378 



Vine Mildew. 



the Treasurer is empowered to advance loans on easy terms for 

 the purpose of establishing mills for the production of sugar 

 from beets. The results of the tests made in Victoria have, 

 however, been greatly exceeded by those furnished by 

 analyses of beets grown in the Tenterfield district of New 

 South Wales. The chemist of the Colonial Sugar Refining 

 Company, at- the request of a local beet-grower, made a 

 series of tests, the yield per root from those analysed ranging 

 from 15*66 up to 2475 per cent. Experts pronounce such 

 yields to be remarkable ; and there is a movement 

 in favour of testing this branch of agriculture in those 

 districts unsuited to the growth of the cane, special 

 attention being directed to the matter in the Tenterfield 

 district, where the project has taken practical shape. Should 

 the cultivation of the beet for sugar production fulfil but half 

 the expectations of its advocates, there is said to be little 

 doubt that it will greatly modify agriculture in the colony, 

 and add another profitable staple to its resources. 



[7 he Wealth and Progress of New South Wales, 1896. | 



Vines affected with mildew may be dusted with pure 



"flowers" of sulphur, the application 

 Mildew of bei made ith small bellows t0 both 

 Vines. & 



sides of the leaves in the morning. 



Should the grapes be formed and it is seen that the sulphur 

 remains upon them they should be syringed with water after 

 six days. If the vinery is heated, the pipes may be brushed 

 over with sulphur mixed with water, or, in preference, milk ; 

 the fumes evolved will act, as in the dusting process, as 

 a deterrent against mildew. Sulphuring should be repeated 

 at intervals of from ten to fourteen days until the disease 

 disappears. Attention should be given to the drainage of 

 borders, which should also be carefully watered. Sudden 

 and sharp variations of temperature should be avoided, 

 as well as draughts and a cold over-moist atmosphere. 



