14 



to be aimed at is to leave just as much fruit evenly distributed 

 over the entire surface as will make a compact bunch when fully 

 grown, but leaving room for the shapely development of each 



individual grape." 



Mr. A. F. Barron writes : — "Thinning the fruit is an operation 

 of considerable importance, not only for the well-being of the 

 crop of fruit, but also for the after or lasting well-being of the 

 plant itself. The vine is extremely fruitful, so much so that were 

 the whole crop of the bunches produced by it allowed to remain, 

 the plant would soon succumb through over-fertility. It is easily 

 possible to over-crop a vine, and where such has been the case it 

 will take years for it to regain its former strength. It is quite im- 

 possible to form any estimate as to how many bunches or what 

 crop a vine should carry, so much depends upon its health and 

 constitution, on its surroundings, and on the subsequent manage- 

 ment accorded it. A very good rule would be this : according to 

 the surface of properly developed leaves, &c, so should be the crop 

 of fruit taken. We know we must have so many good leaves for 

 every pound of fruit, and the greater the amount of properly de- 

 veloped foliage allowed the better. If we bear in mind that all the 

 colouring and sweetening matter which goes to the perfecting of 

 the berries has first to pass through and be elaborated by the 

 leaves, it will be seen that without a certain amount of healthy 

 leaf-surface, good fruit cannot be produced. A vine with weak 

 sickly foliage cannot produce or bear much fruit, and a vine whose 

 foliage gets destroyed by red-spider, &c, is in exactly the same 

 condition. 



"As a general rule, one bunch on each spur would be considered 

 a heavy crop. If one-third of these bunches were taken off, the 

 bunches being of moderate size, what is left would be a moderate 

 crop, say an average of one pound to every foot of rod. In thin- 

 ning the bunches of such free-setting varieties as Black Hamburgh, 

 every second bunch on each spur should be cut off before the 

 flowers open, and all others which it is desirable to remove as 

 soon as the grapes are set. The thinning of the bunches as well 

 as of the berries should take place as early as possible. It is a 

 great waste of power to allow that to develop itself which is not 

 required, and which it is known must be cut away ; therefore, as 

 soon as the berries are fairly set, thin out — that is, cut off— the 

 supernumerary bunches at once, and commence the thinning of 

 the berries. 



" The thinning of the berries ,or grape-thinning as it is popularly 

 called, is a delicate and somewhat tedious operation. To be expert 

 at this work requires not only considerable practice, but a quick 

 eye to see where and what to cut, and a nimble yet steady hand, 

 so that the berries retained may not be injured." 



" The mechanical operation of thinning grapes is thus per- 

 formed :— Procure a little cleft or forked stick about six inches 

 long to use with the left hand, in order to hold the bunch firmly 

 without touching it, and take a pair of grape-scissors in the right 

 hand. Trim the bunch, if required, into proper shape first, then 



