292 The Canadian Horticulturist. 



colored, because the first grapes on sale usually bring larger prices. "But," 

 says the best authority, " if you value your reputation and wish to create a 

 lasting and profitable demand for your fruit, you should not market it before 

 it is fully colored, and so ripe as to be sweet and palatable." 



The first grapes to color in our region — the Talman, the Hartford Prolific, 

 etc., which are poor even when fully ripe — if placed in the market only half 

 colored, sour and unripe, generally spoil the demand for weeks thereafter. 

 People buy them because they look passably well, try them, pronounce them 

 unfit to eat, which is the truth, and cannot be induced to buy again for some 

 time. Wait, therefore, as a matter of policy, as well as principle, until after 

 your early fruit is fully colored and really ripe and good to eat, and follow 

 this rule implicity with the later varieties also. Then whoever buys of your 

 shipments will buy again, and the whole family will desire more and more 

 as the season advances, and the consumption will be greatly increased and 

 prices maintained. This is a substantial gain ; and this is not all, as a ripe 

 crop of grapes will weigh much more than those but half ripened, and there 

 is less shrivel and shrink to them, as they will not (like some other kinds of 

 fruit) ripen after they are picked, and only a day or two after they are 

 gathered they begin to present a sickly appearance. 



It may be truthfully asserted that, as a general rule, sour and unripe 

 grapes are the principal causes of gluts in the city markets ; and, while the 

 shipping of such fruits may in some unfavorable seasons (like those of 1888 

 and 1889) be, to some extent, unavoidable, in good seasons, when crops 

 ripen up well and early, there is no excuse for shipping sour grapes at the 

 opening or any time thereafter. With a proper distribution of shipments, 

 and shipping in reasonable amounts, no market glut can long continue if the 

 fruit is of good quality, and none need be feared this year. 



Gathering, or picking grapes should always be done when the vines and 

 fruit are dry ; and the picking trays containing fruit should not be allowed 

 to remain outside of the packing house, or other shelter after the evening 

 dew begins to preceptibly fall. If the grapes are being picked for table 

 uses too much care cannot be exercised in clipping the clusters and handling 

 them so as not to mar their bloom, and in trimming them for packing (taking 

 out all imperfect berries, etc.) the same constant care is requisite in order 

 that they may go into the boxes or baskets as near perfect as possible and reach 

 the market in the very best condition and order. If they are being gathered 

 for wine, less care may be required, but even then they should not be 

 handled so roughly as to be bruised, for they may have to stand in the trays 

 several days, sometimes, before they can be pressed and are always 

 damaged by rough and careless picking and handling. Usually most of the 

 varieties ripen unevenly, and two pickings are necessary, especially when 

 the picking is for market purposes. 



In regard to pickers it may be observed that there is a great difference 

 in the manner of doing the work shown by different persons, men, women, 



