Elliott's fruit book; or, The Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation elliottsfruitbo00elli Year: 1858 242 THE GRAPE. B.—Opening through which the stems are thrown from the ma- chine. E.—Tables for picking over and assorting the fruit previous to being stemmed. F.—Ste
Elliott's fruit book; or, The Elliott's fruit book; or, The American fruit-grower's guide in orchard and garden. Being a compend of the history, modes of propagation, culture, etc., of fruit trees and shrubs, with descriptions of nearly all the varieties of fruits cultivated in this country; notes of their adaptation to localities and soils, and also a complete list of fruits worthy of cultivation elliottsfruitbo00elli Year: 1858 242 THE GRAPE. B.—Opening through which the stems are thrown from the ma- chine. E.—Tables for picking over and assorting the fruit previous to being stemmed. F.—Stemming and crushing apparatus. G.—Large press, capacity of one hundred bushels. H.—Small press, capacity of forty bushels. L.—Door opening into the basement. Signs of Ripeness of Grapes.—The stem of the grape should be of a brown color. The cuticle of the berry must be clear and transparent. The berries should separate easily from the stems. The seed must be of brown color. The juice must be sweet and sticky. Do not cut the grapes early in the morning with the dew on, nor during rainy weather, nor shortly after rain. Gathering.—The grapes, when fully ripe, are gathered in baskets containing about one bushel, as well as in a sort of ' pannier ' of wood, made very light and strong, and which is supported by straps, or thongs of willow, on the back of the gatherer. Picking.—This consists in removing by hand, all green, shriveled or decayed grapes, which are thrown into tubs or barrels and pressed separately, to make a common wine or vinegar. The finest grapes are carried thence to the stemming apparatus where they un- dergo another operation. Stemming.—Consists in separating the berries from the stein ; it is done in F. (of the ground plan) by means of the apparatus of which a cut is appended. The grapes are thrown on the wire sieve M., which is open enough to allow the berries to pass, but retains the stems ; a little plank P., is held in an inclined position,
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