CULTURE OF THE GRAPE. 273 



GATHERING THE FRUIT. 



The time for this work will vary, to meet the purposes 

 for which the fruit is raised. If raised for wine or for 

 table-use, the fruit should be thoroughly ripened. Proba- 

 bly upon this " dead " ripeness, as it is commonly termed, 

 depends the high quality of the Tokay and many other 

 celebrated European brands. The vinous quality of the 

 fruit is greatly increased by remaining on the vines a con- 

 siderable time after the fruit is called ripe. On the other 

 hand, if the fruit is to be sent to a distant market, or if it 

 is designed to be packed away for winter use, it should be 

 cut as soon as it can be said to be fairly ripe. In all cases, 

 this work should be done when the fruit is perfectly dry ; 

 and every imperfect berry should be cut out with the scis- 

 sors. Generally, there is a slight inequality in the time 

 of ripening in the different bunches, which makes it de- 

 sirable to go over a vineyard twice, making two cuttings. 

 From vineyards in the vicinity of cities, the fruit is sent 

 to market in baskets ; but the larger part of the grapes 

 which come from a distance are packed in paper boxes 

 which hold from four to eight pounds. The box is packed 

 perfectly full, so that the grapes cannot shake about, with 



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