Notes and Gleanings. 1 1 7 



or March. The wine is then racked from these casks into fresh casks, when 

 it is ready for the market. This is pure wine, the product of the vineyard in 

 its natural, chemical condition, containing all the absolute nutritive quality 

 of the grape. This is the art of expressing and fermenting the juice of tlie 

 grape. 



The wine-maker who values the profits arising from the sale of mixed wines 

 more than his reputation for selling pure wines will take the way pointed out by 

 Art to increase his profits, — -gather his grapes, and handle them the same as the 

 wine-grower until the bulk of the juice is expressed : the pumice is then thrown 

 into sugar and water, and partially fermented; and then it is pressed again. To 

 act understandingly, the wine-maker must ascertain the strength of the must, 

 and know how much sugar the natural ferment or yeast of this must will change 

 to alcohol by the natural process of fermentation ; and, if there is not enough 

 sugar, he must add it : if it contains too much acid, he must dilute it with 

 sugar and water ; and, if it contains too much tannin and fragrant aroma, he 

 must again dilute it with sugar and water: in all, it will require about one- 

 third sugar and water. The wine-maker, having toned down the harshness in 

 making these additions, places the must, or juice, in casks in the cellar for fer- 

 mentation. The casks are not quite filled ; and a siphon is closely fitted in the 

 bung, with the other end in a can of water, through which the gas passes. 

 When fermentation has entirely ceased, the casks are filled, and the bung-hole 

 securely closed : they are then allowed to lie undisturbed until February or 

 March, when the wine is racked into fresh casks, and is ready for market. 



This is the art of wine-making ; and it is claimed by the wine-maker that 

 this is pure wine, just as much so as if Nature nad given the right proportions. 

 It certainly is no more the product of the vineyard must than of a sugar-plan- 

 tation. These alterations Nature never designed. It certainly was the prospect 

 of gain which gave birth to this practice. J. M. M'Ctilloitgh. 



CiNCI.WNATI, O., Oct. 21, 1867. 



The WiiEPiXG-CiiERRY. — This is a beautiful weeping-tree, but one rather 

 difficult to propagate. For many years, we were not successful in grafting it 

 when we used the wood of the previous year's growth. It was so fine and 

 small, that it often dried up before it could unite with the stock. We then tried 

 larger wood three or four years old, leaving the scion rather long, and an eye or 

 two on each of the side-branches. We were quite successful in this way, both 

 in whip or splice grafting, as well as with cleft-grafting. There is always ready 

 sale for all that can be raised ; and we advise nursery-men to grow more of 

 them. The mazzard stock is the besl for this purpose ; and they should be 

 worked from five to seven feet high. When planted where they can have plenty 

 of room, they generally present a beautiful drooping form. 



Methylated Spirits. — A well-known, reliable writer in "The London 

 Journal of Horticulture" says that spirits of wine — or better, because cheaper, 

 methylated spirits — is better as a wash to destroy the woolly aphis and other 

 insects on fruit-trees than soft-soap, sulphur-wash, or any other compound. 



