UMASS/AMHERST 7 31E0t,bD0S3DlDS0 r<* <:<:'<■ c 'en ^:cr«^l^..^'C Discussion of observations 159 Influence of weather changes -- 159 Temperature l'>0 Frost lfi3 Soil --- l'>3 Effect of coulure upon different varieties -*. 104 Sulphuring 165 Fungus 105 Fertilization • 105 Means of mitigating the trouble 105 2. Report of Comparative Observations on Coulure on Different Grape Varie- ties, BY F. W. jSIorse 100 Geographicallocalit.y 107 Effect on different varieties 107 Detailed notes on the varieties examined - 108 Appearance of the floral organs 172 Corollas 172 Stamens 173 Pollen 173 Berries 174 Pedicel or stem of the grape 175 Clusters 175 Cause of trouble 176 3. Report of an Examination into the Phenomena and Causes of a Supposed Vine Disease in Los Anoeles County-, by F. W. INIorse 170 Time of first appearance 170 Extent of affected area 170 Rapidity of attack 176 Appearance of the leaves - 177 Trunk and canes of the vine 177 Backwardness of starting 177 Varieties • 177 Soil 178 Fungus 179 Cause of the disease 179 Meteorological conditions 179 Water supjily - i 181 Apparent obstruction of the sap - 182 The trouble not confined to vines - 183 Conclusions - -- 183 The mercurial phylloxera remedy. - 185 Record of further tests made - --. --- - 185 LEGISLATION CONCERNING VmCULTUKAL WORK. THE PROVISIONS OF THE ACT OF 1880. For the information of persons interested, the portion of the Act of 1880 relating to this work is here inserted: An Act for the Promotion of the Viticultural Interests of the State. (Approved April 15, 1S80. Stats, of Cal., 1880, p. 53.) Section 8. And for the further promotion of viticultural interests, it shall be the duty of the Board of Regents of the Univer.sity of California to provide for special instruction to be given by the Agricultural Department of the University, in the arts and sciences pertaining to viticulture, the theory and practice of fermentation, distillation, and recti- tication, and the management of cellars, to be illustrated by practical experiments with appropriate apparatus; also, to direct the Professor of Agriculture, or his assistant, to make personal examinations and reports upon the different sections of the State adapted to viticulture: to examine and report upon the woods of the State j^rocurable for cooper- age, and the best methods of treating the same; and to make analysis of soils, wines, lirandies, and grapes, at the proper request of citizens of the State: also, to prepare com- prehensive analyses of the various wines and spirits produced from grapes, showing their alcoholic strength and other properties, and especially any deleterious adulterations that may be discovered. The Regents shall also cause to be prepared, printed, and dis- tributed to the public quarterly reports of the professor in charge of this work, relating to experiments undertaken, scientific discoveries, the j^rogress and treatment of the phyl- loxera, and other diseases of the vine, and such other useful information as may be given for the better instruction of viticulturists. Sec. 9. The Board of Regents of the University shall be authorized to receive and accept donations of lands suitable for experimental vineyards and stations, and shall submit in their next report an economical plan for conducting such vineyard, and for the propagation and distribution of specimens of all known and valuable varieties of grapevines. In accordance with the provisions of the above Act, growers and wine- makers are invited to send sample lots of grapes for analysis and experi- mental wine-making. As a rule each grape variety will l)e made into wine separately; the analysis of the must is made on the day of crushing, and will, if so desired, be at once communicated to the sender. That of the wine must, of course, be delayed until the latter has acquired a reason- able degree of maturity, after several rackings. But reports on special points, that may be ascertained sooner, will be sent if desired. Experimental blends will also be made, either in accordance with the request of growers, or such as examination or previous experience may seem to render desirable. Ready-made wines or brandies, of which the analysis or other exam- ination is desired, will receive attention in the order of their receipt at Berkeley. All work is, of course, done gratuitously, transportation charges being ordinarily paid by the sender. For^letailed directions regarding the sending of grapes, properly packed, see introduction to the report for 1886. LHTTEK OF TRANSMITTAL President E. S. Holden : Dear Sir : I transmit herewith a report on the work done in the Viti- ciiltural Department of the University during the session of 1885-6, and during the present session up to December 1, 1886. In tlie first of the two periods embraced in this report the work had still to be done under great disadvantages — resulting from cramped quarters and stinted means — and the unsatisfactory results of work thus done having become painfully apparent in the final outcome of the season of 1884 (most of which spoiled within a year for want of proper caskage and storage room), it was hardly a matter of regret that, from causes unnecessary to recite again, the volume of work that came to hand was not very large. That some important results were, nevertheless, obtained^ will be apparent from the record hereinafter given. In contrast to the last, the present season's work has been not only somewhat overwhelmingly large in volume, but, in consequence of better facilities, has been carried out in a much more satisfactory manner, and shows and foreshadows results of such importance already, that" I have thought it best to give, even now, to the public interested in viticultural matters, so much of it as has, up to this time, been completed, and is in a condition for discussion. In order to do so, it has been necessary not only to put on an extra force, both in the cellar and laborator}', but my assistants have, with myself, been at work early and late — mostly not even excepting holidays, which are not respected by the forces of nature when once at work. Fortunately, the vintage did not come with such a rush as last season, but was spread over enough time to render it possible to work immediately all the lots of grapes sent in. This was the more feasible, as, unlike former seasons, the fruit arrived generally in good con- dition, as the result of our precaution in sending out "basket crates" for the purpose to the producers, and making use, to a considerable extent, of Wells, Fargo's Express, instead of freight trains, for their transporta- tion to the laboratory. This arrangement has, of course, involved a not inconsiderable increase of expense — mostly in transportation of grapes from the University plot at Cupertino to Berkeley — but this expenditure bears but a small ratio to that which is wasted on the elaboration of half- spoiled material, which even with the greatest care cannot yield normal results, and casts a doubt on the outcome of the work of years. In this case, if in any, what is worth doing at all is worth doing well. The work of the vintage has been complicated by the instruction of a class of three students, who have attended from the beginning of the course of " chemistry of wines and vinification," announced last sunnner. It is but fair to state that the earnestness and helpfulness of these young men, in time of pressure of work, has not only offs(!t what would othei'wise have been a considerable addition to the burden, but has also shown most satis- factorily their earnest purpose in taking u]) a line of study leading directly lr> toward their subsequent professional occupation. At the same time, it is now evident that this class of students will have to be annually expected and provided for ; and this, again, calls for additions to even our present facilities, both in the way of appliances, and assistance in instruction. The current analytical and cellar work occupies more than fully the time of the two regular assistants, and if interfered with by the supervision of the laboratory work of students, the vintage work will be thrown into confu- sion. It will therefore be necessary to provide, at least temporarily, for additional assistance during the vintage time. A detailed statement in regard to the new viticultural building is given below. You are aware that, so soon as in March last the agreement with the Viticultural Commission in respect to the division of the $10,000 appropriation had been reached, the plans of the building were modified in conformity with the diminished fund available for the purpose, and its construction begun so soon as the plan and contracts could be made and approved. The construction took place largely during vacation, compel- ling my frequent return to the University during that time, since as the work progressed, modifications had to be made in order not to exceed the cost compatible with a proper interior outfit. It thus became neces- sary to give up the construction of even the skeleton of the complete super- structure, and to substitute for a new laboratory building, a rehabilitation of the old one. While the latter is quite satisfactory, the forced omission of the large I'oom that was to have been built above the cellar and new basement, is a very serious drawback to our working facilities; for there is no room for the proper preservation, arrangement, and use of the viti- cultural collections, which must hereafter form an indispensable basis of a large portion of our work. These collections are at present accommo- dated in the room designed for the students' laboratory; a use which is incompatil)le with the preservation of the collections, even if there were I'oom for them, which is not the case. For the present, therefore, the students have been crowded into the assistants' laboratory, which is far too small to accommodate them in addition to its proper occupants; the students' work has thus been hampered even this season, and with an increase of numbers the situation will become untenable. It is therefore most urgent that the construction of the superstructure over the new base- ment, as originally planned, should be provided for between this time and the next vintage season. Estimates of the cost of this structure, and its proper equipment of the whole, have already been submitted to you; and if this season's Avork is any guide to what awaits us in the future, it is certain that not only will all the space provided for in our former plan be needed, but additional underground storage room will also be required within tl*ee years. This will be apparent from the following summary of what has been done since the vintage began : Orape lots received 103 Musts analysed 105 Fermentations, and wines analysed 100 Some of the fermentations being still in progress at this date, are there- fore not included in the record of work. Besides the above, a number of samples of grapes with canes and leaves were received for identification and naming. The product of this season's work alone occupies 137 separate packages, large and small, all of which must be within easy reach, in order that they may be kept under supervision and convenient for racking and 14 sampling; for at best the care of these numerous samples is a serious task, requiring much time and attention. There is therefore a narrow limit to the increase of accommodation by means of raised shelves, so that by the time two vintages of similar volume as the present one are stored away the limit of our capacity will have been reached if the samples are to be watched until maturity, as they should be. In conclusion, permit me to say, that I cannot but feel that in order to do justice to the viticultural work as outlined in the Act of 1880. and as is called for by the growing importance of the viticultural industry, the full time of a competent incumbent is needed for this department alone. The problems involved are' largely of the most delicate character, requiring for their solution a close and systematic scientific study, with all the aids and appliances that modern science can give; and these problems are not recondite matters of merely theoretical interest, but bear most directly upon the every day practice of grape-growing and vinification, involving financial questions of the gravest interest to all concerned. With the nmltifarious duties resting upon me in addition to actual instruction, it is physically impossible for me to deduce from the work done all the lessons it really teaches, or could be made to teach if exclusive attention were given to it by a specialist. Unfortunately the nature of the relief that can be given depends more upon the men that can be secured to perform the duties than upon any previous choice in the premises. Respectfullv, E. W. HILGARD. I. GENERAL PART. STATEMENT OF GENERAL OBJECTS AND PLAN OF WORK. The general objects and plan of laboratory work, hereinafter recorded, has been defined in previous reports, and prolonged experience has shown no reason for departing, in any material degree, from the views in accord- ance with which the work in the viticultural laboratory was begun in 1881; although additional matter has, as might be expected, come up for consid- eration as the Avork progressed. As the former reports, however, are likely not to be found in the hands of many who may see the present one, the essential portions of the definition of the scope and intent, previously given, are here reinserted by way of introduction: The plan adopted in this matter is in conformity with my view, shared by the best vint- ners in the State: that among the first necessities of the present situation of California wines in the world's market, is the establishment of more definite qualities and brands, resulting from a definite knowledge of the qualities of each of the prominent grape vari- eties, and of their influence upon the kind and quality of the wine, in blending before, or as the case may be, after 'fermentation ; of the treatment required by each in the cellar, during the time of ripening; and finally, of the differences caused by difference of loca- tion, climate, etc., as well as by different treatment of the wines themselves. To this end, a definite knowledge of the character and special wine-making qualities of each kind of grape serving in the jireparation of wine, is indis])ensable. In the wine-pro- ducing countries of Europe this knowledge has been acquired by long experience; and chemical investigation has subsequently in a great measure ascertained the natural con- ditions upon which the attainment of certain results in wine-making depends. The principles thus evolved can be applied to new conditions, such as those existing in Cali- fornia, and thus save to a great extent the laborious and costly experimenting which has been gone through heretofore, by formulating into generally intelligible rules the knowl- edge which otherwise usually remains the trade secret of a few experts. The first step to such knowledge is to obtain a definite idea of the material to be treated. Clearly, what is needed is that first the must, and then the corresponding wine of the more important grape varieties, should be nuule the suliject of detailed investigation, and that the wine should have been produced from the must under definite, or definitely varied conditions, with absolute certainty of the isurity of materials, as well as of the pre- cise nuniner of operating in each case. In an experimental laboratory, the qualities operated upon are of necessity relatively small; and it is highly important that allowance be made for this circiimstance, as well as for other points in which the " wholes:de " practice must always differ from the small scale one. Nevertheless, we are thus enabled to obtain a very close estimate of the results obtainable from a given grape-variety on the large scale, and of the part that each will play when lilended either before or after fermentation. It should be fully understood and remembered that while peculiarities and defects shown l>y analysis are perfectly definite indications as to the conditions that must l)e fulfilled in a successful blend, yet analysis canuot as yet take cognizance of the delicate and almost intangible flavors or "bouquets," which must likewise be made to harmonize, in order to satisfy a cultivated palate. To that extent the determination of the ]>roper blends must always remain with the expert wine-taster, but the work of the latter is immensely facili- tated by being informed, through the analysis, of the prominent chemical peculiarities, which in any case must be taken into consideration, and which ordinarily are left to laborious and more or less blind guessing or experimenting. Even the most cursory consideration, however, shows that this cannot be the work of one or even a few years: but, like all other agricultural experiences and experiments, must be extensively repeated in order to become the basis of general practice. The same grape-varieties grown in different localities, and in different years, will differ materially in their composition; and it is only by extended comparisons of these through a number of years tluit the accidentals can be definitely segregated from the essentials. Hasty gen- eralizatTOn, based upon limited experience, are the bane of all experimental work, espe- cially in agriculture. 16 Practically, the plan of work now adopted in the lahoratory is as fol- lows: It having been found that the results of experimentation on too small a scale are more or less unsatisfactory, it is desired that the grape lots sent for experimental wine-making should not be less than one hun- dred pounds; and four times that amount would be preferable, since in larger quantities the influence of accidental outside conditions, and above all that of the cask staves in imparting their flavor to the wine, is propor- tionately reduced, and the result will be more nearly like that obtainable ill large-scale practice. In all cases, however, the grapes are carefully picked over in order to take out all decayed or otherwise unsound berries, as is done in the preparation of all the higher grades of wine in Europe; our object being to produce the best wine that can be made from a given material. The condition and character of the fruit is also recorded, and if there be any doubt of their being correctly named, leaves and canes are sent for in order to identify the variety with certainty. It would be best that such specimens should be sent with all grape lots not coming from vineyards in which the varieties have been determined with certainty. After picking over, the grapes are weighed, stemmed (the stems being Aveighed), and crushed (using wooden rollers, not iron). A sample of the must is then taken for immediate analysis, and the grape mash is then (if for red wine) immediately transferred to the fermenting room, in a tub or tank of suitable size. In our usual practice, the good results of which have now been fully tested, the mash is covered with a " floating top," a cover which is from ^ to 1-| inches smaller in diameter than the tank at the surface of the mash. This cover, rising and falling with the latter during the fermentation, protects it from excessive access of air ; but the influence of the latter is nevertheless given its legitimate scope by a thorough stirring {fniihige, Fr.) three times a day, after removing the cover, while thus at the same time, there is full opportunity given for the extrac- tion of the tannin and color from the skins. Should the must froth over the cover at any time, it is sponged off, in order to give no opportunity for either acetification, moulding, or the deposition of the eggs of the vinegar fly. The temperature of the fermenting room is kept as even as possible by means of a coal or gas stove, and is constantly watched by means of a tliermometer which is read three times daily. The temperature employed has varied somewhat in different years. In 1884 it was kept as near as possible to 65° F. In 1885, in order to conform more nearly to actual vint- age temperature of the State, it was kejrt at 70°. During the vintage of 1886, the larger portion of the fermentations has been carried through at or near 75°, while experimental ones were made at other temperatures, according to the size of the packages. Experience shows that for quanti- ties not exceeding 100 pounds, about 75° is probably tlie best temperature to obtain results similar to large-scale practice ; while for those containing double that amount, or more, a lower outside temperature must be kept, in order to avoid excessive heat within the mash. After fermentation has ceased to be active, and the temperature of the mash has nearly fallen to that of the room or cellar, the wine is drawn and the pomace pressed; the press-wine being always added to the main body. The murk or young wine is tested, at least with respect to acid and color, immediately after pressing; but the determination of fannin and alcohol is deferred until the wine has undergone the first ])art of its after-fermenta- tion and clear samples can be taken from the casks. For tlie after-fermen- tation, the packages are placed in a cellar of which the temperature rarely varies more than a small fraction of a degree from 60° when left to itself, 17 but which, by the aid of a small gas flame, is readily kept at 62° to 63% the proper temperature for the after-fermentation. The red wines are racked from the lees about the middle of December, at farthest, and as a rule, every two or sometimes three months thereafter. In this operation we usually take pains to give the wine a full aeration, by either using a rose spout or by letting it fall from some lieight into the receiving vessel. The beneficial effect of this frequent racking and aera- tion is seen in the rapid maturing and clearing of the wines, which are never fined save as an experiment to students and visitors. The clearness of the young wines from the University Laboratory has often excited remark Avhen they were exhibited, and has often been attributed to fining. Bvit no fined wine has ever been placed on exhibition, and will not be unless so labeled; our object being to do without artificial aids, or "doctoring" of any kind, and to show wine-makers that this can be done, and how, by proper treatment without the use of medicines. Only two or three sound wines have thus far shown the need of fining at all; unsound ones should be ''pasteurized" first, and then fined if necessary. The treatment of white wines corresponds to that of the red, the pressing being of course done either immediately or, experimentally, a certain number of hours after crushing. The wines should of course be tasted at each racking; but want of time frequently prevents this desirable controlling experiment being made in all cases. Persons who have sent grapes are invited to come and make this test of their wines personally; and generally the laboratory is open for this purpose to persons professionally interested in the matter, under the personal guidance of the professor or chief assistant, and not otherwise. Samples are sent to the State Fair, the annual Viticultural State Conven- tion, and, upon request, to county conventions of viticulturists, for com- parison with similar wines made in wineries. In addition to the work involved in the experimental preparation of wine at the laboratory, analyses or other examinations are made of wines sent for the purpose by the growers or by others, whether for grading, or with a view to obtaining information in respect to their faults and possi- ble remedies. The latter class of samples is becoming more and more abundant, and hence the showing of quality made by the " wines con- tributed " is not nearly as good as the actual average of wines made. Another class of request frequently made is for the determination of doubtful varieties of grapes. Until now, such cases have had to be deter- mined from personal knowledge or from descriptions in books. The vine collection now being made greatly facilitates this work, and renders it much more certain and satisfactory. For some detailed remarks on this subject see below. During the present season, a set of experiments in respect to the effects of different methods of fermentation on the wine produced have been made, and will hereafter be annually repeated, with such modifications as experience may show to be desirable. A discussion of these experiments will be found in Part III of this report. 18 THE NEW VITICULTURAL BUILDING The original plan of this building was made upon the basis of an expend- iture of $10,000, the full amount of the appropriation asked therefor by the Viticultural Convention of 1884, and actually appropriated by the Legislature in pursuance thereof. But the appropriation was coupled with a provision for joint control by the Board of Regents and the Board of State Viticultural Commissioners, that resulted in a disagreement which re- mained unbroken during the year 1885. The causes and discussions of this disagreement are of public notoriety and need not be recapitulated here. One result of this state of things, the \dntage work of the season 1885-6, had to be done under the same disadvantages as that of pre\'ious years, with insufficient space and deficiency of proper appliances. Early in 1886, however, an agreement Avas reached between the two Boards, by which the appropriation was equally divided between them, so as to allow each to expend one half of the appropriation in accordance with its own ^dews. within the terms of the law. The reduction of the available funds to $5,000 rendered necessary a material modification of the first plans. The first and indispensable need of the Viticultural Department of the LTniversity being the enlargement and improvement of conveniences for Adntage work, it was determined to carry out the original plan substantially, as regards the substructure of the building, so as to secure proper work- and fermenting-rooms, as well as a cel- lar with uniform temperature for after-fermentation and storage; lea^dng the superstructure to be modified as might be commanded by the condition of the fund after the essentials had been pro\dded for. Under existing conditions it became necessary to work in the old basement rooms as part of the new structure, which could be done without material inconvenience, although the brick walls of that portion are hardly substantial enough for the objects in view. Those of the new basement and cellar have, however, been made amply so, being eighteen inches in thickness around the cellar portion, and laid in cement mortar; they are, besides, protected by a half- inch coat of pure cement on the outside, and at the base of the foundation is laid, outside, a course of drain tile covered by from one to two feet of stone rubble, forming complete drainage above high-water mark, into the adjacent creek bed. Moreover, a three-inch layer of concrete forms the cellar floor, also sloped so as to drain toward the creek. In no case, therefore, can the new cellar be subject to the great inconvenience which was experienced in the old basement, where after heavy rains the water sometimes rose sev- eral inches on the floor. The location affords the additional advantage of permitting the use of a sink, and the convenient washing of caskage in the cellar itself. Proper ventilation is proA-ided for, first, by four double tran- som windows opening upon areas reaching to the ground level outside, and furthermore, by flues in the chimney stacks reaching above tlie roof of the ))uilding; these can when needful be made more effective by means of gas flames burning within them. The total clear area of the cellar is 22 by 41 feet between walls ; clear height, 10 feet. It is partitioned by one wall cutting oft" on the east side a room 22 by 17 feet, to serve for after-fermentation. The rest of the space is left undivided save by the arches necessary to sustain the parti- tion wall in the basement above. Should it prove desirable, these arches can be wholly or partially closed, so as to shut off" the west room from direct conununication with what would then be a hall 7 feet wide and con- taining the flight of stairs, alongside of which there is ample space for an 19 elevator to be put in hereafter, should it be desirable. From observations thus far made it seems probable that the temperature of the cellar will be sufficiently uniform for wine storage without such seclusion, the thermom- eter standing steadily at 60°, night and day, when the transoms are closed. A single gas jet raises this temperature to between 62.5° and 68°, a suit- able temperature for after-fermentation; while in the east compartment a gas stove will readily raise the temperature to 72° and over, being the proper warmth for the first fermentation of small packages, for which it will probably be used next season. Both divisions of the cellar are divided and fitted up with the necessary tables and shelf room for the placing of packages; this accommodation can be greatly increased by the addition of more shelves within the 10 feet of vertical wall space. The basement covering the cellar is divided into two rooms 23x18, with a passage way 7 feet wide between. One of these is used as a general storeroom, the other as a workroom, in which the unpacking, picking- over, crushing, and pressing of the grapes is done. It is pro\ided with a sink, work tables, shelves, etc. On the completion of the cellar and basement, it was found that the remainder of the funds available for the purpose would suffice for the building of the shell of the superstructure, but that to do so would cut short to a serious extent the means for the interior fitting up and needful appliances, as well as those for actual work. It was therefore determined, instead, to so remodel the old superstructure, heretofore occupied partly as a laboratory, partly as the carpenter shop of the University, by the shift- ing of partitions, strengthening of walls, and raising of the low ceiling, as to render it suitable for laboratory purposes, in conformity with the original plan. Also, to provide the new basement and cellar with a cheap temporary roof, to serve until the means for the proper superstructure can be provided. This plan has been carried into effect and has resulted very satisfactorily. The dimensions of the old superstructure being almost identical with those of a portion of the new building intended to supersede it, the latter can at any time be completed as originally intended, without any change in the portions now finished, save the removal and replacement of the roofs; that over the basement was made of planking from the old building, covered with "paraffine roof-felting," and has proved itself sound under the first rains; that of the old superstructure had to be partially renewed. Ha^dng been neatly covered with rustic outside, and ceiled inside, the renovated building now presents a ver}^ creditable appearance, and, when fully fitted up inside, will be perfectly adapted to the purposes for which it is intended to serve. It is subdivided into an assistants' or working laboratory, 19x15 feet, where the regular analytical work is done, and the students' laboratorj'-, 19x28^ feet, in which the latter class of workers is instructed and carries out the several processes. Cut out of one corner of this laboratory, adjacent to the assistants' di^dsion, and connected with both by doors, is the weigh- ing room, in which also the record books and works of reference are kept. For the present, and until the superstructure covering the new basement is built, the students' laboratory must also serve as a lecture and collection I'oom. It is hardly necessary to say that the space is far too limited to serve all these purposes more than temporarily, and that for the accommodation of the rapidly increasing viticultural collections, the larger room, now omitted, is urgently needed. So also is the storage space in the attic, which forms part of the original plan of the building. Amc^ig the more important pieces of apparatus now being provided for this laboratory, is a steam generator and distilling apparatus of copper and 20 block tin, ordered from Germany, and a " pasteurizer" of sufficient capacity for our purposes, the parts of which are l^eing constructed here. It will be remembered that in previous years much inconvenience and loss of valuable experiments were caused by cooperage packages made of wood too thin to effectually exclude excessive access of air to the maturing wine, the result being that in very many cases the latter became incurably tainted with acetous fermentation. This was partially remedied by coat- ing the kegs with paraffine on the outside, but for the vintage work of 1885, a supply of caskage of inch staves was provided, and these kegs alone have been used in the latter stages of fermentation and maturing. Even these, however, seemed to prove too thin in some cases, and were, therefore, coated with paraffine like the first lot. It was then determined to make sure of the proper conditions for the \dntage of 1886, by providing, a supph' of two-inch caskage, so far as the small size permitted. Such packages are quite expensive, and this was the reason why they were not procured at first. It became feasible only with the aid of the special appropriation. Another cause of miscarriage of former experiments has been remedied by providing for the transmission of wine grapes from growers to the viti- cultural laboratory, packages specially adapted to their proper preservation under the sometimes severe handling they have to undergo in transporta- tion. Heretofore a large proportion of the grapes received were packed in boxes of all kinds and dimensions, and arrived in a badly damaged con- dition, necessitating an elaborate and expensive process of picking-over by hand, in order to secure reasonably sound lots for experiment. This not only greatly diminished the quantities (already small) that finally entered into the experimental fermentations, but frequently resulted in the produc- tion of unsound wines, despite all the care exercised in picking over. Upon full consideration, it was concluded to adopt the "basket crate," so exten- sively used in shipping