878 EXPERIMENT STATION RECORD. 



rule in the production of wine of such individual factors as the stems of grapes?, the 

 seeds, the pellicles, and combinations <>f 2 or 3 of these factors. 



The conclusions reached relative to wine made from the Pinot variety were that 

 when must is fermented with the stems the stems fix in their tissues a notable quan- 

 tity of coloring material amounting to about 20 per cent of the total; that is, the 

 intensity of the color of the wine is about 80 per cent of what it would be if the 

 stems were omitted from the must. The wines made from grapes picked from the 

 stems are softer than the wines made from the total vintage. The latter, however, 

 have more body and are more fruity, and the herbaceous flavor of the stems totally 

 disappears within a year. 



The coloring material of the pellicles is only slightly soluble and that which does 

 dissolve becomes insoluble if it finds in the wine a sufficient quantity of tannin This 

 tannin is obtained from the seeds and the steins and also from the casks after racking. 

 In extraction by heat, at a temperature of 60°, a must is obtained very rich in color 

 but poor in tannin. A part of the coloring material becomes insoluble under the 

 influence of yeasts. Another part is precipitated after fermentation. 



In wines fermented with the seeds some tannins are obtained which are peculiarly 

 oxidizable in the air. Grapes grown during excessively dry, warm seasons are 

 especially rich in natural oxidases, and at the first racking the wines made from such 

 grapes have a troubled appearance and take on a chocolate color owing to the oxida- 

 tion of these tannins. This oxidation ceases after 1 or 2 rackings. Red grapes are 

 sometimes added to fermentation vats to increase the color of the wine. It is 

 believed that the experiments show that this practice would be more effectual if 

 berries without the stems were used. 



FORESTRY. 



The national forest reserves (Forestry and Trrig., 10 (1904), No. 11, pp. 520, 

 ■ r >. J l). — An account is given of the purpose of the establishment of forest reserves, 

 their growth, and the ends which they are expected to conserve. 



The Luquillo Forest Reserve, Porto Rico, J. ('. (Iifford ( U. S. I>c/>t. Agr., 

 Bureau of Forestry Bui. 54, pp. 52, ph. 8, map 1). — After giving a general description 

 showing the location and topography of the Luquillo Forest Reserve in northeastern 

 Porto Rico, the author gives a general description of the climate of the region and 

 of its forests. 



The reserve, which was established by proclamation by the President in 1903, 

 contains the principal portion of the forested lands still remaining on the island, but 

 the author points out that to the east of the reservation is still some public land 

 which is forested, and he suggests that this should be added to the reserve. 



The various efforts that have been made to utilize the forest products are described 

 and notes given on the other industries of the region, after which notes are given on 

 the effect of grazing, fire, deadenings, timber stealings, etc. The necessity for gov- 

 ernment control is shown, and the author offers suggestions for the administration 

 of the reserve. 



The bulletin contains an appendix in which notes are given on the trees of the 

 Luquillo region. This list, which gives not only the scientific but common names, 

 notes on economic uses, distribution, etc., is by the author and O. W. Barrett, ento- 

 mologist and botanist of the Porto Rico Station. 



The South Mountain Forest Reserve, F. L. Biti.er (Forest Leaves, 9 (1904), 

 No. 1..', \>p. 187-1S9). — A brief description of the South Mountain Forest Reserve in 

 Pennsylvania, which embraces about 50,000 acres. The predominating trees are oak, 

 with some young white pine in the valleys and along the sides of the ridges. This 

 reserve is divided into 3 tracts, each of which is separately described. 



