Suckering and cutting away second-crop
efforts should be done. Whether you need to reduce the first crop can be
told better by the looks of the vines later in the season.
Sulphuring for Mildew.
For two years I have not sulphured my vineyard and had no mildew. My
vines seem as healthy and thrifty as any of the neighbors' that were
duly sulphured. Have I lost anything by not sulphuring?
Certainly not. In sections where mildew is practically sure to come,
sulphur should be used regularly as a preventive without waiting for the
appearance of the disease. There are, however, many locations,
especially in the interior valley, where the occurrence of mildew is
rare in sufficient volume to do appreciable harm, and then sulphuring
should depend upon the weather, which favors mildew or otherwise. But be
always on the watch and have everything ready to sulphur immediately;
also learn to recognize the conditions under which appearances of mildew
become a menace.
Grape Sugar in Canned Grapes.
How can I prevent the formation of grape sugar in canned grapes?
Take care that the syrup is of the same density as the juice of the
grape when the fruit and the juice are placed together in the can. The
density of the syrup and the juice are, of course, to be obtained by the
use of the spindle, the same arrangement employed for determining when
the percentage of sugar in the grape juice is right for raisin-making or
for wine-making.
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