ACCIDENTS, DISEASES, PARASITES. 185 



as liquid compounds ; therefore, notwithstanding the great 

 facility of their mode of application, they must only be used as- 

 a supplement, and should never be substituted for the latter. 

 Their action against oidium, which is sufficient when they 

 contain sulphur, enables vine-growers to substitute them for 

 pure sulphur, and to obtain a double object without greatly 

 increasing the cost. 



The Bordeaux mixture, which has been successfully experi- 

 mented upon, and is the most generally used, should always 

 be preferred. One may use the mixture of Dauphinee and 

 the verdet gris with equal chances of success in districts- 

 where high winds and frequent rains would wash away the 

 particles of copper quickly. 



(D.) BLACK-ROT. 



The black-rot was introduced into Europe from America,, 

 where it was first found by B. Batheam, in 1848, in the 

 south of the Ohio State*. Many American authors have 

 mentioned it since. It was first discovered in Europe in 

 1885, by Ricard, manager of the Valmarie vineyard, near 

 Ganges (Herault). It was immediately examined and 

 identified by Viala and Ravaz as similar to the type known 

 in America. Inspection made that year proved that the 

 disease was limited to a small part of the valley of the 

 Herault. Subsequently, it was detected further south at 

 Cournonterral in 1887, and Lunel in 1888. The disease has 

 actually spread along the valley of the Rhone, and has dis- 

 appeared from the places where it was first discovered. 



According to Viala and Ravaz the disease presents the 

 following characters : " A small bluish-red spot is first seen 

 on the berries, rapidly increasing in width and depth, sur- 

 rounding the whole fruit, which is completely altered in 

 two days. It then becomes brown-red, soft, spongy ; the 

 berries drying in three or four days, the colour becoming 

 dark- black, the skin adhering to the pips, the whole surface 

 being covered with small, black, prominent spots. These 

 spots make their first appearance when the berry begins 

 to dry, and are formed by two different fructifications 

 organs of the fungus, which cause black-rot : Pkoma 

 uvicola (Berk, and Curt.)." 



* B. Batheam and Nicholas Longworth were the first to mention the disease. English 

 readers will find studies on the subject in-R. Buchanan, The Culture of the Gi ape and 

 Wine Making, Cincinnati, 1865 ; Andrew Fuller, The Grape Culturist, page 206, New 

 York, 1867 ; Dr. G, Engelmann, In Journal of proceeding Transactions of the Acad. of Sc,,. 

 St. Louis (Missouri), page 265, September. 1861 ; berkeley and Curtis, Grevillea, vol. ii., 

 page 82, 1873 [Transls.] 



