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CHAPTER XII. 



THINNING THE FKUIT. 



'HIS 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 impossible to form any estimate as to how many 

 bunches, or what crop a Vine should carry, so much depends upon its 

 health and constitution, 011 its surroundings, and on the subsequent 

 management accorded it. A very good rule to follow would be 

 this : according to the surface of properly developed leaves, etc., 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 developed foliage allowed the better. If we bear in mind 

 that all the colouring and sweetening matter which goes to the per- 

 fecting 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, etc., 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 thinning the bunches 

 of such free-setting varieties as the 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 



