Take a sufficiency of fine sand, and make it very dry by exposing it to the heat of the sun or the fire, stirring- it fre-quentiy. Afterwards let it become quite cold, and then put a quantity of it in a close box or barrel. Bury your oranges (which must all be perfectly good) in this sand; placing them so as not to touch each other, and with the stem-end downwards. At the top put a thick layer of sand quite two inches deep. Cover the box closely, and keep it in a cool place.
See that there are no imperfect grapes on any of the bunches. They must not be too ripe. Put in the bottom of a keg a layer of bran that has been dried in the sun, or in an oven, and afterwards become quite cold. Upon the bran, place a layer of grapes with bran between the bunches so that they may not touch each other. Proceed thus with alternate layers of bran and grapes till the keg is full; seeing that the last is a thick layer of bran. Then close the keg, nailing on the head so that no air can penetrate.
Grapes may also be packed in fine wood-ashes that has been well sifted.
Wipe every apple dry with a cloth, and see that no blemished ones are left among them. Have ready a very dry tight barrel, and cover the bottom with dry pebbles. These will attract the damp of the apples. Then put in the fruit; head up the barrel; and plaster the seams with mortar, taking care to have a thick rim of mortar all round the top. Let the barrel remain undisturbed in the same place till you want the apples for use. Pippins, bell-flowers, or other apples of the best sorts, may be kept in this way till July.
These should all be housed before the first frost. Range them side by side, and bury them in dry sand; a bed of sand at the bottom; another between each layer of the vegetables, and a thick sand covering for the whole. When wanted for use, begin at one end, and draw them out in regular order, and not out of the middle till you come to it.
Take several pounds of the very best fresh butter. Cut it up in a large tin sauce-pan, or in any clean cooking vessel lined with tin. Set it over the fire, and boil and skim it during half an hour. Then pour it off, carefully, through a funnel into a stone jar, and cover it closely with a bladder or leather tied down over the lid. The butter having thus been separated from the salt and sediment, (which will be found remaining at the bottom of the boiling-vessel,) if kept closely covered and set in a cool place, will continue good for a year, and be found excellent for frying, and stewing, and other culinary purposes. Prepare it thus in May or June and you may use it in winter, if living in a place where fresh butter is not to be obtained in cold weather. Try it.