344 Agricultural Gazette of N.S.W. [April 2, 1908. 



the I'espective plaiitiuii's. As a milling wheat, it is similar in coiiipo.sil ion to 

 Tarragon, wiiicli wciglis about 62| lb. per busliel, produces 78 per c-ciil. of 

 ilour, having a strength of 53, and containing 13 per cent, of dry gluten. 



Thew. 



This is anotbci- eailv vigorous variety, of medium stooling and ratliii' 

 spreading habits ; the foliage is dark green, and the straw soft and of g(jo(l 

 colour right to the gi'ouiid, qualities which make it admirably suited for hay. 

 The head is i-ather oi)en, but the grain is held firmly. Last season it was 

 one of the most pi'olitic hay wheats at the Cowra Ivxperimental Farm, yielding 

 up to •■) tons 2cwt. per acre. Tt has also pid\c(| snit;d)le for hay in the trial 

 plots, at the Hawkesbury Agiicultui'al College. It is well worth a trial in 

 the coastal districts, and is liki'l\- to prove suitable for other districts where 

 vcai'ly wheats are desi^•ed. 



A sample of the grain milled as follows : — 



Flour. .. ... G'-t per cent. 



Strength ... •'^G "4 quarts per .sack. 

 Dry gluten ... 1 0-4. 

 A result which shows it to lie an excellent milling \arietv. 



Concentrated Gi^ate Juice for Sweetening AVine. 



M. BLUNNO. 



As no sweetening ingredient othei- than fresh or conc(M\trated grape juice is 

 permitted in the manufacture of wine, it will no doubt be of assistance to 

 many if I briefly describe the process, which is very simple. 



The apparatus recjuired consists of a boiler, with steam jacket, or a boiler 

 in which a steam coil can be fixed. If, howevei-, neither of these ai'e a\ail- 

 .able, an ordinary copper boiler may be used for concentrating the juice. 



The juice is first straine<l through a piece of gauze, and then put in the 

 boiler and brought ix, the boiling point, and maintained at this temperature 

 until the bulk is reduced from onedialf to two-llfths of its original volume. 

 While boiling it must be stirred from time to time to prevent the bottom 



layer of juice fi 1 burning, in which case the juice would contract a peculiar 



burnt taste, that to many is not agreeable. The juice so concentrated keeps 

 for any lengtli of lime, provided it is kept in xciy clean vessels or glass, and 

 is well corked. 



It is preferable to use a copper boiler, tinneil inside, 



A slow steady boiling is better than piling on firewood to hasten the 

 process. 



