. American grape growing and wine making. Fig. 23.—PRUNING SHEARS. a knife, and but a slight pressure of the hand will cuta strong vine. Figure 22 gives the shape of one forheavy pruning. They are now made by several establish- 120 AMERICAiq- GRAPE GROWIISTG ments, and can be had at nearly all good hardware springs should be of brass, as steel springs are apt tobreak. A much lighter and smaller kind, with but ones^Dring, is very convenient for gathering grapes, clippingout unripe or imperfect berries, and also in making cut-tings. Shears will cut the stem easily and smoothly, with-o
. American grape growing and wine making. Fig. 23.—PRUNING SHEARS. a knife, and but a slight pressure of the hand will cuta strong vine. Figure 22 gives the shape of one forheavy pruning. They are now made by several establish- 120 AMERICAiq- GRAPE GROWIISTG ments, and can be had at nearly all good hardware springs should be of brass, as steel springs are apt tobreak. A much lighter and smaller kind, with but ones^Dring, is very convenient for gathering grapes, clippingout unripe or imperfect berries, and also in making cut-tings. Shears will cut the stem easily and smoothly, with-out jarring the vine, and are much superior to a one who has tried them Avill want to use a knife Saws.—These are sometimes necessary tocut out old, diseased stumps, although if a vine is wellmanaged this will seldom be necessary. Figure 23 shows. Fig:. 23.—PRUNING SAW. a kind very convenient for the purpose, as also for orchardpruning. The bow is of steel, the blade narrow, and soconnected with the wooden handle, that it can be turnedin any direction, and can be tightened by a screw andnut above. AKD WIKE maki:nG. 121 CHAPTER XXYII. GATHERING AND MARKETING THE FRUIT. Here, of course, the vineyardist aims mainly at profit,and is often induced to cut the fruit when hardly colored,that he may realize a higher price by being early in themarket. But if he values his reputation and wishes tocreate a lasting demand for. his fruit, he should not mar-ket it before it is, at least, fully colored and first Hartfords (a very poor grape even when fullyripe), which are brought into market but half-colored,sour and unripe, generally spoil the demand for grapesfor weeks thereafter. People buy them, try them, andpronounce them, as they really are, unfit to eat, and willnot touch them again for some time. Wait, therefore,until you
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