The Canadian I forticultiirist. 



231 



Preservation of Grape Juice. 



Mr. W. D. Kitchkn treated the 

 Ontario Fruit Growers Association 

 to some f,'rape juice at the bantjuet 

 <,Mven us at Grimsby two years aj^'o, 

 and it was pronounced excellent. He 

 has now in his cellar some 10,000 bot- 

 tles which he has kept two years 

 without the slightest fermentation. 

 In view of this the following from 

 Vick's Monthly is opportime : — 



In the report of the Chemical Divi- 

 sion of the Department of Agricul- 

 ture, for 1887, occurs the following 

 on the " Preservation of Wine ": 

 " The method par excellence for the 

 preservation of wines is Pasteuriza- 

 tion, already alluded to in this report 

 on malt liciuors. The temperature 

 employed is from 50' to 65' C, and 

 serves to completel}' destroy all vege- 

 table life in the wine. When a pro- 

 cess so unobjectionable in every way 

 answers its purpose so admirably, it 

 furnishes an additional argument in 

 favor of the legal suppression of all 

 chemical means of arresting fermen- 

 tation b}' the use of antiseptics, etc." 



The temperature mentioned above, 

 of the Centigrade scale, corresponds 

 ver}' nearly to 125^ to 150' Fahren- 

 heit. Pasteurization, then, consists 

 in heating the liquid to be preserved 

 to the degree mentioned above, and 

 then excluding the air from further 

 contact with it. Grape juice can in 

 this manner be kept perfectly with- 

 out fermentation, or it can be allowed 

 to pass to a certain stage of fermen- 

 tation, developing a desired quan- 

 tity of alcohol, and then being held 

 at that point. The close bottling of 

 such liquids is an essential condition, 

 and then they must be used when 

 opened, otherwise, with the access of 

 air, the fermentive process com- 

 mences. 



Tlie Po^yde^y Mildew. 



( Uncinula Spiralis) 



Mr. W.m. Orr, of Stoney Creek, 

 called at our office on the 27th in.st. to 



say that a mildew had suddenly appear- 

 ed at Stoney Creek and was working 

 .sad havoc with the vineyards, which 

 had e.scaped the frost. \\'e at once 

 inspected our own and a neighboring 

 vineyard and found it l)ut too true, and 

 remedies must be at once applied in 

 order to save our cro|). 



One year ago we gave some account 

 of the Downy Mildew, (or Feronospora), 

 and as the treatment of the two is 

 wholly different, flour of sulphur being 

 a specific remedy for the one, and use- 

 less for the other, it is very important 

 that all vinyardists should learn to dis- 

 tinguish them. 



Without entering much upon the 

 botanical, we may call attention to the 

 external characters, by which the Pow- 

 dery Mildew may be known. In the 

 first place then it requires a compara- 

 tively dry atmosphere for its develop- 

 ment, while the former retjuires a lib- 

 eral supply of moisture ; for this reason 

 it is a serious pest in California. 

 Secondly, it appears in dull grayish- 

 white patches upon the upper surface 

 of the leaves, and sometimes thickly 

 covers the berries themselves with the 

 greyish powder; while the Downy 

 Mildew appears chiefly upon the lower 

 sides of the leaves as white patches, 

 and on the upper side only as yellowish 

 spots which soon assume a brownish 

 hue, and fmally the leaf becomes dried 

 and shrivelled. From these characters 

 no doubt the observer can readily dis- 

 tinguish which mildew is upon his 

 vines. 



As the Powdery Mildew grows wholly 

 upon the surface and does not pene- 

 trate its host as the Downy, it may be 

 destroyed by the direct application of 

 some fungicide, while the mycelium of 

 the Downy Mildew so penetrates the 

 leaves and fruit, that remedies for it 

 must be preventative, and consist of 

 copper solutions applied early in the 

 season, before the fruit has formed. 



The simplest and most effective 

 remedy that has ever been discovered 

 for the destruction of the Powdery Mil 

 dew, which is the one just now (June 



