HORTICULTUEE. 967 



ries for the 2 years 1901 and 1902. It indicates tliat [inching slightly increased the 

 size of the berries with the Gregg variety while with the Cuthl^ert variety the size 

 was slightly decreased. As to the effect of pinching on the form of the vines, rows 

 pinched but once spread fully as much as those not pinched at all. Rows pinched 

 twice were a trifle more compact. 



Experiments in orchard, vineyard, and cellar, II. SciiKLi.KNBEm; {Jahresber. 

 r«7-.v. Sfat. II. Schiile, WailnisuriJ, isw.t-ioo.^^ pp. ,7,/'_/;^)._TliiH report includes a test 

 of varieties of pears, fertilizer exiH-riment with gra])es, test of American grape stocks, 

 experiments in wine making and handling, tests of the durability of posts differently 

 treated, etc. Of 8-1 posts imi)regnated with copper sulphate Imt Iti liad rotted 10 

 years later. In another case where 97 pijsts were treated in a like manner but 3 had 

 rotted at the end of 10 years. Similar results have been obtained when the posts 

 were treated with creosote. All of the posts treated with cyanid were still in use at 

 the end of 10 years. Training vines low and pinching off the ])earing shoots 2 leaves 

 beyond the last bunt'h of fruit early in the season has given l)etter results tlian train- 

 ing high, or than training high or low later in the season and leaving on 4 leaves 

 beyond the last V)unch of grapes. 



In a test of the relative merits of Steinberger and Rauentiialei- puri'_ yeasts for the 

 fermentation of white wine, better results were obtained with the Steinberger yeast. 

 In an experiment with red wine, fermentation was allowed to develop naturally in 

 one portion, Assmannshiiuser pure yeast was added to another portion, and Winter- 

 thurer pure yeast to another portion. Fermentation was much the niost rapid when 

 the Assmannshiiuser pure yeast was used. The wine to which Winterthurer pure yeast 

 was added stood next in rapidity of fermentation. There was also much more color- 

 ing matter in the Assmannshiiuser wine than in the other 2 lots, and the taste was 

 much more agreeable. 



Pruning' green grapevines, J. M. Guillon {Rer. Vit., 1!) {190.i), Sn. 4S4, pp. 

 364-S67). — The relative merits of disbudding grapes when the young branches had 

 attained a length of 10 cm., pinching off the shoots 2 leaves beyond the fruit 

 bunches, pinching the extremities of the branches just before flowering, and {prun- 

 ing off all the branches that exceed the height of the trellis, were compared. A 

 number of vines were left unjiruned for comparison. 



The untreated vines yielded at the rate of 66 kg. per 100 vines and the disbudded 

 vines at about the same rate. Pinching the vines 2 leaves beyond the fruit as soon 

 as the leaves attained the size of a silver dollar resulted in the development of a 

 num1)er of the secondary branches which had to be pruned when tliey had reached 

 about the same stage of development. The more vigorous growth of vines tluis 

 developed was more difficult to manage for the control of insect pests and fungus 

 diseases. The total weight of the harvest, however, was 92 kg. of mature grapes 

 and 25 kg. of immature grapes per 100 vines. Tinching in this case seemed to favor 

 the fertilization of the flowers but resulted in a rather too energetic growth. I'iiuh- 

 ing the vines at the extremities just before flowering seemed to favor fructification, 

 since 100 vines yielded 98 kg. of good, mature grapes as compared with 66 kg. in the 

 control plat. 



Pruning the vines when they had exceeded a certain height was done at 2 differ- 

 ent times, about July 4 and August 22. The yield ol)tained from vines pnuu'd on 

 the first day was 74 kg. per 100 vines and at the latter day 82 kg. per 100 vines. 



The results here given are for 1 year only but they indicate an advantage in prun- 

 ing green grapevines, more particularly pinching of the extremities of the shoots 

 just before flowering. The experiments are to be continued. 



Experiments in manuring grapes, E. Marre [Prog. Agr. et Vit. {Ed. L'J'JkI), 

 24 {lUOS), No. 13,i)p. 3S8-396).—\n account of some cooperative experiments in 

 fertilizing grapes to determine the effect on the <iuality of the wine. The results 

 obtained were not uniform. 



