THE GRAPE 193 



and packing the fruit. Within a few years the manu- 

 facture of grape juice has greatly increased, and a large 

 share of the crop in some sections goes to the factory, 

 where it is sold in bulk at from $25 to $35 per ton. 

 Grapes for packing sell for from one cent to two cents 

 per pound according to quality. The yield per acre 

 under the best conditions is from two to three tons. 



In New England and near local markets grapes are put 

 into shallow trays of 16 x 24 inches, and three inches 

 deep. The grapes are packed, beginning at one side, in 

 two layers in such a manner that no stems show and the 

 grapes with the bloom untouched present a very attrac- 

 tive appearance, and sell at a high price. Some growers 

 in Massachusetts and Connecticut pack ten to twelve 

 pounds in two layers in the ordinary diamond market 

 basket and sell them to hotels and fancy restaurants at a 

 better price than they would bring packed in closed 

 baskets. 



Girdling the Grape Vine. 



In northern sections where frosts come early it is 

 necessary to hasten the ripening of the crop or it may 

 be cut off before it is ripe. This is done by girdling or 

 ringing the vine i.e., taking out a ring of bark from 

 one-half to one inch wide just back of the fruit, which 

 stops the backward flow of the elaborated sap to the 

 stem and root back of the girdle, and it goes to the per- 

 fection of the leaves and fruit, causing the latter to 

 ripen a week or ten days earlier than fruit on ungirdled 

 canes. By this practice the northern grower can put his 

 grapes into the local market as early or earlier than his 

 neighbors of the Hudson River or Lake Shore vineyards. 

 It will also be fresher and more attractive, and usually 

 commands higher prices. The quality of the fruit is 

 somewhat improved by girdling, it being more juicy if 

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