December 



THE POMOLOGIST. 



16S 



For the Western Pomologist. _ , ^ 



The Eumelan Grape. 



This is oac of the finest grapes yet sent out U the public, anil it promises to ranii very high in every place, 

 grower. 2ncl— It is large, in a large cluster. 3d— It is a miUl, delic ite flavored grape. At the present moment, 

 the market. It has then the fault of 



being a black grape. The prejudice ^ \ /■ 



to black grapes has grown by the 

 ([uantities of unripe Isabellas forced 

 on the market. But Eumelan, like 

 Diai;a Hamburg, will, in all places 

 where they can be raised, do away 

 with this prejudice. Eumelan has 

 this advantage — it is, so far as 

 proven, hardy. Diana Hamburg is 

 so liable to mildew that it can liardly 

 be grown anywhere uot even in the 

 best grape sites. 



S. J. Parker, M. D. 

 Ithaca, If. Y. 



The Concord iu its Proper Zone. 



In a prize essay on " Grape Cul- 

 ture in Virginia," by Wm. Joacs, 

 of Henrico county, Va., the writer 

 .says of the Concord: 



" But hardy as the Concord is-, it 

 is quite a diflerent grape grown in 

 the proper grape climate to that 

 grown iu higher latitudes. I cut 

 hundreds of bunches from my vines 

 in Heurico this vintage that weighed 

 si-Kteen to nineteen ounces each. 

 Tliey were double and triple shoul- 

 dered, and in berry were a full inch 

 in diameter, and the abundanee of 

 the juice went far to compen.'-ate 

 for its lack of character. 



It will be the universal experience 

 that every degree of .southing, as far 

 at least as our southern boundary, 

 brings so great an improvement to 

 the quality of the fruit that north- 

 ern grown produce will have no 

 slai;dii]j- in the market, and large 

 districts now teeming witli nourish- 

 ing vi-ieyards will lie compelled to 

 return to their former staph s, 

 whenever the South sliall b? fully 

 awake to its superior advantages." 



It is, 1st- 

 red grapes 



-a vigorous 

 sell best in 



The Grape Sugar Industry. 



The manufacture of gr.ipe .'Ugar 

 his assumed large pruporlions. In 

 Germany tin re were, in ISliS, sixty 

 establishments in operation, which 

 produced that year 22,000,000 

 pounds of syrup, a:.d 8,800,000 

 pounils of sugar. Since that time, 

 other and more extensive factories 

 have been established, and the cul- 

 tivation of pot;;toes for the purpose 

 also eov.'i-iiig a large extent of terri- 

 tory. The potato plantations are 

 usually in sandy districts adapted to their 

 growth. The method pursued iu nearly all 

 of the refineries is identical. The wet 

 starcli is first put into a large wash tub, 

 where, under constant stirring for an hour, 

 it 'S eiitirelj- dissolved in water and dilute 

 acid. From the wash tub it is run into vats 

 where it cm be boiled by steam ; here it 

 remains for sugar four or five hour.s, fir 

 syrup two or tliree hours. It is then put 

 into the neutralizing tanks to be treated 

 with carbiir.ate of lime and left until the 

 .sediment, chii fly composed of gypsum, has 

 settled; this usually requires six hours. 

 The sweet liquid I bus obtained is evaporated 

 in vacuum pans, filtered, and left to crystal- 



ize, if sugar is to ln' made, or is manufac- 

 tured into .syrup. The process dues not es- 

 sentially di'll'er from that punsued in the 

 United States, where c.irn starch is chiefly 

 em]iloyed. 



The great increase in the wine growing 

 di.striets of America has occasioned an en- 

 larged demand for glucose, and the manufac- 

 ture of this article appears destined to as- 

 sume large propru'tions in the United States, 

 where corn ran be obtained in unlimited 

 qn^xnlhy.— Journal of Applied Chemhiry. 



Staki.e "WiNESUNwnoLESOME.— J. Guyot, 

 in pointing out the unwholesome character 

 of wines to which, for the purpose of expor- 



tion, alcohol h':s b en added, says that all 

 animal and vegetable products, when 

 brought to a state of chemical purity and 

 stability, are unfit to .serve as food, and that 

 to make a wine keep is to kill it. It is a 

 well known fact that many small wines are 

 onlv good duringlheirtirstyeur of existence. 

 Such a wine is active, and it is just that 

 activity which makes it a wholesome bev- 

 erage. 



BcRDocKS. — To destrety burdock and other 

 troublesome plants, the Rural New Yorker 

 says, cut close to the ground with a sharp 

 hoc, and apply a few drops of kerosene. 



