100 



The Grape Culturist. 



per 100. For description of my other 

 seedlings and prices, see my large Illus- 

 trated Catalogue of 3 pages, 65 per 

 copy. For account of my new Hybrid, 

 or cross between the grape Noah princi- 

 pally cultivated, the grape of Eschol, 

 and the old Falernian, see my large 

 work of three pages and a half, $20 per 

 copy. I would here give notice that I 

 have but two regular traveling agents — 

 Mr. Gulliver on land, and Capt. Sin- 

 bad on the sea. Both being gentlemen 

 of widely known veracity, my customers 

 may believe all they say. 



Address Me Myself, 



Ego Mihi, near Brobdignag. 



[In looking over an old-time scrap 

 book, we found the above, which we 

 clipped from The Ohio Farmer a num- 



ber of 3'ears ago, and as we have had 

 many a hearty langh over it, and think 

 that it is "good to laugh" sometimes, 

 we give it for the benefit of our readers, 

 and hope they will enjoy it as much as 

 we did. 



It is a graphic and cutting satire on 

 some of the grape catalogues published 

 at that time, and the bombastic lauda- 

 tions of their vines, and varieties. We 

 are happy to say that this nuisance is 

 disappearing more and more, and that 

 these make-believe benefactors of the 

 public have been shamed out of this 

 style of writing. Yet we meet with it 

 sometimes even now, and it may be 

 useful to hold up a mirror like the above 

 now and then, in which these gentry can 

 behold themselves. — F.d.] 



D'HEUREUSE AIR TREATMENT. 



( Continued . ) 



THEORY OF FERMENTATION. 



A brief allusion to the principles of 

 fermentation may be in place. Alco- 

 holic fermentation is the result of the 

 presence of certain micoderms, that 

 require air for vigorous healthy ac- 

 tion and propagation, while they suf- 

 fer from want of atmospheric oxygen. 

 Ozone 18 formed by rapid passage of 

 air through (aqueous) fluid, and invig- 

 orates the alcoholic, acts destructively 

 on other but injurious micoderms that 

 cause disease, putrefaction and acidifi- 

 cation ; but both kinds can only veg- 

 etate where they tind gluten to live. 

 Periodical currents of air through a 

 fermenting fluid accelerate, insure 

 and perfect the fermentation bj' invig- 

 orating the alcoholic micoderms, and 



the excess of gluten is at the same 

 time gradually removed by oxidation, 

 so that none remains to support the 

 micoderms that necessarily perish 

 when their functions — conversion of 

 sugar into alcohol — is accomplished. 

 Unless invigorated, fermentation pro- 

 ceeds veiy slowly toward the end, as 

 when the atmospheric oxygen is ex- 

 hausted, the alcohol formed seems to 

 stupify the micoderms; a large pro- 

 portion of alcohol, or 2>i*esence of 

 alkaloids, (hops and glycerine for in- 

 stance) prevents or retards fermenta- 

 tion. 



Ground taste in wine is due to the 

 gluten it contains and improper treat- 

 ment which brings out the taste. 

 Air-treatment removes with the gluten 

 all tendency to ground taste. 



