GRAPE THINNING 



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Tliere is a wide dinVrencc among the varieties as to tiie size of their iaerries. 

 Gros Maroc and Gros Colman want more space in which to develop their berries 

 than does Black Hamburg, and tiie latter again wants more space than a Fron- 

 tignan. For these reasons it is essential that the Grape thinner become tiior- 

 oughly familiar with the peculiarities of each variety under his charge. A good 

 idea is to leave the bunch a little thicker on the top than below, as the shoulders 

 have a chance to raise up somewhat, but leave sufficient berries to close the 

 stem properly. This makes a more perfect finish than bare shoulders. 



The photographs will illustrate the instructions, as I have laid them down. 

 No. I shows a bunch before thinning; No. 2 is the same bunch a few moments 

 later; No. 3 is the same bunch taken nine or ten weeks later, when fully ma- 

 tured. Each berry was given space sufficient to dc\-elop to its full size, and 

 the bunch will retain its perfect shape when cut from the vine. 



In this work of thinning, the obiect to be borne in mind is to thin so as 

 to allow for the full de\elopment of the berries, but not so much so that the 

 bunch will lose its shape after being cut. 



