292 MANUAL OF AMERICAN GRAPE-GROWING 



the maturity of the fruit is hastened, and berries and bunches 

 are larger when the ringing has been done intelhgently. Many 

 growers hold that fruit produced on ringed vines is never quite 

 up to the mark in quality and in firmness of fruit. There 

 seems to be a difference in opinion about this falling off in 

 quality, however, although unquestionably, choice sorts, as 

 Delaware, lona and Dutchess, suffer more or less in quality. 



It is commonly agreed, also, 

 that varieties, the fruits of 

 which crack badly, as the 

 Worden, suffer more from 

 cracking on ringed than on 

 unringed vines. 



Experiment and experience 

 prove that the best results of 

 ringing are obtained if the 

 work is done when the grapes 

 are about one-third grown. 

 Of course the exact time de- 

 pends on the season and on 

 the \ariety. The operation 

 is variously performed and is 

 easily done with a sharp knife, 

 but when large vineyards are to be ringed the grower ought to 

 provide himself with some simpk' tool. Paddock, in the bulle- 

 tin previously mentioned, pictures two of these tools and these 

 are reproduced in Fig. 52. 



In conclusion it must be said that it is doubtful whether the 

 gains attained by ringing offset the losses. The practice is 

 chiefly of value only when exhibition clusters of grapes 

 are wanted or when it is necessary to hasten the maturity 

 of the crop. Ahvays, however, the work must be per- 

 formed with intelligence and judgment or the losses will offset 

 the gains. 



Fig. 52. Tools used in ringing 

 grape-vines are shown in 1 and 2 ; while 

 3 and 4 show ringed vines at the be- 

 ginning and the close of the season. 



