Fruit Growing 75 



Bleeding Vines. 



Will pruning grape vines when tliey bleed injure tlicniF 



It has been demonstrated not to be of any measnrable injury. 



Vines and Scant Moisture. 



Would it be -well to sucker vines and take also some bearing canes 

 off, or in a dry year zvill they mature properly as in other years if the 

 ground is in good condition? 



Vines usually bear drouth-stress better tlian bearing fruit trees. 

 On soils of good depth and retentivcncss, they are likely to give 

 good crops in a dry year with thorough cultivation; still, lightening 

 the burden of the vihes is rational. Suckering and cutting away 

 second-crop efiforts should be done. Whether you need to reduce 

 the first crop can be told better by the looks of the vines later in 

 the season. 



Sulphuring for Mildew. 



For tiuo years I have not sulphured my vineyard and had no mildew. 

 My vines seem as healthy and thrifty as any of the neighbors' that were 

 duly sulphured. Have I lost anything by not sulphuring? 



Certainly not. In sections where mildew is practically sure to 

 come, sulphur should be used regularly as a preventive without waiting 

 for the appearance of the disease. There are, however, many loca- 

 tions, especially in the interior valley, where the occurrence of mildew 

 is rare in sufficient volume to do appreciable harm, and then sulphur- 

 ing should depend upon the weather, which favors mildew or other- 

 wise. But be always on the watch and have everything ready to 

 sulphur immediately, also learn to recognize the conditions under 

 which appearances of mildew become a menace. 



Grape Sugar in Canned Grapes. 



Hozij can I prevent the formation of grape sugar in canned grapes? 



Take care that the syrup is of the same density as the juice 

 of the grape when the fruit and the juice are placed together in the 

 can. The density of the syrup and the juice are, of course, to be 

 obtained by the use of the spindle, the same arrangement employed 

 for determining when the percentage of sugar in the grape juice is 

 right for raisin-making or for wine-making. Whatever the density 

 of the juice, make the syrup the same by the use of the right amount 

 of sugar. 



