216 SUCCESSFUL FKUIT CULTURE 



This is often practiced and the fruit from the young 

 cane is much superior to that from the old, weak vine. 



Thinning iJie Fruit — Almost every varietv of the 

 European grapes that are gi'own under glass sets so 

 manv berries to the bunch and the stems are so short 

 that, when full}* grown, they are so crowded that many 

 are forced from their stem or are cracked, and the whole 

 bunch soon decays. To prevent this loss, when the ber- 

 ries are about one-half grown, those on the inside with 

 short stems are thinned out. Sometimes it is necessary 

 to cut out more than three-quarters of the berries if 

 the bunches set are verv larsfe an4 the vines mowing 

 very vigorously, but for an average growth one-third 

 to one-half will be sufficient. Among the best varieties 

 for the cold grapery are Fosters Seedling, Buckland 

 Sweetwater and Black Hamburg. 



Hothouse Grapes — The construction of the house 

 for forcing grapes is practically the same as for the 

 cold grapery, except that the border is generally inside, 

 and artificial heat is used. The treatment of the vines 

 after startins: into OTOwth is also verv similar, though 

 more care must be exercised during cold weather to 

 prevent a chill, which will often bring on mildew or 

 rot. Among some of the leading varieties for forcing 

 are Muscat of Alexandria and Gros Colman. 



FOECIXG THE STRAWBEERY 



With a good supply of this fruit shipped to the 

 Northern cities from the South as early as the middle 

 of January, and then sent in from the Xorth after the 

 local crop has been harvested as late as September, and 

 the many autumn fruiting varieties, the forcing of the 

 strawberry will probably never become a large industry. 

 When managed skillfully, fruit of very fine quality may 

 be put into the market early in January, and bring the 

 highest prices, as it must to meet expense of growing. 



