170 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



" The matter seems to me to be one of such importance that I, and 

 probably many others, would like to see one or two points more clearly 

 elucidated. Should the scion be cut in the fall or winter and preserved 

 like those of the apple and pear, or must they be cut just before insertion? 

 Again, what time in the spring should the operation be performed, that is, 

 should it be done before or after the vine begins to put out leaves ?" 



Mr. Robinson. — The cuttings for grafts must be made from the trim- 

 mings of vines in November, or the winter months, which are preserved 

 as for planting. The time of insertion is the same as for other grafts, 

 that is, before the buds start. 



Preserving Cider Sweet. 



Prof. Horsford recommends sulphite of lime. He says: 

 "When the cider is undergoing a lively fermentation, add half a pound 

 of sugar to each g-allon, and let the fermentation proceed till it just suits 

 your taste; then dissolve a quantity of sulphite of lime equal to l or | oz. 

 to each gallon of cider and pour it in, and shake the cask thoroughly, and 

 bung up tight. It will be ready to rack off, bottle, or use, in ten days 

 afterward." 



There is no doubt about the power of the sulphite to stop the fermen- 

 tation and prevent the acidity, but the cider is very apt to have an 

 unpleasant twang, which is felt some minutes after the cider is drank. 



Various Fruit Wines. 



Mr. Thomas Waring, of West Nottingham, Indiana, writes as follows: 



" Now I have read in the report of the proceedings of the Farmers' Club, 

 and elsewhere, that wines made with the juices of the various fruits, and 

 sugar, are unwholesome beverages; and I think it was stated that even 

 grape wine, to be wholesome, must be made without the addition of sugar. 

 There are some things connected with these matters which are not entirely 

 clear to me, and I doubt not there are others who labor under the same 

 difiSculty. 



" Now what are the relative merits of currant wine, blackberry wine, 

 tomato wine, sorghum wine, etc., with that made from grapes, which every- 

 body can raise almost as easily afe the foregoing? Whether, so far as 

 health is concerned, they had better raise enough grapes to eat, and spend 

 the rest of their time at something else; or if a little wine be a useful 

 addition to their other stores ? Whether they may increase its quantity 

 by the addition of sugar and water, and if so, will such beverage be 

 unwholesome?" 



Mr. Solon Robinson. — Such beverages, used in very moderate quantities, 

 would not be unwholesome. If used freely, as pure grape wine in Europe, 

 they would not be wlfolesome. There is very little difference in the value, 

 in any respect, of sugared fruit juice; that of grapes, however, is rathel- 

 preferable, and, if necessary to preserve it, I would add a little sugar, and 

 I would, if I had grapes in abundance, always have a bottle of the juice 

 to use in the family or offer to a friend. I think we should all try to grow 

 grapes of such quality as will make wine without sugar, and accustom our 



