122 THE RAISIN INDUSTRY. 



The first sulphuring must be done when the grapevines leaf out in the 

 spring, and, when the young shoots are about six inches long, it is 

 about time to commence. Many growers sulphur only once, some go 

 over their vines two times, but our most successful growers, those 

 who get the best and largest fruit crop of grapes and bunches, 

 sulphur in unfavorable seasons three or four times. The second 

 sulphuring is done just before the blossoms open, and may even, 

 provided the weather remains cool and windy, be done in the open 

 blossoms with great benefit to the setting berries. Miss M. F. Austin 

 of Fresno was the first to successfully sulphur in the open blossom, the 

 result being very large crops. But not all have been as successful as 

 she, and one of our most experienced vineyardists and raisin -growers, 

 T. C. White, prefers to sulphur just before the blossom opens, as, in 

 case of very warm weather when the sulphur is thrown on the blos- 

 som, the latter is apt to blast. We are therefore on the safe side if 

 we sulphur just before the buds have opened, and after the grapes have 

 set. But on cold, windy days when one of the cold electric northwest 

 winds are sweeping down the valleys, sulphuring must be done whether 

 the blossom is open or not, as it is just at this time the sulphur is 

 required the most, in order to counteract the formation of the first stage 

 of the powdery mildew. The vapor of the sulphur destroys the germs 

 of the mildew, and thus prevents the latter from causing the grapes to 

 fall off. After the grapes have fully set, no further sulphuring is 

 required except in the case of heavy rains or in continued cloudy 

 weather, when there is always danger that the mildew will reappear. 

 If heavy rains should occur during the summer, a renewed sulphuring 

 is always necessary or at least advisable, but in ordinary seasons no 

 sulphuring is needed after the berries have set well, as the germs of 

 the mildew are then sufficiently injured to not develop later in the 

 season. 



Sufficient sulphuring is always noticeable in the vineyard by its 

 smell, and, when this smell is strong and pronounced, no further 

 sulphuring is required. The sulphur is applied to the vines either 

 by the * ' dredger ' ' (or dust-can) or by a pair of sulphur bellows. The 

 dredger is used when the vines are small, while the bellows are neces- 

 sary to spread the sulphur evenly when the vines have reached a cer- 

 tain size. Many growers use, during the first sulphuring, small 

 burlap bags filled with sulphur. The meshes of the burlaps are 

 large enough to allow the sulphur to go through. The sulphur should 

 be finely pulverized to be effective, and the sublimated French sulphur 

 is by many considered the best. The cost of sulphuring varies accord- 

 ing to the size of the vines, but is generally about three dollars per 

 acre. Young vines under three years of age require little sulphuring, 

 while older vines require a great deal. Abotft ten tons of sulphur will 

 be enough for 160 acres. 



Tying Over. The tying over of the branches is another vineyard 

 operation much used in the interior raisin districts, generally in the 

 end of June or the middle of July. It consists in so bending and tying 

 the long, straggling branches of the vine that they will shade the 

 grapes hanging in the center. The long branch is bent, not iu a direct 



