838 EXPERIMENT STATION EECORD. 



had been used, ventilatiou being afforded by cutting off tlie bottom ends of the 

 folded bag and making a V-shaped c-ut in the center of the bottom. In the new- 

 bag the bottom was removed and a cloth covering added. The bag was reeii- 

 forced with a cardboard band near the upper end, thus preventing it from 

 coming in contact with the grapes, and it was also encircled near the lower 

 edge with a tine brass-wire thread, by means of which it was possible to open 

 the bottom during warm weather and nearly or completely close it during humid, 

 rainy, or cold periods. After the bunch was inserted the bag was attached to 

 the supporting vine in order not to hamper the normal development of the 

 bunch stem. Over GGO bunches of grapes were treated in this manner, and the 

 author states that the grapes enclosed in this way were much larger than those 

 enclosed in the former poorly ventilated bag. 



An experiment was also conducted to determine the effect of bagging the 

 grapes before the flowering season. Several bunches were selected for this 

 purpose at different heights on the trellis and vine. In this case the lower end 

 of the bag was allowed to remain open. With the grapes thus treated there was 

 no early dropping of the berries and they were larger and at least 10 days fur- 

 ther advanced than uni)rotected grapes. 



The 3 different periods which the author suggests as being suitable for bag- 

 ging grapes are previous to the flowering season, in order to protect the bunches 

 fi'om the cold and wet spring weather ; immediately after the grapes have been 

 thinned, at which time the author secured his best results, and when the grapes 

 begin to mature, in order to protect them from wasps and other insects as well 

 as to retain the bloom of the grape. Sacking according to the method described 

 is said to be very simple and inexpensive and has the advantage of affording 

 opportunity for both thinning the berries and inspecting the condition of the 

 grapes from time to time without the removal of the bags. 



Aside from the increase in the size of the bagged grapes as compared with 

 grapes grown in the open, the other advantages as the i-esult of these experi- 

 ments were that the bagged grapes were from 12 to 15 days earlier, and that, 

 although they were slightly paler in color, the skin was very fine and trans- 

 parent and had a slightly golden appearance, thereby causing them to resemble 

 greenhouse-grown grapes. Bagging also served as a protection from insects 

 and adverse weather conditions. It is stated that tlie grapes may be left on 

 the vines in bags through December or even later where the winter temjierature 

 is not too severe, since they will easily withstand a minimum temperature of 

 4 to 5 degrees C. for a period of several days. 



Fruit preserving, A. Mendoza (Jour. Dept. Af/r. Yictiiria. J/ (1D06), No. 

 11, pp. 67-'i-679, figs. 3). — Brief instructions for amateurs are given for the pres- 

 ervation of fruits in various forms of glass and tin packages. The different 

 methods of preserving are discussed and specific directions are given for the 

 manufacture of sirup and the previous preparation of a])ricots, peaches, apples, 

 pears, and quinces. The canning in tins is said to be more economical but not 

 so convenient as canning in glass jars. 



Directions are also given for the making of fruit i>ul]> liy simply boiling any 

 kind of fruit which can be used for jam making or in similar ways with just 

 suflieieut water to cause the juice to run, so as to stew the fruit in its own 

 moisture. When boiled sufiiciently to sterilize it the pulp may be placed in 

 bottles in a manner similar to that in ordinary methods of canning fruits. 

 Nothing in the way of sugar or other matter is added to it. 



Fruit preserving for domestic supplies, G.~ Qutnn (Jour. Dept. Agr. So. 

 A list., in (J-D06), \o. .'), pp. 266-277, figs. 6). — I»opular directions are given for 

 the preparation and preserving of stone and pip fruits, berries, and vegetables. 



