Most Viewed- Mode Of Operating- Mode Of Operating - Clinton - Clinton - Delaware - Propagation Of The Vine - A Few Necessary Improvements - Herbemont - Delaware Vineyard - Remarks On Its History In America Especially At The West--its Progress And Its Future - The Must Scale Or Saccharometer - Poeschel's Mammoth - Cuyahoga (coleman's White) - Franklin - Planting - North America - Dr Gall's And Petiol's Method Of Wine Making Least Viewed- Treatment Of Flat And Turbid Wine- Diana - Kingsessing - Gathering The Grapes - Fermenting Vats - Wine Making Made Easy - Choice Of Varieties - Treatment Of The Vine The Second Summer - Training The Vines On Arbors And Walls - Other Methods Of Training The Vine - Frosts - Cynthiana (red River) - Arkansas - Creveling (catawissa) (bloom) - Rulander - Cassady - Perkins |
Preserving The FruitFor this purpose, the fruit must be thoroughly ripe. When fully ripe, the stem will turn brown, and shrivel somewhat. The fruit is then carefully gathered, and laid upon a dry floor, or shelves, for a day or two, so that some of the moisture will evaporate. They can then be packed in boxes, in about the same manner as described before, but paper will be better than leaves for this purpose. They are then put away on shelves, in an airy room, which must, however, be free from frost, in an even temperature of from 30 deg. to 40 deg.. They should be examined from time to time, and the decayed berries taken out. They may thus be kept for several months. Next: Gathering The Fruit To Make Wine Previous: Gathering The Fruit For Market
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