table grapes to the East, and to send them from the laboratory to those desiring to ship grapes for experimental fermenta- tion, the Welis. Fargo Express Company agreeing to take them free on the outward trip, when they were to be returned full by the same conveyance. The crates were ordered to be made extra strong, so as to be capable of being used repeatedly, it being understood that whenever they came in from a district known or suspected to be infested by the phylloxera they would be thoroughly disinfected either by fumigation or boiling water. This system has worked very satisfactorily, even such tender grapes as Burger and Charbono coming in from considerable distances in almost as good condition as when they left the vineyard; the picking-over being practically reduced to the rejection of berries that had succumbed while on the vines. For transportation from localities near at hand, and with which the communication is very direct, a number of the ordinary twenty-pound boxes has also been used, with fair results. The objection to the crate is that, while it carries only a small weight of fruit (averaging about fifteen pounds in the four baskets), its packing requires considerable time and care. When, however, it is considered that the fruit is to serve for type experiments upon which to base conclusions of wide practical importance, it is clear that it is not best to save at this point, with the risk of grave inaccuracies in the results. Moreover, the greater expense of transportation by express trains as compared with ordinary freight conveyance, should not be allowed to stand in the way of thorough work. If the work is worth doing at all, it should be so endowed as to be done well. 21 COLLECTION OF VINE SPECIMENS. Among the urgent needs of viticulture in California is the "straighten- ing out " of the nomenclature of the numerous vine varieties now in culti- vation, and which are being constantly increased by new importations. Even the latter serve to increase the confusion already existing, since in Europe, as well as here, one and the same variety often passes under numerous different local names, and different varieties under the same name. These names are imported with the cuttings to this country, where the confusion is further increased by intermixture of cuttings and grafts, and to some extent by the difficulties of the spelling and pronunciation of the foreign names. Then, under the difficulties of identification, there arise new local designations, under which, again, old varieties are propa- gated under new names. Thus arise many disappointments and much expense in the planting and propagation of supposed new varieties which are not new, and of which the non-adaiDtation to the locality has perhaps already been fully demonstrated. The most obvious means of rectifying this state of things would seem to be the establishment of a collection of living vine varieties, correspond- ing to the standard orchard now in existence on the University grounds, and which has served an excellent purpose in the identification of doubt- ful fruits, as well as in the testing and introduction of new varieties. The exceptional climate of Berkeley has stood somewhat in the Avay of its use- fulness; and in the case of the vine, this point is rendered more important by the fact that few grape varieties can ordinarily ripen their fruit at Berkeley, from want of adequate heat. This consideration, together with the fact that the phylloxera exists in the small plot of vines now on the grounds, has discouraged the further expansion of experiments in growing vines at Berkeley. For this reason the offer of Mr. John T. Doyle, of an experimental vineyard plot of several acres on his Cupertino Vineyard tract, was extremely welcome, and was eagei'ly accepted. It is but fair to state that somewhat similar offers have since been made by others in various portions of the State; but it was not deemed advisable to multiply the stations and expand the work too rapidly, for fear that it would prove too much for the funds at command, and give rise to imperfect and incon- clusive experimenting. The wisdom of this caution has, I think, been already demonstrated by the experience had the present season, in the matter of conducting the experiments at Cupertino. The means of the department are not at present adequate to the management of a more extended field in this specialty. There are other difficulties, of which the full gravity was not before appreciated. Among these is that of securing absolutely authentic grafts and cuttings of the numerous varieties, and of getting these put in, whether as cuttings, grafts, or plants, without some confusion, for the rectification of Avhich several seasons' time is required. Moreover, the proper care of each of several hundreds of vari- eties, each belonging to a wide range of climates and requiring different treatment to secure its normal development and to test its merits, is an arduous task, calling for extended professional knowledge and scrupulous care. Hence the establishment of such a plantation and its proper man- agement are matters of not inconsiderable expense. In addition, any such plantation necessarily represents the several varieties in the particular development caused by local conditions, and cannot serve as an absolutely correcfr^ prototype. This is particularly important in a State presenting such wide differences of climates and soils as does California. Anv one 22 who has tried the comparison of one and the same variety grown, say at Fresno, with the same grown in the Napa \'alley or on adobe soil, will at tirst sight have found differences almost as great as those by which differ- ent varieties are commonly distinguished ; and even places no farther removed than ^Mission 8an Jose and Cupertino have shown me striking instances of this kind. While, however, such points as the general habit of the vine, the size and color of the foliage, the length of joints, shape of bunches, closeness and size of berries, etc., may differ considerably in such cases, the more minute characters are usually unmistakabl}' preserved. Thus the form of the leaf, its serration and lobes, the character of its upper and lower surfaces, of its venation; the peculiarities of the growing ends of canes, of the ripe wood, of the buds, of the stems of the bunches, and especially those of the seeds, are very closely preserved. As these characters ca«i mostly be just as well observed in well-dried specimens, put up in accordance with the old and well established practice of botanists, that has remained almost unaltered since the first beginnings of botanical science, and upon the products of which the majority of existing botanical descriptions are based, I have thought it best to adopt this comparatively easy method of preserving permanently, for comparison and determination, both a set of authentic specimens of typical grape vari- eties, and such as are from time to time sent to the Department for deter- mination or identification from various parts of the State. These specimens include, first of all, at least one cane, as well as one or several bearing branches, with leaves and, whenever practicable, a grape- bunch shorn of its berries; also, separate specimens of the lower and usually larger and differently-shaped leaves of the vine, showing also the turning of color, whether red, yellow, or brown. The size of paper used in drying is extra large, viz., 16^x22, so that, by bending it over, a cane as much as 40 inches in length can be preserved if desired. Besides the specimens in paper, the seeds of each variety are preserved in small glass bottles. Until recently, the seed characters of grapes had not attracted much attention; but the studies of Engelmann, Millardet, and others have shown their importance in distinguishing both species and varieties, and it is surprising to note how readily seeds that, at first sight, appear absolutely alike, can, on closer examination, be distinguished by unvarying marks. In addition, a number of the fruit stems of typical bunches of each vari- ety is preserved, unpressed, so that the shouldering, mode of branching, length of stemlets, etc., can be fully shown. It is intended that, so soon as the expense can be afforded, bunches of each variety — berries and all — shall be placed in glass jars, within a pre- servative fluid that will preserve all the characters (except perhaps the dis- tinctive colors) of bunches, as well as berries. For the present, descriptions of these — such as are given in the ampelographic works — must suffice. With the aid of such a collection — which will gradually be made to embrace every grape variety grown in California, and the more important ones grown at the East — it will become comparatively easy to introduce order and uniformity into the nomenclature of the vines grown in California. For instead of relying on the uncertain record of memory and general impressions, it thus becomes easy to bring every doubtful plant face to face with authentic prototypes, or supposed identical varieties, and to note and l)reserve all the local or other accidental variations which otherwise might be interpreted as constituting a separate kind. Already, in the series col- lected of the several importations of the Malbeck grape, such variations have been noted, Init are definitely seen to be mere sports, deserving no 23 recognition for practical purposes. Thus, the variety heretofore known as " Portal's Ploussard " is simply a somewhat deeply-lobed form of the typical Malbeck of Doyle's, Krug's, and Le Franc's collections; while another variation — imported by myself from Europe — varies in the opposite direc- tion, and has leaves with remarkably scant lobation. Leaves of exactly the same type, however, appear on all of them, and they are identical in every other respect. Again, it has come to be very generally held that what is known in the State as "Golden Chasselas" is identical with the Listan of France, the Palomino of Spain. Extended comparisons have shown this to be the case as regards the greater portion of the " Golden Chasselas," including that which has found its way to the university plot at Cupertino, under that name, from a supposed authentic source. But the true Golden Chas- selas has also been found among the specimens selected; and it is now seen that, although exceedingly similar to the Listan in form of leaf, it is perfectly easy to distinguish it by the nature of the pubescence on the under surface of the leaf (which in the Listan is woolly, in the Golden Chasselas distinctly hairy only), as well as by the usually unbranched bunch, while that of the Listan is long, lax, and much branched. A number of similar cases are under investigation, and will doubtless give equally unequivocal results; and their study can be pursued in and out of season. There is not at present, however, any adequate room for the accommo- dation and convenient use of this collection, either in the viticultural building or elsewhere. The original plan of the building included a large room for museum and lecture purposes; but the curtailment of the plan, rendered necessary by the division of the appropriation, has com- pelled the omission of this necessary space. The collection now embraces about two hundred and fifty varieties, obtained partly from the University grounds and the University vineyard plot at Cupertino, partly from prominent vineyards visited during the past summer vacation; among them that of Mr. H. W. Crabb, at Oakville, who, though under the pressure of the vintage season, kindly gave his personal aid in obtaining the specimens, so as to insure correctness so far as the names were known to him. His collection embraces, however, quite a number of undetermined varieties, upon which, it is hoped, the collection will shed some light. From other sources, too, a number of uncertain kinds were obtained. COLORIMETRIC MEASUREMENT OF WINES. The color of red wines has always been deemed a matter of great impor- tance by wine-makers, not so much because of any essential inherent benefit to the quality of the wine, but because of a time-honored demand for cer- tain tints as characteristic of certain preferred brands of wine. The beauty of the rub}' wine has been sung by poets on the one hand, and denounced as a device of the evil one to ensnare the unwary on the other. On either hand, the importance of a beautiful tint in wine is admitted; and thus it becomes of practical importance to determine definitely both its kind and its amount or intensity. Apart from the tints which are recognized as belonging to certain noted wines, and which are expected to remain true to the brand, there is a good deal of fashion in respect to wine color as well as to that of dresses and ribbons. Just at present there is a somewhat irra- tional demand for very deeply tinted wines; and as nature does not always 24 fur*iish these, even where they may usually be looked for, the colors of other vegetable substances, as well as the products of the chemist's labora- tory, have been extensively drawn upon for substitutes. To detect such substitutions, taxes in some cases the utmost skill of the chemist; but they are so exceedingly common in commercial wines that their absence is at present the exception, and their presence the rule. Fortunately most of them are as innocuous as the wine pigment itself; but ever since the powerfully tinted aniline colors have come within the reach of wine-makers, these poisonous colors have been more or less used for the higher tints, while logwood furnishes the dye for the vins ordinaires. For this state of things consumers are largely to blame, for if it were not for the irrational demand for these deep tints, more than half of the adulterations now practiced would become unnecessary, and would therefore cease. In France, the country preeminentl}' of red wines, the art of color- blending has developed hand in hand with that of producing definite qualities of wines, such as are demanded by customers year after year, from the annually varying product of the vineyards. There the experi- enced purchaser of wines for blending purposes, scrutinizes carefully not only the depth, but also the particular tone of the wine color, in order to obtain from their intermixture just such products as his customers are accustomed to. There are certain commercial designations both of tint and depth of color, but they are intelligible only to the expert, and vary from place to place, so that a unification of nomenclature was obviously necessary so soon as the greater facilities for communication brought these variable designations into contact with each other. For some time nothing more definite than measurements of intensity were thought of, and these were usually made by the simple process of measuring how much water could be added to a deep-tinted wine before the tint became similar to that of a certain light-colored standard wine, or preferably, some other solution. For since wines lose color, more or less, with advancing age, no permanent standard could be maintained by using any one wine as a typical tint. For some time the use of the deeply colored solution of potash permanganate was used; subsequently, that of a solution of rosaniline of .2108 gramme per liter was emplo3'ed for compar- ison by the French. The Germans found this fluid too deeply colored for their use, and adopted one tenth of that strength as the standard. The instrument with which the measurements were made consisted simply of a dark box, in the far end of which were two parallel-walled glass cells of exactly equal diameter. One of these was filled with the standard solu- tion, the other served for the wine to be tested, to which water was gradually added until the operator judged the two liquids, held toward the light, to be of equal intensity. This method involved, however, an insuperable source of error in the varying tints of wines, it being impossible to judge definitely of intensity apart from the tone of two different colors, in which case no two observers would agree as to the exact point in question. It was, therefore, pi-escribed to add to the wines, before making the comparisons, enough of sulphuric acid to render them of a nearly uniform (red) tone of color, after which the measurement was made as usual. In this way the relative intensity could be determined with tolerable accuracy, but all distinction as to the natural tone of color was done away with; and yet this forms (piite as important a feature in the character of wines as the intensity, and in fact is less variable. The indefiniteness in the nomenclature of colors had long ago been recognized as a serious difticulty in certain manufactures, and notably in 25 that of the GobeHn tapestries, which form the especial ornament of the royal palaces of France. This difficulty led to the adoption by French manufacturers of the color- scale devised by Chevreul, the distinguished French chemist, for the Gobelins establishment at Paris. In this elaborate scale the variations of each named color are designated by intercombinations of their several names for the general tints, while the minor variations are marked by numbers. Thus we have first, second, third, etc.; red; purple-red, and purple-red Nos. 1, 2, 3, etc. Each of these tints is identified by the aid of standard colored silks, dyed with the most permanent dyes known, which are carefully preserved at the Gobelins factory and at other points, from which the dyeing establishments can verify their tints and standards. This collection is just like one of standard weights and measures; and even should the standards be destroyed their identity is preserved in the formulas for their production, which were elaborately verified at the time of the adoption of Chevreul's scale. For the reds and purples, the cochi- neal serves as the basis of the firmest and most permanent colors, and these are alone used in the color-scale for wines. In the latest improved instrument for this purpose (Salleron's \dno- colorimeter), this color-scale is represented by ten little silk disks about three quarters of an inch in diameter, placed in a row on a pasteboard strip. Alongside of these runs a row of similar discs of white silk, and the comparison is made by viewing these white silk surfaces through a layei> of the wine to be examined, which, in making the observation, is made to appear exactly equal to some one of the colored silk discs, by means of a screw arrangement, which permits of making the layer of wine placed between the eye and the white silk discs, of any thickness not above three fifths of an inch. This is effected by means of two glass- bottomed cylindrical vessels, of which the outer one serves to contain the wine, while the inner one can be screwed up and down so as to place its glass bottom at any desired distance from that of the outer vessel, within the mass of the wine. This distance, which of course represents the thick- ness of the layer of wine to be xaewed, can be easily measured by the aid of scale divisions marked both upon the inner and outer cylinder, and which permit the reading off of hundredths of millimeters, and of thousandths if desired. The compound cylinder containing the wine is mounted on a small stand like that of a stereoscope, the colored silk discs being seen through one of two tubes, while the other is the vessel with the wine. The color-scale card is slid under the eye-pieces and the wine layer so adjusted (by revolving the inner cylinder) as to be of nearly the same intensity as the type discs. Then we seek the one which corresponds most nearly to the tone of color of the wine, and by alternately adjusting for intensity and for tone, we soon come to the disc which most nearly agrees in all respects with the layer of wine. Then, recording the name of the tint and the thickness as measured by the scale on the cylinders, we have all the data needed for a permanent record of the exact color of the wine, the intensity of which is, of course, inversely proportionate to the thickness of the wine layer that has furnished the comparison. In order to adapt these measurements to the current habit of using a decimal scale, most easily understood by all, such a scale may be formed by dividing the number of millimeters read off in the observation, into one and the same constant number, which represents 100 times the lowest^ reading obtained, and which, of course, corresponds to the most intensely colored wine. Thus the latter will be marked 100, as the highest on the intensity scale, while all others will fall below, and their 26 intensity will be expressed by whole numbers or mixed fractions below 100, i. e., percentages referred to the deepest tinted wine. The lowest reading of the scale found in this year's wines, was .47 millimeter, or about the fifty-third part of an inch, in the case of the Gros Verdot, immediately after pressing. As this is a season of deficient color, it was thought best to make an allowance for a still deeper tint, and to take .4 millimeter as the reading corresponding to the maximum of color in a wine; so as to make all ordinary tints fall considerably below 100 in the percentage expression, of which the figures of course express the rela- tive depth of tint of the several wines. We find that when thus scaled, few wines range in color intensity above 50 per cent of the maximum. One of the most important uses of the \dno-colorimeter will be in follow- ing the changes of color that our wines undergo in the process of maturing. Some, as for example the Grenache, lose color rapidly when left to them- selves, unblended. It is asserted that certain blends prevent this loss of color, not only imparting their own tint, but preventing the deposition of that of the grenache itself in the sediments. It will be important to deter- mine the exactness of this idea, and the kinds of wines that will prevent the loss of color, if this can be done. Again, it will be of great importance to ascertain the effect of various modes of fermentation upon the tone, depth, and permanency of red wines. It is asserted by some that hot fer- mentation tends to ultimate loss of color, while that at low temperatures tends to maintain the original tint. It is quite certain that, according to the method of fermentation used, the extraction of the pomace, and the consequent tint of the wine, may seriously differ. All these questions heretofore dependent mainly upon indi\ddual estimates liable to error, can be answered with perfect definiteness by the use of this instrument. A tabular presentation of some results already obtained in this direction, with discussion, will be found on table near the end of Part III. Again, when it is desired to plant or graft a vineyard, with a view to making up a deficiency of color in other desirable varieties, it is of no little importance to have a definite measure of the aggregate amount of colora- tion that can be expected from a given number of vines of a certain variety. In connection with the bearing qualities of the vines under consideration, this will form a perfectly definite guide to the proper selection. By multi- plying together the respective color percentages and the probable average product per vine in pounds, the product will represent, more faithfully than any possible estimate on other premises, the proper choice to be made; always keeping in view the tint habitually expected of such wines. It will be seen from the tables given in the report of work for 1886, that, while the tints of the Bordeaux varieties, as well as those of the Jura, range within the purples, the Pinot Burgundies as uniforndy are found in the reds. This is so well known to connoisseurs, that they will readily recognize the difference at the first glance, and will be prejudiced against a wine having a tint not in accord with its label. PART II. RECORD OF WORK IN THE VITICULTURAL LABORATORY FOR THE SEASON 1885-86. THE VINTAGE OF 1885. The vintage of 1885 presents a striking contrast to that of 1884. The extraordinary and persistent rains of the latter year, together with an unusual coolness of the summer, gave rise to a very large yield of wine of low alcohol percentage, and, generally speaking, of. low quality; while early rains caused a good many of the late grapes to burst open and become mouldy before they could be gathered, thus giving rise to unsoundness from the presence of improper fermentations. The early cessation of rains in 1885, together with some late frosts fol- lowed by a very warm summer and autumn, caused a large portion of the grape bloom to' fail in setting at all, and much of what did set was after- wards lost by premature dropping off — ''couhire.^' The crop was therefore a light one as a whole, and in some regions almost a total failure. Where a fair crop remained on the vines, the bunches very generally contained a good many of the berries that had at various times succumbed to coulure, and toward the vintage many had become more or less tainted with mould ; at all events had in them much material that should, if possible, have been excluded from the red-wine vat. The sound grapes matured very early and rapidly, so that the vintage had to be done in a hurry, even though there Avas only a half crop; hence the needful picking-over of the bunches was but rarely done. Except in the high locations, as on the Santa Cruz Range, and some parts of the higher foothills, nearly all grapes of the first crop con- tained an unusual amount of sugar, ranging from 24 to 32 per cent, so that in many cases a complete fermentation was practically impossible. It was generally reported that fermentation started in very rapidly and continued so for so'me days; then it often suddenly ceased and left the wine sweet, to the extent of from 3 to 6 per cent, and even more. Where a second crop, or late Mission grapes were available, these were successfully used to carry the main crop through, by reviving the fermentation. But where this resource was not available, the sweet wines remained still or, in many cases, gradually resumed a feeble fermentation. Where only sound grapes had entered the tanks this second fermentation has often carried the wine to dry safely to dryness; but where unsound grapes had been thrown in, and after the stoppage of the vinous fermentation had had time to develop their various fermentative germs, "milk-sourness" has promptly super- vened, and the wines, still sweet, have had to be consigned to the still. There can be little question as to the main cause of the " difficult fermentations" of 1885. The season being very hot, the gathering and crushing hasty, and the grapes full of sugar and fermentative germs, the tanks -^ry commonly started at and over 80° F., and within twenty-four hours, with a stormy evolution of carbonic gas, rose to 110° F. and over, 28 paralyzing and in very many cases completely killing the yeast, and in the case of unsound grapes having been used, starting the lacto-butyric and mannite fermentation at the appropriate high temperature. Then on cool- ing, the vinous fermentation might or might not be resumed, but the other processes would surely progress and carry the wine toward milk-sourness. Many suggestions of miscellaneous additions to remedy this state of things were made at the time, but nothing short of a complete destruction of the unsound germs by pasteu:rizing, and a revival of a sound fermentation by means of raisin mashes, could now make such wines safe. The funda- mental fault, that of allowing hot grapes to go into a tank and start fermentation in a still hotter atmosphere freely admitted to the fermenting rooms, has not been generally recognized, and all kinds of crude explana- tions have been offered to account for the slowing-down or stoppage of the fermenting process. But the fact that in a number of cases, scattered all over the wine-producing region, no difficulty whatever has been experienced in carrying all wines not having an excessive proportion of sugar to a sound dryness, provided the faults above referred to were sedulously avoided, speaks volumes as to at least the chief cause of trouble. The observations communicated to the Viticultural Convention at San Francisco, in March, 1886, by Mr. Mclntyre of Rutherford, Napa County, go to show that while the fermentations went all right during the first part of the vintage, there was a sudden unfavorable turn immediately follow- ing the prevalence of a strong hot norther that lasted several days. Unfor- tunately, the excellent opportunity thus offered for obtaining definite data in the premises, by a chemical and microscopical examination of the grapes, musts, and yeast, was not utilized, and we are thus reduced to conjecture as to the possible causes of the change. Had it been definitely shown that there was no material change in the contents of sugar and acid, it might have been inferred with some degree of probability that the albuminoid ingredients of the grapes had suffered a change which ren- dered them partially unfit as food material for yeast formation, so as to starve out the fermentation. Perhaps this is even now the more probable inference, since such a result is predicable as the effect of a tranformation of the abuminoids under the influence of heat and acid; and I hope to verify it by experiment under definite conditions, hereafter. Other cases have been reported, in which it is stated that the tempera- ture did not rise too high for the vinous fermentation; but we have still to learn how those temperatures were ascertained. No matter what ma}'- be the average temperature of a tank after stirring, all the needful mischief may have been done by the yeast, rising from below, being consecutively brought in contact with the hot under surface of the cap; while neither the top of the latter, nor the wine in the body of the tank, would show a higher temperature than might be admissible. It is still to be hoped that the lesson taught by this vintage will not pass unheeded, and that the mischievous practice of hot-and-fast fermentations will be abandoned by those who desire to make sound shipping wines hereafter. Some special points, noted in the vintage of 1885, are given in the sub- joined Bulletin (No. 51), and the data upon which they are based may be found in the text, and in the tables given in the body of this report. Bulletin No. 51, THE WINES OF 1885. As the time for the first racking of the vintage of 1885 is at hand, it is of some interest to (hscuss the results obtained in the fermentations made at the Viticultural Laboratory, and in the examination of wines sent in for analysis, in order that the merits and defects 29 of this vintage may be compared with tho^e of previous seasons, and the after-treatment and l:)lending governed accordingly. Of forty lots of grapes sent in, thirty-four were suflficiently large for wine-making. Of these thirty-four fermentations, not one offered any difficulty,' the temperature of the cellar being kept somewhat higher than last season, viz. : at or near 75° F. This temperature would, of course, have been undesirably high for large masses of wine, but for the samples not exceeding ten gallons proved just right — the highest temperature reached by any one during the violent fermentation being S()° F. All fermented out completely during the usual time (of about a week for red wines), cleared rapidly after drawing off, and are sound in everj^ respect. The onlj' exception in regard to regularity of fermenation arose from an accident to the gas jet regulating the temperature in a space set apart for the fer- mentation of small samples in which the temperature one morning was found to have risen to 110° F. This had completely stopped the fermentation, and ap])arently killed the yeast, for fermentation was not resumed in the course of three days, although the sugar was only half fermented out. But upon addition of about thirty per cent of fresh must just started in fermentation, the whole went through rapidly, and made a perfectly sound, dry wine. There is, of course, nothing new in this, but it is mentioned as undoubtedly typical of a great nundjer of cases of reported "difficult fermentation" during the pas't vintage, exemplified in a number of samples of wine received for analysis. Of 39 such samples, thus far received, the extraordinarily lai'ge proportion of 17, or nearly 44 per cent, contain unfermented sugar in jiroportions varying from a trifle (say ^ per cent) to a little more than six, but mostly from three to five. In one case of as mtich as ten per cent remained in a wine which, besides, was thoroughly acetified and "milk- sour." This wine, it was ascertained, started finely during very hot weather; was allowed to form a " cap " without stirring-in (foulage), and suddenly stop])ed while sweet, evidently from a too great rise of temperature. Then, while being left with the hope that the fer- mentation would revive of its own accord, it went wholly wrong and was fit onlv for the still. In this case, as in many last season, the total amount of sugar originally in the must was considerably greater "than that which could ferment out in any case ; viz., over 35 per cent. But the alcohol had only been formed to the extent of 11 per cent, while under proper treatment over 15 might have been reached before fermentation stopped, as was actually done in several cases now before us. TANNIN AND ACID. Apart, however, from the unfermented sugar and from cases of gross mismanagement like the above, both the wines made at the Viticultitral Laboratory and the bulk of those sent in, exhibit peculiarities which seem to belong to the vintage as such, independently of grape varieties, and also, to some extent, of the unusual degree of ripeness attained by them. The most prominent of these are larger proportions of both tartaric acid and tan- nin, appearing in cases where comj^arison with previous seasons is available. Thus we find in Gallegos' Zinfandel, from Mission San Jose, in which tannin usually ranged between 7 and 8.5 (10,000ths), from 11 to 12, and in a sample from the old Palmer (hill) vineyard, at the same place, the extraordinary amount of 24 ; in the Cabernets from the Santa Clara Valley, heretofore showing from 10 to 