214 GRAPE CULTUKE AND 



and Victoria Chasselas will blend well together, as the Vic- 

 toria takes away the softness of the Gutedel, and gives it more 

 character. For this purpose, and to find the best blends, the 

 winemaker should experiment, and he will soon find how to 

 blend, and in what proportions. No rules can be given that 

 will apply everywhere and in every season, as the product 

 will change with location and season. 



It is also necessary to consider what class of wines are to be 

 made from the grapes. If light, dry wines, with fine bouquet 

 and sprightliness are desired, the grapes as before remarked, 

 should be ripe, but not over ripe. If very full bodied, 

 smooth wines are the object, let them get fully ripe. If for 

 sweet wines, let them remain as long as they can hang, with- 

 out decaying. 



Boxes and all other utensils should of course be perfectly 

 clean and sweet, so that there is no danger of acquiring a 

 mouldy or impure taste. 



CHAPTER XIX. 



PICKING THE GRAPES FOR TABLE AND MARKET. THE GRAPE 



CURE. 



The information I can give on this important branch of 

 grape growing is very limited, as my attention has been de- 

 voted almost entirely to wine making. I must, therefor, re- 

 fer my readers mostly to other sources for details of the busi- 

 ness, packing, etc. The most common package now in use 

 is the square basket holding about six pounds. The grapes 

 are picked the day before, so that the stems wilt slightly, 



