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 then scatter sand very even about an inch thick over them, and so another layer till the box is full; then shut the lid down close, that the air may not penetrate; and whenever you take out any thing, be sure to mind the placing them even again, so you will have them fit for tarts, or other uses, till the next season; if they are a little wrinkled, wash them in warm water and they will plump again: you may use millet instead of sand, if you think it more convenient.

Take a large earthen pot, put the fruit into it, a layer of their own leaves being between them; then boil water and honey, scumming it till no more will rise, make it not too thick of the honey, and pour it warm on them; stop up the vessel close, and when you take them out for use, put them two hours in warm water, and they will have in a great measure their natural taste.

When they are come to their full growth, before they are quite ripe, make, for every bunch of grapes, a bag of white paper, well oiled, close the top, that no rain can get into the bag, and they will keep good till after Christmas; or if you pull them when just ripe, and dip their stalks in melted pitch or wax, and hang them in strings across a room, so that they do not touch one another. Pears will keep the same way all the year.

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