April 1. 1908 
varity of the plant that commands the 
price, and it 1s possible a lover of flowers 
mot versed in orchids, if offered the choice 
-of a 500-guinea plant or one sold usually 
for half a crown, might ch ose the latter 
as the more beautiful of the two. 
In potting or basketing orchids care 
should be taken that the eyes of the 
plant are not covered. They are always 
at the base ot the previous year’s growth, 
and it is of vital importance that the 
potting material does not cover them. 
Fill the receptacle partly with broken 
crocks, cover this with some moss or 
similar material to prevent the compost 
from clogging the drainage ; then add the 
compost, and see that the orchid is potted 
firmly and staked so that it is fairly rigid. 
If any of the roots are dead or broken it 
is better to sever them with a sharp knife. 
See that the roots are not bruised or 
broken in any way when potting, and 
above all do not over-pot. Orchids, as a 
rule, do better in small receptacles than 
in large ones. To a beginner this may 
be difficult to understand, but it is a fact 
worth remembering. Do not allow the 
compost to become wet or sour, or the 
plants will not thrive and be attacked by 
disease. Orchids are lovers of light and 
air, consequently ventilation is necessary, 
and our open bush-houses suit most kinds 
admirably, provided the plants are not 
placed in droughty positions. Even the 
varieties that are shade-loving require 
light, though not direct sunshine, for 
they will not thrive in a dark corner. 
All like a moist atmosphere when in a 
growing state. Their life is sustained by 
the moisture they obtain from the air, so 
‘that the surroundings should always be 
kept damp when tbe plants are in full 
vigor of growth. , 
In purchasing the imported plants be 
guided by a friend who has had some 
experience, or you may import some 
varieties that require a cool-house treat: 
ment, and consequently will not stand 
our summer temperature. Other varieties 
will not live in a temperature lower than 
-40 degs. unless protected by » hothouse. 
If not inclined to invest in the latter, it 
would be better to aveid disappointment 
There is Nothing like Leather, 
FOR A GOOD HONEST WEARING 
BOOT, GO TO THE 
CENTRAL Boot PALACE 
77 HINDLEY STREET, ADELAIDE 
(Opposite Max Swift's), 
Where the man himself makes and repairs 
Boote with the best of material, 
Fit and Style Guaranteed. 
-solicited, 
The Cheapest House in town for the 
-durable nature of work as guaranteed. 
A trial 
- 
THE AUSTRALIAN GARDENER. 
a 
by leaving them out of your collection 
meanwhile. Get your little collection 
together, observe their habits, and give 
the plants the prescribed treatment. If 
they are slow in starting, change their 
position, and you may get a pleasant 
surprise A poultry farmer would meet 
with little success if he bundled his Buff 
Orpington fowls into the duck-pond with 
the Indian Runners, and it is the horse 
sense that would avoid such a silly mistake 
that will keep an enthusiastic and inter- 
ested orchid-grower from failing with his 
orchid treasures.—Mr. fj. J. Beard, in the 
“Queensland Agricultural Journal.’ 
The Orchard. 
How to Utilise the Surplus 
Orange Crop. 
[By M. Buunno, in ‘ Agricultural Gazette 
of N.S.W.’] 
There are no certain data as to how 
many oranges are required to obtain 100 
gallons of juice, It is evident that it 
depends on the size of the fruit, thick- 
ness of the peel, on the variety, on the 
season, and on the pressure required in 
squeezing the fruit. The vessels and 
utensils required are :—One vat in which 
to ferment the juice, about 50 gallons 
capacity ; two casks of 100 galls. capacity 
each (one cask is filled with the orange 
wine, the other is a spare one, in which 
the wine is racked, so that it is exchanged 
from one vessel into anothsr at certain 
periods) ; a few demijohos and jars; a 
small hand-press. 
To make 100 gallons of «range wine, 
an equal quantity of orange juice is ob- 
eran 
a. oD The Earl of 
- to GEC: Kintore, 
His Excellency Set pio, K.C.M.G. 
BOWEN & CO., 
DIAMOND SETTERS, 
GOLD CHAIN and 
JEWELLERY MANUFACTURERS, 
Dy Appointment 
SB 
Gawler Place, 
NEAR GRENFELL STREET. 
Pipes Mounted and Repaired. 
Gilding and Electroplatlng done for the 
. Trade. 
Country Orders promptly atteaded to. 
Masonic Jewels of every description’ 
artistically executed with or without 
enamelling, 
possible. 
I3 
tained from as many fruit as required 5 
to this 300 lb. of cane sugar is added ; 
the whole is well stirred nntil the sugar 
is completely dissolved. The following 
ingredients are also added, and well 
mixed, viz, :— 
6 oz. of ammonia phosphate (at 33° 
per lb.) 
1 oz of common salt. 
1 Ib. of cream of tartar (Ls. per lb.) 
10 lb. fresh wine lees, or 8 oz. beer yeast. 
Mix everything thoroughly in the juice, 
throw a sheet or blanket uver the vat, 
which should be placed in a cool room in 
a corner out of reach of the sun, 
It is important that the juice be ex- 
tracted from the fruit as rapidly as 
The oranges are split in halves 
and quickly squeezed; a small press, all 
of wood—without iron fittings—would 
help very much, but care should be taken 
not to exercise a very strong pressure. 
Fermentation will gradually set in, and 
when this is completed and the juice ig 
quite still, it is racked off and stored in 
one of the casks, leaying an ullage of 
5 or 6 gallons, which are put in demi- 
johns. An hydraulic bung is pnt in the 
bunghole, so as to allow the escape of 
any residual carbonic acid. When the 
water in the hydraulic bung has coased 
from bubbling, the ullage is filled, and 
the cask bunged tight. 
The cost of making 100 gallons of 
orange wine will amount to about £10, 
including labor. Naturally, the outlay is 
not included in this estimate, and the 
outlay would be about £20 for the pur- 
chase of vat, casks, a small press, etc. 
A great saving might be effected by pur- 
chasing second-hand vessels—good clean 
casks that have served to store wine, 
brandy, whisky. sherry, or port can be 
safely used. 
The orange wine so made is an intoxi- ° 
cant, anda person would not be autho- 
tised to sell it without first obtaining a 
license. 
—~———____>- 
Drying. 
_. The subject of fruit-drying is a most 
important one to all orchardists, as 
hitherto the grower has beeu content to 
market his fruit in the fresh state, and 
has had to take what prices he could go,t 
which were often very low, and in many 
Wo RSIS at RG 
VICTORIA 
DYE WORKS 
(BE, L. RAY) 
172 Rundle Street 
(Opposite Foy & Gibson’s), 
Gentlemen’s Clothes Cleaned or Dyed 
equal to new. 
Feathers Dyed and Curled 
Gloves Cleaned on Shortest Netico. 
