California Table Grapes 



PRANK T. 3WETT 



FROM time to time for over a hundred years attempts have been made 

 to grow European varieties of grapes east of the Rockies, but without 

 commercial success. There are too many climatic incompatibilities. 

 Cold winters freeze, hot, humid summers breed fungoid diseases of 

 the vine, and copious summer rains split and rot the tender berries. 

 But in California the fine varieties from Spain, France and Asia 

 Minor find themselves even better off than in their original homes on the 

 shores of the warm Mediterranean. There are dozens of climates west of 

 the Sierras, but the vine adapts itself to all of them. The Sultanina, the 

 beautiful white seedless variety often prosaically called "Thompson's Seed- 

 less" shows itself a close observer of the thermometer by ripening in June 

 on the banks of the Colorado River. It ripens a hundred days later, in the 

 cool climate of the shores of San Francisco Bay, at Martinez, and between 

 whiles in a hundred other localities. 



There are perhaps ten thousand acres of California soil devoted to table 

 grape growing. Most of the product is shipped to other States, New York 

 and Chicago being the most notable markets, but so thorough is the dis- 

 tribution that no village in the United States goes without. About two 

 million crates, each holding four square baskets of six pounds each are 

 shipped annually. This foots up a little over a half pound of California 

 grapes for each American stomach. 



The Flame Tokay, originally from Spain, is the leading variety. Its 

 large clusters of flame red berries whose thick skins and firm pulp enable 

 it to stand long distance shipments, make it a favorite everywhere. Prob- 

 ably two-thirds of the annual shipments are of this fine variety. Later 

 in the season, when the fall rains have put an end to the Tokay shipments, 

 comes the Red Emperor, with a more rain-resistant skin, and large oval ber- 

 ries of a darker shade of red. While hardly as attractive to the palate, its 

 beauty and remarkable keeping qualities assure its sale at fancy prices. 

 Wealthy New Yorkers, who want a fine table decoration frequently pay 

 a dollar a bunch for the finest clusters. A bright California woman, Mrs. 

 Dr. Sherman, of Fresno, has put so much originality, skill and conscience 

 into growing and marketing this variety that her brand of Emperors has 

 become famous and remarkably profitable. 



From July to December the trains of refrigerator cars are going East- 

 ward over the Sierras, grape-laden. During that time thousands of men 

 and women find employment in picking and packing. The picking is 

 usually done by men, and though it requires care in the selection of ripe, 

 well-colored clusters and their handling without injury to the bloom, it is 

 the least of the work. Hauled in picking trays to the farmers' packing 

 sheds, the clusters are minutely searched by women and girls armed with 

 scissors, and each bruised, under-sized, unripe, or otherwise defective berry 

 is trimmed out. The bunches are then skilfully laid in the crates, covers 

 nailed on, hauled to the cars, and started on their ten days' journey to 

 Eastern markets. 



The leading table grape district is about half way between San Fran- 

 cisco and the Sierras, extending through the rich valley soils of Sacramento 

 and San Joaquin counties. 



On rich soil the usual product is from four to eight tons of first-class 

 grapes to the acre. The cost of the best land varies from $80 to $1 50 an 

 acre. To plant a vineyard, grafted on phylloxera-resistant roots, cultivate 

 it, stake it, and care for it for the four or five years until it comes into 

 bearing costs from $100 to $125 an acre in addition. This is not inclusive 

 of buildings and sheds. The annual care of a bearing vineyard, not includ- 

 " ig interest or taxes, or picking the crop, varies from $15 to $25 an acre. 



