only are cultural requirements peculiar
to this fruit, as we have seen, but the methods of harvesting and
marketing are quite distinct. These are well set forth by Husmann and
Dearing[18] as follows:

"Rotundifolia vines have been almost entirely grown on overhead arbors
in the past, the fruit being made into wine, and under such conditions
the general practice of jarring the grapes from the vines is perhaps
the most practical method of harvesting. If the vines are trained to
upright trellises or if the fruit is intended for shipping or table
use the grapes should be picked by hand in order to be sound and
clean. On account of the presence of leaves, twigs, etc., mixed with
the grapes jarred from the vines, wine and grape-juice manufacturers
will pay 5 to 15 cents a bushel more for hand-picked grapes. The
growers who make a practice of hand picking claim that the work can be
done at practically no greater expense than is necessary to shake off
and clean a crop, and the increased price obtained for the fruit will
more than pay the difference.

"A description of the harvesting of the Rotundifolia grapes by the
jarring method will be interesting to those not familiar with it.
Poles are attached to sheets of canvas measuring 6 by 12 feet and
having leather handles. A man is placed at each end of the sheets and
four men with two sheets work together. The wide sides of the two
sheets are brought close together under each vine, with the trunk of
the vine in the middle. The vines are then jarred, the berries falling
into the sheets. Those not caught by the sheets or that have fallen to
the ground by the shaking of the trellis when the fruit of the
adjoining vines was harvested, etc., and which are usually of the best
quality, are picked by hand. The writers are informed that it costs
approximately 15 cents a bushel to harvest the fruit on the ground and
12 cents to harvest that which falls on the sheets.

"The fruit is put in boxes or barrels, and if the quantity is not
large the leaves, sticks, etc., which become mixed with the fruit are
removed by hand. If there is a considerable quantity of fruit some
mechanical means, such as ordinary grain fan mills, are used to clean
it. After cleaning, the fruit is hauled or shipped to the winery. In
wineries with modern equipment there are blowers which thoroughly
clean the fruit. These are located near the end of the elevators that
carry the fruit to the crusher.

"A common and v