October, 1891. 
175 
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Autumn Work. 
HERE is not much to be 
done in the vineyard 
now until after a killing 
frost; then vines may be 
primed and cuttings 
made, and the sooner 
the latter are made after 
the leaves are killed the 
better they will grow, in fact many hard 
wood varieties like Delaware, Cynthiana 
and Norton will grow when cut early in the 
fall and heeled in damp soil, but it is better 
to tie them in bundles of about two hundred 
putting the butts even and set upright in a 
hoc bed frame with tops down and butts up 
and filling in between them with fine sand 
and water, then cover over the tops w T ith 
fine sand about three inches thick, and when 
cold weather sets in cover over the whole 
with litter or strawy manure to keep them 
from freezing. In early spring remove the 
litter, give a good watering and place a glass 
sash over them. If they are kept damp all 
the time, the roots will soon start from the 
butt ends, when this happens take them up 
carefully and set out in nursery rows, firm- 
ly, and they wdl nearly all grow. 
Young vines too tender to winter safely 
in open ground should be taken up, assorted 
and heeled in. Vines can also be trans- 
planted after the first killing frost. — J. 
Stayman. 
Some Hints on Wine-making. 
This is the season to make wine, and for 
that purpose the grapes should be fully ripe 
and all rotten and spoiled berries picked off . 
A few unripe grapes in a bunch will not 
amount to much and can remain on. 
The art of wine making is very simple, 
and not as complicated as generally believ- 
ed. No good wine can be made from any 
grape that does not contain two pounds of 
sugar to the gallon of must. For this 
reason we must have some guide or means 
of ascertaining this fact. The best method 
of doing this is with must scale or saccharo- 
meter. If the fresh pressed out must weighs 
or indicates 80° on the scale, then it con- 
tains two pounds of sugar and will make a 
wine containing 8 per cent, of alcohol. No 
lower standard of wine will keep in a com- 
mon cellar. Concora when well grown will 
reach this, and Norton and Cynthiana will 
run as high as 100 to 120°. Whenever any 
grape marks below 80°, that deficiency 
should be made up with granulated sugar, 
and for every 10 degrees of deficiency in the 
must, we must add one third water to dilute 
-♦the excess of acid found in the grape when 
in that condition. To this water we must 
add two pounds of sugar. All kinds of fruit 
are capable of being made into wine accord- 
ing to the above formula, and but few, if 
any, could tell any difference between them 
The Moyer Grape. Fid- 1392. 
>e covered over with a small sand bag; as 
oon as fermentation is over, bung up tightly 
o exclude the air. To make sweet wine 
rom any kind of fruit according to the 
hove directions, simply heat the must up 
o the boiling point, skim, and seal up air 
ight. — J. Stayman. 
The Moyer Crape. 
Our brief mention of this grape last 
nonth seems to have brought out some en- 
|uiry concerning it. In reply we give here- 
vith an excellent illustration of a cluster of 
he fruit, natural size. 
It is of Canadian origin and was at one 
ime known under the name of Jordan. 
Grape Mildew. 
The distinguishing 
peculiarity of a good 
grape climate is, pri- 
marily, that of an entire 
absence of mildew on 
the foliage. The pres- 
ence of water or moist- 
ure on the leaves is 
necessary for the exten- 
sion of mildew, there- 
fore the best grape cli- 
mates in this country 
are those of greatest 
immunity from dews. 
A covered grape trel- 
lis was described in the Patent Office re- 
port for 1861. A trellis similar to that de- 
scribed was erected in the garden of this 
Department in the spring of 1863. The 
grapevines grown on this trellis were en- 
tirely free from mildew on the leaves and 
from rot in the fruit, and many varieties 
ripeue I under this protection that failed 
to mature on common trellises a few yards 
distant on account of the failure of the 
leaves during summer from mildew. The 
philosophy of the action of protection in 
this particular case seems to be its ten- 
dency to arrest radiation of heat, thus pro- 
tecting the foliage from the cooling effects 
of night temperatures, which in turn pre- 
vents condensation of atmospheric moisture 
on the leaves, thereby checking, to a certain 
extent, the predisposing cause of mildew. 
In experimenting with registering ther- 
mometers it was found that during clear, 
still nights of July, an exposed thermome- 
ter, projecting four feet from the covered 
trellis, would mark from 6° to 10° lower 
than would a thermometer fastened to the 
trellis; the foliage being thus kept warmer 
and drier on the protected plants, mildew 
was in reality prevented. — William 
Saunders. 
or what they were made from, excepling 
perhaps the strawberry and raspberry, both 
of which retain their native aroma. 
It should be distinctly remembered that 
the more acid the fruit is, the greater should 
be the addition of water. For instance the 
currant and gooseberry require two parts of 
water to one of the expressed juice of the 
fruit. Crab apples, strawberries and black- 
berries about one half of each. Of course 
sugar must be added in the proportion of 
two pounds to every gallon of water that is 
added. 
Wine when made should be put into good 
clean casks to ferment, and the bung hole 
There is no doubt that for localities where it 
succeeds, as it now seems to do in western 
New York, it is a wonderfully profitable 
grape to grow. On our grounds the vine is a 
strong vigorous grower with a much better 
leaf than Delaware, and it must be acknow- 
ledged that this is a trying climate for any 
grape vine. The fruit much resembles 
Delaware in both bunch and berry, except 
that it has a rather larger bunch and berry 
and is much darker-colored. It ripens earlier 
than Delaware, however, and whilst we 
cannot go so far with others as to say that 
it is better in quality than that noted grape, 
we can yet truthfully affirm that it is excel- 
lent, sweet and good. 
It may be regarded as a 
good table grape, ripen- 
ing earlier than Dela- 
ware, stronger grower, 
better foliage, larger 
berry and of darker 
color. It is said to be 
perfectly hardy at its 
home in Canada. 
