210 QUEENSLAND AGRICULTURAL JOURNAL. [1 Ave., 1901. 
between the rows. The latter line can be half the length of the former, if 
preferred. String or cord lines shrink when wet or damp, and material tied on 
to mark the distances gets torn off or moved from its place. Two sides of 
the vineyard perfectly parallel are first sighted out with four or five sighting 
rods on either side. The wire for the rows is tightly stretched along one side 
in perfect line with the sighting rods, and the other line is stretched at right 
angles to it, the first knot of the vine wire coinciding with the first knot of the 
row wire. Be careful in stretching the wires that the pegs they are attached to 
do not give, or it will throw the lines out. At each knot on the vine wirea hole 
is made with a bar about 1 foot deep, the cutting put in against the knot on the 
wire, and the hole filled in with fine loose soil well pressed down but not too 
hard. When the row is finished the vine wire is advanced to the second knot 
on the row wire, the other end being measured off with a 10-foot rod or 
whatever the distance between the rows may be. A second row wire, of course, 
makes the work easier. The figure below gives an idea of the general 
arrangement :— 
Sqalag post Sighhiagjovst 
<= Sighting pol 
{ + Row-wire + knols 10 feel apart- i 
ES Z 
9 4 
= r 
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guy a 
g “2 
iB 5 
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P I 
ceed Sighhing poot eft Rol Sighting post 
When the last knot is reached on the row wire it is advanced, being laid 
always carefully in line with the sighting rod; if this point is attended to, no 
vine will be more than 1 inch out of its place at the finish. Be careful in 
planting, not to have the butt of the cutting in the subsoil; it should be always 
in the top soil. Cuttings should invariably be disinfected before planting, 
unless it is known that it has already been done. They should be dipped for 
20 minutes in a 1 per cent. solution of sulphate of copper—i.e., 1 lb. to 10 
gallons of water. 
Varterres to Pranr.—tThe varieties to be planted must depend upon the 
climatic conditions of the district where the vineyard is situated ; the distance 
from markets, as some varieties of wine and table grapes will not stand 
much knocking about; and also the requirements of customers. Some of 
the best-known grapes will be passed in review, that vignerons may be able to 
judge for themselves. 
To take wine grapes first. Varieties recommended for making a claret 
class of wine: Carbenet, Malbec, Dolcetto, B. Hermitage, Espar or Mataro. 
The Carbenet and Malbec are favourite varieties in the Bordeaux district 
of France, and have done well in all parts of Australia; are good bearers, 
ripen pretty early, and are free from disease in dry climates. They do best 
with long pruning. but also do well with short pruning. The Dolcetto is @ 
North Italian variety; the wine from it has colour, astringency, and full 
acidity, it must be sulphured in the spring, as must also the two former varieties; 
short pruning. The B. Hermitage is the principal variety in the Hermitage 
district of France, where it is generally blended with the W. Hermitage to give 
the wine finesse. It is an excellent all-round grape for Queensland, and will 
do well in all parts; it does well with both long and short pruning. The 
Espar is from the south of France, but is of Spanish origin. <A. prolific 
bearer, but not to be recommended by itself for a claret, as the wine is harsh 
and inferior to that of other varieties. The grapes should be fully ripe before 
