Grape Culture. 29 



CHAPTER XII. 

 THINNING THE BERRIES. 



THINNING out the berries is rather a delicate operation, re- 

 quiring a considerable amount of practice to be able to thin 

 a bunch of grapes to perfection. The variety must be taken 

 into account when thinning, whether large or small berries, 

 also a large or small bunch. As a rule large bunches require 

 to be gone over twice before stoning, and a third time after 

 stoning. In proceeding to thin a bunch of grapes, first tie up 

 the shoulders as in illustration. Next begin to clip out the 

 small berries at the point of the bunch, working upward, 

 towards the shoulders, meanwhile holding the bunch up or 

 whatever way you wish by means of a thread of matting run 

 through the point of the bunch. The matting is held in the 

 left hand while the scissors are managed with the right, and 

 the bunch is thinned without damaging or touching with the 

 hand. Always train the bunch into the proper shape ; cut 

 out the inside berries. Never try to regulate the berries in 

 the first thinning ; always cut out the small berries which 

 you suppose to be stoneless. Each berry places itself in the 

 right position as it swells. Thin when the berries are about 

 the size of radish seeds, except Muscats and shy setters, which 

 must be allowed to develop more than this. Keep temperature 

 steady 65 at night generally. Shut up houses early in the 

 afternoon, with sun heat 90 will do, remembering to damp 

 down. Give a little top air in the warmest part of the day. 

 Avoid cold draughts. 



CHAPTER XIII. 

 THE SECOND THINNING. 



THIS is performed about six days after the first thinning. 

 The aim to have in view is to produce a bunch which, when 

 finished and ready for table, will retain its firmness and shape. 



