Aprils, 1920.] 



Agricultural Gazette of N.S.W. 



303 



Yarramalong. 



Mr. E. Hodges has reported, concerning the potato plots carried out by 

 hini; as follows : — 



The land was ploughed deep in February, harrowed in February, and 

 again in March, and disc-harrowed at the end of March ; ploughed and 

 harrowed in May, harrowed in July, and ploughed again at the end of that 

 month ; harrowed in September, planted by ploughing in on 21st September ; 

 harrowed 15th October, as the plants were nicel}^ through the ground ; 

 cultivated 3rd November, and hilled witli cultivator on 21st November. 

 Harvested 15th to 20th January. The yields were as follows : — 



In respect to rainfall, which totalled 6| inches from the time of planting, 

 Mr. Hodges states over 4 inches fell in November in a few days, the result 

 of severe storms, doing a considerable amount more harm than good. The 

 plot throughout was absolutely free from disease, the sample of tubers dug 

 being very good, and considerably better than the previous year. The price 

 realised was £18 per ton. 



A Hecipe for Home-made Vinegae. 



A RECIPE which has been found satisfactory for vinegar-making under 

 domestic conditions is as follows : — ^Cru.sh the grapes, .separate the juice from 

 the skins and set the liquid to ferment in a wooden tub or cask. If the grapes 

 are over-ripe it may be necessary to add some water, as acetic or vinegar 

 ferment will not work upon a wine which contains too high a percentage of 

 alco}::ol. When fermentation is complete, allow to settle for a week or so, in 

 order that the wine may thro.v down the greater part of its deposit (or lees). 

 Put into the clean cask about a pint of good vinegar with a gallon or so of the 

 wine, shake well and allo^v to stand in the sun witli the bung open except for 

 a protecting piece of cloth, and after a few days add the balance of the wine 

 to about four-fifths of the cask. Protect the bung to prevent flies or other 

 insects entering and allow to stand in the sun or in a room with a temperature 

 of 80 deg. Fahr. 



The a<!etic ferment forms a dull greyish fihn on the surface of the liquid 

 and this should not be broken. In about two months the alcohol of the wine 

 will be transformed into acetic acid and tJie result will be vinegar. Allow to 

 stand until clear and then draw off the liquid into either a clean cask or a 

 bottle. In order to hasten clarification the contents of the cask may be put 

 through a filter of closely woven cloth which has been well washed out 

 with washing soda and rinsed in several lots of fresh water. If the vinegar 

 is not quite bright, repeat the filtration ; once acetitication is complete, it 

 should be kept in a cool place. — H. E. L.\ffer, Viticultural Expert. 



