WORK IN THE VINERY

New Zealand Herald, Volume LXXI, Issue 21396, 20 October 1934, Page 10 (Supplement)

WORK IN THE VINERY

REGULATING TEMPERATURE Ventilation and the maintenance of a moist, growing atmosphere are of the utmost, importance to the healthy progress of the vines. During hot, sunny weather the quantity of water evaporated through the leaves is very considerable, and up to the time that the grapes begin to colour-, overhead spraying should be carried out at frequent, intervals. After that time it should be discontinued as the water is likely to spot the berries. It must always be realised with regard to ventilation, that the maintenance and regulation of the temperature are not by any means the only reasons for its necessity. Fresh air is a most important factor for the health and well-being of the vines. At this time of year the night temperature should not drop much below 60 degrees, and the top ventilators should be opened when the sun has raised the temperature to the vicinity of 70 degrees. As the day advances the air should be gradually increased, though no harm will accrue if the thermometer reaches 90 degress providing plenty of moisture is present. Avoidance o! Extremes When the vines are in flower a more airy and drier atmosphere is needed to assist m the setting of the berries. The temperature should not be allowed to fall to the night Jevel before closing the house. The better plan is to endeavour to secure a rise in temperature by commencing to close the house early in the afternoon. When the grapes commence to colout a more bracing atmosphere is needed, and a little ventilation should be left on both night and day. Of course, it is impossible to give hard and fast rules as to just how much moisture and ventilation the vines require. These are points which can only be acquired by experience, hut as a guiding rule it should alvfays be ''borne in mind that the main endoavour ig to avoid extremes of any naturd. Thinning Operations . j

The thinning is an important operation to be taken in hand and it is only by careful attention to this necessary proceeding that shapely bunches of good quality grapes are obtained. The ultimate aim is that the bunch when fully ripe should be perfectly firm and compact, yet each berry must have room to expand to its fullest extent. Free setting varieties like Black Hambro' will soon become congested and liable to be damaged in the process of thinning if it is neglected for any considerable time. Long, thin-bladed scissors are used for thinning and a small, forked stick' to hold the bunches in position, while the work is proceeding. It was always considered that the berries should not be touched by hand, and while this is true if exhibition grapes of the highest quality are required k the commercial grower has found it necessary to adopt a speedier

THINNING GRAPES (a) Bunch before thinning. >(b) After thinning. method of thinning, and the berries arc thinned when about the size of peas, simply with the finger and thumb. No harm to the berries results if the hands are not hot and perspiring. For this reason :it is advisable to avoid the heat of the day for the operation and concentrate on the morning and evening. Use of the Scissors The speed of a skilled operator by this method is a revelation. There are many, however, who still retain the old method of using scissors. Large bunches of fruit should first of all have the shoulders tied up, to facilitate the work, a,nd it is as well to allow them to remain tied out, as the freer access of airwill make for quicker and more even ripening. First take out small and unfertilised berries, also any that are discoloured or malformed. Next, tbin out the centre of the bunch, and finally the shoulders, so that the berries are left at least half an inch apart. Within a few weeks of the setting, it will be seen that the berries have ceased to swell, the reason being that they have reached the stoning stage. A moist, cool atmosphere should be maintained until it is seen that the berries are swelling again. Examination of Bunches From time to time the bunches should be looked over, and any berries likely to become wedged or malformed should be cut out. As a general rule thinning is best' accomplished in two operations before stoning, but there will always be a few to cut out after the second swelling. A careful watch must be kept on the lateral and sub-lateral growths. Even after "stopping," fresh growths are made, and theso should be pinched back to one leaf in each case. It is a mistake to allow the vines to develop a large quantity of foliage and then to remove this in one operation only. The check experienced on account of the sudden reduction of its leafage may bts far-reaching in its effects, and is often ft* pre-disposing cause of "shankWgv"