Horticulture, a text book for high schools and normals, including plant propagation; . Fio. 170.—The modified Munson system of pruning grape vines. See the new fruitingshoots supported by the two upper wires and cross arms, shown in figure below. needing heavy applications of commercial fertilizer, a good formulawould be thi-ee per cent nitrogen, six or eight per cent acid phos-phate, and four to six per cent potash. Picking Grapes.—For home use pick grapes in strong baskets ortraps with rigid handles. Spread a paper in the bottom and do. Fig. 171.—Munson system of training grape vines. The tw
Horticulture, a text book for high schools and normals, including plant propagation; . Fio. 170.—The modified Munson system of pruning grape vines. See the new fruitingshoots supported by the two upper wires and cross arms, shown in figure below. needing heavy applications of commercial fertilizer, a good formulawould be thi-ee per cent nitrogen, six or eight per cent acid phos-phate, and four to six per cent potash. Picking Grapes.—For home use pick grapes in strong baskets ortraps with rigid handles. Spread a paper in the bottom and do. Fig. 171.—Munson system of training grape vines. The two wires on cross arms are twofeet aoart. The new growth is not easily blown down. Spraying and picking are aided bythis plan. not pile the bunches more than one or two layers deep in the pickingtray. Remove the bunches with a sharp thumb nail or a pair ofscissors. Handle the fruit as gently and as little as possible. A little study and experience will teach the picker just whento do the picking. Some varieties need to be picked as soon as 246 GRAPES they are well colored. Others are much improved by remainingon the vines longer. Marketing the Surplus.—Grapes are usually marketed in rigidClimax baskets with wooden covers. These are of several sizes,holding from three to ten pounds. In this form they are oftenshipped by express or in refrigerator cars long distances. If wellprotected and reasonably well handled, they may reach the con-sumer in. first class condition and will usually not deterioratebefore they have had ample time
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectgardeni, bookyear1922