11, now from 16 to 17.5 tannin. Similar results are now shown from other localities and varieties ; and where the deter- minations have not yet been made the taste indicates a similar increase over previous vintages. As regards acid, the analyses show that where from 4.5 to 5.0 pro mille has been the rule, from six to eight now frequently appear in the must at least, and so proportionally for lower degrees of acidity. But neither in the musts nor in the wines did this higher acidity appear unpleasantly, doubtless for the reason that the unusually heavy body and high alcoholic strength disguises the acidity and renders it harmonious with the other characters of the product. It is hardly necessary to insist upon the importance of these points as regards not only the quality of the 1885 wines for direct consumption, but especially their value for blend- ing with previous vintages. It would be extremely desirable to verify the general validity of the above indications by wider comparisons, both as to varieties and localities. ALCOHOLIC STRENGTH — ARRESTED FERMENTATIONS. Since in all but the higher locations the saccharine strength of the musts was high in 1885, so ought to be the alcoholic strength of the resulting wines; and this is found to be the case where fermentation has gone through, the extraordinary strength of 16 per cent having been observed in one case, and 15 in quite a number. But, as stated above, in a great many cases some sugar has remained unconverted, and that not only where the sugar exceeded the amount that can lie fermented out, but also in many in which the maximum of alcohol would not nearly have been reached ; and yet only from 10 to 12 per cent was actually formed. In all of these that have been reliably reported, the great vigor of the first fermentation is noted, and surprise expressed that after such a good beginning it should not have gone through. In fact, the prompt and vigorous starting of the fer- mentation is very commonly dwelt upon, and has been similarly noted in the fermenta- tions rftude at the University Laboratory, as well as in the wineries visited during the vintage. It is the usual and predicable outcome of u season like that of 1885, in which all 30 srape varieties matured fully, and should exhibit their best qualities in their wines, if care- tuUy treated. A vigorous beginning of fermentation necessarily implies an abundance both of yeast- forming material, "germ food," and of yeast germs. If it stops short of the natural limit imposed by the formation of alcohol or exhaustion of sugar, it must be because some influence hostile to the life of the yeast has intervened; and unless more than mere guess- work or conjecture shows the contrary, that influence must be supposed to be excessive rise of temperature as a result of this same vigorous action. The common practice of crushing grapes coming hot from the vinej'ard, renders this a matter of much more easy and common occurrence than most persons imagine; and considering the warm weather prevailing during the last vintage season it is probable that most of the cases of arrested fermentation would lose their alleged mysteriousness if this simple and well-known cause were properly taken into account. Omitting for the i^resent the discussion of the means to be employed for the completion of the fermentation of wines containing several per cent of unconverted sugar, I desire to call the attention of those having only a small remnant of sugar to deal with, to the impor- tance of a thorough aeration of such wines in racking. This is easily done by using a rose spout instead of a solid stream from the faucet or hose, and letting the stream fall some distance. The effect of aeration in promoting the vinous fermentation and in eliminating unde- .sirable ingredients is well understood, and is in Germany very commonly applied to the must previous to fermentation, in order to carry it through more promptly and regularly. In France it is more especially used in the fov, I age of red wines — the daily repeated stirring in of the pomace; in Spain and Portugal it forms the essential effect of the long and labo- rious treading given to the grapes, and is among the main points in the after-treatment of ports and sherries. It is not, therefore, an innovation, but a well proved means of pro- moting the fermentation, the soundness, and especially the clearing of wines. Its efficacy has been well exemplified during the past vintage, by the ready fermentation of Zinfan- dels subjected to regular fonlage, to over fifteen per cent of alcohol, while others, of the same saccharine strength, but fermented without aeration by the aid of a submerged frame, have remained partially sweet. Similarly the aeration iii racking, suggested above, and forming a good general rule as well, promotes the after-fermentation and will help to get rid of small renniants of sugar, up to one per cent or thereabouts. With proper care in the after-treatment, such aeration involves no danger o^ acetification or " prid'Cing," and tends to prevent "milk-sourness." DESCRIPTIVE LIST OF GRAPES RECEIVED AND MUSTS AND WINES MADE AND ANALYZED, 1885-6. No. 333. Zm/ande^first crop). From vineyard of J. Gallegos, Mission San Jos6. Only a few bunches, received September 8. The juice showed 25.20 per cent solid contents by spindle; acicl, .99, or nearly one per cent. This specimen is a striking example of the earliness of vintage of 1885, and its high sugar j^ercentage. The acid is still so high as to indicate want of maturity, yet the sugar has risen to an amount usually reached only about two weeks later in that locality. No. 340. Colombar. From vineyard of J. Gallegos, Mission San Jose. Grapes arrived in fair condition September 23, and 18.25 pounds were crushed the same day, yielding 1.37 gallons of must. The juice showed 21.47 per cent solid contents by spindle. The fermentation, which commenced September 24, at a temperature of 77°, remained moderate. The maximum temperature reached was 83° (hot closet, 81°). The murk was drawn off' ten days from the crushing. The yield of must corresponds to 150.69 gallons per ton ; pomace, 13.70 per cent. An analysis of the wine was made March 12, 1886. ANALYSIS. Must. Solid contents by spindle --. 21.47 Acid .525 Ash - .345 Alcohol • i Vohime.. 11.00 Alcohol . I ^veigjjt ,^^4 Body 2.26 Acid .591 Ash .280 No. 341. Trou.tsemi. From vineyard of .T. Gallegos, Mission San Josf?. Only 1.75 pounds of grapes arrived September 23, in a rather withered condition. ANALYSIS. Must. Solid contents by spindle 18.56 Acid 834 Ash .408 31 The above is an imusiially high percentage of acid for the Trousseau grape, and with the low sugar percentage renders it lil Alcohol: {^veight ^_^^ Body 2.99 Tannin .123 Acid .501 Ash - .273 No. 345. Black Pinof. From vineyard of .T. Gallegoss, Mis.'jion San Jos^'. Grapes arrived at laboratory September 25, in fair condition, having been somewhat damaged on the outside from loose packing, which caused some mould; the berries being cpiite delicate skinned, rather large for a Pinot, and in shape resembling somewhat the Malvoisie. They were carefully picked over and the remaining 20 pounds crushed the same day ; the juice showed 18.58 solid contents by spindle. The fermentation began on the evening of September 25, at a temperature of 75° (cellar 72°), and reached its maximum September 28, at 79° (cellar 7-4°), then slowly fell to the temperature of the cellar (72°) on October 2, when the murk was drawn off, nine days from the crushing; the yield from the above amount being 1.5 gMlons, or at the rate of 1.50 gallons per ton; pomace 7.5 per cent. The wine was racked from the lees November 16, 1885; racked again March 5, 1886. An analysis was made March 9, 1886. ANALYSIS. Must. Solid contents bv spindle 18.58 Acid : .540 Ash .249 Alcohol : < Wine. Volume - 9.18 Weight 7.39 Bodv - 2.20 Tannin .040 Acid --. .525 Ash .214 No. 346. Charbono. From vineyard of J. Gallegos, Mission San Jos^. The grapes arrived in a good but somewhat bruised condition. The mouldy ones were picked out, and the rest (16 pounds) crushed the same day, September 23. The juice showed 19.87 per cent solid contents by spindle. The fermentation was quiet throughout; began on September 25, at a temperature of 75° (cellar, 72°), and did not rise higher than 76° on September 27 (cellar, 70°); then slowly fell to the temperature of the cellar (72°) on October 1, when the murk was drawn off, ten daj's from the crushing. The yield from the above amount was 1.25 gallons, corresponding to 156.25 gallons per ton; pomace, 12.50 per cent. An analysis of the wine was made March 11, 1886. ANALYSIS. 3Iust. Solid contents by spindle - -■ 19.87 Acid.- ..I .-- 585 Ash 372 Wine. ^^r.^^.r.•l. S Volume - 8.85 Alcohol: {weight — 7.09 Body ..-- 2.69 Tannin .112 Acid - - - 495 Ash .270 No. 347. Mataro. From J. Gallegos, Mission San Jose. The condition of the grapes on arrival at the laboratory, September 24, was very good. The juice showed 19.25 per cent solid contents by spindle. The fermentation of 22 pounds crushed started at 72° the next morning (room 70°) and reached its maximum the same afternoon at 79° (room 72°), then slowly fell to the temperature of the room (72°) on October 2, when the murk was drawn off, nine days from the crushing; the yield from the above amount being 1.5 gallons, corresponding to 136.36 gallons per ton ; pomace, 11.35 per cent. The wine was racked from tlie lees November 23, 1885; again racked March 5, 1886. An analysis was made March 11, 1886. ANALYSIS. Must. Solid contents bv spindle - - 19.25 Acid I... .830 Ash ...- -- .294 Alcohol: < 83 Wine. Volume -- --- 9.00 Weight - - 7.23 Body ' 1.98 Tannin -. .080 Acid.. 487 Ash .290 No. 348. Burger. From vineyard of Governor Stanford, Vina, Tehama County. The grapes arrived in over-ripe condition on September 24; 158 pounds were crushed the same day, yielding 11 gallons, corresponding to a yield of 139.24 gallons per ton; ponuice, 24.12 per cent. The juice showed 25.35 per cent solid contents by spindle. The fermen- tation started quite violently the next morning at a temperature of G7° (room 70°), and reached its height SeptembeV 28, at 80° (room 72°), then slowly fell to the temperature of the room (71°), on October 5. The young wine was racked from the lees October 13, again racked March 5, 1886. An analysis was made .January 27, 1880. Record of tasting, January ^, 1SS6. (E. W. H.) A medium-bodied, light straw-colored wine, of slightly turbid condition; bouquet slightly developed, but promising; acid light and pleasant. June 15, 1SS6. (E. W. H.) A light-bodied, straw-colored wine; good vinous flavor, but very little bouquet as yet, and rather acid. In the larger keg the boiiquet is better devel- oped and the acid not so pronounced as in the smaller keg. Condition in both .still turbid. Must. Solid contents bv spindle. - 25.35 Acid '. — .390 Ash... -. .597 Wine. ., , , j Volume - 12.00 Alcohol: I ^^gj , ^ 963 Body- - - --. 2.69 Acid - 675 Ash -. .450 No. 349. Burger. From vineyard of C. Weller, Warm Springs, Alameda Coiinty. The grapes, weighing 39.5 pounds, arrived September 24, in excellent condition, but were barely ripe. They were crushed the same day, yielding 3.25 gallons, corresponding to 164.55 gal- lons per ton. The juice showed 19.46 per cent solid contents by spindle. Pomace, 19.29 per cent. The fermentation of the must started on the morning of the next day at a temperature of 71° (room 70°), and reached its maximum the same afternoon at a temperature of 86° (room 72°), then gradually fell to the temperature of the room (72°) on October 6. The wine was analyzed January 27, 1886. liecord of tasting, January 27, 1SS6. (E. W. H.) A light-bodied bright wine, of remark- ably white color. Bouquet yet very faint and acid rather sharp. J'imel5,18S6. (E. W. H.) 'Quality since last tasting improved; bouquet fairly developed; good vinous flavor, but acid still rather sharp. ANALYSIS. Must. Solid contents bv spindle 19.46 Acid : .795 Ash 301 Wine. Ai„„u.^i f Volume .- 10.16 Alcohol: { Weight.... 8.13 Body 1.93 Acid .645 Ash - .192 No. 350. Pfeffer's "Cabernet." From William Pfeffer's vineyard, Gubserville. Grapes arrived September 24, and were worked the same day. The condition of grapes was excellent, though the bunches were small. The juice showed 24.95 per cent solid contents by spindle. The fermentation of 67 pounds, crushed, began September 25, and reached its maximum on September 28, at 80° (room 72°), then very slowly fell to the temjierature of the room (73°), when the murk was drawn off, ten days from the crushing. The yield from thaabove amount being 5.62 gallons, or, at the rate of 168.00 gallons per ton ; pomace, 18.50 percent. 3^ 34 The young wine was racked from the lees February 11, 188G. An analysis of the wine was made March 5, 188H. Record oj tasting, June 17, 1S86. (E. W. H.) A thoroughly sound, bright wine, of moder- ately intense purple red color, heavy (in taste), body well developed, very characteristic bouquet, moderate acid, satisfactory astringency, and high alcoholic strength. General quality high. Diluted with 75 per cent of water, the wine still remains well proportioned. ANALYSIS. Must. Solid contents bv spindle - 24.95 Acid-. I - .473 Ash - ---- -- .331 Mine. ., , , (Volume - 13.00 Alcohol: |^yei„ht -- 10.54 Bodv -- 2.09 Tannin .101 Acid - 516 Ash ---- .290- No. 354. Burgundy.* From vineyard of J. Gallegos, Mission San Jos6. The grapes arrived September 28, in bad condition. Some were mouldy, and about one third raisins. Twenty-four pounds of the picked berries were crushed the same day. The juice showed 22.26 per cent solid contents by spindle. The fermentation started the next day at a tem- perature of 76° (room 72°), and reached its maximum on September 30, at 84° (room 74°), then slowly fell to the temperature of the room (71°) on October 6, when the murk was drawn off, nine days from the crushing. The yield from the above amount was 1.6 gallons, or at the rate of 135.41 gallons per ton ; pomace, 12.5 per cent. The wine was racked November 16, 1885, racked again March 5, 1886, and analyzed March 9, 1886. ANALYSIS. Must. Solid contents by spindle 22.26 Acid - 555 Ash - .248 Wine. Ai^^T,^! (Volume ---- 12.00 Alcohol: I ^^gj^jj^ 9,.3 Bodv - - 3.07 Acid -- 555 Tannin. --- -- - 071 Ash 226 *For remarks on this grape, see below, report for 188G-7, under same heading. No. 355. Blend. Of A Zinfandel and yV Charbono. Grapes from vineyard of J. T. Doyle, (Jupertino, Santa Clara County. They arrived in fair condition September 28. Some mouldy ones were carefully picked over, and 32 pounds crushed the same day. The percentage of solid contents, by spindle, amounted to 21.93. The fermentation started at 75° on the next day (room, 72°), and reached its maximum on the morning of the next day, at 84° (room, 74°), then slowly fell to the temperature of the room (71°), on October 6, when the murk was drawn off, nine days from the crushing,, the Yield from the above amount being 1.75 gallons. The wine was racked from the lees November 16, 1885; racked again March 5, 1886. An analysis was made March 11, 1886. Record of tasting, March 11,1886. (E. W. H.) The astringency of this blend is good. Taste: slightly motildy, hence the quality not to be determined; hut color and body high, and acid pleasant. ANALYSIS. 3Iust. Solid contents by spindle - 21.93 Acid -- - 6(35 Ash - -- ---- - -- ., 1 , (Volume- - ----- - 11-00 Alcohol: l^yei ht - -— - - - 884 Bodv - ---- --- 2.84 Acid -- - -- -- -^"6 Tannin- --- - - --- - 108 Ash - - 213 35 No. 350. Pfeffer's "Cabernet." From vineyard of William Pfeffer, Gubserville. The grapes arrived at tlielaboratory in excellent condition, September 29, and were worked the same day. The juice showed 22.1.5 per cent solid contents, by spindle. Fermentation of 42.5 pounds crushed started on the morning of the next day, at a temperature of 79° (cellar 74°), and reached its maximum the same day, at 81° (room 74°), then slowly fell to the temperature of the room (72°) on October 7,'when the murk was drawn ofif, nine days from the crushing, the yield from the above amount being 3.125 gallons, or at the rate of 147.0fi gallons per ton. The wine was racked from the lees February 11, 1886, and analyzed March 5. 1886. Record of tasting, March 5, ISSG. Wine mouldy. ANALYSIS. Must. Solid contents by spindle 22.15 Acid .816 Ash _ .354 Wine. \lcohol- i "^'olume 10.17 Alcohol. ^ ^^.eight __ _ g_13 Body 2.69 Acid .486 Tannin .1,53 Ash '366 No. 357. Black Pinot* or Tree Burgundy. From vineyard of H. Mel, Glen wood. This variety was worked on October 2. Grapes in fair condition, the juice showing 21.69 per cent solid contents by spindle. Fermentation of 4.5.5 pounds crushed began on the morn- ing of October 3 at 75° (room 73°) and reached its maximum October 5 at 81° (room 72°), then fell to the room temperature on October 9 of 73°, when the murk was drawn off, seven days from the crushing. The yield from the above amount was 3.75 gallons, or at the rate of 164.83 gallons per ton ; poniace, 10.43 per cent. The wine was racked from the lees March 5, 1886, and analyzed March 11, 1886. Record of tasting, 3Iarch 11, 1SS6. The wine showed a mouldy taste. Must. Solid contents bj' spindle 21.69 Acid '_ '533 Ash .331 Wine. Alcohol: \l?^^ff 11-09 I Weight. _. 8.91 Body 2.84 Tannin . .110 Acid ' ;«500 Ash ._. .315 * A very different grape from that sent by Gallegos under the same name (No. 354) ; seems to be a true Pinot. No. 358. Charbono. From vineyard of H. Mel, Glenwood, Santa Cruz County. Condi- tion of grapes on arrival at laboratory, October 2, was excellent. The lot was crushed the same day and showed 19.5 per cent sugar. Fermentation of 4.5.5 pounds crushed began on the morning of October 3, at 75° (room 73°), and reached its height on the evening of the next day at 79° (room 71.5°); then slowly fell to the temperature of the room (73°) on October 9, when the must was drawn off, seven days from the crushing. Yield from the above amount, 3.65 gallons, or at the rate of 160 gallons per ton; pomace, 10.98 per cent. The wine was racked from the lees February 19, and also June 16, 1886, and analvzed March 11, 1886. Record of tasting, June 17, 1886. (E. W. H.) A bright, intense purple-red wine of moder- ate body and rather pleasant (not rank) bouquet. The acid in this wine is low, the astringency high ; general quality above medium. ANALYSIS. Must. Solid contents hy spindle 19 26 Acid ;.;;; ;58i Ash 204 36 Wine. Ai V. 1 (Volume.- 9.73 Alcohol: I Weight — - 7.78 Body 2.26 Tannin .160 Acid -- 420 Ash 290 No. 359. Chauche Gris (Gray d' Ischia). From W. G. Klee, Glen wood. Grapes arrived in fair condition; contained sorne raisins, and some bruised berries, but no rotten or mouldy ones; were carefully picked over and worked on October 2, 1886, showing 22.80 percent of solid contents by spindle. Fermentation of 55.0 pounds, crushed, commenced on the morning of October 3, at 74° (room, 73°), and reached its maximum on the evening of October 4, at 85° (room, 75°), then gradually fell to the temperature of the room, 70°, October 9. The yield from the above amount was 3.5 gallons, corresponding to 127.27 gallons jier ton ; pomace, 34.54 per cent. The wine was racked from the lees March 2, 1886; again racked .Tune 16, 1886, and analyzed March 6, 1886. Record of tasting, March C, 1SS6. (E. W. H.) A very satisfactory wine of bright condi- tions andalmost white color; possesses an agreeable, thoiigh faintly developed, bouquet, but lacks in acid ; flavor, nutty. June 15, 1886. The bouquet has, since last tasting, decidedly developed, but the wine still lacks in acid. General quality of this wine high, next to Riesling. ANALYSIS. Must. 8olid contents by spindle --- 22.80 Acid-- - 407 Ash - --- - - .277 ^^ 1,^1 i Volume ---- - -- 13.00 Alcohol: I wgj j^^ _ 10.54 Body- 1-80 Acid -- -351 Ash---- -250 No. 360. Charbono. From W. G. Klee, Glenwood. Grapes from vines grafted on 3 year old Californica, April, 1884, therefore second year from graft; 6 to 7 bunches on best vines; growth" vigorous; junction of graft perfect"; bunches above medium size; berries fine looking; much more acid than usual, and more savory, promising a higher quality wine. Grapes arrived in excellent condition and were worked on October 2, 1885, showing 18.56 per cent solid contents, by spindle. The yield from 14 pounds crushed, was 1 gallon, cor- responding to 142.85 gallons per ton ; pomace, 13.35 per cent. Fermentation started at 74° the same day (room 73°), and reached its maximum of 78° on the evening of October 3, remaining in the neighborhood of this temperature 3 days, then gradually fell until the temperature of the room (73°) was reached on October 9, when the murk was drawn off, seven days from crushing. Wine was racked in January, March 4, and June 16, 1886, and analyzed March 11, 1886. Must. Solid contents bv spindle..- - 18.56 Acid ."-- -- - --- -- 810 Ash 261 Wine. ., , , (Volume -- 9.00 Alcohol: {weight - — -- 7.23 Body-- — :. — -" — - 2.18 Acid ---- 547 Tannin 209 Ash- - -- -- 270 No. 361. Merlot. From H. Mel, Glenwood. Grajics arrived in excellent condition on October 2, and were worked the same day, the juice sliowing 22.();; \wr cent solid contents by spindle. Fermentation of 45.5 pound's crushed began on the morning of October 3, at 76° (room 73°), and reached its maximum on the evening of October 5, at 81° (room 72°), then gradually fell to the temperature of the room (73°), on October 9, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 4.25 gallons, or at the rate of" 18().81 gallons per ton; ponuice, 11.53 per c^ent. The wine was racked from the lees March 5, 188(i, and analyzed March 8, 1886. Record of tasting, June 17, ISSG. (E. W. H.) A heavy-bodied, sound wine, of low acid and 37 well developed vinous flavor and good astringency. The alcoholic strength too is good. Bouquet well advanced and agreeable. Color very intense red. A high quality wine, stand- ing 50 per cent dilution very well. December 31, 1886. Color : Intensity, 15.6; tint, 3d red. ANALYSIS. Must. Solid contents by spindle - 22.03 Acid -- 514 Ash... .322 Wine. Al„r^>,r>l -i Volume 11.45 Alcohol, j ^Y-eight .. — 9.20 Body - 2.69 Tannin .121 Acid -. .420 Ash .310 [The following invoices of grapes from three-year-old vines in the vine- yard of Mr. M. Keatinge, Lower Lake, Lake County, are interesting as being the first samples of these kinds from that region that have come under examination. Being from young vines they of course contain less sugar and more acid than will be looked for in future vintages.] No. 334. Charbono. From vineyard of M. Keatinge, Lake County. Only a small quan- tity of grapes was sent, which arrived September 10 in good condition, though not quite mature. ANALYSIS. Must. Solid contents bj' spindle 18.47 Acid --. - 825 A very good showing for Charbono at the early date. No. 335. Sauvignon d' Iquem. From vineyard of Mr. Keatinge, Lower Lake, Lake County. Only 3 pounds of grapes were sent; they were ripe and only very few spoiled. The must showed 24.20 per cent solid contents by spindle. ANALYSIS. Must. Sugar by spindle 24.20 Acid 58 No. 336. Malbeck. From vineyard of Mr. Keatinge, Lake County. Only 8 ounces were sent; the grapes were in good condition; contents of sugar in must not determined, as there was liquid enough only for an acid determination. ANALYSIS. Acid 645 No. 337. Meunier. From vineyard of Mr. Keatinge, Lake County. Only 2 pounds were received September 10; condition of grayjes good, and variety true to name. ANALYSIS. ifust. Solid contents bv spindle 23.52 Acid I... .480 Ash... .343 For vines so young the above is an excellent showing, especially at so early a date. No. 338. Franc Pinot. From M. Keatinge, Lake County. The grapes, amounting to 7 pounds, arrived September 12, in good condition, and were crushed the same daj'. The juice showed 20.71 per cent solid contents by spindle. ANALYSIS. Must. Solid contents by spindle . 20.71 Acid 1 .588 Ash 243 88 iSo. 339. Semillon. From vineyard of M. Keatinge, Lake County. The grape.s arrived in good condition September 11, 1885, and were worked the same day. The juice showed 22.89 per cent solid contents, by spindle. Fermentation of 5.5 pounds crushed began on the morning of next day, at a temperature of 80°, having been placed in a hot box to main- tain its fermentation, in which, by accident, its temperature was raised to 105°, when it became still while yet sweet. On September 27 the fermentation was again started, with about 300 cc. of Burger, No. 348. The fermentution then went through quietly. The wine was racked October 3, 1885. AKALYSI.S. Must. Solid contents by spindle 22.89 Acid .548 Ash - - .322 No. 351. Blend. Of g Golden Chasselas and g Burger. From vineyard of M. Keatinge, Calistoga. Grapes arrived in excellent condition September 25, and were worked the same day, the juice showing 22.04 per cent solid contents by spindle. Fermentation of 15(125 pounds crushed started on the morning of September 27 at 76° (room 70°), and reached its maximum at 82° (room 74°) on September 28, then very slowly fell to the temperature of the room (71°) on October 6. The wine was racked from the lees November 15, racked again March 4, 1886. Record of tmting, June 15, 1SS6. ( E. W. H.) A sound wine, but lacking in character ; con- dition slightly turbid. This wine is of light straw color, acid, sharpish ; a fairly developed bouquet. A sample of the same wine from another package is much better in quality. ANALYSIS. IfliSt. Solid contents by spindle 22.04 Acid -- .486 Ash -- 302 \lcohol- i Volume -"..'. - 12.00 Aiconoi. -[Weight---- -- --- 9.63 Body -- -- 1.80 Acid .615 Ash - -- -- - .217 No. 352. Kadarka. From vineyard of M. Keatinge, Calistoga. Medium-sized, pyramidal bunches, somewhat shouldered; very compact, so that all berries are angular-compressed and rather undersized; not at all resembling the figure of the "Vignobles." Color is light, or lighter than that of the Blue Elbling The leaves, however, agree perfectly with those of the Blue Kadarka, which in Hungary is especially noted as a grape yielding a deeply colored and astringent wine. This grape, imported by J. H. Drummond, seems to be a light-colored sport of the true Kadarka. Grapes arrived in i)artly unripe condition September 25, and were worked the same day, the juice showing 16.23 per cent solid contents by sjtindle. Fermentation started at 74° on the morning of September 27 (room 70°), and reached its maximum of 82° Sep- tember 28 (room 74°), then slowly fell to the temperature of the room (72°) on October 1, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 1 gallon, corresponding to 160 gallons per ton ; pomace, 10 jier cent. The wine was racked from the lees November 15, 1885. The wine was analyzed March 8, 1886. ANALYSIS. Ifust. Solid contents by spindle -.- 16.23 Acid - --- 478 Ash - - - .244 Wine. Alpobnl- /Volume -- - - --- 8.54 Alcohol. I T^veight 6.82 Bodv l.«0 Acid 450 Tannin-- 070 Ash -..- 236 No. 353. Zinfandcl. From vineyard of M. Keatinge, I^ake County. Condition of grajies on arrival at laboratory, September 25th, excellent; 113.5 pounds were crushed. Solid contents by spindle, 25.09 per cent. Fermentation started September 26, at 72° (room 39 70°) and reached its maximum on Septeinber 29, at 81° (room 72°), then fell to the tem- perature of the room (72°) on October 4, when the murk was drawn oflf, ten days from the crushing. The yield from the above amount was 8.44 gallons, or at the rate of 140 gallons per ton; pomace, 13.87 per cent. A bucket two thirds full of pomace and juice was taken out before pressing and sealed up with plaster to see what effect long standing would have on the amount of tannin. An analysis showed that the amount of tannin was not increased by such a treatment for one week, but the taste was rendered harsh and impure. The wine was racked November 15; racked again March 5, 1886. Analysis of wine was made March 9, 188(3. Record of tasting, June 17, 18S6. (E. W. H.) A good wine; not very heavy. Astringency and alcoholic strength are both high ; acidity satisfactory. The wine has besides a well advanced bouquet and a strong raspberry taste^ ANALYSIS. , Mxist. Solid contents by spindle..- - -- 25.095 Acid--- --- - ---- .585 Ash.- - -- .- 260 AT, 1.1 i Volume - --- 14.00 Alcohol: -[weight - - 11.46 Bodv -- 2.69 Acid-- .471 Tannin - 133 Ash - - .280 No. 3(52. Bunjcr. From M. Keatinge, Calistoga. The grapes were received in bad con- dition (many fermented berries, but none mouldy,) on October 5, and were crushed the same day, the juice showing 22.69 per cent solid contents by spindle. Fermentation laegan on the afternoon of October 6, at 74° (room 72°), and reached its maximum of 77° the following afternoon (room 72°), then slowly fell to the temperature of the room 70°, on October 12. The yield from the above amount was 3.125 gallons, or at the rate of 192.30 gallons per ton; pomace, 30.76 per cent. The young wine was racked from the lees October 23, 1885; racked again March 4, 1886, and analyzed January 27, 1886. Record of tasting, January 17, 1886. ( E. W. H. ) A clear white wine of medium body with a very faint boviquet, and adequate, somewhat sharp acid ; the quality of this wine is pretty high for Burger. Jnne 15, 1886. A clear white wine of good medium body and agreeable acidity. Bou- cjuet faintly percejitible. ANALYSIS. Must. Solid contents by spindle .- 22.69 Acid -- .471 Ash -- .406 Wine. ., , ,. f Volume 11.00 Alcohol: {weight- S.M Body - - 1.68 Acid - ---- .540 Ash---- --- - ---- .183 [The following lots of grapes were sent by Mr. D. C. Feely as trial samples, and are from small plantings of wine grapes, quite young as yet, in order to test their probable success in the rather elevated locality in which thus far chiefly table grapes have been produced:] No. 365. Franken Riesling. From D. C. Feely, Patchen, Santa Clara County. Grapes arrived in medium condition (some berries decayed, and few mouldy), October 29; were worked the same day, and the must showed 21.16 per cent solid contents by spindle. From the 48 pounds crushed 3.6 gallons were obtained, corresponding to 151.04 gallons per ton ; pomace, 27.08 per cent. Fermentation started at 74°; room, 71.5°; reached its maximum the evening of November 3, and retained that temperature for forty-eight hours, when it slowly fell to the room temperature on November 11. The young wine was racked from the lees on November 19; again racked March 3, 1886; again June 16, 1886. An analysis was made March 12, 1886. Record *^f tasting, March 12, 1886. (E. AV. H.) The condition of the wine was slightly turbid, owing to moving. The color is a light straw one; the bouquet is decidedly 40 developed, but acid is lacking; blending with one third of Stanford's Burger brings out the acid, and enlivens the wine. ANALYSIS. 3Tt(st. Solid contents by spindle -- 21.16 Acid - - ^50 Ash 317 Wine. n 1 1 (Volume - - --- 11.27 Alcohol: I Weight 9.05 Body 1-80 Acid - 352 Ash.. -. -160 It is quite unusual to find a Riesling so low in acid when the sugar percentage is not higher; but this fault is easily corrected in a locality which seems mostly to produce grapes with high acid. No. 366. Burger. From the vineyard of D. C. Feely, Patchen. Grapes arrived in fair condition, though some bunches were bruised and moldy. This variety was worked on October 29, and showed 12.67 per cent solid contents by spindle. From 31.5 pounds crushed, 2.8 gallons were obtained, corresponding to 182.54 gallons per ton; pomace, 11.11 per cent. Fermentation started on the morning of Octo- ber 30 (cellar, 71.5°); it was then transferred to the "hot box," where the temjterature of the must soon attained 80° (the temperature of the "hot box"), and remained there until November 6, when it was drawn from lees. Wine was racked on March 4, and also on June 16, 1886. An analysis of the wine was made January 27, 1886. Record of tasting, January ^, 1SS6. (E. W. H.) A sound bright wine, of faint but agreeable bouquet; color, white; acid, moderate; general quality, quite low. June 15, 1S86. General quality the same as above; no improvement, and only suitable for immediate consumption. ANALYSIS. 3hist. Solid contents by spindle 12.68 Acid ■.. 748 Ash 319 Wine. Ai u^^ (Volume 6.0C Alcohol: I Weight 4.76 Body 1-52 Acid -- .-180 Ash - 225 A variety showing so little sugar so late in the season, in a year of high sugar percent- ages, should not be planted for wine in this locality. No. 367. Venial. From D. C. Feely, Patchen. Grapes arrived in excellent condition, October 30, 1885. 35.5 pounds were crushed the same day, showing 14.91 per cent solid con- tents by spindle. The yield from the above amount was 2.8 gallons, or, at the rate of 162 gallons per ton; pomace, 20.39 per cent. Fermentation started the morning of next day very lively, 75° (room 71°). Maximum of temperature, 77°, was reached in the even- ing of Is^ovember 2 (room 73°), then slowly fell to the temperature of the cellar, 70°, on November 10. The wine was racked from the lees November 16, 1885, again racked March 4. and June 16, 1886; analyzed March 12, 1886. Record of tasting, June 17, 1886. (E. W. H.) A light-bodied wine of white color, and f anit bouquet; alcohol, low; acid, medium. ANALYSIS. Must. Solid contents by spindle 14.91 Acid 1. -. - 450 Ash 257 Wine. ^^^re is uniformly heated throughout its length. T?y connecting the latter with an air exhaust, as in the common vacuum pan, the boiling an(i conse()uent evai)oration of the must (or other li(iuid) takes i)lace at so low a temperature that its nature is changed but very little. It does not acquire a "cooked" taste, but simjjly loses its water; and wlien the latter is afterwards again added to the ]iroi)er extent, a must is nroduced which few jiersous would (lis(iiiguish from (he frcsldv ]»ressed product. Those (lesiring to see grape juice supersede fermented wine in daily iise could 4^ hardly fiiul or desire a more complete solution of the problem of its preservation for use throughout the year. The evaporated must issues from the apparatus in the form of a brownish syrup; but on cooling it after some time congeals into a thick, granular paste, possessing, in the case of the Muscat, Catawba, and similarly scented varieties, the distinct flavor of the grape. The sweet, aciduous taste is quite tempting for table use, in place of other sweets ; but it must not be forgotten that it contains enough of cream of tartar to form quite a purgative dose, if indulged in too freely. During the past vintage season (1885) a " Yaryan " evaporator was operated for some time at the Bugby Vineyard, near Folsom, by Mr. T. D. Cone, the agent in charge of its intro- duction in California. The must from about GO tons of grapes of various kinds was evapo- rated and shipped East to the "Lenk Wine Company" of Toledo, Ohio, who fermented it in various ways, partly by itself, partly with other grapes of eastern growth, in order to test its behavior in wine-making. Two series of similar tests were made in California, one by the Viticultural Commission, and one at the University Laboratory. In the latter only white wines were made, and from Zinfandel must, no other being available at the time in sufficient quantitj'. The composition of the condensed musts used in the latter experiments was as follows: Solid Contents. Acid as Tartaric. Ash. Zinfandel, tirst crop Zinfandel, second crop . 