MARKETING THE CROPS 231 



Pickers. 



As a rule, pickers are hired by the piece rather than by the 

 day, experience having demonstrated that so paid they do more 

 and better work. There is usually much diversity in race, 

 age and condition of life of pickers so that harmonious and 

 efficient work is scarcely possible without a competent foreman 

 in charge who must often be assisted by a sub-foreman. 

 Efficient supervision doubles the picking capacity of a gang of 

 workers, and, moreover, is necessary to see that the fruit is 

 picked and packed with proper care. In hiring pickers, it is 

 usually stipulated that a part of the pay is to be reserved until 

 the close of the season ; otherwise those disposed to have a 

 holiday leave when the weather becomes unpleasant or seek 

 greener pastures when the grapes become scarce. 



Time to picl:. 



Unlike some fruits, grapes must not be picked until they are 

 fully ripe, as unripe grapes do not mature after picking. Grapes 

 not matured lack the necessary percentage of sugar and solids 

 to keep well and have not developed their full flavor. Many 

 growers make the mistake of sending grapes to the market 

 before fully ripe, a mistake easily made with some varieties 

 because they acquire full color before full maturity. Color, 

 therefore, is not a good guide as to the time to pick. In the 

 northern and eastern states, late varieties of grapes may be 

 allowed to hang on the vines for some little time after maturity, 

 the late autumn suns giving them a higher degree of sweetness 

 and perfection. Some growers run the risks of light frosts to 

 further maturity and to secure the added advantage of the 

 removal of many leaves from the vines. Ripeness is indicated 

 by a combination of signs difficult to describe but easily learned 

 by experience. These signs are: first, a characteristic color; 

 second, full development of flavor and aroma ; third, a softer 



