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  PROCEEDINGS 
  OF 
  THE 
  CALIFORNIA 
  

  

  Angeles 
  and 
  in 
  the 
  heated 
  volcanic 
  hills 
  of 
  the 
  Sierras.* 
  A 
  long 
  experience, 
  

   however, 
  will 
  be 
  required 
  to 
  discover 
  the 
  most 
  appropriate 
  varieties 
  of 
  grape 
  

   suited 
  to 
  our 
  varied 
  conditions 
  of 
  soil 
  and 
  climate. 
  

  

  As 
  showing 
  the 
  influence 
  of 
  soil 
  and 
  climate 
  on 
  the 
  qualities 
  of 
  the 
  grape, 
  

   it 
  is 
  interesting 
  to 
  compare 
  the 
  analysis 
  of 
  the 
  same 
  variety 
  of 
  grape 
  when 
  

   grown 
  in 
  Germany 
  with 
  those 
  grown 
  here. 
  In 
  Watts' 
  chemical 
  dictionary 
  I 
  

   find 
  an 
  analysis 
  of 
  the 
  juice 
  of 
  the 
  Eiessling, 
  made 
  in 
  Germany, 
  by 
  Fresenius. 
  

   The 
  quantity 
  of 
  sugar 
  is 
  there 
  given 
  as 
  15 
  per 
  cent., 
  and 
  of 
  free 
  acid 
  as 
  0.53 
  

   per 
  cent., 
  while 
  here 
  the 
  juice 
  contains 
  18 
  per 
  cent, 
  of 
  sugar 
  and 
  1.10 
  of 
  free 
  

   acid, 
  or 
  three 
  per 
  cent, 
  more 
  sugar 
  and 
  twice 
  as 
  much 
  free 
  acid. 
  Should 
  the 
  

   presence 
  of 
  the 
  free 
  acid 
  influence 
  the 
  quality 
  of 
  the 
  wine 
  in 
  the 
  manner 
  I 
  have 
  

   pointed 
  out, 
  it 
  is 
  evident 
  that 
  the 
  Eiessling 
  may 
  make 
  a 
  superior 
  wine 
  here 
  to 
  

   that 
  made 
  from 
  it 
  in 
  Germany, 
  that 
  is, 
  when 
  grown 
  in 
  the 
  localities 
  which 
  

   suit 
  it. 
  

  

  On 
  a 
  New 
  Species 
  of 
  Alcyonoid 
  Polyp. 
  

  

  BY 
  WILLIAM 
  J. 
  FISHER, 
  

  

  Genus 
  : 
  Virgularia. 
  Lamarck. 
  

  

  Virgularia 
  ornata, 
  Fisher, 
  n. 
  sp. 
  

  

  Axis 
  cylindric, 
  slender, 
  calcareous, 
  smooth, 
  and 
  of 
  a 
  bright 
  orange 
  color. 
  

  

  Polyps 
  arranged 
  generally 
  in 
  disconnected 
  groups 
  of 
  seven, 
  but 
  sometimes 
  in 
  

   clusters 
  of 
  six 
  and 
  eight, 
  and 
  following 
  the 
  axis 
  spirally. 
  

  

  The 
  groups 
  occupy 
  alternate 
  positions 
  upon 
  the 
  polypidom, 
  as 
  will 
  be 
  seen 
  

   when 
  the 
  latter 
  is 
  viewed 
  in 
  profile, 
  and 
  they 
  are 
  not 
  always 
  equidistant 
  one 
  from 
  

   another. 
  

  

  Polypidom 
  of 
  a 
  faint 
  flesh 
  color, 
  slightly 
  enlarged 
  in 
  central 
  portion, 
  and 
  

   gradually 
  tapering 
  towards 
  either 
  end. 
  Above 
  the 
  termination 
  of 
  the 
  axis 
  — 
  

   which 
  is 
  falciform 
  and 
  naked 
  at 
  its 
  lower 
  extremity 
  — 
  the 
  polypidom 
  assumes 
  an 
  

   elongated 
  bulbous 
  form, 
  gradually 
  decreasing 
  above 
  to 
  a 
  size 
  not 
  much 
  larger 
  

   than 
  the 
  axis, 
  until 
  it 
  meets 
  the 
  undeveloped 
  polyp 
  group. 
  

  

  Length 
  of 
  axis, 
  4.30 
  inch. 
  

  

  Entire 
  length 
  of 
  polypidom, 
  3.40 
  inch. 
  

  

  Length 
  of 
  bulbous 
  portion 
  from 
  base 
  to 
  where 
  polyp-rows 
  commence, 
  0.65 
  

   inch. 
  

  

  Length 
  of 
  portion 
  occupied 
  by 
  polyp-rows, 
  2.75 
  inch 
  ; 
  but 
  the 
  polyps 
  are 
  

   most 
  conspicuous 
  on 
  the 
  upper 
  half 
  of 
  polypidom. 
  

  

  These 
  polyps 
  -were 
  dredged 
  by 
  me 
  in 
  Hakodade 
  Bay, 
  Japan, 
  in 
  seven 
  fathoms, 
  

   muddy 
  bottom, 
  and 
  were 
  only 
  obtained 
  in 
  one 
  single 
  cast, 
  although 
  I 
  dredged 
  

   the 
  bay 
  very 
  thoroughly. 
  

  

  In 
  conclusion, 
  I 
  would 
  express 
  my 
  sincere 
  thanks 
  to 
  Dr. 
  Harkness 
  for 
  his 
  val- 
  

   uable 
  assistance 
  in 
  the 
  microscopical 
  examination 
  of 
  the 
  above 
  species. 
  

  

  * 
  I 
  would 
  observe 
  that 
  the 
  Zinfindel, 
  from 
  which 
  the 
  wine 
  I 
  tasted 
  was 
  made, 
  was 
  grown 
  

   near 
  Coloma, 
  and 
  I 
  believe 
  on 
  a 
  soil 
  of 
  decomposed 
  granite. 
  

  

  