PROCEEDINGS OF THE FARMERS' CLUB. 201 



to almost any of the most esteemed sorts of grape wine in com- 

 mon use. 



At the next meeting of the club, the committee will give a re- 

 port of their opinion of the several samples of wine, and Mr. 

 Hite will give his exact method of manufacturing it, and the 

 process is so easy that it can be followed by any intelligent 

 family, and an abundance of wine produced, not only for the 

 maker's own use, but, as in the present case, sufficient to make 

 the crop a very paying one. 



Beside the opinion of the committee appointed to test it, that 

 of all the members present who desired to do so was taken from 

 tasting the several samples, after the club adjourned, and their 

 commendation of the grape wine of 1856, and some of the wine 

 from red and white currants was given in very strong terms. In 

 fact, we consider Mr. Kite's success has. established one great 

 fact : that to make good wine we must use no water beyond what 

 is barely necessary in the work, and only just sugar enough to 

 bring the juice up to the standard weight of nine and a half 

 pounds to the gallon. 



THE CANKER WORM. 



Mr. Carpenter stated that the canker-worm in the northern 

 part of Connecticut is now ravaging the orchards to an extent 

 that is destructive to all prospects of fruit. On some large 

 orchards there are no apples — in fact, nearly all the foliage of 

 the trees has been destroyed. 



Dr. Trimble, in answer to the question, what remedy to apply 

 to this pest, said that the only remedy is the ichneumon para- 

 sites. These in their proper time will attack the worms and 

 destroy them. In the mean time, while one section of the country 

 is ravaged, another is extraordinarily fruitful. 



Subject for the next meeting — fruit continued, " corn and pota- 

 toes." Adjourned. 



HENRY MEIGS, Secretary. 



August 13, 1860. 



Present, 69 members. Wm. Lawton, of New Rochelle, in the 

 chair. 



Judge Meigs, the Secretary, opened the proceedings by reading 

 some interesting translations from French and Russian horticul- 

 tural journals, one of which treats of a new food plant from 



