232 J ottrnal of Agriculture. [10 April, 1909. 



from a vat which had become overheated at any period of fermentation 

 could not, with any reasonable hope of success, be treated in this way ', 

 the toxic substances excreted by the yeast at high temperatures would most 

 probably render further fermentation impossible, even if the wine were not 

 already invaded by bad ferments. 



Care should be taken not to exceed the dose of i oz. to the 100 

 gallons in any one addition. Only sufficient phosphate should be used to 

 secure the desired effect, and not enough to leave a surplus in the wine. 

 If no more than the necessary quantity be employed it will be absorbed 

 by the yeast, the development of which it has rendered possible. 



It must be remembered that phosphate of ammonia can act as food for 

 bacteria as well as for yeast. The danger of the presence of a surplus of 

 this substance in the wine after the completion of fermentation is therefore 

 evident. 



The results obtained in the experiments described above were so 

 satisfactory, that no hesitation is felt in recommending a trial of the 

 process to viticulturists at the close of the coming vintage. 



ORCHARD XOTES. 



/. Crouin, Principal, School of Horticulture, Burnley. 



Mr. James Lang, orchardist, Harcourt, has contributed articles on 

 orchard work and management to the Journal of Agriculture for nearly six 

 years. Dui-ing that period information of a practical and safe nature has 

 been placed before readers of the Journal who must have benefited largely 

 where they followed the advice and instruction afforded. The tenor of 

 the articles was of a nature calculated to materially assist fruit growers 

 who were aware of the elementary principles and could and would apply 

 them practically, being largely the result of the experiences and experiments 

 of a fellow orchardist of long standing and splendid repute. It is on 

 account of pressure of private business only, that Mr. Lang has ceased for 

 the time being to be a regular contributor to the Journal. 



In future the aim will be to continue on the same lines as Mr. Lang 

 In regard to general notes of interest to fruit growers, and specially to in- 

 clude, as far as possible, items calculated to be useful to novices in the 

 cultivation of fruit, which culture is often attended with a deal of imagi- 

 nary difficulties. Fancy phrases and formulae and bewildering technicali- 

 ties will be avoided, with a view to reducing the matter to a simple form 

 without departing from a correct basis. The kinds and varieties of fruits 

 suitable for planting for home use or market in certain localities and soils, 

 the type of tree, how to plant, prune, cultivate, avert or destroy diseases, 

 insect and fungoid, and to utilize the product wisely will be the kind of 

 information aimed at under the heading of " Orchard Notes." Capable 

 orchardists — and they are numerous and well distributed over the State — 

 do not need information of an elementary nature, but the beginners — and 

 they also are numerous and scattered — do, and it is specially for their 

 benefit, whether the product is designed for domestic use in the home or 

 for the world's markets, that the subject is dealt with in this Journal. 



Seasonable work in established orchards at this season includes the 

 picking, and packing for market, or storing, of late apples and pears. 



