432 QUEENSLAND AGRICULTURAL JOURNAL. [1 Duc., 1898. 
upon vinegrowers throughout the North the absolute necessity of providing 
against this evil if they wish to continue to grow delicate European varieties, 
such as the Chasselas, the Muscats, Black Hamburg, &c. At present these 
vines are healthy, and bear clean fruit free of disease. In a few years’ 
time, they will be killed by the oidium. The remedy is so cheap and simple 
that there is no excuse for neglecting it—a little finely-powdered sulphur 
dredged out of a flour-dredyer or coarse canvas bag over the young shoots and 
berries, and the thing is done. Vignerons must not deceive themselves with 
the idea that because it has not appeared up to the present, or only slightly, 
that it will not do so. Fruitgrowers laboured under the same mistake with 
regard to scale and other fruit pests, and neglected their orchards, with the 
result that they are now combating the pests day and night at considerable 
expense, and yet are unable to free their trees, which would have been kept 
clean by an occasional spraying at first. Let the Northern vignerons bear this 
in mind, and take time by the forelock. 
If, however, on the coast the vine is handicapped. by the climate, such is 
not the case, or at least it is so to a much less extent, where the range has been 
passed. Here there is a positive winter of sufficient duration to give the vine 
that repose necessary to enable it to give a fair crop every season. At Charters 
Towers the vines were promising a fair weight of grapes, and at Nebo the 
average may be calculated at 2 tons to the acre. In all inland places the vines 
were healthy and luxuriant. There is every reason to believe that a belt of 
country stretching from north to south behind the range contains many 
similar spots favourable to viticulture on which a selector could raise table 
grapes if within easy distance of markets, or failing these for making wine, 
which should find a ready sale. ; 
CELLAR WORK. 
PREPARATION OF CASKS AND VATS. 
By E. H. RAINFORD, 
Viticulturist. 
Aurnouau the vintage is still some way off, it will not be inopportune to write 
now a few words on the preparation of the casks, vats, &c., which may be 
required for the new crop, as later on other and more important matters will 
have to be dealt with which should appear on the eve of the vintage. 
Too much attention cannot be given by vignerons to the preparation of 
casks, both old and new, as some people are apparently quite unsuspicious of 
the very prejudicial effect produced on the quality of a wine or must when it 
is put into casks which are not perfectly sound and sweet. Not only may 
germs of corruption and acetification be sown in the new wine, but aftertastes 
may be communicated to it which it is most dificult, if not impossible, to 
subsequently remove. Many a fine wine has been ruined by being made in an 
improperly prepared cask which has communicated to it mouldiness, taste of 
lees, woodiness, &c. In view of these dangers, a little trouble in preparing 
casks which may not be beyond suspicion is well employed, and may be the 
saving of a cask of wine. 
Tf a cask has been recently emptied of wine, and has a good fragrant smell 
without suspicion of acidity or mould, it requires nothing being done to it, and 
may be used straight away. If, on the contrary, the cask has not been used 
for some time, and has been stored in a damp place, it may be defective and 
require any of the following treatments. 
