WINE-MAKING IN CALIFORNIA. 195 



all respects, as amply proven by the strong odor of sulphur 

 prevailing at the time ot such an application. 



In purchasing sulphur, its quality and fineness may best be 

 determined by the use of the microscope. The weight of a 

 given bulk will establish the relative fineness, but cannot be 

 used in comparing sublimed with ground, as the mechanical 

 condition of the two are different sublimed sulphur is in 

 beaded strings and occupies more space than ground sulphur, 

 much as shavings are of greater bulk than sawdust. To per- 

 sons experienced in its use, the fineness may be determined 

 by the feeling almost impalpable it should be. I have 

 never known this sulphur adulterated, although ground sul- 

 phur is frequently added to the sublimed to enable the mer- 

 chant to sell it cheaper. All samples of Eastern sublimed 

 sulphur examined I have found mixed in this manner, show- 

 ing that the credit of ground snlphur has sometimes been un- 

 consciously extended to the so-called and more expensive sub- 

 limed. 



Where the question of purity or fineness arises with any 

 vineyacdist, samples may be sent to this office, where a prompt 

 determination will be made and reported without cost to the 

 applicant. 



To further substantiate these recommendations of the ground 

 sulphur, I will state that of the sulphur used of late years in 

 California vineyards, over three-fourths has been ground sul- 

 phur; and I have yt to know of anyone employing sulphur 

 extensively who has abandoned the ground, or even that 

 ground in California, for the foreign prepared or sublimed sul- 

 phur, which latter sells at one and a quarter to one and a half 

 cents higher than the ground or triturated. 



Ground sulphur may be easily distinguished from sublimed 

 by the difference in color, the latter always shows more yel- 

 3ow, the former more white or a lighter tint of yellow. 



