varieties, except Seckel, designated by premiums, were the Kingsessing and Washington, 

 John Chambers carrying off the award for the best collection of foreign varieties ; and to 

 Mr. E. A. Vickey, that for the best collection of apples ; second best to John Perkins, who 

 prodiiced a handsome seedling named Perkins. 



Calenbiir at (Dpratians. 



OCTOBER. 

 THE VINEYARD. 



BY R. BUCHANAN, CINCINNATI, OHIO. 



The Vintage. — No cultivation being required this month, it will simply be necessary to 

 treat of the gathering in of the crop, and putting it away, which is termed, the vintage. A 

 few extra hands will be re(iuired, and women, and girls and boys, will do as well as men. 

 Each hand takes to the vineyard a knife and two buckets. The bunch of grapes is cut from 

 the vine, and all unsound or unripe berries are picked off, and thrown into one bucket, and 

 the bunch with the perfect fruit into the other. Any bunch of grapes not perfectly ripe, 

 should be left on the vine to ripen, which may require a few days more. The buckets are 

 emptied into barrels, and a cloth thrown over, to keep the bees and wasps out. In the even- 

 ing, the barrels are hauled up to the wine-house, and the grapes, after being passed through 

 a small mill, with a pair of wooden rollers, grooved, and placed three-fourths of an inch 

 apart, or mashed in a long wooden vessel with a beater, so as to break the skins and pulp, 

 but not the seed, are then thrown on the wine-press, and the juice pressed out and put into 

 the wine casks, to ferment. About one-third of the juice runs off without pressure ; three 

 or four pressings are required to extract the remainder. The juice from the last pressing 

 should be put with that from the refuse grapes, to make, with the addition of ten or twelve 

 ounces of loaf sugar to the gallon, an inferior wine, which is usually sold at half price. 



The pure juice from the perfect grapes requires no sugar. Fill the casks within one-fifth 

 of their capacity, so as to allow room for fermentation. Lay a cloth over the bunghole, or 

 put a straw stopper in, to let the gas escape, until the fermentation ceases ; then bung tight. 

 A tin siphon (one end in the bunghole, and the other in a bucket of water) is a very com- 

 plete method of passing off the gas, with safety to the casks and to the wine. The fermenta- 

 tion generally ceases in about ten days. 



After each pressing, cut six or eight inches off the outside of the "cheese" (the mass of 

 mashed grapes), and throw them on the top. When the juice is all extracted, the ''pum- 

 mice" may be stowed away in tight casks, to give to the distillers, with the lees of the 

 wine, to make brandy, or they may be thrown on the manure pile. As remarked last month, 

 the press, the casks, and all vessels needed, should be perfectly clean, and kept jn the neat- 

 est order. Further treatment of the wine will be noticed hereafter. 



BY WILLIAM SAUNDERS. 



Vegetable Garden. — Attend to the lifting of roots, as carrots, beets, &c. ; such roots are 

 best preserved in a cool cellar, secured from frost, packed in sand or dry earth. Parsnips 

 may remain in the ground as long as possible, and even all winter. Potatoes arc much 

 affected with rot, and will consequently require extra attention. At the time of lifting, they 

 should be got as dry as possible, and carefully picked over, rejecting all that show the 

 slightest symptoms of decay. Those that are apparently sound should be spread out some- 

 what thinly, and covered with dry sand or earth. Charcoal dust is by far the best mat(?rial 

 for this purpose. Some years ago, when the disease was very prevalent, we saw several in- 

 stances of the value of charcoal dust above all other expedients as a preserving agent. They 

 should be completely covered over, so as to bo entirely excluded from the direct action of 

 the atmosphere. 



All spare ground should be dug over, and weeds and otlier rubbish buried under. Corn- 

 stalks and such refuse, are valuable ingredients in clayey soils at this season ; they decay 

 slowly, and preserve a porosity which allows a thorough pulverization with frost. 



Lettuces for early winter use should be planted in frames where protection can be given 

 Id nights, but they should have abundance of ventilation so long as the weatlier is 

 heavv rains should be excluded. 



