Editors' Letter Box. 



375 



pean species. For Clias. Darwin re- 

 marks that " a number of moths, espe- 

 cially Sjihinx moths, when hatched in 

 the autumn out of their proper season, 

 are completely barren ; though the fact 

 of their barrenness is still inv(>lved in 

 some obscurity." 



The moth (Fig. 3 c) is of a brown- 

 gray color variegated with light brown, 

 and with the dark spots, shown in our 

 figure, deep brown. The hind wings 

 are pink with a dark shade across the 

 middle, still darker spots below this 

 shade, and a broad gray border behind. 



We once had an excellent opportunity 

 of observing how it bursts open the chry- 



salis shell, for while we were examining 

 a chrysalis, the moth emerged. By a 

 few sudden jerks of the head, but more 

 especially by friction with the knees 

 of the middle pair of legs, it severed and 

 ruptured the thin chrysalis shell, and the 

 very moment the anus touched the rup- 

 tured end, the creamy fluid usually 

 voided by newly-hatched moths was 

 discharged. 



We have never found any parasite at- 

 tacking this species, but its solitary 

 habit and large size make it a conspicu- 

 ous object, and it is easily controlled by 

 hand, whenever it becomes unduly nu- 

 merous upon the grape vine. 



EDITOES' LETTEE BOX. 



Washington, Ark., October 17, 1869. 



Doctor : 



I had to-day at dinner a small de- 

 canter of wine — pure, without the ad- 

 dition of sugar, spirits, or water — 

 pressed from a portion of the box of 

 grapes you sent me some weeks ago. 

 Of course I could not expect a good 

 wine from any grapes made in so small 

 a quantity and with so few conve- 

 niences. I expected only indications 

 of what it might be under favorable 

 treatment and in greater bulk. For 

 this reason I used nothing with the 

 must, but allowed it to ferment and 

 clear off, which it has done. 



The result was a red wine veiy much 

 resembling claret, and as good as a 

 great deal of claret I have drunk in 

 my time. It was sound^ without any 

 acetous fermentation, but with some- 



thing of a harsh, astringent taste, by 

 no means disagreeable^ which might 

 not appear in wine fermented in larger 

 quantities, and which age would im- 

 prove. It has good body. On the 

 whole, I am satistied that it is a wine 

 grape, proper j and valuable in itself if 

 nothing better can be had. In its 

 present condition it might not pay as 

 well nor make as good a wine as its 

 congeners, the Norton's Yirginia and 

 the Cynthiana; but its seedlings may 

 have even better qualities than they. 

 Certainly it is a valuable gi'ape as a 

 basis for improvement. I will sow 

 seeds of it, and advise you to do like- 

 wise. Heretofore I have sown grape 

 seed early in the spring. This year 

 I am sowing in autumn. 

 Truly yours, 



Jno. E. Eakin. 



