1 Maxz., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 193 
solve the problem of efficient fruit inspection so far as seale insects are 
concerned. Recent observations indicate that the fumigating with cyanide 
fumes has no material effect on the Jarvee of the Codlin Moth or Fruit Ely, 
instances being disclosed of the grubs being quite alive in the fruit and 
apparently no worse for their experience in the midst of the cyanide fumes. I 
am now more than ever confirmed in the opinion that a conscientious, firm 
system of inspection is the only way of protecting the fruit-growers from the 
aggression of insect foes. J hold that investigation into the best methods of 
eradicating pests and care in packing clean fruits will result in eventually 
rescuing the fruit industry from the precarious position it now occupies, and 
placing it in the more stable one that its importance as a factor in our colonial 
enterprise entitles it to. 
Viticulture. 
CELLAR WORK—RACKING. 
By E. H. RAINFORD, 
Tun first operation connected with new wine after it has completed its 
fermentation is racking it off the gross lees into clean casks, and this should be 
done as soon as the wine has cleared, and in some eases before it has cleared. 
The object of the racking is to separate the wine trom the impurities deposited 
at the bottom of the cask during the fermentation, which contain the elements 
of future trouhle to the wine if this operation is neglected or delayed too 
long. ‘The lees contain besides the débris of the crushed grapes, tartar, dead 
ferment, &c., a number of living organisms which hare been entangled in the 
settling lees, and are ready to resume their operations if there is a rise of © 
temperature, or any other disturbing influence happens. Should a rise of 
temperature take place, and fermentation, however slight, start in the cask, the 
disengagement of carbonic acid gas will carry upwards with it the lighter parts 
of the lees, and the wine will become more or less cloudy as the fermentation 
is more or less pronounced. New wane standing on the lees for any length of 
time is also liable to acquire a disagreeable taste, a result of the decomposition 
of albuminous matter in them. 
To avoid the possibility of the defects mentioned occurring, the wine 
should be racked into a clean cask as soon as the fermentation has ceased and 
the wine has cleared. It will sometimes happen that a cask of new wine will’ 
continue cloudy or thick after the others have cleared. When this oecurs,~it 
should be narrowly watched. If there is reason to believe that the must in 
that particular cask is richer in sugar than the others, then the fermentation 
may be allowed to continue its course; but if there is no reason to believe 
such to be the case, it should be checked at once, as in all probability the 
cloudiness is caused by bacterial fermentation or the decomposition of sub- 
stances other than sugar, which will jeopardise the quality and condition of 
the future wine. 
To effect this, rack the cloudy wine into a well-sulphured cask, which 
should cause the wine to clear, and then rack again as soon as it is bright. 