74.80 68.00 1.511 1.639 .967 .634 No analysis of the original grapes had been made ; but it is evident from the figures of the table that in the first-crop must the condensation had been to the extent of about 3 to 1, which agrees with Mr. Cone's estimate ; while in the second-crop must the evapora- tion had stopped short of that proportion, and the mass was noticeably more liquid. The characteristics of the second crop are apparent in the high acid and low ash, as compared with the same data in the first crop. Under the microscope, both alike appear as a mass of minute glucose crystals, mingled "with those of cream of tartar, and numerous fruit cells, partly whole, partly ruptured, showing that the must had not been filtered before evaporation. On October 27, 1885, a quantity of the first crop condensed must was diluted witli water so as to reduce the solid contents to 24.13 per cent, making up five gallons of must, aiid was placed in the fermenting room at 70°, without the addition of anything to start fer- mentation. Frothing and fermentation commenced within 24 hours, and on October 29 reached the nuixinium temperature of 83°. The temperature then fell slowly, until on November 10 it reached the cellar temperature of 70°, two weeks froni the beginning. The wine was racked from the lees on November 24, fairly clear. A precisely similar experiment was started on November 6, with must of the second •crop, diluted to practically the same sugar contents. Here, also, the fermentation started spontaneously within 18 hours of the setting. It seemed rather more vigorous than in the first crop'must; reached the same maximum temperature of 83° on November 9, but had already fallen to the cellar temperature of (>9° on November 12, thus completing its active fermentation much more qitickly thari the first crop must. It was racked at the same time as the latter — on November 24 — quite clear. A third fermentation experiment "was made with the must of the second crop, diluted, as before, but filtered before setting for fermentation on November 21. The starting of the fermentation seemed in this case to be as prompt as before, but it progressed very slowly. The keg was therefore trans- ferred to a "warm chamber, and there completed the fermentation, under an external temperature of 80°, by December 14, when the wine was racked from the lees. It showed a faint malty turbidity, which it has ever since maintained. Two blends were also made — one with fifty per cent of Burger, from D. C. Feely, Patchen; another, with two and one half per cent of Verdal, purchased in the market, and which was first allowed to start into active fermentation before blending. In both cases the course of the fermentation was very nearly the same as in the itnblended must of the same (first) crop. It appears frcjm the above experiments that the condensed must starts its fermentation as readily as the fresh, but that for this puri)ose it should remain unfiltered, retaining the mechanically floating matter that rtms with it from the press. The second-crop must, with high acid, completed its fermentation quite as rapidly as any fresh must; but in the first-crop product the course of the fermentation seemed to lag somewhat. In taste the white Zinfandel wines thus nuide are remarkably neutral. The character of the grape, such as is perceived in white wines made from fresh must, is nearly or quite irrecognizable. Such neutral wine would, of course, find its good u.se in blending; but samples of Chasselas, Muscat, and Catawba wines made by the Lenk Company, at Toledo, do not exhibit this neutrality, but possess, in a marked degree, the peculiar aromas of the respective grapes. It will tlierefore be necessary to determine for each grape variety the effect pvoduced upon the wine by the previous condensation of the must, and govern its I)ro]>er blends accordingly. The tendency to a lagging of the fermentation in the case of a first-crop must, alluded 44 to above, with a certain lack of character ol)serval)le in the young wines, alone points ta the propriet^v of using the condensed must and wines mainly in blends; ])referably of course in "grape blends," made before fermentation with the grape that is intended to give the prominent character to the wine. There is another jioint which thus far is merely a probable presumption from the short experience had, viz., tliat when fermented by themselves, the condensed musts have a ten- dency to go into "nulk-sourness," which is slightly perceptible in several of the samples, Ijoth in those fermented here and in those brought from the East. The second-crop must fermented at the University is, however, perfectly sound in every respect; and it can scarcely be doubted that a little study of the matter will teach how to counteract this tendency, and thus obviate the jiossible danger to the soundness of wines. Taking this for granted, it is not easy to over-estimate the possible importance of the condensed-must industry to the grape-grower. It enables the producer to transform hi.s crop into a compact, merchantable product even more quickly than is done in raisin- making, and to ]ireserve it indefinitely for a variety of purposes, some of which may yet be developed. The invalid desiring to use the "grape cure" can have it where and when- ever he wants it; and grape must can be dispensed at all seasons, from the torrid zone to the Arctic, at a cost originally much less than lime juice, and at one third the cost of transportation and packages. Wine-making can be transferred from unfavorable locali- ties and seasons to favorable ones; and a supply of condensed must, made up early in the season or kept over from the previous year, could be used to correct defects of fer- mentation such as occurred during the past vintage, to overcome the " arrest of fermenta- tion" so much complained of, and which has given rise to so much unsound wine. Expe- rience will soon show what kinds of must it would be especially desirable to devote to- such purposes, and it is extremely probable that some grape varieties now little valued, but verj' productive, would be haisitually utilized in this waj', whether at liome or after exportation. It still, of course, remains to be seen how far such advantages as these can be realized on the large scale, taking into consideration the cost and producing capacity of the appa- ratus. From the fact that it is now extensively employed in the utilization of such a low-value by-product as slaughter-house tankage, it would seem probable that it would not fail of satisfactory performance in the case of grape juice. It is to be hoped that a more extended experience during the coming vintage, both as regards the performance of the apparatus and the utilization of the product, will set at rest all the more important questions connected with the subject. The table below shows the composition of some of the wines made from condensed musts : ANALYSES OF WINES FROM CONDENSED MUST, VINTAGE OF 1885. Wines. Solid Coutents by Spindle. Acid. Ash. Sugar. Alcohol. Weight. Volume. Made at University Laboratory. No. 31. First crop Zinfandel . . . < No. 40. Second crop Zinfandel. . < No. 41. Second crop Zinfandel, ( filtered \ Made by Lenk Wine Company, Toledo. Chasselas Mission Must.. Wine.. Must.. Wine.- Must.. Wine.- Wine.. Wine.. Wine.- Wine.- 24.13 2.30 24.02 2.15 * 2.60 2.58 2.58 4.20 2.00 .488 .481 .579 .525 * .576 .495 .435 .750 .696 .312 .244 .224 ]l40 * .187 .290 .300 .290 .250 24.13 Trace. 24.02 None. 24.02 None. Some. Some. Much. None. 11.23 13.73 10.54 13.00 10.54 10.81 9.92 8.84 10.26 13.00 13.27 12.36 Muscat - . 11.00 Catawba 12.73 *Same as No. 40. It will be seen that in their composition these wines do not differ from those that might be looked for from fresh juice of the same grain- varieties, save that the last two show an abnormally high acid. In the case of the Muscat sanijiU' this is accompanied l)y very dis- tinct "milk-sotn-ness," which is also pcrceiitiblc in the Catawba, and very lightly in the University sample. No. 31. That this fault is doubtless avoidable has Iteen stated above. The following is the detailed record of the fermentations above referred to; and appended will be found, also, the result of an examination of some red wines, the product of interesting experiments made by the Viticultural Commission to test the feasibility of fermenting the white must on dried 45 pomace. Apart from faults dependent upon almost unavoidable imperfec- tions in the process of drying, Avhereby acetification and milk-sourness are likely to be introduced, it will be seen that in all cases both color and taste tend in the direction of ports instead of clarets, as might have been expected. Even with perfected arrangements for drying, therefore, this method does not promise favorable results, and is naturally superseded by the more perfect process of preserving the pomace by means of the con- densed must itself, as noted below. No. 363. Zinfandel, White. From condensed must; from Thos. D. Cone, Folsom. The condensed or evaporated must is a pasty, granular mass, somewhat ropy, of intensely sweet taste and pleasant acidity. On dilution it dissolves into a turbid liquid resembling fresh must. Microscopic examination shows a large number of loose fnxit cells, often with raphides, in a mass of minute glucose crj'stals, with occasional prismatic and apparently triangular crystals, doubtless bitartrate and perhaps racemate of potash. On October 27, 1885, the condensed must containing 74.80 per cent of sugar was diluted until it contained 24.13 per cent of sugar, and 5 gallons of the product was placed in the fermenting room. Frothing and fermentation commenced the next morning, 75°; the temperature continued to rise until the next afternoon (October 29, 1885), when it reached 83° F.; from this it gradually fell to the room temperature (70° F.), reaching this point on the morning of November 10, 1885. The wine was racked from the lees on November 24, 1885; was again racked March 2, also June 15, 1886. Record of tasting, June 15, 1886. A bright wine of high alcoholic strength, more than medium body, and good aciditv. The color is orange reddish ; bouquet decidedly of pear oil. ANALYSIS. Original Condensed Must. Diluted Must (as fermented.) Solid condensed must Must. 74.80 40.64 34.16 1.511 .967 24.13 Dextrose - 13.11 11.02 Acid .488 Ash .312 Wine. 13.73 ^i^o^^oi" { weffiht :""'::::\:::::::;: 11.23 Bodv - 2.30 Acid . . - . _ .481 A.sh - - .244 No. 364. Zinfandel, White. From condensed must of T. D. Cone, with a little Verdal juice (5 gallons'of diluted must, to 1 pint of Verdal). This blend was made on October 27, 1885, and began distinct fermentation (temp. 74° F.) at 4 p. m., October 28, 1885, some hours after No. 363 had already commenced to froth. It reached its maximum tempera- ture (85° F.) the next afternoon ; from this time the fermentation proceeded regularly, the temperature gradually falling until November 10, 1885, when the room temperature (70° F.) Avas reached. The wine was racked November 24, 1885; racked again March 2, also June 15, 1886. An analvsis of the wine was made March 12, 1886. Record of tasting, June. 15, 1SS6. (E. W. H.) The condition of the wine was almost clear. The bouquet has somewhat of a "pear oil" character; the color is orange red- di.^h, flavor somewhat nutty, vinous. ANALYSIS. Wine. s^r,r Zinfandel, White. From second crop condensed must. On November 6, 1885, the condensed must, with 68 per cent of sugar, was diluted until it contained 24 per cent 46 of sugar. The amount prepared was 5 gallons. Fermentation started percejjtibiy at noon November 7, 1885, at a temperature of 73° F., reaching its maximum, 83° F., two day.s hiter, and falling to the room temperature (69°) on November 12, 1885. The wine was racked November 24, 1885, racked again March 4 and June 16, 1885, and analyzed March 12, 188fi. No. 372. Record of taMlug. June 15, ISSG. (E. W. H.) A wine of a light straw color, without any reddish tinge. The bouquet is light, and no jiear-oil aroma perceptible in it. Condition of sample is slightly turbid ; aciditj^ good. Original Con- densed Must. Diluted IMust as fermented. 3Iust. Solid contents by sjjindle Dextrose Levulose Acid Ash .-- 08.00 36.49 31.51 IMl .041 Wine. Alcohol : Body .-- Acid Ash -... ( Volume I Weight - 24.02 12.895 11.141 .581 .230 13.00 10.54 2.15 .53 .14 No. 373. Zinfandel, White. Eight pounds of the condensed must were diluted until the liquid contained 24 per cent sugar. The juice was then filtered to remove siispended mat- ter, and a two-gallon keg full was started to ferment on November 21, 1885. The fermenta- tion began very slightly on the morning of the 23d, at 70° F. The next day the must began to froth over. The wine was dry December 14, and was racked on that day; racked again March 4, and June 16, 1886; analyzed March 13, 1880. Record of tasting, Jane 15, 1S8G. (E. W. H.) The sample is extremely turbid, and shows a deep straw, Ijut no reddi.sh color. The bouquet is light, and no pear oil aroma perceptible in it. Altogether, the wine seems to be nicely developed. .\NALYSIS. Alcohol- i Volume. '. 13.00 Alcohol. I Weight 10.54 Body 2.00 Acid 576 Ash - 187 No. 371. Blend. White Zinfandel, from condensed must, 50 per cent, and 50 per cent Burger, from D. C. Feely. Two and three quarter gallons of this blend were prepared on October 30, 1885, and started fermenting the following morning, at 75° F., reaching its maximum (80° F.) the same afternoon. Fermentation proceeded quietly, the temperature of the room (70°) being attained on November 11, 1885. The young wine was racked November 24, racked again on March 3, and June 16, 1886. An analysis of the wine was made March 12, 1886. Record of tasting, June 17, 1SS6. A clear, sound wine, of Brazilian topaz color and peculiar pear-oil bouquet; acid rather low. ANALYSIS. Wine. Alcohol- i Volume 13.54 Alcohol. "I Weight-. 11.08 Body 2.10 Acid -.- : 713 Ash li<\ No. 440. Zinfandel. Fermented on dried Zinfandel skins, by Viticultural Commission. Sample sent by T. D. Cone. The wine has a very decided Zinfandel bouquet; otherwise is too young. The taste is bitter, on account of the overpowering astringency. Flavor, slightly raisin- and port-like. Aftertaste, slightly milk-sour. Color, garnet-reddish; condition, clear. Does not stand 47 dilution with even 50 per cent of water. (Jeneral impression: hot, insipid, decidedly flat- tish. No. 441. Mission, on "Black Burgundy" skins, by Viticultural Commission. Sample furnished by T. D. Cone. Condition, clear; color, deep garnet. Bouquet, none; makes mawkish impression, with alcoholic odor. Taste, intensely bitter, covering astringency. Alcoholic strength high; acid low. Does not bear any dilution with water. General quality better than 440, but deficient in acid and character. No. 442. Zinfandel Port, on Burgundy skins, by Viticultural Commission. Sent bv T. D. Cone. A garnet-reddish bright wine, of intensely bitter taste and slightly port-like bouquet. Body light for port, sweetness inadequate, acid very light. General quality, very inferior; mawkish, milk-sour wine. No. 432. Chasselas, from Yaryan condensed must; made by the Lenk Wine Company, Toledo, Ohio. Sample furnished by T. D. Cone, Sacramento. Condition of sample, slightly turbid ; color, pale straw; contains plenty of carbonic acid; tastes sweetish, and has a vinous, agreeable flavor, distinctly but lightly Chasselas. Acid light; wine light on the whole, well developed. No. 431. Mission, from condensed must; made by the Lenk "Wine Company, Toledo,. Ohio. Sample furnished by T. D. Cone, Sacramento. Condition of sample, slightly turbid ; contains plenty of carbonic acid; no bouquet; body and acid light; taste slightly sweet; alcoholic streiigth high; general quality of the wine, quite low, but the wine is sound, without even the Mission character. No. 430. Muscat, from condensed must; made by the Lenk Wine CompaniJ^, Toledo^ Ohio. Sample furnished by T. D. Cone, Sacramento, California. Condition of the sample, strongly turbid; color, white; body, heavy. The Muscat flavor is strongly pronounced; taste, sweetish and milk-sour. No. 429. Catawba, from condensed must; made by the Lenk Wine Company, Toledo, Ohio. Sample furnished by Thomas D. Cone, Sacramento, California. A bright, light- bodied wine, apparently of a light straw color; flavor, fairly vinous, but bouquet not per- ceived above the foxy aroma ; aftertaste flatfish ; leaves nothing on the palate save finings of inferior gelatine; acid decided; alcoholic strength high. DR. SPRINGMUEHL's BOOK ON ITALIAN WINES. INIuch light has been thrown upon the possible or probable future of the condensed-must industry by a pamphlet on the subject, published by Dr. Jul. Springmuehl, a German chemist, who may be considered the origi- nator of the idea of must condensation, and who holds several patents in that connection. In view of the grave importance of the question of the profitable disposal of the large grape crop that will come into the market within a few years, an abstract of the main points of Dr. Springmuehl's work is given here. His starting point is the alarming decrease in the wine production of France in consequence of the inroads of the phylloxera. He recalls that the production of France has fallen since 1875 as follows: In 1875 the production was -- - ..-*83,632,400 hectolitres. In 1879, only 25,632,391 hectolitres. In 1882 .: 30,866,352 hectolitres. *The hectoliter iagqual to 26.41 gallons. He states the mean annual production of the chief wine-producing coun- tries during the five years from 1878 to 1882 inclusive, to have been as follows: Hectoliters. France - - 1 33,838,52» Italy --- -- 27,136,534 Spain - 22,000,000 Portugal.. 1,267,000 Austro-Hungary 24,22.3,000 Germanv -- -- 2,018,000 Switzerllind 900,000 Russia and Turkev - --■- ---- 2,134,000 Greece 1 1,260,000 48 In 1882, Ital}^ already exceeded the wine production of France by two millions of hectolitres; and during that year France imported from Italy and Spain five hundred millions of francs' worth of wines. France herself used to produce two thousand millions worth, but now produces only twelve hundred millions. It was stated in 1882 that the wine imports of France had risen to the extent of five thousand per cent in the last ten 3'ears, the average imports being now about ten millions of hectolitres, while the aver- age exports are only about one fourth of that amount. France, therefore, uses about three fourths of its wine imports for home consumption. But as it is not to be presumed that she exports only native wines, the infer- ence is that French skill transforms the Italian and Spanish wines into so close a resemblance to the home product, as to satisfy foreign consumers. It is this peculiar skill, quite as much as its actual production, that has given France so high a place in the wine trade of the world, in which the original products of the Italian and Spanish wineries find but a limited acceptance. But even French skill finds it difiicult or impossible to correct the faults committed in process of wine-making in the INIediterranean countries. In Italy, Dr. Springmuehl broadlv states well-made wine is the rare excep- tion, and faulty ones so much the rule that the national taste has been viti- ated to the point of giving praise and exhibition prizes to wines that would not pass muster for a moment either in France or Germany. A few firms make the really good wines of Italy: hence the proposition to export, not the wines, but the original must, to France, where the art of making mer- chantable wines is best understood. To render this feasible, whether from a technical or financial standpoint, the reduction of the must to a less bulky and perishable form is necessary. This can be accomplished by means of evaporation in a vacuum, at so low a temperature that none of the essential properties are thereby altered. That this can be done not only as regards Avhite, but also red wines, Dr. Springmuehl assures us is a definitely settled fact; inasmuch as wines made from condensed must prepared according to his method have received first premiums in France itself, and the demand for the material is limited only b}- the supply. Dr. S. then discusses the wines of the various regions of Italy and gives a large number of analyses of the different varieties in the several divisions. These are especially interesting to California in showing that we cannot only easily equal, but readily surpass the products which France imports for transformation into the commercial qualities; as is proved by the numerous analyses of California musts and wines made in the Viticult- ural Laboratory of the University. Northern Italy produces chiefly red wines, and these are, on the whole, the best, though mostly badly made and rendered rough by long macera- tion on the skins and stems. They bear very commonlv the names of tlie grapes from Avhich they are made (as is the case in California) ; contain, on an average, about 13 per cent of alcohol, and usually over G pro mille of acid, of which a good deal is oftentimes acetic acid. ^Middle Itah' and Tuscany produce more white wines, but also ver}- poorly made. The red wines are so much macerated on the stems as to be very rough. They not unfrequently contain as much as 16.5 of alcohol, and yet are liable to spoil. The red wines of South Italy and Sicil}' are very tannic and deeply col- ored, and are esteemed the best for the preparation of "Bordeaux" wines by the aid of raisins. South Italy produces many sweet wines; the natu- ral ones have about 14 per cent of alcohol. In Italian must the sugar percentage ranges from about 17 to over 29 49 per cent of sugar; the average may be stated at 22.5 sugar, and 25 total solids. Thus the must of the Barbera grape ranges in sugar from 17 to 21.2, and in acid from 7 to as much as 1.16 promille. A similar range is quite common with other grape varieties, but the variation, as well as the average of acid, decreases to southward. The general average of acid ranges in Italy at large, mostly above 6 pro m. ; in Liguria and Lombardy, also in the Marches and Umbria, above 7 pro m. In Calabria the acid is sometimes as low as 4.8 pro m.; in Sicily as low as 4.2; but this is excep- tional. [There is in these statements gathered from the tabular exhibits of Dr. Springmuehl, much to encourage California to compete with Italy for the French demand. It will be noted that the chief demand is stated to be for wines such as those of Southern Italy, containing much alcohol and little acid, but much tannin and color. The analyses made here show that in all these respects, the musts of the great valley will be just what France wants, while at the same time they are those with which, under the exist- ing circumstances of temperature, etc., our wine-makers find it most diffi- cult to deal. San Joaquin, Fresno, and Tulare Counties can doubtless do at least as well as Calabria and Sicily in this class of wines, and in the absence of the ineradicable ancient prejudices that weigh so heavily against any new industry in Italy, they can probably do a good deal better.] Dr. Springmuehl states emphatically that in the French demand white musts will cut but a very small figure. The chief demand there, as in the world generally, is for red wines: and for these, of course, the pomace or grape-skins are of first importance. These must be preserved as well as the must itself, and shipped within the proper proportions. He next proceeds to describe the apparatus which he considers best adapted to the purpose. This is substantially the "vacuum pan" of the sugar refineries, with such modifications as the special object demands. As in sugar-boiling, the evaporation is divided into two separate stages; a preliminary one in which the fresh must is deprived of about half its water, after having undergone a preliminary warming-up in an open vat. The half-finished must is then transferred to another vacuum pan, in which the exhaustion is not only kept at the highest possible point, but the evaporation is aided by means of a revolving stirrer. It is thus possible to reduce the must down to 25 and even 20 per cent of water, by the use of a temperature not exceeding 104° Fahr. When this temperature has not been materially exceeded, the must is absolutely unchanged save as regards its watery contents, and when regenerated by the addition of water behaves exactly like fresh must. When it contains not above the percentage men- tioned, it will keep indefinitely without change, in closed packages. For the preservation of the pomace of black grapes intended for the making of red wines, the latter is pressed very dry, and then, if possible, dried a little in the air. It is then put in the casks and thoroughly mixed with the concentrated syrup or must, in which it is perfectly preserved both as to its flavor, color, and tannin. It is not found best, in practice, to put the pomace corresponding to each barrel of must into the same pack- age, but to pack one barrel of pomace to about every six of white must. In regard to this point, also, innumerable experiments have shown that the regenerated must fermented with pomace so packed and preserved, yields a wine corresponding in all respects to that from the fresh must and pomace, always provided, that the temperature of 104 degrees has not been exceeded even partially, so that a reddish-tinted must retains the same tint and is not changed toward a brownish one. A vacuum of 65 centimeters mercu- 50 rial gauge (equal to 26 inches) is necessary for this purpose; therefore the airpump must be of the best construction, and large enough to be thor- oughly effective. The pamphlet next describes the apparatus used in detail, with cuts showing their construction and working, both as regards stationary and ambulant apparatus; the last named, capable of being mounted on a rail- road car and operated without removal, he considers of especial impor- tance in securing the crops of smaller growers, who in Italy at least commonly make the worst use of their excellent material. Dr. Springmuehl also gives estimates of the cost of plant and capital necessary for its profitable operation. He gives as an essential considera- tion the combination of some other industry with the condensation of must, which would utilize the somewhat costly plant only during a small part of the year. In regard to the capacity of the apparatus, the follow- ing statements are made: For the concentration of 50,000 liters per day three vacuum pans are required, two for the preliminary evaporation and the third for finishing the product. Supposing these pans to be of 10,000 liters capacity each, which gives room for a 5,000-liter charge of must, then 5,000 liters per hour can readily be concentrated in them, so as to work up .50,00*J liters in a ten-hours' run; or, what is very much to be recommended, when working a night shift, double that amount. Thus during the six weeks of vintage time five million Iviios of must can be worked up by the aid of five men and a capital of about .$100,000. On a small scale the industry does not pay, the minimum being about 20,000 liters per day. The capital is estimated on the basis hi cash payments for grapes or must. The cost of concentration may, with good management, be estimated at not over four mills per gallon. Finall}' Dr. Springmuehl devotes a paragraph to considerations of which the commercial features interest us, in so far as it shows wherein we would have a material advantage over the Italians from a business point of view. It appears that there is in Italy a remarkable distrust and lack of business tact toward foreigners, which, with a constitutional want of punctuality, "renders almost impossible any business relations with the producers, on the part of a merchant who respects himself. The Italian, in most cases, does not use the golden mean in his business conduct; he will often show unlimited confidence where it is misplaced, and great enthusiasm toward the person of the foreigner who knows how to insinuate himself with fine words; and on the other hand will show an excessive distrust toward substantial business men who do not talk much but would pay punctually, provided the articles stipulated for were promptly and punctually forthcoming. For this reason many large French merchants prefer to purchase their blending wines in Spain." These are difficulties with which few will have to contend in the United States; and French merchants dealing with California will to that extent be relieved from any unpleasant experiences. If, then, French wine-makers and consumers do not like the wines of California as now made (and there is some reason why a good many should be rejected), we should be pleased to supply to them, in unlimited quanti- ties, the raw material from which by their special skill, the outgrowth of long experience, they can manufacture the exact wines desired by their customers. To do so would save a great deal of costly caskage and storage- room, that can be ill afforded by a largo number of the smaller growers; and it would likewise relieve the market from a large mass of poorly-made Avine, for which the producer receives only a pittance, and which at best can but serve to injure the reputation of California vintages. The large growers, also, whose wineries can not hold their product for more than one year, could then begin to mature wines through another year, while at the 51 same time selling promptly, and probably for cash, a certain proportiqn of their grapes to the must condensers. From every point of view the new industry opens up a new and highly promising field to grape-growers. But it should be fully understood that must-condensation is a manufacturing industry requiring technical skill, the most perfect apparatus and manage- ment, and a large capital; being in these respects a good deal like the beet-sugar industry. Unlike the latter, however, it would not be subject to arbitrary "regulation" by a few large manufacturers, since it is a raw material which can be utilized in a great many ways, and on a small scale as well as on a large one. In fact, in a product in which quality is ulti- mately the governing consideration, the small manufacturer has certain advantages over the one who, while trying to manage large quantities, can rarely exercise the close supervision needed to secure the best possible result. It is, moreover, not easy to foresee in what other directions a con- siderable demand for the condensed must may develop. Assuredly those who conscientiously believe that the only admissible use of grape-juice is in the unfermented condition, can not desire a better material to prove their faith than the one which, if treated for wine production, would make the best of wines. Whether ultimately the Yaryan system of condensation or that of Dr. Springmuehl shall prove to be the most desirable, it is too soon to predict. The fermentation experiments with the Yaryan product, now in progress at the University laboratory, will afford a fair insight into the prospects of that system for general adoption in California. To the grape-grower the important point is, that whichever system proves best will within a short time be capable of affording him a most welcome additional outlet for his product, and therefore better and especially more stable prices. 52 Gallons of Must ]icr tou of Grapes r>} o '-': lc lc o i^ o o cf c^i -t- c^i cc ^ o i^ c^i cc c: :r cc c-i ic irr ^1 ;: Gallons of Must lesp. Murk _. Percentage .of Pomace Wt of Grapes- Date of Crush- ing GrapeS— Number p ■-; O) OC -H (;; CO O 00 p p C-l I-; W (M »-^ CO CO C-l ^ CC T-i CC C^l IC l-t' 1^" O} "^ 3 ^fSSpnSj -CooO'^Oa)a>ai CJ X t/i 73 O X' fe > fe ci'a'0'0 cj"© O O O > C -^ C S 3-* ^ ?f^f^r c 3 0) C3 CCCB 1-4 Ci m _ _ _ mcoco CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO Gallons of Must per Ton of Grapes Gallons of Must resp. 