}64 



Journal of Agriculture. 



[lo June, 1909. 



FUMIGATOR. 



have success; l)Ut for general use the simple method just described, an- 

 swers all purposes. 



Sulphurizing. 

 This system of destroying and preventing fungoid growth is an old and 

 safe one. Although many antiseptics ha\c been introduced none appear to 

 be .so generallv used as this, but the clumsy way in which it is applied, 

 sometimes leads to disagreeable results. Where suljjhur is allowed to drop 

 about in casks, and ibecome mixed up with the cider, it cannot fail to have 

 an injurious effect; when sulphur fumes are applied, the sulphur should 

 be burned on the outside of the cask, antl the fumes led in h\ a pipe. 



A simple contriviince (No. 15) has been 

 desiarned by Mr, Federli, wine expert at 

 Dookie Agricultural College. It is made 

 by Messr.s. Dondey and Testro of Soutli 

 Melbourne, and works well, but any method 

 wliicli allows tlie sidphur to be burned and 

 the fumes to be disseminated in the casks, 

 will answer the purpose. Any small tin 

 which will pass through the bung hole 

 and iiiive sudieienr depth to hold a few 

 embers, so as to bui'u a teaspoont'ul or two 

 of sulphur, will serve much better than the 

 ordinary sulphured ribbons, as they are termed, 

 which are simply narrow strips of calico with 

 brimstone and whi(di are suspended from the bung hole and burned within 

 the cask. 



The process of sulphurizing is frequentlv emploved for preventing un- 

 desirable fermentation, but Pasteur's system of heating which has been 

 described, is undoubtedly preferable. 



Sulphurizing empty casks to prevent them becoming mould\- and musty 

 is no doubt a good practice, but the cask so treated should lie well washed 

 before being filled again with cider. 



Fumigating the cellars occasionally is a good practice, as fungoid germs 

 lodge in all manner of places, and can be destroved more effectuallv bv this 

 means than b) any other. 



A liberal supply of whitewash and sulpluu- goes far to prevent troul^le 

 where fruit juices are stored. 



Treatment of Casks. 



'I'he treatment of casks, whether new or old. is of very great importance 

 for no matter how carefullv the various ojierations mav have been ]>reviouslv 

 carried out, the cider will be sj)oiled, or .seriouslv damaged, if put into 

 casks not properlv prepared. 



If not jHe\ionslv treated, new casks will im[)art a strong woo(l\ flavour 

 to their contents. There are various methods of preparing casks, but where 

 steam is available, a jet turned on through the bung hole for a short time 

 will extract all lanniii and enter crevices or joints more effectuallv than 

 am other means. 



Another ])lan is to fill the cask with water, adding a small amount of 

 lime which neutralizes the tannic acid ; after soaking for a few days 

 the cask should be emptied, then refilled with water to which a little salt 

 has been added, and allowed to stand lor a dav or so; it should then be 

 rinsed and re-filieil with clean water, and after soaking for a few huur.= the 

 cask mav l)e useil. 



