J2>^ cts. Prices vary bnt are relatively the same, 2. The "round," the under part of which makes steaks, the outside lean soup meat; good cornine pieces, or the vhole is very choice for dried beef ; 15 cts. 3. The "shank," of which the upper part is the muscle of the leg, solid meat and good for soups; I2>^ cts. 4. "Rump Steaks" ; 16 cts. 6, "Veiny piece" for dried beef and corning; 14 and 15 cts. 6. Sirloin steaks ; 18 eta. 6 and 8. Between these numbers over the thigh joint are the tenderloin steaks ; 30 cts.

Records on this page

Grape Preservation

The new practical housekeeping