PARASITIC FUNGI AND MOULDS. 35 
the branches and the stock itself, The third applica- 
tion should be made early enough for the sulphur to 
have disappeared from the grapes before the vintage 
takes place, It is evident that its introduction into 
the wine would have the worst effect: in process of 
fermentation sulphuretted hydrogen would be given 
off, which is injurious to the alcohol, and this gas 
would give an unpleasant taste to the wine. 
The morning is the best time for applying the 
sulphur, since the dew enables the powder to stick 
to the leaves and branches; and it should be made 
on a fine day, since heavy rain would carry off the 
sulphur before it has time to act upon the oidium. 
The sulphur which ultimately reaches the soil 
below the vine is transformed into sulphate of lime, 
which is an excellent dressing for the vine. 
Mildew.—This new parasite, of which the scientific 
name is Peronospora viticola, belongs to the group 
of Oomycetes. It also comes to us from America. 
It was imported into Europe in 1878, with the 
American plants destined to replace those destroyed 
by the phylloxera, and was rapidly diffused through 
France, and thence to Algeria. It appears in the 
form of irregular patches of a whitish colour, not 
very thick, and with an almost crystalline appear- 
ance like that of a saline efflorescence (Planchon). 
It has not the mouldy smell of oidium, and appears 
later in the season, generally on the autumn shoots. 
Its mycelium penetrates more deeply than that of 
