THE TROPICAL AGRICULTURIST. [February i, 1888. 
4 Commercial Fertilizer 0 150 
5 Mixture No. 2 205£ 
6 No manure 0 
RESULTS IN SEKD COTTON — POUNDS AND FRACTIONS. 
No. of Total per 
Section. Total per Section. Acre. 
.. 548 
Cost per 
tion of 
No. 
manure 
Cost 
Value of 
Profit 
of 
cash in 
per 
crop per 
per 
Section. 
Athens. 
acre. 
acre. 
Acre 
1 
«30 00 
$4 50 
$30 96 
54 54 
2 
30 00 
4 59 
32 00 
5 58 
3 
20 eo 
3 00 
38 00 
13 08 
4 
30 00 
4 50 
36 68 
10 26 
6 
16 60 
3 30 
36 80 
11 58 
6 
0 
0 
21 92 
CONCLUSIONS . 
1. The mixture containing the cottonseed meal 
made the highest yield. That containing cottonseed 
made the next highest. Both exceeded the yield from 
the commercial fertilizers used in competition. 2. 
Financially the cottonseed meal mixture paid best, 
the seed mixture next best. The commercial fertil- 
izers in this case all paid very well for their use. 
— Oil, Paint and Drug Reporter. 
WINE FROM ORANGES. 
The wonderful crop of oranges which has been 
produced in California has led to the manufacture 
of a new and non-alcoholic wine from that fruit. 
A gentleman who has travelled extensively in Cali- 
fornia, in conversation with a reporter, thus describes 
the process: — "In San Gabriel, Los Angelos Co., Cal., 
where the sweet naval or seedless orange grows to 
great perfection and in large quantities, the Mexi- 
can residents made from it a wine, not unlike the 
May wine of the Germans. This wine, of course, 
has to be consumed at once, or it would spoil. But 
the idea was suggested by this practice that good 
wine could be made from sweet oranges, and the 
question was how to make the wine so that it could 
become a marketable and profitable commodity. As 
soon as the souring was overcome, more money had 
to be invested. This was accomplished after con- 
siderable money had been lost. The sweetest oranges 
are selected, those of the naval or seedless kind : 
but not until they are fully ripe. Oranges when 
shipped to market for eating are generally packed 
green, and ripen on the way. Not so with those 
used for wine. When gathered, a machine removes 
the peel, leaving only the juicy pulp. The pulp is 
placed in a large vat, with layers of the angelica 
grape sugar. The pulp and sugar are allowed to 
remain together about three weeks, when, by the 
aid of a jackscrew press worked by machinery, the 
whole of the juice is squeezed out. This is run off 
into casks and purified every month for about two 
or three years. It is kept from souring by the ad- 
dition of distilled glycerine preservatives; and at the 
end of that time is considered fit for general use. 
It is drawn off into casks of a commercial capacity, 
and is ready for shipment. 
"As transportation, especially to a distance, would 
cause the wine to muddle, it is again refined at 
the end of the journey and the dregs precipitated 
before it is put into bottles, in which condition it 
is sold to the general public. The wine has already 
been exported to England and many parts of Eu- 
rope. " 
" Is not the wine fermented in some way ?" 
" Not at all. It is purely the juice of the orauge, 
a simple fruit wine and contains no alcoholic spirits 
whatever. People eat oranges after meals as a 
digestive; now they can partake of the pure juice 
alone for the same reason. I think it will soon out- 
rival any of the mild drinks of the prpsent day." 
" Then it is simply a still wine without any in- 
toxicating qualities?" 
" Yes, in its original form. But it can be made 
into a sparkling wine by the introduction of carbonic 
gas. By diluting the orange juice one-half and ad- 
ding the gas, a beverage equal to champagne can 
be produced, without any of its intoxicating or 
enervatiug effects. This has been done, and temper- 
ance drinkers have been delighted with it. As a 
summer drink it is far better, according to medical 
men, than lime or lemon juice, as it does not leave 
such bad results as sometimes follow the drinking 
of lemonade. " 
" Is it expensive to the consumer ?" 
" If it were not for the time required to bring 
it to perfection, it would be very cheap. In this 
city and in Europe the cost of transportation has 
to be added, yet with this it could be sold by re- 
tail with a profit at, say about $7 per case for 
12 quart bottles, or $8 per case for 24 pint bottles. 
Singly, I suppose it would depend upon the profit 
desired by the retailer. In California it is very cheap 
and it is now being extensively nsed, even where 
fermented wines are to be had at a low price. " — 
Oil, Paint and Drug Reporter. 
HISTORY OF QUININE. 
When the Jesuits wtnt first to Peru, the abori- 
ginies knew nothing of the cinchona tree's medicinal 
value, using the bark only for its coloring matter to 
dye their various fabrics. 
Peru was discovered in 1513, and no mention is 
made of Jesuits' bark or Peruvian bark, as it was 
afterwards called, until 1600. 
There is a story that some of the Jesuits who suffer- 
ed severely from ague and the results of malaria, 
drank out of a pool in the Peruvian forest into 
which had fallen one of the trees. Having the hot 
stage upon them they drank heartily, and the follow- 
ing day failed to have their regular fever and chills, 
and looking for a cause the bark was discovered. 
This may or may not be true. 
Another story is that an Indian cacaque cured a 
Jesuit missionary who was attacked with intermittent 
fever, and that Peruvian bark was what was used. 
The bark and its praises reached the court, and 
the Countess of Chinchon, wife of the Viceroy of 
Peru, was herself cured of intermittent fever. She 
carried the bark to England, and being benevolently in- 
clined, dispensed it to the poor. It was called on 
this account chichona bark, one letter being left out 
of the name through an error of spelling, and it is 
so called to this day. 
The Peruvian bark began to be sent in 1640 to 
Spain to their brethren by Jesuits in Peru, and 
through them was spread all over Europe, being called 
at that time Jesuits' bark, but this name was super- 
seded by that of Lady Chinchona. For a long time 
it was very costly because of the labor entailed in 
obtaining it and getting it out of the country. 
The chinchona tree grows upon the sides of moun- 
tains, rather high, and flourishes best where the tem- 
perature is warm and equal all the year round. 
Moist atmosphere is also necessary, and such a con- 
dition is also favorable to the luxuriant growth of 
climbing and twining plants, which so firmly clutch 
and bind the trees that even when the trunk is cut 
through, the tree will not fall until these vines are 
also cut loose. Then the bark ispeeled off and 
arrauged into bundles, which are packed out of the 
forests on the backs of the poor natives. 
These cascarilleros or bark-peelers endure great 
hardships. They cannot understand the value of the 
bark, as they only regard it as a dye stuff, and think 
that there are better stuffs nearer at hand. 
The system of cutting the trees down threatened 
to exterminate them, and the method of peeling the 
bark of only a quarter of the way round was tried 
with success. After these quarterings were removed, 
the denuded surface is covered with moss, and by 
the time the rest of the bark is removed— that is, 
