F. RUBENS UPON THE VINE AND ITS TREATMENT. 31 7 



and wet wcatlicr, wliich cause the bark of the vines to burst. As 

 a remedy, it is advised to heap the soil on the vines in autumn, 

 and to leave it in spring until there is no more danger of cold and 

 "wet weather. 



7. Excess of Sap. — If it is noticed early in the season that the 

 sap will merely form wood, pruning will help much, or ripping 

 the bark off the vines to allow the outflow of surplus sap. 



8. The Sour Rot. — This disease will make its appearance after 

 long and cold rains, which cause the undeveloped grapes to rot. 

 If the weather does not improve, the entire grape-crop is lost. 

 Such sour grapes are to be carefully separated from grapes for 

 wine manuflxcture, as these grapes will impart to the wine a very 

 unpleasant taste. 



9. The Grape-sichness, O'idium. — This terrible disease has within 

 a few years made its appearance in all parts of Europe. The 

 sickness aftects the leaves, the young shoots, and the grapes. It 

 appears in a variety of fungus, termed Oidium Tucheri, hardly per- 

 ceptible at first with the naked eye, presenting a whitish cover, 

 which will gradually form a connected crust. During a more de- 

 veloped state of this sickness, the entire vines are covered so much, 

 that at a distance of twenty steps it may be perceived. If the 

 grapes are affected by this sickness early, they will remain hard 

 and unpalatable, and seem to be incompetent to develop farther. 

 As a remedy, flour of sulphur is used, which, after many experi- 

 ments, has proved the best, especially during the first stage of the 

 sickness. Road-dust used in the same manner as sulphur is said 

 to act well. A remedy is said to be successfully applied in the 

 Tyrol : it is, two pounds of gelatine dissolved in one pail of water, 

 in which the grape bunches are dipped when of the size of duck- 

 shot. 



yi. 



CHOICE VARIETIES OF GRAPES FOR WINE-MAKING. 



Grapes from which the finest "White Wines are made. 



1. White Riesling, Riesling, spice Traminer, etc., Una pusilla, 

 etc. The grape-vine is small, the wood is thin, the grape bunch 

 is small, thick at times, a little loose, plain, often with branches, 

 and short stem. The berry is fleshy, with a thin skin, often a lit- 

 tle flat, of aromatic, pleasant, sweet taste, with two kernels. The 

 Riesling is in Germany the king of all grape varieties. It de- 

 mands a first class location, shelter against cold winds, rather 

 heavy than light soil, and requires to be trained low. 



2. Wbite Welshriesling {Meislier de ChampcLgne). The grape- 

 vine is small, the wood thin and short ; the berry yellowish green. 



