11. THINNING FRUIT. 



S. A. BEACH. 



luvestlgations begun in 1896 to determine the practical value of system- 

 atic thinning of fruit on orchard trees, and to illustrate principles pertain- 

 ing to the production of fruit. Present extent of the practice in New York 

 State. Thinning plums. Thinning apples. 



A series of experiments in thinning fruit was undertaken bj 

 the Station Horticulturist in 1896 to get more definite informa- 

 tion concerning the comparative merits of different ways of thin- 

 ning fruit as shown by the size, appearance and quality of the 

 fruit which is left to ripen and by the vigor and productiveness 

 of the trees in succeeding years. It is expected that the work 

 will be of value in setting forth more clearly some of the prin- 

 ciples of fpuit growing which may be applied in detail in various 

 practical ways. An intelligent grasp of the principles which 

 have something to do with the production of fruit is really worth 

 more to the fruit grower than a mere knowledge of rules of prac- 

 tice and trade secrets, because when he understands the funda- 

 mental principles on which the secrets and rules of practice 

 which are really worth anything depend, he can more intelli- 

 gently vary practical operations to suit the different conditions 

 which may arise. 



In this state the practice of thinning fruit has not generally 

 become established among fruit growers, with the exception that 

 peaches are usually thinned by those who grow this fruit exten- 

 sively. Thinning apricots is practiced by the most successful 

 growers in this state. Plums, especially large and showy kinds 

 or those which are liable to have the trees injured by over- 

 bearing, are sometimes thinned ; the same may be said of grapes 

 and pears. So far as I know, no one in this state makes a prac- 

 tice of thinning cherries, quinces or crab apples. Sometimes 

 attempts are made to change; the bearing yield of apples by close 

 thinning or by taking off the entire crop. Mr. J. B. Oollamer, 



