MAKKETING. 357 



When gathered, they should be carried to 

 the packing-house, or some other suitable place 

 under cover, where they are to be prepared and 

 assorted for market. There should be a smooth, 

 clean table in the room, on which the bunches 

 should be carefully laid as they are prepared. 

 The packer can then assort them without un 

 necessary handling, which destroys the bloom. 

 Having the bunches in full view, he is enabled 

 to take up the best, or the second best, as may 

 suit his purpose, and they are at once packed in 

 boxes without handling again. 



The preparation is done as follows : Being 

 provided with a pair of sharp-pointed scissors, 

 called grape scissors, each bunch is taken up 

 carefully by the foot-stalk, and all the unripe, 

 imperfect, and bruised berries cut out. As this 

 is done, the bunches are laid on the table, and 

 the packer takes charge of them. They should 

 be assorted into at least two qualities, the first 

 comprising the largest anfl finest bunches. Par 

 ties can always be found who will take such 

 grapes at an advance that will pay handsomely 

 for the additional labor. This is one of the 

 chief secrets of success in fruit-growing. As 

 soon as it becomes known that your best and 

 ripest grapes are put up fairly and honestly, a 



