Pruning Shears. These are very handy, and with them the work can be done quicker, and with less labor, as but a slight pressure of the hand will cut a strong vine. Fig. 22 will show the shape of one for heavy pruning. They are made by J. T. Henry, Hampden, Connecticut, and can be had in almost all hardware stores. The springs should be of brass, as steel springs are very apt to break. A much lighter and smaller kind, with but one spring, is very convenient for gathering grapes, as it will cut the stem easily and smoothly, and not shake the vine, as cutting with the knife will do. They are also handy to clip out unripe and rotten berries, and should be generally used instead of knives.
Fig. 22.
Pruning Saws. It will sometimes be necessary to use these, to cut out old stumps, etc., although, if a vine is well managed, it will seldom be necessary. Fig. 23 will show a kind which is very convenient for the purpose, and will also serve for orchard pruning; the blade is narrow, connected with the handle, and can be turned in any direction.
Fig. 23.
GATHERING THE FRUIT FOR MARKET.
In this, the vineyardist, of course, only aims at profit, and for that purpose the grapes are often gathered when they are hardly colored—long before they are really ripe—because the public will generally buy them at a high price. Let us hope, however, that better taste will in time prevail, and that even a majority of the public will learn to appreciate the difference between ripe and unripe fruit. I would advise my readers at least to wait until the fruit is fully and evenly colored; for it is our duty to do all we can to correct this vicious leaning towards swallowing unripe fruit, which is so prevalent in this nation, and the producer will not lose anything either, because his fruit will look much better, it will therefore bring the same price which half ripened fruit would have brought, even a week sooner, and will weigh heavier. Every grape will generally color full two weeks before it is fully ripe; and as they are one of the fruits that will not ripen after they are gathered, they will shrivel and look indifferent if gathered before.
To ship them to market any distance, they should be packed in low, shallow boxes, say six inches high, so that they will hold about two layers of grapes. Cut the branches carefully, with as long a stem as possible, for more convenient handling, taking care to preserve all the bloom, and clipping out all the unripe berries. They are generally weighed in the basket before packing. Now put a layer of vine leaves on the bottom of the box; then make a layer of grapes, laying them as close as possible; then put a layer of leaves over them; on them put another layer of grapes, filling up evenly; then spread leaves rather thickly over them, and nail on the cover. The box should be perforated with holes, to admit some air. The grapes must be perfectly dry when gathered, and the box should be well filled to prevent shaking and bruising.