1871 



THE POMOLOGIST AND GARDENER. 



193 



m Simgarb. 



TIneyard WorU for August. 



By the Associate Editor. 



By the first of August very nearly all of our work 

 should be done e.xcept tying up an ocoasional shoot 

 or broken down cane and keeping the ground 

 clean. The Hartford, Ives and Concord grapes usu- 

 ally ripen here by or before the 15th of the month, 

 but this season, from present indications, they will 

 be ripe by the 5th, so every thing should be in 

 readiness to send them to market in good order. 



The grape should be cut with care from the vines 

 so as not to rub off the bloom, and all the green and 

 decayed berries taken off at once, then laid in boxes 

 of from ten to fifteen pounds each and sold from 

 them without re-handling into other boxes, so they 

 will retain their freshness and hloom. More de- 

 pends upon the appearance of your fruit in com- 

 manding ready sale than in the quality of the fruit. 

 As much judgment and care is required in market- 

 ing fruit as in raising it. Alwaj's aim at having 

 the best and never glut the market is one of the 

 secrets of successs. 



Birds are sometimes troublesome, particularly 

 the oriole to which we show but little mercy, for 

 we.know of no other remedy. They will destroy 

 many grapes before you are aware, so if numerous 

 commence a general slaughter in time. 



Grafts still require tying up and watching. Cut- 

 tings and layers should be kept clean and well 

 cultiyated. If wine is to be made prepare a press 

 and casks in season. But if you have a good mar- 

 ket, better sell the grapes, as it requires extra skill 

 to make good wine and but few possess it. 



Heurense's Air Treatment of Wine. 



Bt a. C. Cook, Covington, (Jeorgia. 



Eds. Pomologist & Gardner.— Recently the 

 attention of intelligent orchardists and grape grow- 

 ers have been called, in all favorable localities of the 

 country.to the importance of fruit, grapes and wine, 

 also to the Mmliiions by which the quality and 

 quantity of the product is improved. At least equal 

 attention is due to the preservation of the fruit in 

 such condition or shape as will secure the largest 



profit to those engaged in growing and preserving 

 the article. A large proportion of the fruit is and 

 will be shipped to the best advantage in the green 

 state, the amount depending upon the locality aod 

 the means of transportation, at other places freight 

 and incidental expenses eat up the profits to such 

 an extent, that only the superior picked fruit war- 

 rants shipping, while the bulk of the product can 

 with more advantage be preserved or benifited on 

 the ground, either dried, or as liquid extract in a 

 sirupy state, fermented as wine, cider, &c., or dis- 

 tilled into brandies. Either mode requires intelli- 

 gent manipulation for successful competition, by 

 reducing time, labor, freights and risk, and to pro- 

 duce the best marketable article. 



Amongst the improvements, which of late have 

 been brought before the public, is one that offers 

 itself as highly useful in all the various processes 

 enumerated — d' Heureuse's Patent Air Treatment, 

 which employs the intelligent use of currents of air 

 (or other gases) set in rapid motion by artificial 

 means, as pumps, blowers, &c. This method, dis- 

 covered in California, 1866, confronts and by undis- 

 putable proofs of its practical advantages annihilates 

 the time, venerated prejudice against access of air as 

 injurious, and proves conclusively what we find 

 constantly enacted in nature, that confined or slowly 

 moving air in contact with quie.scent fluids or solid 

 organic substances is fraught with injury, induces 

 putrification, souring or decay, but that currents of 

 rapidly moving air through fluids or solids prevents 

 mold and decay of any kind, quickens and promotes, 

 however, Iiealthy aleoholic fermentation and the 

 germination of all vegetation except destructive 

 moulds and fungi. 



To successfully compete with importation it is of 

 prime importance for American Wine Makers, to 

 reduce the cost of production, as well in the interest 

 on capital invested as in the incidental expen.ses of 

 storing the wine for years, by using proper modes 

 to quickly make wine and impart maturity and full 

 atahUily to it. The d' Heureuse's air treatment 

 accomplishes this. The must, when pressed from 

 the grapes and previous to fermentation is at a tem- 

 perature of about 65 ^ Fah., vigorously air treated 



