82 THE vine-dkessee's manual. 



over it, to give it shade, and to aid it during the ripen- 

 ing process. 



By comparing Figs. 23 and 24, tlie reader wiQ at 

 once perceive that ia the latter, the vine is trimmed so 

 that when the bow is unfastened, the shoot which is to 

 form the next year's bow would be much too high up 

 on the stake. 



GATHERING THE GEAPES. 



Cheerfully the vintner undertakes this, the pleas- 

 antest of all his labors. Eemuneration for many a toU- 

 some hour now smiles at him from out his favorite 

 vines. So sweet is this feeling, that few vintners can 

 wait for the proper time. Grapes, if intended for wine, 

 should be gathered as late as is possible, and it matters 

 not if they should even get overripe. 



Many vintners are of the opinion that the grape, 

 once ripe — which is the case as soon as the stems of the 

 grape bunches turn brown — ^it is useless to permit the 

 grapes to encumber the vines any longer, as its quality 

 will not be thereafter much unproved. But experience 

 demonstrates that while the quantity is slightly dimin- 

 ished, the quality is much improved. In this country, 

 where there are never more than two, and generally 

 but one species of grape, whUe in Europe from six to 



