bunches of grapes, well cleaned, and gathered in the
afternoon of a dry day, before they are perfectly ripe. Proceed then
with alternate layers of bran and grapes till the barrel is full, taking
care that the bunches of grapes do not touch each other, and to let the
last layer be of bran; then close the barrel so that the air may not be
able to penetrate. Grapes thus packed will keep for a twelvemonth. To
restore their freshness, cut the end of each bunch, and put that of
white grapes into white wine, and that of black grapes into red wine, as
flowers are put into water to keep them fresh. It is customary in France
to pack grapes for the London market in saw dust, but it must be
carefully dried with a gentle heat, or the turpentine and other odours
of the wood will not fail to injure the fruit. Oak saw dust will answer
the purpose best.

GRAPE WINE. To every gallon of ripe grapes put a gallon of soft water,
bruise the grapes, let them stand a week without stirring, and draw the
liquor off fine. To every gallon of liquor allow three pounds of lump
sugar, put the whole into a vessel, but do not stop it till it has done
hissing; then stop it close, and in six months it will be fit for
bottling.--A better wine, though smaller in quantity, will be made by
leaving out the water, and diminishing the quantity of sugar. Water is
necessary only where the juice is so scanty, or so thick, as in cowslip,
balm, or black currant wine, that it could not be used without it.

GRAVEL. The gout or rheumatism has a tendency to produce this disorder;
it is also promoted by the use of sour liquor, indigestible food,
especially cheese, and by a sedentary life. Perspiration should be
assisted by gentle means, particularly by rubbing with a warm flannel;
the diet regulated by the strictest temperance, and moderate exercise is
not to be neglected. For medicine, take the juice of a horseradish, made
into a thin syrup by mixing it with sugar; a spoonful or two to be taken
every three or four hours.

GRAVEL WALKS. To preserve garden walks from moss and weeds, water them
frequently with brine, or salt and water, both in the spring and in
autumn. Worms may be destroyed by an infusion of walnut-tree leaves, or
by pouring into the holes a ley made of wood ashes and lime. If fruit
trees are sprinkled with it, the ravages of insects will be greatly
prevented.

GRAVIES. A few general observations are necessary on the subject of
soups and gravi