May 19, 1892. ] 
JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
867 
A fter having secured a good set of Grapes good cultivators are 
anxious to begin the tedious but enjoyable operation of thin¬ 
ning the berries. They know well that an early start is necessary 
for two reasons—one is that the energy of the Vine is thus concen¬ 
trated in the berries left and does much towards enabling them to 
attain to the largest possible size. The other reason is that unless 
the work is begun in good time it is a most difficult matter to keep 
it under, consequently many bunches do not get thinned till the 
berries press against each other. The operator then has the not 
very consoling reflection of knowing that the berries he is cutting 
out represent so much “ wasted force,” and, moreover, the work of 
thinning cannot be done so quickly or so well as if it had been 
commenced several days sooner. 
Those in charge of a number of vineries generally find it neces¬ 
sary to work both early and late when the bulk of Grape thinning 
requires attention. The work is more pleasantly performed in 
early morning and during the evening than during the day, 
especially in sunny weather ; but, independently of that con¬ 
sideration, gardeners have often so many things requiring at¬ 
tention at the present time, that they find it impossible to keep 
the work under by working during the regular hours only ; and, 
although for their extended labour they deserve additional remu¬ 
neration, they have generally to be content with the satisfaction of 
knowing the work was done at the right time ; and it is well that 
this knowledge gives to the good cultivator a great amount of 
genuine pleasure. 
Before commencing to thin the berries each Vine should have 
the superfluous bunches cut off, so that those retained may be 
distributed as evenly as possible over the whole surface. This 
not only adds to the appearance of the house when the fruit 
approaches maturity, but also enables the Vines to perfect a 
greater weight of fruit than they are able to do when cropped 
heavily in some parts and lightly in others. In selecting the 
bunches it should be borne in mind that it is not always the 
largest that are the best. Those of good shape, short in the 
shoulder, with even berries, are preferable to larger examples 
which have only mere size to recommend them ; but if they 
have the good qualities already defined, the larger they are the 
better. It is always a difficult matter to determine exactly the 
weight of crop each Vine will perfect. The health and vigour 
of Vines must be taken into consideration. Generally 1 lb. of 
fruit to every foot run of rod is a safe crop to leave on Vines 
in good condition, but many cultivators leave considerably more, 
and with the aid of high feeding finish the fruit perfectly. 
Medium-sized compact bunches seldom require the shoulders 
to be tied up, but others of larger proportions are much improved 
by the practice. Long shoulders will require two or three ties 
each to keep them in position and prevent the stems from being 
cut by the weight of the berries as they increase in size. This 
part of the work being done thinning the berries should commence. 
While doing this the bunches may be steadied with a smooth thin 
stick held in one hand, while the other deftly guides the scissors 
in cutting out the berries. Commence by thinning those at the 
base of the bunch freely ; two-thirds generally require cutting 
out ; those retained should be as even in size as possible. It will 
generally be found that the central berry of each small cluster is 
No. 621.— VoL. XXIV,, Third Series, 
best, and the only one necessary to leave in the lower part of the 
bunch. As the thinner approaches the top they should be left 
closer together, as the berries of those varieties with long foot¬ 
stalks force each other upward and outward as they increase in 
size, and thus fill up the shoulders. 
A very frequent mistake made in thinning bunches with long 
footstalks is to cut out too many berries near the top. When this 
is done the bunches often look very well while hanging on the 
Vines, but when cut and placed on the exhibition board or the 
dessert dish, instead of retaining their form the shoulders spread 
out in consequence of their want of solidity. The aim of the 
thinner should be to allow every berry just room to fully develop, 
and yet form a solid mass when cut. To be able to accomplish 
this a knowledge of each variety is necessary, as not only do they 
vary to a great extent in size of berry, but the footstalks also 
differ in length and stiffness, and they must, therefore, be dealt 
with accordingly. 
Muscat Hamburgh, Muscat of Alexandria, and Mrs. Pince 
frequently produce many stoneless berries. These should not be 
thinned quite so early as most other varieties ; if left till the 
berries are about the size of marrow Peas it is not difficult to see 
which are likely to swell freely. The small berries should be 
first cut out, and the others thinned to form compact bunches. 
If gaps occur in any part the berries around should be left a 
little closer, and the chances are they will quite fill up the 
blanks by the time the Grapes are ripe. Black Hamburgh 
invariably sets well, and ought to be thinned freely at the base 
of the bunch, but scarcely any require removal from the shoulders, 
except in the case of very compact bunches. 
Gros Colman and Gros Maroc both produce very large berries, 
yet they require different treatment when thinning. The first 
named has short sturdy footstalks, and the berries are produced 
freely on the shoulders. Bunches growing on strong Vines not 
heavily cropped ought to have the berries thinned to li inch apart, 
in fact this grand Grape requires thinning more freely than any 
other variety. Gros Maroc requires thinning nearly as much at 
the point of the bunches, but the top should be sparingly thinned, 
as it is a frequent occurrence to see this variety with loose 
shoulders, as the footstalks are long at that part. Foster’s 
Seedling, though not usually producing very large berries, still 
requires thinning freely, the footstalks being short, and the berries 
generally very plentiful. Buckland Sweetwater, as a rule, should 
have less thinning than any Grape I am acquainted with, and 
rarely requires any but the stoneless berries to be taken out. 
Large bunches of Gros Guillaume also .need but little thinning, 
but much attention ought to be given to tying up all the shoulders, 
and every cluster containing four or five berries. If treated in this 
way bunches which appear loose and ungainly develop into grand 
solid specimens. 
Madresfield Court should have nearly all the berries removed 
from the centre of the bunch, as they rarely have room to develop, 
and are dangerous if cracking should take place, because they 
cannot easily be noticed till decay begins. Although the berries of 
this fine Grape swell to a very large size, those forming the outline 
of the bunch do not require such severe thinning as many might 
think, because they are long and tapering rather than great in 
diameter. Trebbiano often produces very large bunches with 
loose shoulders. These may be much improved in shape by 
crossing them at the top, and in some cases coiling them around 
the footstalk of the bunch. I once saw some grand examples 
staged at the Crystal Palace Show, which I found on close 
inspection had been so treated. They were perfect models in form 
and of a fine clear colour. Golden Queen is a good setter, produces 
very fine berries, and should be thinned freely. Alicante and 
Lady Downe’s ought to be thinned to about an inch apart, as 
the stems are short and sturdy and do not lengthen out. 
—H. Dunkin. 
No. 2277.— VoL. LXXXVL, Old Series. 
