The Raisin Industry: A practical treatise on the raisin grapes, their history, culture and curingEisen, Gustavus A.
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The Raisin Industry: A practical treatise on the raisin grapes, their history, culture and curing
Eisen, Gustavus A.
Raisins; Viticulture -- California
Sufficient sulphuring is always noticeable in the vineyard by its smell,
and, when this smell is strong and pronounced, no further sulphuring is
required. The sulphur is applied to the vines either by the “dredger”
(or dust-can) or by a pair of sulphur bellows. The dredger is used when
the vines are small, while the bellows are necessary to spread the
sulphur evenly when the vines have reached a certain size. Many growers
use, during the first sulphuring, small burlap bags filled with sulphur.
The meshes of the burlaps are large enough to allow the sulphur to go
through. The sulphur should be finely pulverized to be effective, and
the sublimated French sulphur is by many considered the best. The cost
of sulphuring varies according to the size of the vines, but is
generally about three dollars per acre. Young vines under three years of
age require little sulphuring, while older vines require a great deal.
About ten tons of sulphur will be enough for 160 acres.
_Tying Over._--The tying over of the branches is another vineyard
operation much used in the interior raisin districts, generally in the
end of June or the middle of July. It consists in so bending and tying
the long, straggling branches of the vine that they will shade the
grapes hanging in the center. The long branch is bent, not in a direct
line towards the center, as it would then expose too many of the lower
grape bunches, but in a spiral direction round the vine. If there is any
fear that the grapes will be exposed and sunburned, and the vines have
not been properly summer pruned, the tying over is the only process by
which great loss can be prevented and the grape crop saved. In tying
over, no twine is used. The end of the long branch is twisted and
fastened to other branches, and, when the grapes are ripe and the
picking season comes, a single light pull will suffice to untie all and
allow the grapes to be picked. Great care should be used in tying over,
lest the lower branches become exposed and sunburned. Careless or
inexperienced laborers will often accomplish a great deal of work and a
great deal of harm in an incredibly short time. I have seen vineyards
where more harm was done by tying over than by the sun and wind
combined.
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