72 Insects. 



BUSHBERG CATALOGUE. 



Preserving Grapes. 



individuals. When ready to transform , the larva 

 becomes rigid, with the outer skin hardening and 

 forming what is called a puparium. while the 

 real pupa lies within this outer covering. In due 

 time the tly issues from this puparium. The 

 species tigured in tlie accompanying cut (Fig. 

 101) is npiza radiotm, Walsh and Riley), a repre- 

 senting the larva, /; the puparium from which the 

 imago has escaped, c the tly itself. This species 

 lives, in the larva state, underground feeding 

 both on the Apple-tree Root-louse and on the 

 Grape-root-louse. 



The Insidious Flowek-bug. — This insect, of 

 which we represent herewith a highly magnified 

 figure, (Fig. 102), is quite commonly met with on 

 all sorts of plants infested 

 by injurious insects; and 

 anyone who cares to ob- 

 serve this tiny, handsomely 

 colored bug, or its larva, 

 will have no trouble in 

 convincing himself of its 

 usefulness. It is really 

 amusing to see how this 

 small bug, and its still 

 smaller larva, not only 

 assiduously suck plant-lice 

 and insect eggs of all 

 sorts, but also "pounce up- 

 on worms much larger 

 tlian themselves and pierce 

 them with their short. 

 They roam about every- 

 in search of prej% and 

 are frequently found within the Phylloxera-galls 

 playing havoc with the lice. The Insidious 

 Flower-bug (Authocoris rnsiduosus. Say) belongs 

 to the order Heteroptera, or True Bugs, and may 

 be known by its handsome coloration, being- 

 black, reddish-brown and white above. Its larva 

 is orange-colored, and closely resembles in gen- 

 eral appearance that of the notorious Chinch- 

 bug. 



Besides the insects, you will still have other 

 enemies to combat; foxes and birds, and, worst 

 of all, some two-legged beings in human shape — 

 thieves, who will steal your grapes if j^ou do not 

 watch and threaten to keep them off with pow- 

 der and shot. We do. 



Fig. 102. 

 Insidious Flower-bug 



three-jointed beak, 

 where on the plants 



GATHERING AND PRESEKVING. 



Whether it be for the table or for wine, do not 

 pick the grape before it is full}^ ripe. Every 

 grape will color before ripe; some do so several 

 weeks before, but when thoroughly ripe the stem 

 turns brown and shrivels somewhat. The finest 

 qualities, the sweetness and aroma of the grape- 

 juice are fully developed only in the perfectly 

 matured grape; and we consider the kite ripening 

 varieties as far superior, especially for wine, to 

 the earhj kinds, but, of course, only in such locali- 

 ties where latfi grapes will mature. 'I'his noble 

 fruit does not ripen, like sonic otiier fruit, after 

 being gathered. Always gatlier the grapes in 

 fair weather, and wait till the dew has dried off 

 before commencing in the morning. Cut off the 



clusters with a knife or grape-scissors, and clip 

 out the unripe or diseased berries, if any, taking 

 care, however, that the bloom be not rubbed off, 

 nor any of the berries broken, if they are to be 

 sent to market, or to be kept into winter. The 

 bunches should be placed in shallow drawers or 

 baskets, in wliich they are to be taken to the 

 packing-shed, or some place under cover, and 

 there assorted and packed. 



For packing grapes for market, shallow baskets 

 or boxes, holding from three to ten pounds, 

 especially the so-called climax baskets, manu- 

 factured for the purpose in all the principal grape 

 regions, are generally used. In packing in boxes^ 

 the top is first nailed on and a sheet of thin white 

 paper put in; whole bunches of grapes are first 

 put in ; the vacant places left are filled with parts 

 of bunches, of same kind and quality, so that all 

 the space is occupied and the whole box packed 

 as closely and full as possible, without jamming. 

 Another sheet of paper is now laid on and the 

 bottom nailed down. By this means, when the 

 boxes are opened, only entire bunches are found 

 at the top. The boxes are put in crates, or light 

 large boxes, for shipment. Do not ship mixed 

 inferior fruit — it will never pay; while uniform, 

 good grapes will establish a rejjutation and com- 

 mand the best prices. Skill in handling and 

 packing is only acquired by practice. 



Grapes can easily be preserved for months by 

 means of a cool room or cellar, where the tem- 

 perature can be kept between 35° and 40° F. In 

 a warm, damp atmosphere, grapes will soon rot. 

 Fuller recommends, for preserving grapes, to 

 bring them first into a cool room, spread them 

 out and let them remain there for a few days un- 

 til all surplus moisture has passed off; then pack 

 them away in boxes, placing the bunches close 

 together, and thick sheets of paper between each 

 layer. When the boxes are filled, put them away 

 in a cool place ; examine them occasionally and 

 take out the decayed berries, from time to timS^ 

 as they appear. If the place is cool and the fruit 

 ripe and sound, they will keep from thi-ee to four 

 months. 



Another method by which grapes are some- 

 times successfully preserved till late in March, 

 especially in France, is this: Cut a branch having 

 two bunches of fruit attached and place the lower 

 end, through a perforated cork, in a small bottle 

 of water; seal the upper cut end of the branch 

 and also the cork with sealing-wax. A little 

 charcoal in the water preserves its puritj^ The 

 bottles are then placed in a dry, cool room where 

 the temperature is pretty even and never falls 

 below freezing point, and are kept in an erect po- 

 sition (usually by a rack made for the purpose), 

 care being taken that the clusters do not touch 

 each other, and that every imperfect grape be 

 removed as soon as it shows signs of failing. 

 Very few persons, however, can bestow this care, 

 and still less have a fruit-room or cellar that can 

 be kept so cool (40°). 



Various other methods of preserving grapes 

 fresh until late in the winter have been recom- 

 mended, but experiments have generally not been 

 as satisfactory as could be wished. Some varieties 

 are found to keep better and longer than others, 

 and in our Descriptive Catalogue the superior 

 keeping qualities of our best kinds are ahvajs 

 mentioned. In cold storage, specially construct- 

 ed for i)reserving fruit, grapes will keep in good 

 condition nearly all winter. 



