1 Jan., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 41 
INARCHING. 
Inarching or grafting by approach is the method commonly employed in 
India for the propagation of the finer varieties of mangoes, and consists in 
bringing a seedling mango plant in a pot to the tree from which the scion is 
to be obtained, and placing it in such a position, probably on a stage, that the 
portion of the tree that it is desired to propagate can be brought into direct 
contact with it. A thin slice is then taken off one side of the seedling, about 
two or three inches in length, and a corresponding slice is taken off the 
branch of the tree that is to be used as a scion, care being taken to select a 
branch of the same diameter as the seedling. The cut surfaces are then 
placed together, taking care that the inner barks on both sides of the cuts 
join, and are firmly tied in place with soft calico. The graft is not waxed, but is 
kept moist by water constantly dropping on to it. When a union has taken 
place, the scion is severed from the parent tree, and the young plant is ready 
for removing. Great care is necessary to prevent the scion from breaking off, 
as the union at first is very slight, and it is generally a considerable time 
before the union is thoroughly strong. This method of grafting is tedious and 
expensive, and should not be attempted by anyone who has not the time to 
attend to the grafts properly, as if neglected they will never make a union. 
Viticulture. 
VINTAGE OPERATIONS. 
By E. H. RAINFORD, 
Viticulturist, Queensland Agricultural Department. 
As the vintage in the earlier districts of the colony is approaching, a few 
words on this important part of viticultural operations will be opportune. It 
is unfortunately a matter of belief with some that the questions of cleanliness 
of surroundings, temperature of the fermenting must, &c., is of little or no 
importance, and that all that is necessary to make wine is to crush the 
grapes and ferment the juice anyhow, and if after danger threatens, such as 
refermentation, acidification, or any of the ills which badly-made wine is heir 
to, the trouble can be overcome by a dose of antiseptic, and the wine is 
safeguarded. Let us hope that such unscientific and improper methods are 
adopted by a small minority, and that the bulk of vignerons in the colony are 
aware of the superiority of wine made without such addition. The wine that 
has been made from fresh-picked grapes, fermented at a proper temperature, in 
clean sweet vats and casks, has fruitiness, bouquet, and finesse of quality, 
which is wanting in a wine made differently; the former will keep sound 
naturally, the latter is in constant trouble unless doctored as already 
mentioned. ‘ 
Those vignerons who care to take advantage of the writer’s lengthy 
experience in wine-making, and who desire to work upon those lines laid down 
by all men of viticultural experience throughout the world, are recom- 
mended to adopt the procedure described below where it is possible to do so. 
CLEANLINESS OF PLANT AND SURROUNDINGS. 
The first point to be attended to before the vintage commences and a 
single grape is picked is to see that the casks, vats, crusher, press, and buckets, 
qs well aa the cellar itself, are in a condition fit for use, The danger of using 
