To get back to shaping the vine, if the canes are pros- 
trate or crooked or not of sufficient length of well-ripened 
wood, the cane should be cut back to two buds, and a 
proper cane selected for tieing up the following Spring. 
Never tie up an intermediate length cane, as this interferes 
with regular pruning, cultivating and other vineyard work. 
All this and other pruning is dealt with in Prof. Edward 
J. Wickson’s “California Fruits and How to Grow Them.” 
As the last edition of this work was published in 1919, 
one who intends to become a commercial grower should 
acquaint himself with the best practice in his district, or 
in important districts growing similar varieties of grapes. 
The tendency is towards 12-foot space between rows, higher 
stakes and to cross-arms for table grapes to produce better 
quality fruit. Sometimes these cross-arms are placed on 
every alternate stake, the stake between cross-arms being 
one foot shorter. Usually four wires are placed on cross- 
arms. 
HOME WINE MAKERS 
Do you know that it is legal, under the Federal law, 
to make up to 200 gallons of naturally fermented or dry 
(not fortified) wine for home consumption, provided the 
head of the household first obtains a permit (without cost) 
from the nearest office of the Bureau of Internal Revenue? 
No State law conflicts with this right. However, the wine 
must be consumed on the premises by the family or their 
guests, and not sold or transported, except that, if you 
move, you can obtain a permit from the same office to 
move the wine. 
Instructions for Dry Wine Making 
To make wine of the Claret type, use all Zinfandel, or 
not to exceed 25% Alicante Bouschet and/or 25% Mis- 
sion, balance Zinfandel, or even some white or table vari- 
eties can be blended in. Blends with 50% or over of 
Zinfandel probably best. For white or amber-colored wine, 
blend Malaga, Thompson, Rose of Peru, Tokay, with or 
without Muscat. 
Good dry wine is best made late, with fully matured 
grapes and cooler weather. Small crushers and _ presses 
can be purchased from the large mail order houses rea- 
sonably. Anything from a 50-gallon barrel to a 300-gallon 
hogshead, with the top knocked out and washed clean, 
makes a good fermenting vat. In a cellar or shed, place 
crusher over fermenting vat and crush grapes, allowing 
Must (crushed grapes) to fall into vat. Allow room in 
vat for must to work. The yeast is on the bloom on the 
skin of the grape. Allow Must to go through “wild fer- 
mentation.” from 4 to 10 days, stirring with a pole for 
first three days. Draw off the juice and press the juice 
off the pumace. 
