34 



THIRTY-FOURTH FRUIT-GROWERS^ CONVENTION. 



arguments are good at least as to the particular flavor, their hardiness 

 as shown by their resistancy to phylloxera, their value as a table 

 product, etc. On the other hand, we run some risk of importing new 

 pests if we introduce their vines. We have troubles of our own now, 

 for, what with contending with phylloxera, hoppers, Anaheim disease, 

 etc., we have no desire for a closer acquaintance with their grape root 

 v/orm {Fidia viticida, Walsh), the grape cane borer (Amphicerus 

 hicaudatiis, Say), the grape berry moth {Polychrosis viteana, Clemens), 

 or the black rot {Laestadia hidwellii, Sac). We also import a vine 

 adapted to only a restricted portion of our State and one which has 

 no other uses than the aforesaid limited sale as a table product. By 

 the production of, a high grade juice from our European vines, we 

 will create another channel into which any excess of production could 

 be turned; we will create a market for another strictly California 

 product, and the fact that it is distinctly Calif ornian, will assure its 

 acceptance by the consumers who have already learned the value of a 

 California fruit product. We will assume no liability in planting vines 

 that we do not already know the productive value of, and that could 

 not be turned to other purposes, should there by any delay in estab- 

 lishing the industry. 



In New York, which produces a greater amount of sweet juice than 

 any other State, a full crop is estimated at from two to three tons per 

 acre, these grapes selling for from $30 to $40 a ton. They are, of 

 course, handled with much more care than we are wont to give our 

 wine grapes. But considering this extra cost, compare it with our 

 California vineyards, producing from four to eight tons to the acre and 

 for Avhich we would be glad to be guaranteed from $15 to $20 a ton. 

 It might be that the handling of these grapes for sweet juice would be 

 a valuable lesson to the wine men. For it is essential in the production 

 of must to eliminate all foreign elements, and to this end the greatest 

 care must be exercised from the picking until the juice comes out in its 

 sterilized bottled form. Just the opposite methods are apt to prevail 

 to a great extent in the handling of wine grapes. From the first slam 

 into the picking box, which after a few trips to the winery is soaked 

 with juice and reeking T\dth dust and refuse, to the chute they are sub- 

 jected to the roughest kind of handling. 



The sweet juice industry has already been started in California, and 

 I learn that there is a growing demand for our product. Both red and 

 white juices are being produced from some of our highest flavored 

 European vines of the Muscat type. Cabernet and Mondeuse, are being 

 successfully used, and there has been suggested by one of the best 

 authorities in the State the Petite S;\T"ah, to which I have called your 

 attention particularly as being probably the most desirable of all dry 

 wine grapes, and now on this suggestion recommended as' one of the 

 best, if not the best, for the production of red juice. Of the Eastern 

 varieties used, the Concord is practically the grape. Others include 

 such grapes as Catawba, Early Moore. Delaware, Ives, and Isabella. 

 If such grapes are to be planted, I would particularly recommend 

 a comparatively new grape, the King, a Concord seedling, which is 

 probably a better grape than the Concord. The Brighton and Banner 

 are also good grapes. As to location and cultivation, they require well 

 drained, preferably sandy soil, with a moister climate than our interior 



