95 



CHAPTER XIV. 



The necessity, advantages, and method of thinning fruit. 



A JUDICIOUS thinning of fruit is frequently 

 found necessary, not only to increase the size 

 and flavour of those which remain, but also 

 to promote the continual productiveness of 

 the tree. This practice will generally be 

 required, as the tree will mostly set a great 

 deal more fruit than it would properly sup- 

 port without weakening it, and a much 

 greater loss would be sustained by leav- 

 ing too large a quantity at one time, than 

 by properly thinning every year. For by 

 attending regularly to this management, 

 the continued fruitfulness of the tree will be 

 considerably promoted, so as to have (with 

 the use of the other proper means, such as 

 watering, &c.) a suitable crop of fruit every 

 season. But when a tree is allowed to over- 

 bear itself, it generally weakens it so much 

 that there is seldom any fruit the season fol- 

 lowing, and sometimes it is two or three 

 years before it regains its former vigour. If 

 a tree be permitted to retain all the fruit 

 that sets upon it, it takes a great deal of sup- 

 port which in part ought to have been 

 expended in the production and perfecting* 



