COMMERCIAL GRAPE CULTURE 



CHAPTER X 



COMMERCIAL GRAPE CULTURE 



IN ct)untries wliere (lutdoor fruit is not oxcrabunclant , commercial Grape 

 growing has reached enormous proportions and mammotii establishments 



have sprung up to supply the demands of the large towns and surrounding 

 districts. But in the United States circumstances are different. Here we have 

 plentiful supplies from the South, where the climate is so well adapted for the 

 production of Grapes, as well as for many other fruits. The Northern grown 

 Grapes also flood the markets in late Fall. I am well aware that these are not 

 hothouse products, but, nevertheless, they all help to keep down prices to the 

 point where there would not be much profit for the commercial grower. If 

 Grapes could be produced commercially in late Fall and held over on the vines 

 (as they are in climates where the temperatures are not so fluctuating or ex- 

 treme) say till February and March, when fruit — or at least Grapes — are scarce, 

 there might be some encouragement to embark in commercial Grape culture. 

 Unfortunately, however, owing to our extreme climatic changes. Grapes cannot 

 be kept in first-class condition after about the end of December; and even at 

 that they would have to be the very latest keeping kinds, although, if I were 

 going to make a venture commercially, I would rely principally upon the early 

 varieties. With abundance of light and sunshine, we have unquestionably 

 favorable conditions for early forcing which would enable us to get fruit ready 

 before the glut came from the South. By starting a grapery, say ist of De- 

 cember, ripe Grapes (such as Black Hamburg, which would be the best for that 

 purpose) may be ready for market by the end of April. 



It must be borne in mind, also, that Grapes can be produced on a large 

 scale at less cost than when grown in small quantities. Ideal conditions fcr 

 successful Grape culture would be a depth of a couple of feet of good, loamy 

 soil, with a gravelly subsoil to ensure good drainage. It would then not be 

 necessary to prepare the border — simply build the grapery and trench over the 

 soil, adding, in doing so, a fair coat of bonemeal; then plant the vines. It would 

 be folly to follow out this plan unless good drainage was assured; but where 

 circumstances are entirely favorable it would effect a great saving of time, labor 

 and money. True, a year or so would elapse before many Grapes could be 

 gathered, but the commercial Grape grower would utilize the space in the mean- 

 while to bring in returns by producing Tomatoes, with little or no harm to the 

 border. I am strongly of the opinion that very early forced Grapes would be 



