3IO The Canadian Horticulturist. 



attributed it to the liver of sulphur, but afterwards sprayed a couple of bushe 

 with this mixture made double strength without any bad effects. I, therefore, 

 conclude that it resulted from one of two causes : either the lirhe of the Bor^ 

 deaux mixture — made by the old formula, 6 lbs. blue stone with 4 lbs. Hme, to 

 22 gallons of water — was not strong enough or not enough used, or" the Bordeaux 

 mixture and the liver of sulphur, which were both on the leaves at the same time, 

 produced a new compound with the bad effects named. 



Neither of the mixtures had its usual appearance on the foliage. A few 

 minutes after spraying the liver of sulphur turns white like soap suds usually, 

 but when the Bordeaux mixture is added it turns the liver of sulphur to a 

 substance resembling iron rust ; but I shall try it again on a few bushes and 

 report. 



Nantye, Ont. Stanl?:y S. Spillett. 



UNFERMENTED WINE. 



Mr. E. Hulse not long since read a paper before the Victoria Vegetable 

 Commission of Australia, regarding the use of unfermented grape juice, from 

 which we make the following extract : The grapes are picked when they are 

 fully ripened and the juice extracted and bottled as soon as possible afterwards. 

 The bottles are filled brimful and placed up to their necks in vats of hot water 

 within ten degrees of the boiling point. When the must is as hot as the water, 

 the cork is forced into the bottle, expelling a portion of the liquid. If the least 

 portion of air is left between the cork and the liquid, the oxygen contained in 

 the air will set the saccharine matter in the wine in motion and fermentation 

 will ensue. When the cork is forced into the bottle, the liquid is in a state of 

 expansion from the heat. As it cools it contracts, leaving a vacancy between 

 the cork and the liquid ; but the vacancy must not be an atmospheric chamber. 

 The cork must, of course, be thoroughly air-tight. If fermentation does set in. 

 it may be driven off by reheating the wine. The bottles are then laid on their 

 sides in a cool place and the organic foreign substances must be allowed to 

 settle, so that the liquid may become clear. The settling may occupy whatever 

 period the manufacturer chooses; sufficient time should, however, be given. 

 The wine can lie six months or a year without damage. At the end of the 

 settling period, it should again be filled into bottles, the sediment being left 

 behind. These bottles must be brimful, and should again be set in vats of hot 

 water, heated up to the same degree and corked in precisely the same manner 

 as at first, using sealing wax to exclude the air. The wine is then left to cool in 

 the ordinary way, and must be put away where the temperature is even and cool. 

 It is now ready for use, and will keep just as long as it is kept free from contact 

 with the atmosphere. This makes a very delightful beverage, which is entirely 

 free from alcohol 