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H I =^ tH § S 22 o fl J 'r! a; '-^ "-' "^ '^ "D r- " :> -4J ■-/:■ -u ;/? « zn i- &i O [ji w t- D Oj '^ I"! ^ o K Q 4 R >^ 5 3 ' 5h p c o , <^ c c i+i o o ' X O O HCl . ^ *-i (U CD r- V o (D H « j^, rt "aj "3 "3 ' >g KK i£ it C'T' ^ S r; cj :3 iyj K ;iS ;^ ;5 a S S N N w xo: CO CO OT :C 'M lO O CO C^l CO -*l >H 58 DESCRIPTIVE LIST OF WINES SE>sT FOR EXAMINATION AND ANALYZED DURING THE SEASON OF 1885. BORDEAUX TYPE. No. .378. Pfeffer's Cabernet. From L. D. Combe, San Jo.se. A moderately heavy-bodied wine; in got)d condition; color is not a very intense red; odor, somewhat like claret; qnality, high. No. 459. Cabernet (Pfeffer's), 1S85. From L. D. Combe. Condition of sample, slightly turljid; color only moderate; bouquet agreeal^ly like Bordeaux claret and flavor highly vinous; body and astringency, moderate, the latter covered Ijy acid, which is high anrl somewhat acetous; general quality good but for acetic acid; dihiticjn, fifty per cent water brings out acid strongly; astringency still satisfactory; with one hundred percent water, acid still jirominent, astringency gone. No. 399. Pfeffer's Cabernet. From R. C. Stiller, Gubserville. Condition of sample, liright, with a inirplish garnet color of high intensity; bouquet, undeveloiied ; Itody, heavj'; apparently some sugar yet in the wine; acid, low; astringency, high; i)ronuses to become a good wine; will not stand dilution, as the acid disappears. No. 409. Cabernet Saimignon. From Father Cichi, Santa Clara. Grafted this year (1885). Condition of sample, bright, with intense red color, and heavy body. Bouquet undevel- oped, but flavor vinous, and well developed for age of the wine. Acid, jiot high. Wine, after the addition of 50 per cent water, has still plenty of color and astringency, with 100 per cent still good ; astringency decided, but acid deficient, hence wine a little flat. No. 4.35. Cabernet Franc (" Pfeffer's Cabernet ? "), 1S85. From J. B. J. Portal, West San Jos6. A bright, heavy-bodied wine, of intense purple-red color. Has a very pronounced bou- quet, which is characteristic of the wine; flavor strongly vinous. The taste is harsh, and decidedly raw as yet; acid high, but not strongly perceptible; astringency and alcoholic strength both high. General quality high, for blending. Wine, after addition of .50 per cent water, has good color, and also good tannin and acid; with 100 per cent it is flat. No. 43(i. Cabernet Franc (" Pfeffer's Cabernet"), 1884. from J. B. J. Portal, West San Jos6. A clear, heavy-bodied wine, of red color, strongly vinous flavor of distinct bouquet, peculiar to this wine, but acetified. Acid high; astringency and alcoholic strength high; general quality high, apart from ascetification. Dilution very good with 50 per cent water, with 100 per cent just passable. No. 438. " Ploussard.;'* 1885, from J. B. J. Portal, Went San Jose. A bright, heavy-bodied wine, of intense purple-red color; has a bitterish taste, which is above the astringency, and a peculiar bouquet, not very strongly developed. Acid inadequate ; astringency pro- nounced; alcoholic strength not very high. General quality of sample rather low, except as to color. Wine after the addition of 50 per cent water is "flat and prominently bitter. No. 379. Charbono, from L. D. Combe, San Jose. A wine of intense purple color and high astringency. Quality above medium. No. 444. Charbono, from J. T. Doyle, Cupertino. A clear, dark purple wine, with well developed and very characteristic Charbono bouquet. Tastes sweetish, with a touch of milk-sciurness. Has, for Charbono, an uncommonly high body. Acid and astringency both moderate. General quality good aside from milk-sourness. Stands dilution with 50 per cent water pretty well; with 100 per cent fairly well. No. 445. Malbeck, from J. T. Doyle, Cupertino. A clear, intense purple red wine, with a light bouquet and fairly vinous flavor. Body, astringency, and alcoholic strength are high; acid low. Ta.ste, .slightly bitterish, a,side from astringency. General quality good. Color well nuiintained after dilution with .50 per cent water; with 100 per cent color still good, as well as astringency, but acid flat. BURGUNDY TYPE. No. 375. Petit Pinot, or CrabVs Black Burgundy. From L. D. Combe, San Jos^. A wine of intense purple-red color ; very heavy body, and pleasant acidity ; condition very good for a wine of its age. No. 410. Petit Pinot. From Father Cichi, Santa Clara. A wine of bright condition and heavy body ; tastes slightly sweet. The wine very much resembles a Burgundy, onlj' the astringency is a little light. No. 407. Burgundy. From Father Cichi, Santa Clara. A bright heavv-bodied wine, of very intense purple-red color; sweet vinous taste and decided bouquet; alcoholic strength not very high; acid light; astringency light: will not stand dilution. No. 413. Mcunier. From W. Scheffler, St. Helena. A clear heavy-bodied wine, of intense purple color; bouquet luideveloped; flavor that of the Morel process; acid high, * Probably IMalbeck. See report for 188C, Part III, under Malbeck. 59 agreeable, aside from the acetic. Dilution with fifty jier cent of water brings out the tan- nin ; wine roughish and about medium in quality. No. 440. Ziiifandel, 1885. From J. T. Doyle, Cupertino. Condition of sample, clear, with intense red color, vinous well developed flavor, and good astringency ; taste, sweetish ; body, heavy, aside from sugar; general quality high. After diluting with fifty per cent water the wine is very good; color good; tannin is diminished and acid brought out; with 100 per cent, color and acid are still good, but tannin gone and taste flat. No. 4.54. Zinfandel. From C. C. Mclver, Mission San Jos6. A clear, almost bright, wine of intense purple red color, light bouquet, indicating a blend with some Charbdno, and fairly vinous flavor; taste is sweet and slightly bitterish at the same time; body, heavy; astringency, not very marked; acid, light; alcoholic strength, high; general quality, good, aside from sugar present. Dilution with 50 per cent water, passable ; with 100 per cent, poor. No. 439. Zinfandel, 1884. From J. B. J. Portal, West San Jos6. A fairly bright red wine, of medium body, and high astringency; taste, somewhat casky and slightly bitterish ; bouquet, fairly developed, but not very characteristic of "Zinfandel;" odor, slightly acetous ; acid,"high; alcoholic strength, moderately high. With 50 per cent water diluted, good; with 100 per cent, fair. This grape was apparently grown on valley land. No. 374. Zinfandel. From W. Rueff, San Francisco. No. 383. Zinfandel. From L. D. Combe, San Jose. This wine had stopped fermenting with 3 per cent of sugar and was re-fermented with fresh must. Condition of sample: bright, with quite intense purple color; body pretty heavy and astringency decided; bouquet faint but promising; quality high, as a Zinfandel. No. .398. Zinfandel. From G. W. Sells and J. R. Opitz, Azusa. Sent for determination of its faults. A clear wine of fairly intense color and moderate acidity (some acetic acid.) The condition is clear; bouquet not very characteristic of Zinfandel; astringency very slight. The ta.ste is flat; after-taste shows milk-sourness (mannitic). General quality, poor. No. 411. Zinfandel. From C. C. Mclver, Mission San Jose. Grapes grown on hill land. Condition of sample slightly turbid, with very intense color for a Zinfandel, and heavy body apart from some sugar; both alcoholic strength and astringency are very high; taste, slightlv sweet. No. 428. Zinfandel, I884. From M. R. Cady's Ranch, Sonoma. Sample furnished by Bozo Radovich". A clear heavy-bodied wine, with quite intense color, and fairly developed bouquet, characteristically "Zinfandel." Diluting with 50 per cent of water, the wine is good; but flattish after 100 per cent of water has been added. General quality high. No. 42(). Zinfandel. From E. H. Rixford, Woodside, San Mateo County. A bright, fairly intense-colored wine, of somewhat peculiar bouquet, and medium body. Astrin- gency high. General quality high. Wine, after the addition of 50 per cent water, is fair; 100 per cent, not good. No. 427. Red Blend Wine. From.E. H. Rixford, Woodside. Wine has low acid (appa- rentlv slight acetification) and bitter taste. The astringency is marked, but combined with bitterish taste; condition clear; color good, but not intense; dilution with 50 percent of water only passable; with 100 per cent, bad; general quality of the wine faulty, owing to the bitterness. No. 380. Blend of Zinfandel, 48%; Mataro, 24%; Grenache, 16%; Colombar, 12%. From L. D. Combe, San Jose. No. 402. Blend. From L. D. Combe. Four fifths Zinfandel and one fifth Charbono were fermented on unpressed Trousseau pomace after two days' fermentation. Condition of sample bright; color intense red; body moderately heavy; bouquet decided Zinfandel; astringency high; acid high; general quality good, a little roughish. SOUTHERN FRENCH AND ITALIAN TYPE. No. 408. Trousseau. From Father Cichi, Santa Clara. Condition of the sample slightly turbid, with a surprisingly deep color for Trousseau; heavy body; acid moderate, almost deficient; astringency marked for Trousseau; tastes decidedly sweet, and shows high alcoholic slrength; flavor undeveloped; bouquet indefinite. No. 437. Ron.ssillon. From J. B. J. Portal, West San Jose. A clear, heavy-bodied wine of intense purple-red color, decided astringency, and well proportioned acid; bouquet unde- veloped; alcohohc strength high; dilution good, with 50 per cent of water; proportions well maintained, with 100 per cent fair. No. 385. Mataro. From L. D. Combe, San Jose. A clear wine, with quite intense pur- ple color and fair astringency; flavor and odor undeveloped ; acid high, and general qual- itv a little above medium. 'No. 443. Mataro. 1885. From, T. J. Doyle, Cupertino. Condition of sample, bright with moderately intense red color; medium body; high, somewhat pungent acid; and pro- nounced Jistringency. which is increased by a slightly bitterish taste — may have been "over-fined;" alcoholic strength rather low; bouquet undeveloped. With 50 per cent water it tastes flat. No. 401. Grenache. From L. D. Combe, San Jos6. Aclear,light-bodied wine; has high, rather roiigh acid, due to some acetification, and marked astringency (esi>ecially for Gren- ache); coRir intense (rather purplish for Grenache); alcoholic strength high; odor acetous; taste slightly sweet. 60 * Dry Vfhiie. No. 384. Golden Chaaselas. From L. D. Corabe, San Jo.s^. A clear, medium-bodied wine of white color, jiloasant acidity, and high alcoholic strength; has a promising odor, and vinosity reniarkahly well advanced; quality, high. No. 434. Seitulloi'i, 1SS5. From J. B. J. I*ortal, West San Jos6. A clear, heavy-bodied, reddish-white wine; flavor, vinous; bouquet, very agreeable, and well developed; acid, light; astringency, perceptible and rather high for a white wine; aftertaste, astringent; alcoholic strength, high; general quality, high. No. 404. Muscadelle du Bordelais, or Raisinette. From Father Cichi, Santa Clara. A clear wine of topaz-reddish color and cjuite heavy body ; has a well developed bouquet, which is very agreeable; acid, low, almost deficient; flavor, remarkably vinous; taste, sweetish, and alcoholic strength high. No. 448. Santa Cruz Mountain ivine. From H. C. Morrell, Loma Prieta Vineyard, "Wrights. Condition of sample, bright; color, fine red garnet; taste, milk-sour, bitterish, yeasty ; general quality, might be high if not milk-sour. No.' 403. Chasselas. From Father Cichi, Santa Clara. A clear wine of topaz-white color, heavy body, and pronounced bouquet ; possesses a pleasant vinous flavor and a sweetish taste; acid low; alcoholic strength and quality high. No. 405. Muscateller (Muscat hlanc). From Father Cichi, Santa Clara. Condition of the sample, slightly turbid ; color, brazilian-topaz; body, heavy; acid and alcoholic strength are both high; bouquet, decided Muscatine; flavor vinous, and taste shghtly sweetish; quality good. No. 406. Common White Wine. From Father Cichi, Santa Clara. A clear wine of very pale garnet color and light bodj^ ; has a light, rather agreeable bouquet and a vinous flavor ; tastes slightly sweetish; alcoholic strength high; quality good for Mission wine. No. 400. Colombar. From L. D. Combe, San Jose. Condition of sample bright, with a pale topaz color and medium body. The flavor is vinous and well developed; the boucmet faint and very agreeable; acid high but pleasant; alcoholic strength high ; general quality high. PORTS. No. 433. Port Wine. From J. B. .T. Portal, West San Jose. Condition of sample clear, with a light garnet color; heavy body and raisin bouquet; acid well proportioned; alco- holic strength low ; taste bitterish ; general quality poor, as a port, owing to unsuitable grape varieties. Iso. 447. Trousseau Port. From J. T. Doyle, Cupertino. Condition of sample candle- bright, with sufficient but purplish color; bouquet good but light: taste sweet enough, and not of port character, but more like sweet claret, slightly acetified. No. 456. Port. From Inyo County, California. A bright, dark purple wine with light bouquet; taste, moderately sweet; body and acid light; astringency decided; alcoholic strength high ; general quality, promising. No. 457. White Muscat. From Inyo County, California. Condition of sample clear with dark, Brazil topaz color and very strong muscat bouquet; the flavor is unsatisfactory, not vinous; taste dry and quite astringent; body light for sherry, heavy for dry wine; acid decided, not quite sound; alcoholic strength fiigh; general quality, a nondescript of little merit. No. 390. Port Wine. From the San Gabriel Wine Company, San Gabriel. This sample was sent for the purpose of ascertaining the cause of a persistent tendency to becoming turbid, and the possilile remedy. The wine, stated to have been clear when shipped, arrived in quite a turliid condition, and consideral)le sediment appeared in the bottom of the keg after a few days' settling. .It appearing that the turbidity was caused by agitation with air, some of the wine was filtered and when thoroughly shaken for ten minutes in a half filled bottle, it promptly became turbid again, showing that suflicient aeration had not been used in its preparation. Otherwise the wine was sound and of fair qualitj', its principal ingredient l)eing tlie ^Mission grape. Experiments were then made to determine the kind and amount of aeration that would accomplish the oliject of preventing any farther effect upon the wine A samjde was also pasteurized and proved that that process rendered matters worse, inasmuch as the faint turbidity formed upon contact with the air failed to settle in several weeks, and kept increasing upon contact with air. This proved conclusively that the trouble was not due to any fermentative process, but to the presence of some of the oxidable matter that should have been got rid of during or prior to the fermentation. As a matter of fact, persistent aeration is one of the most essential features in the prep- aration both of ports and sherries, and it is effecteil to a large extent prior to fermenta- tion l)y the long continued treading of the grapes, tliat is practiced both Iti Spain and Portugal. After fermentation, it is ela1)orately continued l)y the exposure of the fortified wine in partially filled casks with liung out, at a liigh temperature, even to direct sun- shine; it l)eing necessary to replace from time to time the alcohol evajxjrated under these conditions, by repeated fortification. This part of the process, and still more the pre- liminary aeration, have l)Oth been very imperfectly carried out in this country; in most cases a common inii)ression being that a red wine pro])erly sweetened with graite syrup and fortified constitutes a port wine. Very coniiiionly even tlic oi)portuiiity for defeca- tion that is generally given dry red wines, in freipient racking and after-fermentation, is 61 • not accorded to port wines, and as a natural result very few of our native ports remain clear for any length of time, nor can they acquire the characteristic qualities of the genuine ports and sherries until they have been made to undergo the corresponding processes. In the case in question it appears from the statement of the wine-maker that a reason- able amount of aeration had actually been given, and that, under similar treatment, the wines had usually remained clear. The difference appeared to be due to a peculiarity of the vintage of 1885. A number of experiments showed that the precipitation of the oxidable matter could not be satisfactorily accomplished by the bubbling of air through the wine. It was found that in this way too much alcohol was carried off Irv" the large volume of air required, and the wine was rendered flat and stale. It was then determined to spray the wine inside of a vessel, to which air could have free access, but without allowing a current sufficient to deteriorate the wine's qualities. In the laboratory this was done through a glass jet inside of a ten-gallon glass balloon, causing the wine to spread over the inner surface of the latter as it flowed free. One and the same quantity of wine was thus passed through the jet from three to as much as eight times, the wine losing, in the latter case, about Ig out of the 20:1 per cent of alcohol originally in it. The clear wine used was thus very quickly rendered turbid, and the turbidity increased visibly for some time after the spraying was over, showing that the absorbed air was still acting upon the dissolved matters. The wine was also materially aged in its flavor thereby, and remained perfectly clear for two weeks. But afterward it again began to become turbid, and it became evident that in this process the element of time entered as an essential point, and that even so thorough an aeration as was given in this case could not make iip, in a short time, for the omissions that occurred in the preparation. A similar experience was had at San Gabriel, where, at my suggestion, the experiment was repeateti on a somewhat larger scale. The wine would become turbid again under the infll^ence of air, even after remaining clear for several weeks, even when the spraying had been continued to the point of injuring the taste. As a quick remedy for this jiarticidar case, therefore, this forcible aeration was not suc- cessful. But I am convinced that in many cases of wines tending to become turbid under the influence of air, this process could be employed to better advantage than is now the often repeated flning with gelatine, which too often "kills" otherwise excellent wines by depriving them of their natural zest. It need hardly be said that after spraying a wine would require some time to resume its freshness, and woiild remain stalish in the interval. But it will be much preferable to follow the example of the port wine-makers in the old world, and give the must itself the proper aeration tiefore it is fermented; thus removing a large proportion of what must be gotten rid of ultimately before the wine will remain clear in casks or bottles. The beneficial influence of niust-'aeration upon the rapidity and soundness of the fermentation is too well established to need farther comment; but it is not nearly as much practiced, on either side of the Atlantic, as it deserves to be. It is especially effective in preventing the " milk-sorarness " of white wines, and there is so little difficulty in gaining the advantages afforded by the process, that there is little excuse for missing them. In Germany the "aerating stirrer," constructed by Von Babo, is the device most used, and is probably the best for red wines; but in the case of white musts, the spray pump can be made to do verj^ effectual service, with less labor in transferring the fluid to two or three sets of tanks or casks. To many the precept of aerating must and wines may seem to be in conflict with that which insists so strongly upon the exclusion of air from the fermenting vat, in order to avoid acetification. But there is no contradiction whatever in the premises. Must, of course, does not acetify in any ease; it simply assumes a brown tint and deposits a floc- culent sediment, similar to that formed in cider under its common treatment; and this being separated purifies the resulting wine to just the same extent, from niatter which it would take manv extra rackings to remove after fermentation, besides rendering the taste purer, and greatly facilitating and advancing fermentation. It is hardly necessary to add that the fouloge, or stirring of the red-wine mash effects, and is intencied to effect, very nearly the same object; so that when such fermentation is done under frequent foulage, the preliminary use of Babo's aerating stirrer is less neces- sary. But when the closed fermentation, or that with Ferret's frames to keep the pomace submerged, is used instead, the aeration during fermentation is excluded and a prelimi- nary aeration of the must is extremely beneficial*. * For a farther discussion of, aud experiments on this subject, see the report for 1886-7, uuder the head of "Experiments on Different Modes of Fermentation." 62 an CO " I CO CO ea CO CO c~i iCOCrWt^OOOOC'-iOO 'OwO-t-XOCt-OOCO-fO 1 CO CO CO CO I-l C-l CI M CO eo CO o o o — I Lt lO -" ~ 'M X 1 o c o o o o Tannin. 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GENERAL REMARKS ON THE VINTAGE AND WORK OF 1886. The vintage of 1886 will stand on the record as a fairly satisfactory one, both as to quality and quantity, in the greater part of the grape-growing districts of the State. At some, points, couture — the failure of the flower to set fruit, or of the fruit to mature after setting — caused serious loss, but this was usually confined to certain varieties, which were in most cases not the same in different localities, although the Riesling, for example, seems to have suffered almost everywhere. This unusual prevalence of coulure was doubtless due to the peculiar season, which (as is more detail- edly stated in the report of Mr. Morse on this subject — see Part IV) was characterized by warm rains in January, pushing vegetation forward to an exceptional extent; after which came, in March, heavy, cold rains that checked the sap and often inflicted grave injury, not only upon the season's growth, but in some cases caused injury, and even death, to vines as well as fruit trees. Under these conditions, comparatively slight differences of location, exposure, and especially of drainage, would frequently turn the scale as between complete failure and fair success. On the whole, probably the vintage suffered less from these causes than orchard fruits, among which the apricot, for instance, was almost a total failure over a large part of the State; the " early birds " generally, and among them particularly the almond, not only yielded little or no crop, but died by thousands. It was, however, a year of plentiful moisture, and where a long growing season could make up for early deficiencies, this generally occurred. The season was generally a "late " one, and the vintage, in strong con- trast to the preceding one, was unusually protracted, and thus gave oppor- tunity for more deliberate and, therefore, better work on the part of wine- makers. Largely for this reason, no doubt, as well as on account of the generally low sugar-percentages, there were few complaints of the imperfect or difficult fermentations that gave so much trouble in 1885. Moreover, the vintage season was a relatively cool one, and it is therefore to be hoped that fewer unsound wines than usual will be the outcome of the vintage of 1886. Vintage ivork at the University Laboratory. — The new laboratory of the University having been completed just in time to be used in the vintage by the employment of some extra force, it was possible to expand the work to advantage, and it was determined to use the means at command so as to insure the best possible results, even if a smaller number of experiments should thus come on the record. At the end of the vintage season, how- ever, over 100 fermentations will have been made, and their products, made wjth better appliances and more closely watched than was possible in previous years, have already yielded results of such interest that it would 66 be inexpedient to defer the publication of the record, although one of the most important portions of the whole — the maturing and detailed examina- tion of the wines, together with the detailed analysis, determination of body, glycerine, etc. — still remains to be done, and will, therefore, form the sub- ject of a subsequent report. For the same obvious reason, no elaborate dis- cussion of all points, or comparisons with previous results, will now be given. A prominent feature of this season's work is that connected with the experimental vineyard at Cupertino. It shows well the importance of the results that may be expected from systematic work of this kind extended over the whole State. Another new feature of this year's work is the sending out of proper packages for the safe transportation of grapes from the vineyards to the laboratory. Heretofore the choice of packages and mode of packing was left to the producer, the result being that in by far the majority of cases the fruit arrived in bad condition and had to be laboriously picked over to eliminate the unsound berries, whose condition would be sure to be com- municated to the wines. The past experience has fully shown, not only that it is hardly worth while to spend so much work on inferior and uncer- tain material, but also that the plan now adopted, of sending out from the University laboratory definite packages of the best kind, to be alone used by the senders, is a complete solution of the problem of working only sound grapes. In the package chosen (the single or double " basket crate " used in the shipment of grapes to the East), the most delicate wine grapes have arrived safely after transportation from the most distant parts of the State Avith which railroad communication exists. The colorimetric measurements of the wines made and received, while adding not inconsiderably to the labor bestowed on each sample, promise results of great importance in regard to the proper treatment and blending of red wines. They will hereafter be made at regular intervals, in order to determine the rate of decrease at different periods for each sample. The following table shows in summary form the amount and kind of the work done this season, and the contributions received from various sources: Contributor. Ked Grapes. White Grapes. John T. Doyle H. Heney Natoma fcompanv-- Thos. D. Cone--/-.- Gov. Stanford _ H. M. LaPaie J. R. Lowe J. GalleRas E. W. Hilgard - A. Salazar C. R.Merrill r. W. Pohiulorff, Jr. C. Weller R. Wegener J. R. Collins H. r. Gregory D. C. Feelv.- J. S. Fowler Sauffrignon W. G. Klee Wm. Pfefter V. Seaver A. B. Chapman Cupertino University Plot.-. Cupertino Natoma Sacramento Vina Davisville Anderson Mission San Jos^ Mission San Jos^ Mission San Jos(5 Mission San Jos6 Mission San Jos^ Harrisburg - -. Livermore .-. Suisun Soquel Patchen, Santa Clara County Patchen, Santa Clara County Patchen, Santa Clara County Glen wood Gubserville Pomona ., San Gabriel 25 13 1 t) 9 1 67 .DESCRIPTIVE LIST OF GRAPES RECEIVED AND WINES MADE, WITH ANALYSES OF MUSTS AND WINES. A.— RED WINES. Note. — The classification of grapes and wines here given is marie for convenience of reference, in accordance with the most usual or most prominent characters; but of course is not absolute, since one and the same grape may, according to climate, location, and treatment, be made to yield a great variety of wines. 1. Bordeaux or Claret Type. malbeck, or cot. Some general remarks in regard to this important variety are given on page 83 of the report for 1884-5. As one of the fundamental ingredients of the Bordeaux type of wines, the increase of its culture, now actually taking place, is very desirable. At the same time it should be distinctly understood what is and what is not Malbeck. As a widely cultivated variety, the ISIalbeck naturally has its " sports," differing in some particulars from the prevailing type, and known by local names, generally framed with the word Cot, connected with that of the locality. These usually differ more in the matter of bearing than in wine- making qualities; having perhaps been derived as cuttings from some particularly strong bearing stock. In other respects — in regard to color, body, and tannin, for which the Malbeck is especially prized — no material difference exists in these sports. A number of separate importations of the Malbeck have been made in California at different periods, and hence the variety is found with varying leaves, length of joint, and especially with bunches differing from the European types grown in poorer soils, by greater compactness, and a ten- dency to a cylindrically elongated termination, whereby the bunch receives quite a different general aspect. The same tendency is, however, to be noted in other varieties, notably the Cabernets, and many others. It is simply the result of youthful vines growing in virgin soils. For some years past a grape growing on the place of Mr. J. B. J. Portal of West San Jose, has been known as " Portal's Ploussard." While closely resembling Malbeck in its fruit, it differs in leaf from the Malbeck long cultivated by Mr. Charles LeFranc, also of San Jose. When the experimental \dneyard at Cupertino was being established, at my request Mr. Portal furnished forty grafts of his vine. A like number of cuttings from Malbeck, imported the year before, was supplied by Mr. Charles Krug. This season both sets of grafts bore a crop permitting of exhaustive comparison, and in all respects they were found to be identical; so com- pletely so that both together were made into wine, being the lot No. 475, described below. " Portal's Ploussard " must therefore disappear from our nomenclature, the more as the true Ploussard is now in the State, and differs so totally from the Malbeck in its wine-making qualities, that a con- fusion of the two would lead to grave disappointments. The Ploussard yields a wine of very light tint and body, with little tannin, but of high quality, which will be found described under No. 499, below. In 1^84 I imported, through ]\Ir. F. Pohndorff, an invoice of Malbeck cuttings from the experimental station at St. Michele, Tyrol, where a 68 rigorous supervision of the varieties as to identity is kept up. Some of these cuttings bore their first bunches this season, and correspond accu- rately in every respect to the figure given of the variety in the " Vignobles," but differ in their leaves from Krug's and Portal's grape, and correspond to Le Franc's, in that they are less deeply cut and usually only three- lobed, while the others are mostly five-lobed. But either kind of leaf may be found on each of these vines when sought for; and there can be no question of their identity for all the purposes of the wine-maker, albeit they may hereafter be found to differ somewhat in bearing qualities. No. 475. Malbeck. From J. T. Doyle, University plot, Cupertino. This variety was worked on September 18; grapes in beautiful condition, and .showing 20.fi per cent solid contents by spindle. Fermentation of 90..5 pounds crushed, started as 72° (room 70°) on September 19, and reached its maximum on September 20 at 85° (room 72°); remaining at this temperature until the next day, then slowly fell to the temperature of the room (67°) on September 25, when the murk was drawn off, eight days from the crushing. The yield from the above amount was 7.5 gallons, corresponding to 165.7 gallons per ton ; pomace, 9.3 per cent ; stems, 5.8 per cent. .\N.\LYSES. No. 445. J. T. Doyle. 1885. No. 475. J.T.Doyle. 1886. Must. Solid contents by spindle Sugar by copper test Acid Ash ---- - 20.60 Wine. . , ^,^1 ( Volume Alcohol: -[weight. Tannin Acid (at pressing) .