Fruit Growing 73 



Dry Farming with Grapes. 



/ have heard that they are f^hiiitiiii; Muscat grapes on the dry farm- 

 ing plan. IV ill it be successful/ 



Grapes have been grown in California on the dry farming plan 

 ever since Americans came 60 years ago. Grapes can be successfully 

 grown by thorough cultivation for moisture retention, . providing 

 the rainfall is sufficient to carry the plant when it is conserved by 

 the most thorough and frequent cultivation. Unless this rainfall is 

 adequate, no amount of cultivation will make grape vines succeed, 

 because even the best cultivation produces no moisture, but only 

 conserves a part of that which falls from the clouds. Whether grapes 

 will do depends, first, upon what the rainfall is; second, upon 

 whether the soil is retentive; third, upon whether you cultivate in 

 such a way as to enable the soil to exercise its maximum rctcntive- 

 ness. These are matters which cannot be determined theoretically — 

 they require actual test. 



Cutting Back Frosted Vine Canes. 



Vines have been badly injured by the late frosts, especially the 

 young vines which were out the most. Is there anything to be done 

 with the injured shoots now on the vines so as to help the prospects 

 of a crop? 



If shoots are only lightly frosted they should be cut off at once 

 as low as you can detect injury. This may save the lower parts of 

 the shoot, from which a later growth can be made. Frosted parts 

 ferment and carry destruction downward, and therefore should be 

 disposed of as soon as possible. Where vines have run out con- 

 siderably and badly frosted, the best practice usually is to strip of? the 

 frozen shoots so as to get rid of the dormant buds at the base, which 

 often give sterile shoots. A new break of canes from other buds is 

 generally more productive. 



Dipping Thompson Seedless. 



What is the process of dipping and bleaching Thompson seedless 

 grapes? 



One recipe for dipped raisins is as follows: One quart olive 

 oil; ^-pound Greenbank soda and 3 quarts water are made into 

 an emulsion, and then reduced with 10 gallons water in the dipping 

 tank, adding more soda to get lye-strength enough to cut the skins, 

 and more soda has to be added from time to time to keep up the 

 strength. The grapes are dipped in this solution and sulphured to 

 the proper color. This is the general outline of the process. The 

 ability to use it well can only be attained by experience and close ob- 

 servation. 



The Zante Currant. 



Is the currant that grozvs in the United States in any way related 

 to the currant that grows in Greece? If so, could it be cured like the 

 currant that comes from Greece? 



