Thinning the Fruit 303 



drop" stage to the hardening stage. The first analyses of 

 the "stone-hardened" stage were made June 23 and 28, 

 depending on the variety. During this period of fifteen 

 to twenty days, the percentage of solids in the stones nearly 

 trebled. The fact is also brought out that though the 

 average weight of the pit (stone and kernel combined) is 

 only about 7 per cent of the weight of the whole fruit, the 

 total solids in the pits comprise more than 25 per cent of the 

 total solids in the whole fruit. 



It is well to observe also that the solids in the flesh re- 

 mained fairly constant throughout the development of the 

 fruit, the variation ranging from a total of 14 to about 17 

 per cent, a difference of only 3 per cent, while the solids in 

 the stones constantly increase from about 9.3 per cent at the 

 June drop period to nearly 67 per cent at the market ripe 

 period. 



These figures, therefore, furnish a scientific basis for early 

 thinning, also for the frequent observation that the develop- 

 ment of a large number of pits makes a heavy demand for 

 plant-food. 



DISTANCE BETWEEN FRUITS 



The grower must have some ideal in mind when he begins 

 to thin, otherwise the result will be exceedingly variable. 

 The usual guide is to thin the fruit as far as practicable so 

 that those left on the tree shall be evenly distributed at some 

 predetermined distance apart. The prescribed distance 

 varies with different growers, from 4 to 6 or 8 inches. Results 

 in experimental thinning also vary more or less, probably 

 because of differences in the vitality of the trees. In some 

 cases a distance of 10 inches has given optimum results, 

 while in others a considerably shorter space seems preferable. 