- Color (November 20): intensity 38.1; tint, 2d purple-red. 13.27 10.81 .17 .56 .60 .45 10.36 8.27 .13 .62 The above analyses, giving the composition of the Malbeck wines of two successive seasons, show strikingly the ditterences in the two vintages, the outcome of seasons of directly opposite characters. The average composition of the Cupertino Malbecks will probably be found half way between the above. CABERNET FRANC. General remarks on this important Bordeaux variety are given in the report for 1884, page 84. Its culture is being extended at various points, notably by INIr. John T. Doyle, Cupertino, who has made direct importa- tions of cuttings from France from the most authentic sources. From the same he has also obtained the Cabernet Sauvignon of Chateau Lafitte, so that there can be no question of authenticity, the more as his vine agrees exactly with other late importations. In general aspect and texture of leaf the Cabernet Franc greatly resembles the Sauvignon, but the leaves of the latter are not only more deeply cut, but appear always as though per- forated with a punch, making diamond shaped holes, while in the Caber- net Franc the lobes lap only slightly or not at all. ]3oth have a peculiarly lustrous leaf, the blade of which is even, rather thin and paper-like, and ordinarily below medium size. In this respect both differ so strikingly from the INIalbeck that there can be no excuse for confounding the latter with either. At Menlo Park, as well as at Cupertino, grafts of Cabernet Franc on vigorous Charbono and Zinfandel stocks have borne remarkably well, even the first year from the graft, and quite fully the second year. 69 Thus, as in bearing cfaalities it is greatly ahead of the Cabernet Saiivig- non, and as its wine matures quicker and will generally be esteemed of such high quality and striking character that few will miss the fine traits of the Cabernet Sauvignon, those desiring to produce a special quality of Bordeaux wines should, on the whole, regard the Cabernet Franc with special favor. In the experimental plot at Cupertino it stands credited with 21.2 pounds as the average of twenty vines (long-pruned), making a better record by one pound than the Black Burgundy, in the same place, and nearly doubling the product of the Malbeck. Under the circumstances it may be questioned whether the culture of the latter will pay beyond the extent required for giving sufficient tannin to the Cabernet wines. These remarks apply strictly to the Cabernet Franc, as seen at Cupertino, and they apply likewise to a row of vines bordering the main avenue at INIr. H. W. Crabb's, which is in every respect the same vine, although labeled by Mr. Crabb, with doubt. Cabernet Sauvignon. Regarding the variety now somewhat widely known as " Pfeffer's Cab- ernet," see below. No. 552. Cabernet Franc. From J. T. Doyle, Cupertino University Plot. Grapes arrived October 25th, in good condition, and were worked the next day, the juice showing 24.8 per cent solid contents by spindle. Fermentation of 54 pounds crushed was very violent on the evening of October 27th, at 79° F. (room 75°), and reached its maximum at 8.3° on the morning of the next day (room 74°), remaining at this temperature until evening, then slowly fell to the temperature of the cellar on November 1st, when the murk was drawn off, seven days from the crushing. The yield from the above amount being 4.25 gallons, or at the rate of 157.4 gallons per ton; pomace, 12.0 per cent; stems, 5.0 per cent. For analysis see table below. pfeffer's cabernet. The variety known under this name is originally derived from a few stocks existing at the place of Mr. Wm. Pfeflfer, Gubserville, Santa Clara County. The excellent quality of its wine has long attracted attention, and it has been planted pretty largely at several points in the Santa Clara Valley, as well as in that of Livermore. The wine has so strikingly the Cabernet flavor that samples placed alongside of each other could not be distinguished as coming from different varieties by so good an expert as Mr. F. Pohndorff, not to mention the writer hereof. A sample made at the University Laboratory was awarded the highest praise by the Wine Com- mittee at the Viticultural CouA^ention of 1885. There is, therefore, no question as to the high quality of the wine; but the identity of the vine with the Cabernet Franc imported by Mr. Doyle and Mr. Krug cannot be maintained. It differs at the iirst glance, in that the leaf is larger, of a soft, "blankety" texture, and correspondingly thicker and very much more uneven on the upper surface than that of the Cab. Franc. It is also much less deeply cut, and its teeth are different. The basal lobes mostly cross so as to close the basal sinus. The bunches are almost as unlike as the leaf ; while in the imported Cab. Franc they are loose, so as to leave the stems visible here and there all over the bunch, in Pfeffer's vine they are remarkably close and compact, short-stemmed, strongly shouldered, and often almost cylindrical, and very long. The berries outwardly resemble the Cab. Franc, being of about the same size and aspect but they are more delicate-skinned, and not as good keepers as the other variety; rather more juicy, too. A striking difference also exists in the seeds; those of the two authenticated Cabernets are rather broad and short, and very short-stemmed ; the stem of a brown tint even when fresh. In Pfeffer's plant the seeds are elongated, with a thick, long, and strikingly green stem. 70 By some this grape has been thought to resemble more the Burgundies or Pinots than the Cabernets, yet its relatively large leaf does not bear out this relationship, nor does the wine. So far as I have gone in com- parisons, it resembles most nearly the Chenin Noir of the "Vignobles" in its leaf character, while in that of its fruit, so far as this is described, it better agrees well with the Robin Noir of the same authority, to which a flavor resembling the Cabernets is attributed. I am inclined, despite the leaf characters, to adopt the latter view, in accordance with Mr. Crabb's suggestion. At all events, the qualities attributed to the Robin, of com- bining quality and quantity and being very hardy, seem to be fully borne out by the record of Mr. Pfeffer's vine. For convenience of comparison, the analyses concerning the two varie- ties are placed in one table. No. 533. Pfeffer^s Cabernet, or Robin Noir '/ From Wm. Pfeffer, Gubsei'ville, Santa Clara County. Grapes received in good condition October 16th and worked the same day, the juice showing 23. .5 per cent solid contents by si)indle. Fermentation of 76 jiounds crushed became violent the evening of October 18th (85° F.), reaching its maximum on the next morning at 88°, remaining at this temperature the whole day (room 72°), then slowly fell to the temperature of the room (73.5°) on October 25th, when the murk was drawn off, the yield from the above amount l)eing 6.25 gallons, or at the rate of 1(M.4 gallons per ton ; pomace, 12.8 per cent; stems, 4.9 per cent. No. 527. Pfeffer's Cabernet. From C. Weller, Warm Springs, Alameda County. Grapes arrived October 12th and were worked the same day, the juice showing 21.5 per cent solid contents by spindle. Fermentation of 50 pounds crushed started October 13th at 73° F. (room 68.5°) and reached its maximum on October 14th at 83° (room 74°), then slowly fell to the temperature of the room (72°) on October 20th, when the murk was drawn off, eight days from the crushing, the yield from the above amount l^eing 3.75 gallons, or at the rate of 150 gallons jaer ton; pomace, 11 per cent; stems, 5 per cent. .ANALYSES. Pfeffer'3 Cabernet. Cabernet Franc. No. 550. Wm. Pfeffer. No. 35G. 18S5. Wm. Pfeffer. No. 333. 1885. Wm. Pfeffer. No. 527. C. Weller. No. .552. J. T. Doyle. Mnst. Solid contents by spindle . - . Sugar bj' copper test Acid A.sh - - Alcohol Wine. Volume - Weight . Body - Tannin Acid (at pressing) .. Ash .-- ■■{ 24.95 .473 .331 13.00 10.54 2.69 .101 .516 .290 22.15 .816 .354 10.17 8.13 2.69 .153 .486 .366 23.50 22.67 .70 36 11.27 9.05 .190 .42 21.5 20.46 .796 .32 10.42 8.34 .208 .73 24.80 24.96 .35 .34 12.18 9.78 .264 .45 No. 552, color (November 20): intensity, 34.8; tint, 2d purple red. No. .5-3.3, color (November 20): intensity, 1.3.0; tint, 1st red. No. 527, color (November 20): intensity, 9.9; tint, 1st retl. From the above analysis, as well as others on record, it would seem that tlie Pfeflfer's Cabernet is as much like the true Cabernet Franc in composition as it is in taste. They diflfer decidedly in tint, however, the Cabernet Franc being deep in the purples, while Pfeffer's grape is far into the reds. CABERNET SAUVIGNON. A general statement regarding this high-class variety of the Bordeaux region is given in the report for 1884 (p. 8()). Experience had in its culture since then contirms its foreign reputation as a light bearer, for which long 71 pruning is an absolute necessity if remunerative crops are to be obtained. In the grafts made at Mr. J. Gallegos, at Mission San Jose, and at Mr. Doyle's vineyard, Cupertino, it certainly shows a fair vigor in its growth, but at the former place it had practically no crop the second year from the graft, while at Cupertino it bore a very little. Third year grafts gave a crop but much lighter than that of Cabernet Franc of the same age, on its own roots. I find it, at Mission San Jose, quite a light grower; its culture will obviously j^ay only where high-class wines are well paid for, and not on the promiscuous equality system, which wine merchants have heretofore attempted to maintain. No. 514. Cabernet Sauvignon. From William Pfeffer, Gubserville. Grapes arrived in excellent condition October 8; very sweet, strongly flavored with the characteristic aroma; size, fair. The lot was worked the same daj', the juice sliowing 32 per cent solid contents by spindle. 'Fermentation of 9-1.75 pounds crushed started October 10 at 76° F. (room 70°), and reached its maximum on the evening of the same day at 78° (temperature of room 72° F.), and remained at this temperature the next day, then slowly fell to the temperature of the room (09.5°) on October l5, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 7.5 gallons, corresponding to 158.2 gallons per ton; pomace, 15 per cent; stems, 6 per cent. ANALYSES. No. 2T4. Natoma. 1884. No. 514. W. Pfeffer. 1886. Must. Solid contents by spindle Sugar by copper test Acid Ash Wh Alcohol j Volume t Weight . Tannin Acid (at pressing) .- Color (November 20): intensity, 38.4; tint, first purple-red. .402 .315 12.86 9.92 .08 .495 22.00 21.78 .675 .280 10.58 8.48 .226 .521 In the above analyses, representing two localities widely apart, there appears an appar- ently characteristal difference in the matter of tannin, which in the Gubserville sample is nearly three times as high as that of the Natoma sample. The high tannin percentages of the west side of the Santa Clara Valley have been heretofore noted. VERDOT. For general notes on this variety, see page 88 of the Viticultural Report for 1884. The grape obtained in that year from Natoma was labeled "Petit Verdot." The one received this year from Cupertino bears the designation of " Gros Verdot." Whether there is any real difference between the two is doubtful; but it should be noted that while the Verdot is gener- ally reputed to be rather a light bearer, the vines at Cupertino bore in 1886 the heaviest crop of all the black grapes in the collection. Whether they will so continue remains to be seen. No. 554. Gros Verdot, from .John T. Doyle, Cupertino; University Plot. Grapes arrived October 25th, in fair condition, and were worked the next day, the juice showing 20.85 per cent solid contents by spindle, and 19.89 per cent sugar by copper test. Fermentation of 104.75 pounds crushed started October 27th, at 78° (room 75°), and became violent the morning of the next day, reaching its maximum at 82.5° (room 74°) on the eveifrng; then slowly fell to the temperature of the room (69° F.) on November 3d, 72 when tlie murk was drawn off, nine daj's from the crushing, the yield from the above amount being 8.75 gallons, or at the rate of 1G8.8 gallons per ton; pomace, 13.6 per cent; stems, 5.1 per cent. ANALYSES. Nu. 216. No. r>rA. Natoma.] Cupertino. 1884. , 1886. Must. Solid contents by sjjindle . Sugar by copper test Acid . . - Ash .66 Wine. A 1 1 1 f Volume Alcohol: ■[ vVeight. Tannin Acid (at pressing) . - Color (November 20): intensity, 71.4; tint, second purple-red. 20.85 19.89 1.09 .34 9.90 7.92 .17 .79 The same remark as to tannin, made in connection with Cabernet Sauvignon, applies to the Verdot. The tannin in the Cupertino sample is 2| times that from Natoma, and would doubtless have been stUl further increased had the grapes remained on the vine somewhat longer, as should have been done in view of the low sugar and high acid per- centage. T ANN AT. The culture of this variety, important both for the color, tannin, and qual- ity of its wines (see report for 1884, p. 89), seems in a fair Avay of being rapidly extended, judging by the demand for its cuttings last spring. It should not be forgotten that it properly belongs to a cool mountain climate, and that it is not likely to retain or develop its best qualities on low valley land, subject to a burning sun. No. 534. Tannat. From William Pfeffer, Gubserville. Grapes arrived October 16th in good condition, and were worked the same day, juice showing 24.3 per cent solid contents by spindle. Fermentation of 37.75 pounds crushed, started October 17th, then, after a quiet fermentation, slowly fell to the temperature of the cellar on October 23d, when the murk was drawn ofl, eight days from the crushing, the yield from the above amount being 2.75 gallons, or at the rate of 145.6 gallons per ton; pomace, 13.2 per cent; stems, 7.2 per cent. ANALYSES. No. 5:34. Pfeffer. 1886. Must. Solid contents by spindle Sugar by copjier test Acid - - . Ash Wiiie. Alcohol- I Volume .Aiconoi. I ^Yeight Tannin Acid (at pressing) Color (November 20): intensity, 43.7; 2-3d purple-red. 24.30 24.12 .97 .320 12.09 9.70 .32 Here, also, we see the striking increase of tannin on the Santa Clara west side as com- ])ared with Sierra foothills; while in other respects the two samples do not differ much. The characteristic high acid in both cases speaks of the mountain origin of this variety and of the high bouquet it may attain. 73 BECLAN, A general statement in regard to this valuable variety is given in the report for 1884, page 91. To these should now be added that it has shown itself, in the case of the grafts from which the grape lot received this year was taken, a vigorous grower and good bearer, having been trained long on stakes. No. 483. Beclnn. From grafts made by Mr. F. Pohndorff, .Tr., on Charbono stocks, in the vineyard of Mr. John Gallegos, Mission San Jose. The grapes arrived in very good condition, September 22. Bnnches medium, very compact, only a few "shouldered;" ber- ries medium. Juice showed 21.4 per cent solid contents by spindle. Fermentation of 61.75 pounds crushed, started September 23, and reached its maximum on the evening of the same day, at 82° F. (room 73°), then slowly fell to the temperature of the room (71°) -on September 29, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 5.12 gallons, or at the rate of 165.96 gallons per ton ; pomace, 11.7 per cent. The wine was analyzed November 14. ANALYSES. ' No. 483. Mission San Jo8§. Must. Solid contents by spindle Sugar by copper test Acid Ash Wine. A 1 1 1 f Volume --- Alcohol: l^veight Tannin Acid (at pressing) - 21.40 21.67 .53 .38 10.42 8.34 .09 .60 Color (November 20): intensity, 41.2; tint, 2d purple-red. The composition of the Beclah musts and wines from these widely separated localities differ very little. The higher acid of No. 483, the Mission sample, speaks in favor of that locality for a high class wine from this grape. CHARBONO, OR CORBEAU. The Charbono having fully justified in the valleys of California its French reputation of producing a rank tasted, low quality wine, is de- servedly falling into disfavor for such localities, and is being grafted over to better varieties. At some points, however, it shows qualities that will continue to commend it for certain purposes, notably for deep color and tannin. This is the case to a remarkable degree in the Santa Cruz Moun- tains, and even at Cupertino, where Mr. John T. Doyle still maintains its culture as that of an important blending grape, its peculiar flavor being quite subordinate when well matured. Its regular and abundant bearing is well maintained there. No. 537. Charbono. From D. C. Feely, Patchen. Grapes arrived October 20, and were worked the next daj-. Condition excellent; clean; bunches rather loose, though very little coulure, and berries remarkably large, above medium size, and well flavored; about the finest seen. The juice showed 19.53 per cent solid contents by sjjindle. Fermentation of 47.5 pounds crushed started October 23, at 78° F. (room 73.5°), and reached its maximum on the evening of the same day at 80° F. (room 75° F.), remaining at this temperature until the evening of the next day, then slowly fell to the temperature of the room (72° F.) on October 27, when the murk was drawn off. seven days from the crushing. The yield from the above amount was 4.25 gallons, or at the rate of 179 gallons per ton ; pomace, 11.5 per ■cent; stems, 4.2 per cent. No. 528. Chnrbono. From the vineyard of H. P. Gregory, Soquel. Two lots of this variety were received. One, on October 12, amounting to 33.5 pounds, which was crushed 74 the same day, showing 18.42 per cent soUd contents liy spindle. The other, amounting ta 133 pounds, "came on October 17; was crushed the same day, showing 19.5 per cent soHd contents by spindle. The musts of these two lots were mixed on October 17. The grapes were in good condi- tion in both cases. Fermentation started i)romptly at 75° (room 71°). By the next morning the temperature had risen to 84° (room 72°), and fermentation was (jiiite violent during that day; it then subsided and gradually fell to the room temperature (72° F.) on October 25, when- the murk was drawn oft', nine days from the crushing; the yield from the above amounts being 13.5 gallons, corresponding to 102.2 gallons per ton ; pomace, 12 per cent; stems, 8.1 per cent — an unusually large percentage. ANALYSES. No. 369. P.C.Feely, Patclien. 1885. No. 528. H. P. No. 537. , Gregory, Soquel. D. C. Feely, . Patchen. Oct. 12. Oct. 17. Must. Solid contents by spindle - . . . Sugar by copper test Acid Ash 16.17 Wine. Alct 1 1 . ( Volume . ^"^i"l-{ Weight Tannin Acid (at pressing) Body A.sh 8.08 6.42 .13 .50 1.80 .33 19.53 18.89 .52 .32 9.54 7.64 .19 .60 18.40 18.29 .69 .28 19.50 19.08 .64 .3^ 9.00 7.23 .53 No. 528. Color (November 20): intensity, 45.9; tint, first purple-red. No. 537. Color (November 20): intensity, 30.1; tint, second purple red. The above analyses show fairly the composition of the Charbono wines from the Santa Cruz Range, where this variety seems to yield its best product. The high tannin and color of the Socjuel sample are quite remarkable, and speak strongly in favor of that region for the production of important blending wines. CARIGNANE. Some general remarks on this variety were given in the report for 1884^ p. 92. From personal observations since made in this State, it should be added that this vine commends itself to those not desiring to engage in the culture of long pruning varieties, by its heavy and early bearing under short pruning, and its erect habit, which renders cultivation feasible even, late in the season without interfering with the canes. No. 511. Carignane. From Ant. Salazar's vineyard. Mission San Jose. The grapes arrived October 5th in good condition. The bunches were mostly unusually tine and large from vines planted as cuttings in 1883. The average product of these per acre was h ton. The grapes were crushed on the day of arrival. The juice showed 23.25 i)er cent solid contents by spindle. Fermentation of 81.5 pounds crushed started October 6th at 72° F. (room 71°) and reached its maximum on October 7th at 86° (room 72°), then slowly fell to the temperature of the room (69.5°) on October 11th, when the murk was drawn off, seven days from the crushing, the yield from the above amount Ijeing 6.75 gallons, or at the rate of 165.6 gallons per ton ; iiomace, 9.5 per cent; stems, 4.9 per cent. No. 565. Vari(jnane. From A. Salazar, Mission San Jose. Grapes arrived November 8th in good condition. Only a small quantity was sent. The juice showed 23.7 per cent solid contents by spindle and .735 of acid. iO ANALYSES. No. 219. Natoma. 1884. No. 511. A. Salazar. 1886. Must. Solid contents by spindle - Sugar by copper test Acid Ash Wine. Alcohol: {™-- ;::::::;:::- Tannin Acid (at pressing) 19.56 19.03 .59 .29 9.90 7.92 .06 .48 23.25 23..32 .74 .35 11.55 9.27 .17 .69 No. 56.'). A. Salazar. 1886. 23.70 '"'■74 No. 511. Color (November 20th): intensity, 30.3; tint, second purple-red. The discrepancy between the composition of the Natoma and Mission San Jose samples of the Carignane is quite remarkable, and evidently does not depend upon imperfect maturity in the former case. The high sugar and acid in Salazar's sample promise excel- lent quality for the wine; the acid, however, will naturally decrease as the wine becomes older. GROSSBLAUE OR KOELNER. This variety (for general remarks on which see report for 1884, page 92) api^ears to be gaining in favor as furnishing a wine of fair quaUty, deep tint, and abundance of tannin. In some instances it is reported as doing very well on short pruning. No. 516. Grossblaue, from John T. Doyle, Cupertino, University Plot. Grapes arrived October 8th, in good condition, and were worked the same day. Berries correspond to description; very juicy and sweet; skin somewhat tough; berries and bunches somewhat undersized; few berries as large as the "Vignobles" figure. The juice showed 17.2 per cent solid contents by spindle. Fermentation of 71 pounds crushed started October 9th, at 71° F. (room 70°), and reached its maximum on October 10th, at 80° (room 70°), then slowly fell to the temperature of the room (70°) on October 14th, when the murk was drawn off, the yield from the above amount being 5..5 gallons, corresponding to 154.9 gallons per ton; pomace, 13.3 per cent; stems, 5.8 per cent. No. 545. Grossblaue. From J. T. Doyle, Cupertino, University Plot. Grapes arrived October 25th in overrijie condition, the juice showing 18.6 per cent solid contents by spin- dle. Fermentation of 95 ]iounds crushed, became violent at 80° F. (room 75°) on the even- ing of October 27th, reaching its maximum of 83° (room 72.5°) on the morning of the next day and remained at this temperature for 12 hours, then slowly fell to the temperature of the room (72°) on November 1st, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 7.75 gallons, or at the rate of 163.1 gal- lons per ton; pomace, 11 per cent; stems, 5.5 per cent. ANALYSES. No. 220. H. A. Pellet, St. Helena. 1884. No. 516. Underripe, Cupertino. 1886. No. 545. Fully ripe, Cupertino. 1886. Must Solid contents bj' spindle Sugar by copper test Acid Ash Wine • i„^i, 1. (Volume alcohol: ■} Weight Tannin Acid (at pressing) >, 21.31 20.61 .5(j .18 11.42 9.20 .07 .57 17.2 .83 .26 8.70 6.95 .17 .81 18.60 17.71 .72 .29 8.85 7.09 .20 .72 No. 516. Color (November 20): intensity, 35.7; tint, l.st purple red. No. 545. Color (November 20): intensity, 39.0; tint, 2d purple red. The above is again a striking exemplification of tannin producing qualities of the Cupertino region. In the Cupertino sample of 1886, the tannin exceeds nearly threefold that obtained in the Najia Valley, in the case of a sample having more sugar, and from which, therefore, a maximum would have been expected. BLACK HAMBURG, TROLLINGER, OR FRANKENTHALER. This grape appears to have been introduced into CaHfornia both from Germany, where it is cultivated largely as a wine grape for ordinary quali- ties, and from England, where it is grown under glass and for table use, and where innumerable varieties or sports of "Hamburgs" and a host of syno- nyms have gained currency. The somewhat variable form of the berries, and even of the bunches, gives color to these distinctions, but no practically Important differences appear in the grape as produced in California, at least so far as its wine-making qualities are concerned. Its large, fine look- ing berries, and large bunches, rendered more compact than its European prototype by the virgin soils on w^hich it luxuriates here, have long rendered it an attractive fruit for the table, but its thin skin and somewhat flaccid texture render it ill adapted for shipment, and thus it is now mostly utilized for wine. That this wine is usually of only medium quality, and can only serve for increasing the bulk of the more common wines, seems to be pretty generally recognized; and its culture is diminishing rather than increasing in this State. It is a lusty grower and heavy bearer; its European repu- tation of acquiring with difficulty over 18 to 19 per cent of sugar, seems to be sustained in the Santa Clara Valley at least. It is a grape belonging to a warm climate, and would doubtless do better as to quality in the foothills of the Sierra than in the Coast Range. 518. Black Hamburg. From John T. Doyle, Cupertino, Universitj' Plot. Grajjes arrived October 8, in good condition, some of them bruised, but sound ; large, short bunches, with upper two branches always exposed; berries above medium size, slightly oblong, quite soft; a little pulpy, but yet yielding juice readily. The juice showed 18.75 per cent solid contents by spindle. Fermentation of 76.5 poiinds crushed, reached its maximum on the evening of October 10, at 78° (room 72.5°), then slowly fell to the temperature of the room (70°,) on October H, when the m\irk was drawn off, seven days from the crushing, the yield from the above amount being 6.5 gallons, corresponding to 169.9 gallons per ton; pomace, 9.1 per cent; stems, 4.2 per cent. ANALYSIS. No. 518. Cupertino. Must. Solid contents by spindle Sugar by copper test Acid Ash 18.75 18.29 .441 .260 Wine. Volume. Alcohol: {weight Tannin 9.00 7.23 .10 Acid (at pressing) ! .,52 Color (November 20): intensity, 12.7; tint, 4th purple red. The low sugar and acid contents of this grape, as shown above, even in the condition of full ripeness in which it was received, indicates its want of adaptation to wine making in the Santa Clara Valley at least. No. 553. West's St. Peters? This lot of grapes represents row 19 of the Cupertino plot, 77 of which the label was accidentally lost. It is probably the above variety, which was among those ordered for grafting in 1884, but it has not been identified with certainty. Grapes arrived October 25, and were worked the next day, the juice showing 20.7 per cent solid contents by spindle. Fermentation of 82.75 pounds crushed was violent on the evening of October 27, at a temperature of 80° F. (cellar 75° F.), and reached its maximum on the morning of October 28, at a temperature of 84° F. (cellar 72..5° F.), remaining at this temperature until evening, then slowly fell to the temperature of the cellar (69° F.), on November 3, when the murk was drawn off ten days from the crushing; the yield from the above amount being 6.25 gallons, or at the rate of 151 gallons per ton; pomace, 22.,3 per cent; stems, 7.5 per cent. ANALYSIS. I Ko. 553. , Cupertino. 3h(St. Solid contents by spindle Sugar by copper test Acid Ash. --- - - Wine. Tannin Acid (at pressing) Color (November 20): intensity 52.0; tint, 2-3d purple-red. 21.70 20.24 .99 .32 11.00 8.84 .276 .570 Whether correctly named or not, the composition and taste of this grape indicate that it deserves attention for wine-making purposes. 2. Burgundy Type. PINOTS. In no group of grape varieties does greater confusion prevail in the State at this time, than in that of the Pinots, or true Burgundies. Not only is the same variety, in the shape of numberless sports of the Piiiot Noir of the Ampelographies, found under at least a dozen local names, but the name " Burgundy " is promiscuously applied to grapes having not the least resemblance to the Pinot, whether in leaf, bunch, berry, or wine. In the Santa Clara Valley the Chauche Noir circulates under the name of Bur- gundy, and even the Charbono was thus designated by some growers. Under the name of Black Pinot there is cultivated at various points on the east side of that valley, a large loose-bunched grape, of elongated shape, like the "Malvoisie," (which itself is a misnomer), and yielding a heavy, deeply-tinted wine, greatly resembling that of the true Pinots. Even in the collection of Mr. H. W. Crabb, an "Early July Burgundy" was found, of which the berries were unripe on October twenty-fifth. It will take some years of close study and comparison to unravel these synonyms and misnomers, and for the present the grapes received under the name of Pinots or Burgundies, are so designated in the text of this report, unless their true name is known to be otherwise. No. 470. Petit Pinot. From vineyard of H. M. La Rue & Sons, Davisville. Grapes arrived in good condition. The juice showed 26.5 per cent solid contents by spindle. Fer- mentation of 73 pounds, crushed, began on the morning of September 5, at 74° F. (room 70° F.), reached its maximum on the evening of September 6, at 87° F. (room 72° F.), then fell to the room temperatui'e (72° F.), on September 10, when the murk was drawn oft', seven days from the crushing; yield from the above amount being 5.87 gallons, or, at the rate of 160.8 gallons per ton; pomace, 11.64 per cent; stems, 3.4 per cent. 7» No. 480. Pinot. From C. Seaver, Pomona, (irapes arrived September 21, and were worked the same day. Juice showed 24.1 iier cent solid contents liy spindle. The fermentation of 17 pounds crushed began September 22 at 74° F. (room IV ¥.), and reached its maximum September 24 at 78° F. (room 73° F.), then .slowly fell to the temper- ature of the room (71° F.) on Septend^er 29, when the murk was drawn off, the yield from the above amount being 1.25 gallons, corresponding to 147 gallons per ton ; pomace, 10.3 l)er cent; stems, 4.4 per cent. No. .519. Fiiiot St. George. From Cupertino, University Plot. Grapes arrived October 8, and were worked the same day. Berries small, bunches likewise, and somewhat shoul- dered; some liunches were comi)act, and proljably all would have been had it not been for coulure; yet there was not much of the latter. Quite a number of grapes were dry. and the grapes, as a whole, were fully ripe; berries undersized; the juice showed 24.80 per cent solid contents by spindle. Fermentation of 71.75 pounds crushed started Octo- ber 10 at 79° F. (room 70° F.), and reached its maximum on October 11 at 83° F. (room 72.5°), then slowly fell to the tem])erature of the room (70° F.) on October 14, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 5.37 gallons, or at the rate of 149.6 gallons per ton; ])omace, 13.9 jier cent; stems, 5.5 jter cent. No. 524. CrahVs Black Burgundy. From J. T. Doyle, University Plot, Cupertino. Grapes arrived in good condition October 8. Small bunches; medium to somewhat small ber- ries; quite sweet, saveur relevee. Considerable coulure, Ijut where this did not occur the bunches were very compact; rather more branched than other Pinots. This variety was worked the day of its arrival, the juice showing — \)QT cent solid contents by spindle. Fermentation of 61 pounds crushed started October 10 at 77° F. (room, 70° F.), and reached its maximum on October 11 at 79.5° (room, 72.5°), then slowly fell down to the temperature of the room on October 15, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 5 gallons, corresponding to li)3.9 gallons per ton ; pomace, 9.4 per cent; stems, 5.3 per cent. No. 546. CrahVs Black Burgundij. From E. W. Hilgard, Mission San Jose. Not enough grapes for fermentation. The juice showed 21.5 per cent solid contents by spindle ; acid, 1.20 per cent. Condition of grapes on arrival was good. ANALYSES. No. 470. H. M. LaRue. No. 480. C. Seaver. No. 519. Cupertino, Uuiversity Plot. No. 524. Cupertino, University Plot. No. .546. E.W. Hilgard. Mast. Solid contents by spindle Sugar by copper test Acid Ash Wine. A i.,^v,.^i f Volume Alcohol: {weight. Tannin Acid (at pressing) . 26.50 .52 .53 12.36 9.92 .076 .53 24.10 24.11 .52 .36 13.27 10.81 .153 .350 24.80 23.23 .53 .33 12.36 9.92 .112 .53 19.20 18.89 .47 .26 9.54 7.CA .220 .47 21.05 1.20 No. 470. Color (November 20) : intensity, 5.3; tint, third red. No. 480. Color (November 20) : intensity, 12.9; tint, fourth purple-red. No. 519. Color (November 20) : intensity, 92; tint, third red. No. 524. Color (November 20) : intensity, 42.1 ; tint, first purple-red. No. 546. No wine. Among the above, Pinot St George is remarkable for having yielded so high a sugar per- centage in a year of low saccharine strength. It represents, with the Cab. Franc and Meunier, the maximum attained in the Cupertino plot this season. No. 496. " Bnrgtinflj/" (Chcmche Noir?) From .1. Gallegos, Mission San Jos^. These grapes arrived September 27, in bad condition, so that it was necessary to pick them over elaborately. They were crushed the same day, the juice showing 20.4 per cent of solid contents by spindle. Fermentation of 85.5 pounds of sound berries crushed; started Sep- tember 29, at 72° F. (room 71° F.), and reached its maximum on September .30, at 87° F. (room 74° F.); then slowly fell to the temperature of the room (71° F.) on October 4, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 6.25 gallons, or at the rate of 146.2 gallons per ton; percentage of pomace and stems not relial)le on account of the great quantity of l)erries which had to be })icked out. No. 496a. Burgundy. 36 pounds of mouldy berries, which were picked out from the grapes described in the previous number, were crushed the same day (Sei)tember 27) and fermented. Fermentation of this lot started September 28, at 72° F. (room 71° F.), and reached its maximum September 30 at 81° F. (room 72° F.); then slowly fell to the tem- perature of the room (71° F.) on October 4, when the murk was drawn otf, the yield from the above amount being 2.80 gallons. (9 No. 503. Chauche Nvir. From J. T. Doyle. University Plot, Cupertino. Grapes arrived in good condition September 30, and were worked the same day, the juice showing 22.2 per cent solid contents by spindle. Fermentation of 92 pounds crushed started at 72° F. on October 1 (room 71°), "and reached its maximum on October 2 at 97°, at which tempera- ture it remained about twelve hours (room 73°), then slowly fell to the temperature of the room (71°) on October (>, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 7.50 gallons, corresponding to 163 gallons per ton ; ponface, 13.5 per cent; stems, 5.7 per cent. No. 541. Burgundy. From J . S. Fowler, Patchen, Santa Clara County. Grapes arrived October 21 in good condition, very sound; smallish bunches, like Pinots, but rather long, and lax from very early coulnre, much shouldered, sometimes long-pendantly branched. Berries medium size to a little over ; slightly oblong, glaucous black, quite sweet, and sub- acid. The grapes were worked on day of arrival, juice showing 24.8 per cent solid con- tents by spindle. Fermentation of 4(> pounds crushed (room 73.5°) reached its maximum on October 23, at 83° F. (room 75°); then slowly fell to the temperature of the room (74°) on October 26, when the murk was drawn off, seven days from the crushing. The yield from the above amount was 3.37 gallons, or at the rate of 146.5 gallons jjer ton ; pomace, 13.0 per cent; stems, 4.3 per cent. .ANALYSES. Must. Solid contents by spindle. Sugar by copper test Acid Ash Wine. HI -^ ^ . ( Volume. Alcohol: -I Weight. Body Tannin Acid (at pressing). . . Ash No. :5r)4. J. Gallegos. 1885. 22.26 .555 .248 12.00 9.63 3.07 .071 .555 .226 No. 496. J. Gallegos. 20.4 19.89 .35 .45 12.36 9.92 074. .41 No. 50.3. No. 541. Cupertino. J.S. Fowler. 22.20 21.38 .55 .42 1058 8.48 .106 .38 24.80 24.64 .42 .40 12.46 9.99 .226 .43 No. 496. Color (November 20): intensitv, 10.1; tint, 1st red. ^^o. 503. Color (November 20): intensity, 5.0; tint, 2d red. No. 541. Color (November 20): intensity, 10.7; tint, 3d red. MEUNIEE. No. 520. Meunier. From vineyard of J. T. Doyle, Cupertino. Small, shouldered, com- pact bunches, clean; some dried, but very little coulure. Skin thick, tough, berry very juicy, sweet and somewhat tart. Condition good. This variety arrived October 8, and was worked the same day, the juice showing 22.87 per cent solid contents by spindle. Fermentation of 75 pounds crushed started October 9, and after a quiet fermentation slowly fell to the temperature of the cellar on October 15, when the must was drawn off, eightdays frona the crushing, the yield from the above amount being 5.75 gallons, or at the rate of 153.3 gallons per ton; pomace, 14.6 per cent; stems, 5.3 per cent. No. 544. Meunier. From vineyard of J. T. Doyle, Cupertino, University Plot. Grapes arrived October 25, in fair condition ; some mouldy, many dried berries ; bunches nearly ■all small and somewhat compact; very sweet, distinctly subacid; contents by spindle 25.00 per cent. Fermentation of 1.39.75 pounds crushed started October 26, at 73° F. (room 72°), and reached its nuiximum at 89° (room 72.5°) on the morning of October 28, remaining at this temperature until the evening of the same day, then slowly fell to the temperature of the cellar on November 4, when the murk was drawn off, the yield from the above amoirnt being 10.75 gallons, or at the rate of 153.8 gallons per ton ; pomace, 13.5 per cent; stems, 4.0 per cent. 80 ANALYSES. No. 223. Scheffler, St. Helena. No. 334. H. Mel, Glenwood. No. 520. J. T. Doyle. Cupertino. No. 544. J. T. Doyle. Cupertino. Must. Solid contents by spindle Sugar by copper test Acid Ash Wine. Volume Veight Alcohol: {^^c Tannin Acid (at pressing). 