grapes begin to ripen from near-by cities
and towns and neighboring country-sides in such numbers that the care
of the crop is speedily accomplished.

_Pickers._

As a rule, pickers are hired by the piece rather than by the day,
experience having demonstrated that so paid they do more and better
work. There is usually much diversity in race, age and condition of
life of pickers so that harmonious and efficient work is scarcely
possible without a competent foreman in charge who must often be
assisted by a sub-foreman. Efficient supervision doubles the picking
capacity of a gang of workers, and, moreover, is necessary to see that
the fruit is picked and packed with proper care. In hiring pickers, it
is usually stipulated that a part of the pay is to be reserved until
the close of the season; otherwise those disposed to have a holiday
leave when the weather becomes unpleasant or seek greener pastures
when the grapes become scarce.

_Time to pick._

Unlike some fruits, grapes must not be picked until they are fully
ripe, as unripe grapes do not mature after picking. Grapes not matured
lack the necessary percentage of sugar and solids to keep well and
have not developed their full flavor. Many growers make the mistake of
sending grapes to the market before fully ripe, a mistake easily made
with some varieties because they acquire full color before full
maturity. Color, therefore, is not a good guide as to the time to
pick. In the northern and eastern states, late varieties of grapes may
be allowed to hang on the vines for some little time after maturity,
the late autumn suns giving them a higher degree of sweetness and
perfection. Some growers run the risks of light frosts to further
maturity and to secure the added advantage of the removal of many
leaves from the vines. Ripeness is indicated by a combination of signs
difficult to describe but easily learned by experience. These signs
are: first, a characteristic color; second, full development of flavor
and aroma; third, a softer texture of the pulp and a slight
thickening of the juice so that it is more or less sticky; fourth, the
ends of the stems turn from green to brown; fifth, the berries pull
more readily from their stems; sixth, the seeds are free or more
nearly free from the pulp and usually turn from green to brown.

_Picking appliances._

But few appliances are needed in picking grapes. Shears are a
necessity. These are of special make and can be bought fr