22.73 21.39 .48 .46 12.55 10.07 .03 .33 19.35 """.60" 8.64 6.95 .06 .62 22.87 22.23 .47 .25 11.82 9.49 .13 .55 25.00 27.64 .38 .35 12.36 9.92 .19 .40 No. 520. Color (November 20) : intensity, 7.5; tint, first red. No. 544. Color (November 20) : intensity, 13.6; tint, third red. The tannin production of Cupertino is again strikingly illustrated in the above anah'sis. ZINFANDEL. No. 472. Zinfandel. From vineyard of H. M. La Rue & Sons, DavisvUle. Grajies arrived September 10 in fine condition, and were worked the same day, the juice showing 25.0 per cent solid contents by spindle. Fermentation of 67.5 pounds crushed, started Sep- tember 11 at 75° F. (room 72°), and reached its maximum September 12 at 86° F. (room 73°), then slowly fell to the temY)eraature of the room (71°) on Seittember 17, when the murk was drawn off, eight days from the crushing; the yield from the above amount being 5.18 gallons, or at the rate of 153.49 gallons per ton; pomace, 11.11 per cent; stems, 5.1 per cent. No. 473. Zinfandel. From vineyard of Governor Stanford, Vina. Grapes arrived in not very good condition, being too ripe and partially dried into raisins; those and a few rotten ones were carefully picked out, and the lot worked on the same day, September 13. The juice showed 23.0 per cent solid contents by spindle. The fermentation of 80 jiounds crushed began September 14 at 76° F. (room 70°), and reached its height September 16 at 90° (room 70°), then slinvly fell to the temperature of the room (71°) on September 21, when the murk was drawn ott, eight days from the crushing, the yield from the above amount • being 5.75 gallons, or at the rate of 144.37 gallons per ton; pomace, 16.25 per cent; stems, 5.3 Tier cent. No. 494. Zinfandel. From Natoma Vinyard, per Th. D. Cone, Sacramento. Grapes arrived in good condition September 25 (Saturday), and were spread out on a table till Monday, when they were picked over. Fermentation of 65 pounds crushed, started Seji- tember 28 at 75 F. (room 71°), and reached its maximum September 29 at 83° (room 73°), then slowly fell to the temperature of the rf)om (71°) on October 1, when the murk was drawn off, five days from the crushing, the yield from the above amount being 5 gallons, or at the- rate of 153.8 gallons per ton; pomace, 11.5 per cent; stems, 4.2 per cent. No. 529. Zinfandel. From the vineyard of H. P. Gregory, two miles from Soquel, Santa Cruz County. These grapes are the first lot from three-year-old vines, and, being on the seaward slope of the mountains, and therefore exjiosed to the low temperature and fogs of the coast, their quality becomes a matter of SMiecial interest to that region. Two lots were received, one amounting to 34 pounds, on Octol)er 12, which was crushed the same day, showing 21.6 per cent solid contents by spindle. The other, amounting to 143 jHUinds, on October 17, was crushed the same day, showing 22.18 per cent solid contents by spindle. Both lots were in good condition, and fine samples. The musts of the two lots were mixed on October 17. Fermentation started promptly, and the next morning it had reached 84° (room 72°), fermenting violently \intil the evening of the next day; from this time the temi)erature slowly fell to that of the room (72°), on October 25, when the must was drawn off, nine days from* the crushing. The yield from the above amounts being 14.25 gallons, or at the rate of 161.0 gallons ]ier ton; pomace, 10.1 per cent; stems, 7 per cent. No. 526. Zinfandel. From Mr. Saufirignon, Patchen. Grapes arrived October 20, in good condition; bnnches rather loose, in conseciucnce of coulure; berries (juite large and juicy, not at all watery; subacid, but witli sufficient sweetness; the juice showed 18.55 per cent solid (contents by sj)indle. Fermentation of ()1.5 pounds crushed, started October 21 (room 72°), and reached its maximum, 80° (room 75°F.), on October 23, then slowly fell to the temperature of the room (72°), on October 27, when the murk was drawn off, eight days from the crushing; the yield from the above amount being 5 gallons, or at the rate of 162.6 gallons jier ton; pomace, 12.1 per cent; stems, 6.5 per cent. 81 No. 556. Zinfandel, second crop. From Juan Gallegos, Mission San Jos^, who gener- ouslj'^ donated "aboxit two thousand three hundred pounds of these grapes for experiments with different methods of fermentation. The bunches were quite loose, but the berries, though somewhat small, were perfectly sound and agreeably flavored, subacid and sweet, and very juicy and tender. The details of the several fermentations made with these grapes are given below under the special head of exjieriments on methods of fermenta- tion. The analysis of the must and of the wine made according to the usual method, with floating cover, are given here for comparison with other samples. AN.^LYSES. No. 472. H. M. LaKue. No. 473. Gov. Stanford. No. 494. Natouia. No. 529. H. P. Gregory. Oct. 12. Oct, 17. No. .WO. M. Saiif- frigiion. No. 343. J. Galle- gos. 2d crop. 1885. No. 556. J. Galle- gos. 2d crop. 1886. Must. Solid contents bv spin- dle : Sugar bv copper test 25.00 23.00 22.00 21.97 .40 .36 11.45 9.20 .091 .59 21.60 21.22 1.37 .32 22.18 21.63 1.23 .31 18.55 18.40 .636 .390 9.00 7.23 .148 .546 21.82 ""'".995 .439 11.00 8.84 .086 .576 2.69 2.90 20.90 19.75 Acid Ash .52 .41 12.36 9.92 .104 .54 .45 .60 14.20 11.62 .140 .54 .645 .274 Wine. . , 1 1 ( Volume Alcohol:|^y^jg,^^ _ _ Tannin .- 10.58 8.48 .169 .94 9.73 7.78 .103 Acid (at pressing) Bodv .705 Ash" 1 No. 472. Color (November 20): intensity, 9.1; tint, 1st red. No. 473. Color (November 20) : intensity, 9.5; tint, 3d red. No. 494. Color (November 20): intensity, 9.7; tint, 4th purple-red. No. 529. Color (November 20): intensity, 32.5; tint, 2d purple-red. No. 536. Color (November 20): intensity, 12.5; tint, 5th purple-red. No. 556. Color (November 20): intensity, 45.4; tint, 2d purple-red. In the above record the nidst striking new fact is the favorable composition of the Zin- fandel from a new locality, Snc |uel, which, with high tannin and a respectable sugar per- centage for three-year old wines, gives excellent promise for the future. No. 554. Zinfandel ( f) This lot represents the grapes grown on row No. 31, of the Cuper- tino Vineyard plot, which was inadvertently included both in the gathering and wine- making, when it should have been entirely omitted. The row was grafted with a variety of which the name was lost, and of which only a few lived ; thus the batch must be considered as substantially consisting of Zinfandel, which at the time was hardly ripe enough for picking. The record is preserved as of possible future interest. Grapes arrived October 25, in condition, and were worked the next day, the juice showing 18.5 per cent solid contents by spindle, 17.17 per cent sugar by cojiper test. Fermen- tation of 117 pounds crushed started violently on the evening of the next day at a temperature of 81° F. (cellar, 75° F.), and reached its maximum on the morning of October 28, at a temperature of 84° F. (cellar, 72° F.); remaining at this temperature until evening, then slowly fell to the temperature of the cellar (70° F.). on November 1, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 9.75 gallons, or at the rate of 166.6 gallons per ton; pomace, 11.1 percent; stems, 6.1 per cent. ANALYSIS. Must. Solid contents bj' spindle - 18.50 Sugar by copper test -- 17.17 Acid .80 Ash .35 Wine. ., , , (Volume 8.85 Alcohol: {weight 7.09 Tannin .151 Acid (at pressing) .04 Color (November 20): intensity, 12.3; tint, red. A 6^ 82 3. Southern French and Italian Type. trousseau. No. 4G9. Trousseau, from vineyard of Gov. Stanford, Vina. Grapes were received in bad condition, many dried and broken ; were crushed September 1 ; solid contents by Sjjindle 23.7 per cent. Fermentation of 87.5 pounds crushed started September 3, at 7.5° F. (room 73°), and reached its maximum on the evening of September 4. at 80° (room 73°); then slowly fell to the room temperature (70°); on September 7, when the murk was drawn oft", seven days from the crushing, the yield from the above amount being 5.25 gal- lons, or at the rate of 125 gallons per ton; pomace, 12.8 per cent; stems. 4.8 per cent. ANALYSIS. Must. Solid contents by spindle 23.7 Sugar by copper test Acid 41 Ash .5& Wine. ii„^i .i-i Volume 1.3.09 Alcohol. -j^y^igj^t jQ^.3 Tannin .09 Acid (at pressing) .45 Color (November 20): intensity, 5; tint, third red. The low acid, low color, intensity, and high ash of this sample, seem to characterize it as a depauperated specimen of its kind, and doubtless, not a fair representative of what the region could produce. PLOUSSARD, OR POULSART. The Ploiissard is chiefly cultivated in eastern middle France, in the Jura and the adjacent region, where it forms the basis of the better and medium high-class wines, " the soul of the wines of the region where it is grown." It also enters into the champagne wines, and is the chief ingre- dient of the sweet "liqueur" or "straw" wines of the same countries. It is also a good table grape, and as good a keeper as the Golden Chasselas.* It is a \dgorous grower, and according to the quality of the soil should be pruned long, and even very long. Its full bearing qualities are sometimes not shown until its fifteenth or twentieth year. The selection of the proper bearing canes is extremely important, and vertical ones should be avoided. The leaves are of medium to small size, elongated, smooth on both sides, and rather deeply cleft; therefore, easily distinguished from those of the Malbeck, which are as broad as long, roughish, and shaggy below. Bunch short-conical, rather loose, and well shouldered. Berries elliptical-elon- gated; size, medium or a little over; skin thin and delicate, of a rather light, reddish-purple tint; very sweet and juicy. INIatures in the second period. The grape received for grafting at Cupertino, from Mr. Chas. Krug in 1884, corresponds exactly to the above description, and is, undoubtedly, true to name. No. 499. Ploussard. From J. T. Doyle, Cupertino, University Plot. Grapes arrived in good condition September 28, and were worked the same day, the juice showing 22.80 per cent solid contents liy spindle. Fermentation of 104.25 pounds crushed, started Se])tembcr 29, at 75° (temperature of room, 72°), and reached its maximum on Octolier 1, at So° ; then slowly fell to the temperature of the room (71°) on October (i, when the murk was drawn off" ten days from the crushing, the yield from the above amount being 8.85 gallons, cor- responding to 169.5 gallons per ton ; pomace, 10 per cent ; stems, 4.7 per cent. *Not the grape so called in this State, which is the Listan or Palomino. 88 ANALYSIS. 3rust. Solid contents by spindle 22.8 Sugar by copper test 22.67 Acid .50 Ash .27 Wine. \lrobol- /Volume 11.91 Alcohol. I Weight 9.56 Tannin .05 Acid (at pressing) .51 Color (November 20): intensity, 5.10; tint, third purple red. The low acid and tannin of this grape, together with deficient color, place it out of the jiale of claret grapes, and within that of southern French varieties, like the Cinsaut and Trousseau, adapted to strong, aromatic table wines. SIRAH. A general statement regarding the Sirah is given in the report for 1884, page 101. Its high qiiahties have attracted much attention, and it has been planted or grafted, although not very extensively, at numerous points in the State. It certainly deserves to be widely grown, the more as its productiveness is quite equal to that of many other widely spread varie- ties, as will be seen from the data recorded at Cupertino, further on. No. 498. Sirah. From J. T. Doyle, University Plot. Cupertino. This variety arrived on September 28 in good condition, and was crushed the same day, showing 22.0 per cent solid contents by spindle. Fermentation of 100.75 pounds crushed, started at 77° F. (room, 72°), on the evening of September 29, and reached its maximum (90°) the next afternoon (room, 74°). From this time the temperature fell very gradually until October fi, when the cellar temperature (71°) was reached, and the murk drawn off, nine days from the crushing. The yield from the above amount was 8.7 gallons, or at the rate of 171.7 gallons per ton; pomace, 12.4 per cent; stems, 4.9 per cent. ANALYSES. 18S4. No. 233. Natoma. No. 498. J. T. Doyle, Cupertino. Must. Solid contents by spindle Sugar by copper test _. Acid _ . . 1 Ash Wine. • 1 , , I Volume - Alcohol: {weight Tannin Acid (at pressing) Color (November 20): intensity, 36.4; tint, first purple red 21.60 21.80 .66 .33 12.54 10.07 .09 .45 22.00 21.80 .76 .37 11.00 8.84 .11 .65 In composition the Sirah from Cupertino differs but little from the Natoma sample of 1884. MONDEUSE. General statements in regard to this important variety will be found in the report for 1884, page 102. The several samples received this season fully sustain the remarks made in the above place regarding its desirable qualities. It is quite a vigorous grower, and grafts made in the writer's vineyard^at INIission San Jose, on Californica stock, in April, 1886, have nearly all borne some fruit, of which No. 566, below, is a sample. Similar 84 good accounts of its bearing qualities are received from other parties. On rich so 1 its long canes would seem to require some support from stakes, or else the chaintre system of training. No. 479. Mondeuse. From grafts of F. roliiulorff, Jr., in the vineyard of John Gallegos, Mission San Jose. The grapes correspdiid arcurately to previims saMiples from Natoma. Bunches very long, some heavily slKiuklered, almost cruciate. Berries rather larger than from Natoma ; they are from grafts, in their second year. Grajjes arrived September 21, and were worked the same day. The juice showed 17.94 per cent solid contents by spindle. Fermentation of 50 pounds crushed began September 22, at 72° F. (room, 71° F.), and reached its maximum September 24, at 78° F. (temperature of room, 70° F.); then slowly fell to the temperature of the room (71°) on Septemtjer 28, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 3.85 gallons, corre- sponding to 154 gallons per ton; pomace, 10 per cent; stems, 4.5 per cent. No. 532. Mondeuse. From William Pfeifer, Gubserville. Grapes arrived in good con- dition and apparently true to name. This variety was crushed on the day of arrival, October 16; the juice showed 20.7 per cent solid contents by sjiindle and 19.54 per cent sugar by copi)er test. Fermentation of 32 pounds crushed started October 18 at a temj)er- ature of 77° F. (cellar 71.5° F.), and reached its maximum on the same evening at a tem- perature of 79° F. (cellar 71° F.), and i-emained at this temperature until the evening of the next day, then slowly fell to the tenqierature of the cellar (75° F.) on October 23, when the murk was drawn ofl, the yield from the above amount being 2.0 gallons, or at the rate of 162.5 gallons per ton ; pomace, 10.9 per cent; stems, 5.3 jter cent. No. .566. Mondev.te. From E. W. Hilgard, Mission San Jose. Grapes arrived in good condition November 8; the quantity was too small to be worked for wine. The juice showed 25.0 per cent solid contents by spindle. ANALYSES. No. 235. No. 479. Natoma. F. Pohndorff, Jr. No. 566. E.W. Hilgard. No. 532. W. Pfeffer. Mitst. Solid contents by spindle Sugar by copper test Acid Ash Wine. M„^T,„i (Volume Alcohol: {weight Tannin Acid (at pressing) 20.20 20.04 .51 11.89 9..56' .17 ..54 17.94 17.99 .63 .28 9.54 7.64 .13 25.00 20.70 19.54 .69 .31 10.10 7.99 .32 .64 No. 479. Color (November 20): intensity, 31.7; tint, 2d purple-red. No. .556. Color (November 20): intensity, 36.6; tint, 2d purple-red. No. .5.32. Color — No wine. Two remarkable facts appear in the above table: one is the phenomenal tannin per- centage from the Santa Cruz Range ; the other, that grafts of the same year yielded, at Mis- sion San Jose, as high as 25 per cent of solid contents, showing that the grape is likely to reach its best development in that locality. CINSAUT. A general account of this grape has been given in the report for 1884, page 104. So far as known, it has been planted to a very limited extent only, perhaps the largest area at present in the State being a five-acre block grafted by the writer in the spring of the present year at INIission San Jose, on Calif ornica and riparia stocks; the grafts were obtained from the Natoma Company. The Cinsaut proves to be a good grower, little liable to mildew, and nearly every graft, not coming too late, has borne some grapes; in some cases, as much as three and four bunches to the vine. The bunches are large, but short and very compact ; the berry resembling that of the Malvoisie, but generally larger and much more 85 firm, so much so, that the variety may turn out to be an ehgible shipping grape, as, from this season's experience, it seems to be a sturdy keeper. The grafts being late, of course the fruit was correspondingly backward in maturing, and was not fully ripe before November 8, when the bulk was picked for experimental wine-making; a batch previously picked October 4, was manifestly immature, and of course, yielded a very acid wine, yet having the peculiar aroma of the grape, which is so faint as not to be per- ceptible, save as imparting a peculiar zest to the subacid fruit. It is hardly necessary to say that the high acid shown this season is not to be looked for when the vines become older ; the grapes from the Natoma plantation gave, in 1884, .528 of acid only. The fermentation passed off quickly and satisfactorily, and the wine is at this time one of great prom- ise, allieit with a very light tint, which needs to be deepened by blending with some other grape of corresponding character. No. 509. Cinsant. From E. W. Hilgard, Mission San Jos(5. Grapes from grafts of ISSC, on Califomica stock. Grapes arrived October 5, in good condition, but not fully ripe; berries "large and crisp, rather acid but agreeably flavored. The juice showed 20.05 solid contents by spindle. Fermentation of 79.5 pounds crushed started October 6, at 79° F. (room 71°),'and reached its maximum on the evening of the same day at 87° (room 72.5°); then fell slowly to the temperature of the room (70°) on October 10. The yield amounted to 6.75 gallons,"corresponding to 169.8 gallons per ton; pomace, 10.6 per cent; stems, 3.7 per cent. No. 565. Cinsaut. From E. W. Hilgard, Mission San Jos^. Grapes arrived in very good condition, November 8, and were worked the same day, the juice .showing 23.4 per cent solid contents by spindle. Fermentation of 212 pounds crushed began on October 9, at a temperature of 71°, became violent then next day (temperature, 76°), reaching its heighth, 85°, on October 11 ; then slowly fell to cellar temperature (6.3°), on October 16, when the murk was drawn off, eight days from the crushing. The yield from the above amount was 17 gallons, or at the rate of 160.6 gallons per ton. AN.\LYSES. No. 237. Natoma. 1884. No. 509. E. W. Hilgard, No. 565. E.W. Hilgard. Must. Solid contents by spindle Sugar bv coiiper test Acid .--■' - Ash Wine, ., , , (Volume Alcohol: {^v^ight Tannin Acid (at pressing) 23.93 23.32 .53 .32 12.90 10.44 .07 ..38 20.05 1.125 .40 .73 .78 .153 .90 23.40 23.32 1.00 .39 10.00 7.99 .11 .52 No. 509. Color (November 20) : intensity, 7.0; tint, thin; to fourth red. No. 565. Color (November 20): intensity, 8.8; tint, third red. The above record shows that the Cinsaiat will reach a good saccharine development in the only locality in the Santa Clara Valley where it thus far exists. Its acid, due to the extreme youth of the vines (grafts of 1886), is of course excessive, and may be expected to fall to^a more desirable figure next season, but will in any case contribute materially to the development of the bouquet. Its color is very light. BARBERA. A general statement in regard to this variety is given in the report for 1884, page 111. Experience had with it this season at Mr. John T. Doyle's, as well as at the writer's vineyard at Mission San Jose, seems to show that it is in ihe coast region not a very strong grower; and at Cupertino it has not yet sliown the early and profuse bearing attributed to it in Italy. In 86 other respects the cj[uahty of the grape appears to be fully up to the Italian standard, so far as the immature wine can be judged, the color being beau- tiful and deep. No. 517. Barhera. From J. T. Doyle, Cupertino, University Plot. Grajies arrived Octo- lier 8th, in fair condition, somewhat bruised but not fermented yet. Hize of berries very unequal — on the whole undersize, smaller than is the " Vignoble" figure; taste very sweet, somewhat " relevee;" quite astringent. The juice showed 22.4 per cent solid contents by spindle. Fermentation of the 60 pounds crushed started October 9th, at 73° F. (room 70°), and reached its maximum on October 11th, at S0..5° (room 72..5°); then showly fell to the temperature of the room (70°) on October 14th, when the murk was drawn off, seven days from the crushing, the yield from the above amount being 5 gallons, or at the rate of 16G.6 gallons per ton; pomace, 9.1 per cent; stems, 5 per cent. ANALYSES. No. 24.1. Cupertino. 1884. No. 517. Cupertino. 1886. Solid contents by spindle Must. 22.40 Sugar by copper test . . 2138 Acid 1.02 1.07 Ash .38 ., , , (Volume. Wine. 11.45 Alcohol: {weight 9.20 Tannin .15 Acid (at pressing) - . . .85 Color (November 20): intensity, 35.7; tint, second purple red. The Barbera, like the Cinsaut, shows a very high acid in both years in which it has been analyzed. This appears, therefore, to be a peculiarity of the grape, and is doubtless con- nected with the high bouquet of the wine. TEINTURIER AND GAMAY TEINTURIER. These two varieties, with some others closely related, are scattered in small lots over the State, with a view to drawing from them a supply of color not yielded by the main crop of the wine grapes. As they are shy bearers and do not add materially to the quality of the wines in which they are used, it is doubtful that their further cultivation should be recommended, since they can probably be advantageously replaced by varieties yielding both color and quality. It will be seen from the tables given below that the Teinturier and Gamay are both equaled and even exceeded as to color by several of the valuable varieties which at the same time are heavy bearers; while, if quality be no special object, the Gros Verdot would seem much more likely to be the proper grape for both quantity and intensity of color. For the Bordeaux varieties it is an}^ way a proper l)lend, much used in France, and being adapted to low ground, it will fill a gap that in some of our wine-making valleys remains an unsolved problem. No. 492. Teinturier. From J. T. Doyle, Cupertino, University Plot. Grapes arrived Sep- tember 24, and were worked the same day. Bunches nearly all small, a few shouldered ones; most of them rather compact, some loose; berries small to medium; jince showed 20.9 per cent solid contents by spindle. I'^'ermentation of 95.25 pounds crushed started 8eptenil)er 25, reached its maximum on .Sei>teinl)er 28 at a teini)oraturc of 8.3° (room 71°), then slowly fell to the temperature of the room (71°) on October 3, when the murk was drawn off, nine days from the crushing, the yield from the above amount lieing 7.5 gallons, or at the rate of 157.4 gallons ]ier ton; pomace, 12.5 jicr cent; stems, 5.7 ])er cent. No. 542. Teinturier. From D. C. Feely, Patchen. Short, ]iyraiui(lal, shouldered, com- jjact bunches ; berries uneven with early coulure, subacid; juice strongly colored; lierries quite thick-skinned, slightly oblong. Gamay ( ?) Some berries in various stages of devel- opment; some are drying, and others even not quite ripe. This variety arrived in good condition October 21, and was worked the same day, the juice showing 24.3 per cent solid contents by spindle. Fermentation of 31 pounds crushed started October 22 at 76° (room 73.5°), and reached its maximum on the evening of the same day at a temperature of 84° (room 75° F.) then slowly fell to the tem))erature of the room (40°) on October 26, when the murk was drawn oft", six days from the crushing, the yield from the above amount ])eing 2.25 gallons, or at the rate of 145.1 gallons jier ton; pomace, 12.9 per cent; stems, 5.5 per cent. No. 507. Gamay Teinturier, from J. T. Doyle, Cupertino, University Plot. Grapes arrived September 30th, in medium condition; many berries dry and transformed into raisins; color of must less intense than of Teinturier male, but yet strong; berries below medium size; nearly globular. The juice showed 21 per cent solid contents by spindle. Fermenta- tion of 101..5 pounds crushecl, started October 1st, at 72 F. (room 71°), and reached its maxi- mum at 80° (room 71°,) on October 4th, then slowly fell to the temperature of the room, on October 7th, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 8.50 gallons, or at the rate of 167.4 gallons per ton; pomace, 15.2 per cent; stems, 5.6 per cent. ANALYSES. No. 370. D.C.Feely, Patchen. 1885. No. 542. D.O.Feely, Patchen. No. 492. Cupertino. No. 507. Cupertino. i^f^v.s^. Solid contents by spindle, .. Sugar by copper test Acid Ash. 20.78 W, Volume . • { Weight Alcohol Body... Tannin Acid (at pressing). A.sh .94 .34 10.08 8.06 3.07 .18 .56 .34 24.30 24.64 .75 .39 12.27 9.85 20.90 20.85 .65 .37 10.42 8.34 .114 .64 21.00 20.76 .99 .27 10.58 8.48 .169 .90 Must. Color (September 30) : inten.sity, 11.9; tint, 3d red. No. 50 No. 542. Color (October 22) intensity, 33.3 ; tint, red. Wiiie. No. 492. Color (November 20): intensity, 44.4; tint, 2d purple-red. No. 542. Color (November 20) : intensity, 75.2; tint, 2d purple-red. No. 507. Color (November 20): intensity, 53.3; tint, 2d purple-red. NEBBIOLO. The Nebbiolo is one of the most anciently cultivated vines of Piedmont and northern Italy generally. Its name is due to the strikingly glaucous or " nebulous" aspect of its berries at maturity. Its wines are esteemed to be of the highest excellence, provided perfect maturity of the grapes be reached. Many of the best Piedmontese wines owe their reputation to the Nebbiolo that enters into their composition, and are comparable, when well made, to the high class Bordeaux wines. The Nebbiolo is universally trained long and even very long, this being apparently necessary on account of the fact that the lower five or six buds are generally infertile. The vine is stated to be very vigorous; its leaves have the peculiar bluish tint and roughish surface common to many of the older Italian varieties, which, with the more or less rigid leaf, renders them easy of recognition. We find at Cupertino two quite distinct varieties of the Nebbiolo, of which one, acctjrding to the statement of Mr. Alexander Filipello, Mr. Doyle's foreman, is known to the Piedmontese as "Nebbiolo Bourgu;" the ad- 88 jective referring to the peculiar manner in which the canes fork near their extremities, the main shoot a])parently dividing into two equal branches, with at times a feelde direct shoot between. This Nel)biolo Bourgu has leaves much less deeply loljed than other variety, and is a stronger grower and better bearer. The'deeply cat variety — the Nebbiolo pure and simple — contrasts (piite strikingly with its more vigorous companion by a straggling and dusty aspect and sparse bearing. This difference, corresponding to what is seen in seedling Zinfandels as compared with the typical variety, is so great that one would hardly desire to propagate the scantily-clad vine at all. The grapes gathered this season from the " Bourgu" variety of the vine, whose average bearing upon twenty vines was 32.5 pounds each, were lower in sugar than those from the sparsely-bearing vine, showing the usual inverse ratio of (quality and quantity. No. 525. Nebbiolo Bourgu. From J. T. Doyle, Cupertino, University Plot. Grape.s arrived October 8 in good condition and were worked the same day. Long shouldered, very com- pact bunches, small, blue, glaucous berries with little color, inside quite juicy, but with a solid pulp around the kernels; skin tender, and berries, when detached, burst open. The juice showed 20.2 per cent solid contents by spindle. Fermentation of 71 pounds crushed, started October 9, at 73° F. (room 70°), and' reached its maximum on the evening of Octo- ber 11, at 82° (room 72° F.); then gradually fell to the temperature of the room (70°), on October 14, when tlie murk was drawn off, the yield from the above amount being 5.5 gallons, or at the rate of 155 gallons per fon ; pomace, 12.() per cent ; stems, 5.6 per cent. No. 52(). Nebbiolo fino {No. 2). From J. T. Doj'le, Cupertino, University Plot. Grapes arrived October 8, and were worked the same day. This variety resembles closely No. 1, but is not quite as ripe ; bunches smaller, berries not quite as large as No. 1. The juice showed 22.18 per cent solid contents by spindle. Fermentation of 75 pounds crushed started October 9 (room 70° F.), and reached its maximum on October 11, at 81° (room 72.5°), then slowly fell to the temperature of the room (69°) on October 15, when the murk was drawn off, eight days from the crushing; the yield from the above amount being 6.1 gallons, cor- responding to 162.() gallons per ton; pomace, 12 per cent; stems, 6 per cent. ANALYSES. Must. Solid contents by spindle Sugar by copper test Acid Ash .- Wiu.e. Ai,.,i.i (Volume Alcohol: J^veight Tannin Acid (at pressing) No. .526. Cupertino. 22.18 21.22 " .94 .25 11.09 8.91 .22 .86 No. 525, color (November 20): intensity, 12.6; tint, 5th purple-red. No. 526, color (November 20): intensity, 22.8; tint, 4th purple-red. Tlie Nel)biol<>, oven ;it the time of its complete maturity, shows the high acid charac- teristic of the grajjcs of Lombardy, and does not ap])ear to reach a high figure in sugar. In tannin it is remarkably rich, and altogether promises to do justice to the high reputa- tion it enjoys in its native country. FKESA. The Fresa is the companion of the Barbera in the vineyards of Pied- mont, and especially in the neighborhood of Turin and INIonferrate. It is not generally esteemed as yielding wines of as high quality as the Barbera, but yet those from certain localities enjoy an excellent reputation. These differences are probal)ly due to the nature of the soils and exposure. The vine is vigorous and productive, and in good soils attains an age of sixty and even a hundred years; its life is prolonged by shorter pruning than is 89 generally given it. It is especially esteemed for its resistance to the mildew. The Fresa at Cupertino, bearing the second year from the graft, shows its productiveness very strikingly, the average of each of 7 vines being 28.5 pounds. The berries were, however, almost throughout, smaller than those of the figure of the " Vignoble," although in other respects it agrees exactly with the description. The color of its wines, though not quite as deep as that of the Barbera, is very strong and fine. No. 523. Fresa. From J. T. Doyle, Cupertino, University Plot. Grapes arrived in good condition October 8. Juice showed 17.52 per cent solid contents by spindle. Fermentation of 74 pounds crushed started October 9, at 78° F. (room 70°), and reached its maximum on the evening of the same day at a temperature of 80° (room 72.5°); then slowly fell to the temperature of the room (70°) on October 14, when the murk was drawn off; the yield from the above amount being 6.25 gallons, or at the rate of 169 gallons per ton; pomace, 13.5 per cent; stems^ 7.4 per cent. ANALYSIS. Must. Solid contents by spindle 17.52 Sugar by copper test 17.17 Acid -.: -. 1.30 Ash .30 Alcohol: < Wine. Volume 8.15 Weight 6.49 Tannin...: .16 Acid (at pressing) 1.12 Color (November 20): intensity, 32.8; tint, first purple-red. The above sample of Fresa was manifestly short of full maturity, and although as the companion of the Barbera it may be expected to show a high acid ])ercentage, the show- ing made here is probably not a fair one. In res])ect to tannin and color it will mani- festly prove valuable. No. 521. Blend, accidentally made in consequence of the blurring of labels on the crates, of Jlerbeuiont one third, the rest mostly Barbera, with some Fresa. From J. T. Dojde, Cupertino, University Plot. Grapes arrived October 8, and were worked the same day. The must showed 19.0 per cent solid contents by spindle. Fermentation of 112.5 pounds of grapes crushed started October 9 (room 70° F.), and reached its maximum on October 11, at 81° (room 72.5°), remaining at this temperature until noon of October 12; then slowly fell to the temperature of the room, 69.5°, on October 15, when the murk was drawn ott, eight days from the crushing; the yield from the above amount being 10 gal- lons, or at the rate of 177.7 gallons per ton ; ponuice, 10.4 per cent ; stems, 5.0 per cent. ANALYSIS. 3Iust. Solid contents by spindle 19.0 Sugar bv copper test 18.46 Acid..: .81 Ash .- .26 Wine. iT^r.1. 1 f Volume 9.18 Alcohol: {weight 7.37 Tannin .256 Acid (at pressing) .63 Color (November 20): intensity, 29.8; tint, 3d purple-red. 4. American Type. herbemont. As this stock of the yEstivalis tribe has in Napa County yielded Pro- fessor Husmann very acceptable wines, both red and white, free from all " foxii)^'SS," at least while young, it has been planted at Cu])ertino, in the University plot, for trial. It has shown a vigorous growth, contrasting 90 strongly by the drooping habit of its canes with the adjoining rows of Viniferas. It bore very fairly this season, yielding 32.9 pounds per vine as the average of 20. The berries were, however, quite undersized, and matured late, attaining only 20 per cent of sugar toward the end of October. It may be that when older the size and character of the berries will be more satisfactory. As to the desirableness of the Herbemont as a resistant stock, particu- larly on the drier class of light upland soils, there can be no question. No. 522. Herbemont. From J. T. Doyle, Cupertino, University Plot. Grapes arrived in good condition but barely ripe, October 8, and were worked the same day, the juice show- ing 18.15 per cent solid contents by spindle. Fermention of 32.25 pounds crushed, skirted October 9, and reached its maximum on the evening of October 10 at 79° F. (room 72.5°), remaining at this tem])erature until the noon of the next day, then fell to the temperature of the room (74°) on Octoljer 14, when the murk was drawn off, seven days from the crush- ing, the yield from the above amount being 2.5 gallons, or at the rate of 155 gallons per ton ; pomace, 14.7 per cent; stems, 5.4 per cent. No. .549. Herbemont. From J. T. Doyle, Cupertino, University Plot. Grapes arrived Octo- ber 25, and were worked the next day, the juice .showing 20.1 per cent solid contents by spindle. Fermentation of 95 pounds crushed, started October 26, and reached its maximum on the evening of October 28, at 85° F. (room (72.5°), then slowly fell to the temperature of the room (70°) on November 1, when the murk was drawn ofT, seven days from the crushing, the yield from the above amount being 8 gallons, or at the rate of 108.4 gallons per ton ; pomace, 10.5 per cent; stems, 5.5 per cent. .\N.\LYSES. Must. Solid contents by spindle Sugar by copper test Acid Ash Wine. ^'"'-Mwe'^^" :::::■-■.:::-.::::-.:: Tannin Acid (at pressing) Cupertino No. 522. No . .549- Immature. Mature. 18.15 20.10 17.71 19.75 .80 .56 .23 .26 8.61 9.27 6.89 7.43 .10 .15 .74 .50 No. 522. Color (November 20): intensity, 5.1; tint, third red. No. 549. Color (November 20): intensity, 9.1; tint, third to fourth red. The showing made here by the Herbemont is not altogether encouraging, especially in view of its low color intensity and late maturity in this region. ISABELLA REGIA. This remarkable, giant-leaved, and very prolific variety, or rather sport of the Isabella, produced by Mr. J. P. Pierce, of Santa Clara, fruited this season from grafts made in spring on Zinfandel vines 4 years old, in the University plot at Cupertino. The berries, like the leaves, are of extraor- dinary size, and when ripe the fruit is exceedingly sweet and strongly aromatic; so much so that one cannot eat much of it at a sitting. It is, therefore, unavailable for wine-making, however acceptable as a sliowy, perfumed table grape, much liked by some, but readily surfeiting those who are accustomed to the vinifera grapes. As a Inbrusca variety, it is, of course, very liable to the attack of the phylloxera, and in infested ground must be grafted on resistant stock for protection. The berries are too soft for shipment to any distance, but all things considered, keep fairly. 91 From the extraordinary sweetness of the grape in presence of so much acid, I conjecture that it must contain an unusual proportion of fruit sugar; but this point was observed too late for direct determination. No. 550. Isabella Reg ia. From .T. T. Doyle, Cupertino, University Plot. Grapes arrived October 25, in good condition, but rather overripe; very large berries, very little pulp, very sweet and aromatic; kernels very large; not worked for wine. Solid contents by spindle, 20.4; acid, .GO per cent. CALIFORNICA. The availability of the Californica vine for direct fruiting has been repeatedly suggested, and experiments to test its wine-making qualities have been made repeatedly, notably by Mr. Mottier, in Lake County, where fine samples of the native grape seem to be more common than elsewhere. These experiments have not, however, been followed up by attempts to pro- duce improved varieties by the process of culture, so far as known. Being informed by Mr. W. G. Klee of the existence of an unusually fine variety of the wild vine near the residence of Mr. A. B. Chapman, at San Gabriel, Los Angeles County, I requested Mr. Chapman to have a sufficient quantity for experimental wine-making gathered and forwarded in crates sent from the University for the purpose. The grapes arrived in good con- dition and proved to be exceptionally large, averaging about double the usual size, quite thin-skinned, and rather lighter in color than is com- monly seen. The taste was very sweet, and, despite the large proportion of acid shown in the analysis, of a somewhat vapid flavor; apparently rather overripe. No. 531. ''Californica" (wild grapes). From A. B. Chapman, San Gabriel. Taken from' a vine bearing grapes of extra quality, as compared with the bulk of wild vines. Berries above usual size, remarkably sweet, and wild-flavored, very spicy, quite light in color; bunches large, long, much branched, very lax. Grapes arrived October 15 in good condi- tion, but dusty ; they were washed, and then worked the next day. The juice showed 19.5 per cent solid contents by spindle, and 17.71 per cent sugar by copper test. Fermenta- tion of 84 pounds crushed, started October 18 at 79° F. (room 71.5°), and reached its max- imum on October 19, 80° (room 72°), then slowly fell to the temperature of the room (73.5° F.), on October 23, when the murk was drawn off, eight days from the crushing, the yield from the above amount being 6.25 gallons, or at the rate of 148.8 gallons per ton; pomace, 14.2 per cent ; stems, 8.3 per cent. ANALYSIS. 3fust. Solid contents by spindle 19.50 Sugar bv copper test 17.71 Acid -.1 .94 Ash .37 Wine. Tannin .18 Ai„.,i 1 (Volume 8.85 Alcohol: I ^y^i^j^^ „09 Acid (at pressing) .61 Color (November 20): intensity, 5.7; tint, Sd red. As the composition of a wild grape, the above is certainly encouraging. The tannin is remarkably high for so light tinted a grape, and we shall look with interest to the wine when matured. 92 B. WHITE WINES. 5. Dry White. semii.lon. The Semillon is now too well known as one of the chiefly needful ingre- dients of the high-class Sauterne wines to need elaborate notice. Its product at several points in this State have already received high com- mendation, and its culture is likel}'' to extend rapidly wherever good white wines are desired and long pruning is not objected to. It is probably not so well adapted to the great valley and foothills as to the Coast Range region. While not as heavy a bearer as the Chasselas, or even the Sauvig- non Vert, its average product at Cupertino this season has been 37.5 pounds per vine, exceeding in this respect both the Franken Riesling and the Johannisberg or noble Riesling, the latter by more than double. No. 502. Semillon. From J. T. Doyle, Cupertino, University Plot. Grapes arrived Sep- tember 30, in good condition, and were worked the same day, the juice showing 18.4 per cent solid contents by spindle. Fermentation of 99.75 pounds crushed started October 1, at 76° (room 74°), and reached its maximum on October 2, at 79° (cellar, 71°), then slowly fell to the temperature of the room (70°) on October 10. The yield from the above amount was 7.87 gallons, or at the rate of 157.7 gallons per ton; pomace, 20 per cent; stems, 3.7 per cent. ANALYSIS. , 3fust. Solid contents by spindle 18.40 •Sugar, by copper test 18.29 Acid - . ."- .57 Ash -.- ---_ 23 Whie. Ain 1. i.f Volume 9.00 Alcohol : I ^^jg^^ ___ .23 Acid .55 COLOMBAR OR SAUVIGNON VERT. Although the name Colombar is given as a synonym of the Sauvignon Blanc, in the " Vignoble," yet the grape imported under this name appears to differ materially from the genuine Sauterne grape, while itself yielding a wine of excellent quality, of the Sauterne type. In the Santa Clara Val- ley at least the names of Sauvignon Vert and Colombar are used inter- changeably for the same vine, an exact comparison of which with the authentic Sauvignon Blanc I have not as yet been able to make. It is a heavy bearer, having yielded this season 51.8 pounds of grapes as the aver- age of twenty vines at the University plot, Cupertino. No. 490. Sauvignon Vert. From J. T. Doyle, University Plot, Cupertino. Grapes arrived in good condition September 24, some bunches bruised, a few mouldy berries; bunches loose, some of them quite large, nearly all shouldered. Berries medium, not very sweet; i. e., majority not sweet. The ripe berries are nearly of the color of Chauch^ Oris. This variety was worked the same day, the juice showing 18.70 per cent solid contents by spindle. Fermentation of 30 pounds crushed started on Septendicr 25 at 70° P. (room, 67° P.), and reac:hed its maximi;m on September 26 at 78° (room, 73° P.), and remained at about tliis temperature until noon (if the next day; then fell to the temperature (72° P.) of the room on October 7. Tlic yield from the above amount was 7.12 gallons, corresponding to 158.2 gallons per ton ; pomace, 19.4 per cent; stems, 5.2 per cent. ANALYSIS. 3IusL Solid contents by spindle - --. 18.70 Sugar bj' copper test 18.70 Acid 42 Ash .20 Alcohol : Wine. j Volume 9.00 t Weight _ 7.23 Acid .53 FOLLE BL.^NCHE. The Folle Blanche is too well known at this time in its capacity of a brandy grape, and its wine as a blend for Bordeaux clarets, to require more than a passing notice here. As a prolific bearer it has attracted consider- able attention, but it should not be forgotten that the use of its wine for blending is practically limited by the amount of blendable red wines — that is, wines having sufficient character and color to stand the dilution of these qualities Avithout the addition of something more definite than is supplied by the Folle Blanche. The inverse ratio between quality and quantity cannot be too fully remembered, and unless the practice of reducing all wines to a common level, and paying so much per gallon of " wine " to the producer, be supposed to be perpetuated, the world's habit of paying mainly for high quality in wines must be conformed to. It seems predicable of •the Folle Blanche that it will yield a better quality of blending wine in valley land than either the Sultana or Burger, in the more northern regions of California. At Cupertino, the Folle Blanche, long-pruned, yielded this , season 38.2 pounds of fruit per vine — a comparatively low production, which will probably show its effect in the quality of the Avine resulting from it. No. 515. Folle Blanche. From J. T. Doyle, University Plot, Cupertino. Grapes arrived October 8; condition pretty good; very line and juicy berries; verified before. The juice showed 20.0 per cent solid contents by spindle. Fermentation of 74.25 pounds crushed started October 9, at 72° F. (room 70°), and reached its maximum on October 10, at 77° (room 70°), then slowly fell to the temperatiire of the room (69.5°) on October 13. The yield from the above amount was 5.25 gallons, corresponding to 141.4 gallons per ton; pomace, 26.9 per cent; stems, 7.0 per cent. ANALYSIS. 3hist. Solid contents by spindle 20.00 Sugar by coppertest 19.96 Acid.-l .47 Ash .39 Wine. Alcohol- i Volume 9.73 Alcohol. I ^Yeight 7.78 Acid 59 BURGER (of California). A discussion of the properties, etc., of this variety, and of its relations to the blue Elbling, is given in the report for 1884, page 124. It is becom- ing more and more evident that the culture of the grape called Burger, in California, belongs properly to a warm climate, and that it does not yield acceptable results elsewhere. Thus, it now appears from the experiments with Burger grown in the Santa Cruz Range, and even at Cupertino, that in that region its sugar percentage rarely if ever reaches a satisfactory figure 94 while its acid remains high, and the wines made from it are of low qualit}'. It does somewhat better already on the opposite side of the bay, at Warm Springs, and similarly in the Livermore Valley; but its best qualities appear to be developed at Fresno, and in the southern region generally. These facts appear very clearly in the table giv^en below, in which the data already reported in 1884 are associated with those obtained from this sea- son's vintage. To this table are added, also, the analyses of the wines of the blue EMing and Kleinberger, or white Elbling, in order to afford com- parison with these, the true Burgers of the Rhenish region. No. 471. Burger, from Governor Stanford, Vina. Grapes arrived in moderately good con- dition September 9, 188(i, and were worked the same day, contents by spindle being 22.50 per cent. Fermentation started violently on the morning of September 10th, at 74° F. (room 71°), and reached its maximum on the evening of September 11th, at 80° (room 72°), then slowly fell to the temperature of the room (67°), on September 2.5th. The yield from 91 pounds, crushed and fermented, was 7.37 gallons, corresponding to 162 gallons per ton; pomace, l4.5H per cent; stems, 5 per cent. No. 501. Burger. From J. T. Doyle, Cupertino, University Plot. Grapes arrived Sep- tember 30th, in good condition, and were worked the same day, the juice showing 13.1 per cent solid contents by spindle. Fermentation of 102 pounds crushed, started October 1st, and reached its height on the evening of October 2d, at 7<3° F. (room 73°), then slowly fell to the temperature of the room (70°), on October 10th. The yield from the al:Mive amount was 8.75 gallons, C(jrresponding to 171.5 gallons per ton; pomace, 14.7 per cent; stems, 5.(i per cent. No. .508. Burger. From vineyard of R. Wegener, Livermore. Grapes arrived October 1st, and were worked the same day; condition, good; a few bruised. The juice showed 20.8 per cent solid contents by spindle. Fermentation of 105 pounds crushed, started October 2d, at 73° F. (room 71°), and reached its maximum on October 4th, at 77°, remain- ing at this temperature until (Jctober 6th, then slowly fell to the temperature of the cellar , (70°), on October 14th. The yield from the above amount was 8.50 gallons, or at the rate of 161.9 gallons per ton ; pomace, 19 per cent; stems, 5.7 per cent. ANALYSES. Elblixcs. No. 471. Gov. Stanfurd. No. 501. J. T. Doyle. No. 508. Blue. R. We- ! No- 493. gener. Heney. White. No. 488. .J. T. Doyle. Solid contents by spindle Sugar by copper test Acid Ash 22.50 Wine. Acid 13.10 ...I 11.68 50 1 1.02 48 1 20.80 20.90 20.24 20.61 .53 I .68 .37 .30 10.58 8.48 .47 5.23 10.00 4.14 7.99 .81 I .33 10.17 8.13 .54 17.60 17.22 .49 .25 8.70 6.95 .43 95 ANALYSES. Locality. < 5' p td a. Alcohol. > > (J rower. 2' Lower Lake -- 1885 1880 1886 1885 1885 1886 1886 1885 1883 1884 1881 1884 1886 1886 1.68 1.25 'Y.52" 2.69 "Y.93" 2 24 *3;02 2.16 2.05 8.84 7.24 4.14 4.76 9.63 8.48 7.99 8.13 9.12 8.98 9.20 11.00 6.95 8.13 11.00 9.00 5.23 6.00 12.00 10.58 10.00 10.16 11.36 11.17 11.42 13.42 8.70 10.17 .18 .16 "".23 .45 """.19' .37 .26 .31 .26 54 Ch Kru^ St. Helena . -- 56 J. T. Dovle D. C. Fe'elv Cupertino University Plot.- Patchen, Santa Clara Co. --. .81 .48 68 47 33 C. Weller Harrisburg 65 R Barton Fresno . 49 R.Bartoii Fresno San Gabriel .50 L J Ro.-ie 40 L .T Rose White and Blue Elbling. San Gabriel - . _. _. 53 J. T.Doyle Cupertino, Universitj^ Plot-. Cupertino ,43 H Henev 54 *Contaiued some unconverted sugar. WHITE ELBLING (kLEINBERGEr) AND BLUE ELBLING. These varieties, representing the true Burgers of Germany, are presumed to be mere sports of one another, the one most widely grown in Europe being the white variety, while in California the blue one (also known, very incorrectly, as Blue Elba) has obtained predominance, and perhaps properly so, since the wines produced from it in Southern California (chiefly by Mr. L. J. Rose) have received a good deal of praise. The white variety has not been long in cultivation, and we have little information regarding the quality of its wines. This season fortunately they are among the wine grapes received from Cupertino and its neighborhood, both the white and the blue variety, so that the two can when matured be compared as to their merits, under equal conditions. Neither bear a very high reputation in Europe; the names "plant commun " in Alsace, and " siissgrober " (coarse sweet) in Germany are characteristic of this fact. Both however are pro- lific bearers and in their place will doubtless be acceptable. Unlike the \dne commonly known as Burger in this State, they are distinctly adapted to a northern climate, and may perhaps advantageously replace the Burger now cultivated in the valleys of Napa and elsewhere in the north, if the latter should not be needed on account of its good qualities as a fermenter and keeper of the blends into which it enters. At Cupertino this season the White Elbling gave as the average of 20 (long-pruned) vines, 50 pounds from each, or half a ton from the twenty. This production should be enougli to satisfy any reasonable expectations, if the wine shall prove of fair quality. The production of the blue variety has unfortunately not been ascertained. For analysis of wines see preceding table. No. 488. Kleinberger. From vineyard of J. T. Doyle, Cuj>ertino, University Plot. Grapes arrived in good but bruised condition September 24, and were worked the same day. The juice showed 17.6 yier cent solid contents by spindle. Fermentation of 90.25 pounds crushed started September 25 at 69° F. (room 67°), and reached its maximum on Septem- ber 27 at 85° (room 73°); then slowly fell to the temperature of the room (70°) on October 10. The ^'ield from the above amount was 7.5 gallons, or at the rate of 16(3 gallons per ton; pomace, 18.8 per cent; stems, 5.2 per cent. 96 No. 93. Bhm-Elbling. From H. Heney, Cupertino. Grapes arrived September 25 in good condition, and were worked the .same day, juice .showing 20.9 per cent solid contents by spindle. Fermentation ot 81.5 pounds crushed started September 26 at 76° (room 73° F.), and reached its maximum on September 27 at 84° F. (room 73°); then slowly fell to the temperatiire of the room on October 10. The yield from the above amount was 6.12 gal- lons, corresponding to 150.1 gallons per ton; pomace, 19 per cent; stems, 7.3 per cent. MARSANNE. For a general statement regarding the culture of the Marsanne, one of the most important white varieties of eastern middle France, see report for 1884, page 127. The variety doubtless deserves more attention than it has thus far received, being both a prolific bearer and furnishing a wine of good medium quality, which is very desirable for blending. Professor George Husmann reports from the Talcoa vineyards, Napa, excellent results both as to quality and quantity. No. 478. Marsanne. From the Natoma Company, Natoma. Bunches shouldered, secondary racemes long pendular, hence bunches loose but very full, despite some cou- lure; some bunches quite large; berries below medium size, globular when ripe, with brownish tinge all over or cheeked ; delicate-skinned and very juicy. Apart from the small berries, which are not at all of the size shown in the " Vignoble" figure, the grape accords with the description given. Taste very sweet, but somewhat flat, sugar being 21.4, acid only .280. The grapes arrived September 21, in not very good condition ; many poor berries, and some mouldy. The fermentation of 24.5 pounds crushed began Septeni- ber 22 at 72° (room 71°), and reached its height September 27, at 78° (room 73°), then slowly fell to the temperature of the room (71°) on October 6. The yield from the above amount was 1.75 gallons, or at the rate of 142.85* gallons per ton; pomace, 23.46 percent; stems, 5.3 per cent. *The product of the Marsanne is misprinted in the table, page 14G, of the report of 1884; record books sliow 141.6 gallons per ton. AN.^LYSIS. Must. Solid contents by spindle - 21.50 Sugar by copper test - _- 21.38 Acid .233 Ash .325 Wi7ie. Alcobol-I Volume 10.58 Alcohol. I ^Ygight 8.48 Acid .56 CLAIRETTE BLANCHE. A general account of this grape, which furnishes a very desirable class of white wines in Southern France, is given in the report for 1884, page 128. In view of the importance it is likely to assume in some parts of California, some details regarding its growth and habit, as observed on a six-acre block grafted with it at Mission San Jose by the writer, may find a place here. The grafts were supplied by Mr. H. W. Crabb, having been obtained by him the previous season from Natoma. The cuttings had V)ecome some- what dry while waiting for favorable weather or for grafting, and consider- ing this fact they showed a remarkable ^^tality. The grafts were made about two thirds on Calif ornica stock, then in its third year from tlie plant- ing of the seedling; the stocks ranged from three fourths to one and one fourth inches, and only one graft, as a rule, was put on each. The other th.ird was put on Riparin and Kvpa^triH stocks, varying, the first from one half to three fourths of an inch, the second rarely reaching one half inch; both being from the cutting, of the same age as the Californicas. Of the grafts put on Calif ornica, about 88 per cent grew; of th6se on 97 Riparia, about 50 per cent; of those on Rupestris, about 20 per cent. Only the Calif ornica stock even remotely kept pace with the growth of the grafts themselves, which pushed with such vigor that it was very diffi- cult to keep their branches from being wrenched off by the wind before being tied. This brittleness of the wood must be well kept in view in handling this vine, which needs strong stakes at least 30 inches high above ground, and somewhat elaborate tying-up, to prevent its being wrenched off" by the overweight of the top, above any low-tied withe or rope. The latter accident happened to some of the grafts on Californica as late as October; the joint having been gradually loosened by the con- tinuous strain due to low-tying, and the twisting due to the wide spread- ing top. Of the Rupestris and Riparia grafts, few were thus injured, because of the flexibility of the thin stock; but, owing to the dispro- portion in the size of stock and scion (regarding which see below, under the head of " Resistant Vines "), many of the grafts sent out vigorous roots and continued doing so after the removal of one set; showing clearly that these two stocks are (at least on the strong adobe of the Mission hills) quite inadequate to the demands of so vigorous a grower as the Clairette. All the grafts on Californica and many of those on Riparia, bloomed profusely, and the majority set a fair proportion of berries, some bunches being almost without coulure; although, owing to the lateness of the bloom, the hot sunshine, and the violent winds, a great deal of coulure was natur- ally looked for, and in some cases made whole bunches fail entirely. On the whole, I consider that, under the circumstances, the Clairette has shown itself little affected by coulure, and a very vigorous and productive vine; the latter presumption being confirmed by the profuse bearing of some grafts in their second year, in the premises of Mr. J. Gallegos. The latter, as well as some of my own, matured their earliest bunches about Septem- ber 25; but the main crop of my grafts, made in April, came in about October 20, when the must showed 21.5 by spindle. The early rain prior to that date had not materially injured the grapes. Ko. 481. Clairette Blanche. From grafts of F. Pohndorff, Jr., in the vineyard of J. Galle- gos, Mission San Jose. Grapes arrived September 22d, evidently somewhat immature, and were worked the same day, juice showing 17.5 per cent solid contents by spindle. Fer- mentation of 56 pounds crushed began at 74° September 24th (room 70°) and reached its maximum September 25th at 80° (room 67°), remaining at this temperature for about 24 hours, then slowly fell to the temperature of the room (71°) on October 1st. The yield from the above ainount was 4.4 gallons, or at the rate of 157.14 gallons per ton; pomace, 21.87 per cent; stems, 2.94 per cent. No. 510. Clairette Blanche. From E. W. Hilgard, Mission San Jose. Two small lots were received, one on October 4th, which was not quite ripe, showing 20 per cent sugar, and another lot on October 12th. whose condition was riper and which tasted sweeter, showing 22.15 per cent sugar. There wa;s not enough of either for fermentation. No. 513. Clairette Blanche. From grafts of F. Pohndorff, Jr., made partly on the prem- ises of Mr. J. Gallegos, partly in his own vineyard near Irvington. These grapes arrived October fith in bad condition, and had to be picked over. The second lot arrived October 7th, also in bad condition; many berries were dry, and manj^ fermenting; some mouldy. After carefully picking them over they were mixed with the former lot, already ferment- ing. The juice showed 19.3 per cent solid contents by spindle. Fermentation of 43 pounds crushed, started October 7th at 76° F. (room, 72° F.), and reached its maximum on October 8th at 80° (room, 71° F.); then slowlv fell to the temperature of the room (72° F.) on Octo- ber 14th. No. 535. Clairette Blanche. From vineyard of E. W. Hilgard, Mission San Jos^. Grapes arrived October 20th. Sixty pounds from this lot were stemmed and crushed and allowed to remain on pomace all night and Y)ressed next morning. The rest was treated in the usual way. No gain in the quantity of juice was discovered by fermenting on skins for 15 hours.' The juice showed 21.5 per cent solid contents by spindle. Fermentation of 154 pounds crushed, started October 22d, at 77° F. (room 73°), and reached its maximum Sep- tember 23d, at 84° (room 75°), then slowly fell to the temperature of the room (70°), on No- vember 1st. The yield from the above amount was 12 gallons, or at the rate of 156 gallons per ton; j^^mace, 22.0 per cent; stems, 9.0 per cent. 98 ANALYSES. No. 481. J. Gallegos. No. 510. E. W. Hilgard. No. 513. F. Pohndorff, Jr. No. 535. E. W. Hilgard. Ilust. Solid contents ])y spindle . - 17.50 17.43 .53 .28 8.85 7.09 .47 20.00 19.30 21.50 20.76 .82 .56 .86 Ash . --- .31 Wine. 9.45 7.57 .35 10.58 Alcohol: {weight::::::::::::::::::: 8.48 Acid .47 PECOUI TOUAR. This white grape, coming among the importations of the Natoma Com- pany under the incorrect designation of Pecoui Touar (a red grape), yielded an excellent product in the experiments made at the University laboratory in 1884 (see report for that year, page 130). Unfortunately this wine was among those irremediably injured by the thinness of the staves in the kegs then used, and so its further development could not be observed; hence at our request an invoice of grapes of the same variety was sent by the Natoma Company this season, and will now, it is hoped, show definitely its qualities. In the absence of any definite description of its leaves and general habit, I have been unable to form any conjecture as to its identity. No. 485. " Pecoui Touar." From Natoma Company. Grapes good when arrived, Septem- ber 21st, but laid over night and were in bad condition when worked. The mouldy ones had to be picked out, and every bunch was washed. Bunches of this grape, medium and compact; not many shouldered; berries rather large; juice slmwed 17.5 per cent solid contents by spindle. Fermentation of 52 pounds crushed started at 72° F., September 23d (room 70° F.), and reached its maximum at 78° (room 73°) on September 2()th, remain- ing at this temperature until the noon of the next day; then slowly fell to the tempera- ture of the room (71°) on October 1st. The yield from the above amount was 4 gallons, corresponding to 153.8 gallons per ton; pomace, 23 per cent; stems, 5.2 per cent. ANALYSIS. Must. Solid contents by spindle -. 17.5 Sugar by copper test --. - -- 17.22 Acid .53 Ash .48 Wine. \\nr,hr,\- i Volumc 8.85 Alcohol. I ^^Jgj^j __ _ „Qg Acid .45 FRANKEN RIESLING, OR SYLVANER. The Franken Riesling is chiefly grown in the Austrian empire, but also on the Rhine, and in Alsace and France, where it bears the name of Plant du Rhin, Auxerrois^ and many others. It is, therefore, a widely spread variety, and is especially adapted to the cooler and more exposed locations and poorer soils, where other vines would yield but an indifferent product. As its wine is rich in gummy ingredients it is usual to ferment it with other good varieties, such as the true Riesling, Traminer, etc., in order to prevent its passing into the mucous fermentation. , For the same reason, it is desir- able to aerate the must before fermentation. The vine is easily recognized 99 by its light green, round leaf, which is scarcely lobed. Its wood is usually short jointed, but varies greatly, so that, e. g., its joints as seen at Mission San Jose are nearly twice as long as those of the same vine grown at Cuper- tino. The best mode of pruning it seems to be about a half-long; short pruned it bears but lightly. At Cupertino, long pruned, it yielded this season at the rate of 34.3 pounds per vine, as the average of 20 vines. Ko. 474. Franken Riesling. From ,T. Gallegos, Mission San ,Tos^. Grapes arrived in fair condition September 13, not in sufficient quantity to be worked. An analysis of the juice showed 19.7 per cent solid contents by spindle. ANALYSES. Must. Solid contents by spindle Acid - - - Ash , Wine Ai 1 „i . S Volume Alcohol: {^y^jgjj^ _ Body Acid-i Tartaric "^^•'^•t Volatile Ash 19.7 .69 .33 3 o No. 491. Franken BiesUnc). From J. T. Doyle, Cupertino, University Plot. Grapes arrived September 24th, and were worked the same day. Some bunches small and very compact, others more loose; size of some very small, others medium; the juice showed 18.6 per cent solid contents by spindle. Fermentation of 99.25 pounds crushed, started September 2.5, at 73° F. (room 72°), and reached its maximum on September 27th, at 80" (room 73°), then slowly fell to the temperature (70°) of the room on October 10th. The yield from the above amount was 7 gallons, or at the rate of 141 gallons per ton ; pomace, 27.2 per cent ; stems, 5.7 per cent. RIESLING, proper. (Mostly known as ^^ Johannisherger Riesling.^^) This noble grape, one of the few known of which the product cannot be improved by blending, is the wine grape of the Rhine par excellence; audit yields there its choicest product. As it is distinctly a northern grape, it loses its best qualities when grown in hot locations; and similarly its wine, fermented under the unmitigated heat of a California vintage season, unavoidably loses the characteristics that are most prized in the true Rhine wine. That there are many localities in California where all the conditions for the production of a high-grade Rhine wine from this grape can be ful- filled, there is no doubt, but the handsomest labels cannot convert the juice of this grape, produced in the hot valleys and fermented between 80 and 100 degrees of heat, into the semblance of a Johnnisberg wine. In the higher and cooler localities of the Coast Range and Sierra foothills, its best qualities will doubtless be as capable of development as on the hills of the Rhine. It is easily distinguished from its less noble namesake, the Franken Riesling or Sylvaner, by its lobed and slightly pubescent, furzy, leaves; it is also usually a slower grower and lighter bearer. At Cupertino it yielded this season at the rate of 15.4 pounds per vine, as the average of 20 vines. No. 87. Johanvisberger Riesling. From .1. T. Doyle, Cupertino, University Plot. Grapes arrived S^itemljer 24, in good, though a little bruised condition, and were worked the same day, the juice showing 2.04 per cent solid contents by spindle. Fermentation of 70 100 pounds crushed started September 25, at 73° F. (room 07°), and reached its maximum, ►September 26, at 80° (room 73°), then slowly fell to the temperature of the room (70°) on October 10. The yield from the amount was 2.1 gallons, or at the rate of 145.7 gallons per ton; pomace, 23 per cent; stems, 0.4 per cent. ' No. 538. Riesling. From D. C. Feely, Patchen. Grapes arrived October 20 in good con- dition, and were worked the same day. Bunches characteristic, large for Riesling, well packed, very sound, and evenly ripe: berries large, juicy, dotted; very sweet; juice showed 19.30 per cent solid contents by spindle. Fermentation of 74.5 pounds crushed was very violent on October 23, at 77° F. (room 73.5°), and reached its maximum on the evening of the same daj^, 80° (room 75°), remaining at this temperature until the evening of the next day, then slowly fell to the temperature of the room (75° F.), on November (i. The yield from the aljove amount was 5.8 gallons, or at the rate of 155.7 gallons per ton; pomace, 20.1 per cent; stems, 4 per cent. SAVAGNIN JAUNE (?) There was this season received from Mr. W. G. Klee, Glenwood, Santa Cruz, a white grape, which was grafted under the name of RiesHng, and was supposed to be the genuine grape of the Rhine; bat its bunch differs materially from that of the latter, as also do the seeds, while both corre- spond to that of the Savagnin Jaune of the "Vignoble." It will be noted that in the composition of the must and wine, also, it differs from the Rieslings. How this grape, unknown to California thus far, came to be in his vineyard, Mr. Klee is unable to say. No. 555. "■Riesling.'" From W. G. Klee, Glenwood. Grapes arrived October 20 in good condition, and were worked the same day, the juice showing 23.34 per cent solid contents by spindle. Fermentation of 32 pounds crushed, started October 27, and reached its maximum on the evening of October 29, at 79° (room, 7(1°); then slowly fell to the tem- perature of the room (75° F.) on November G. The yield from the above amount was 2.5 gallons, or at the rate of 156.2 gallons per ton; pomace, 6.2 per cent; stems, 5.0 per cent. AN.VLYSES. Fninken Riesliug. No. 474. J. Gallegos. No. 491. J. T. Doyle. JoliaiiD. RieslinK. No. 48Y. No. 538. J.T.Doyle. D.C. Feely. Savagnin . No. 5.55. W. G. Klee. Must. Solid contents by spindle Sugar by copper test Acid . - - - - Ash Wine. Alf-nhol- i Volume .. Alcohol. I^veight... Acid 19.70 .59 .33 18.60 18.58 .51 .27 9.00 7.23 .50 20.40 18.58 .65 10.17 8.13 .60 19.30 18.29 .36 .26 9.18 7.37 .36 23.34 23.13 1.00 .34 11.45 9.20 .55 CHASSELAS. The numerous sub-varieties of the Chasselas tribe now cultivated in the State require careful sifting to determine what is and what is not worth being distinguished and retained on the list of desirable varieties. Of the three at present somewhat extensively grown, viz.: the Chasselas de Fon- tainebleau. Rose Chasselas, and "Golden Chasselas," the latter must be transferred to the class of sherry varieties, the vine grown under that name heretofore being undoubtedly identical with the Listan or Palomino. The true Golden Chasselas is most nearly represented here by tlie Chas- selas Victoria, which corresponds in all respects to the typical plant. Contrary to the prevailing European opinion, the several Chasselas assume in California the place of a wine grape rather than a table grape, 101 although the Rose Chasselas is quite a favorite in the home markets in the latter capacity. No. 47G. Chasselas de Fontainebleau. These grapes, sent by J. T. Doyle, from University Plot, Cupertino, arrived in beautiful condition at the laboratory, and were worked Sep- tember 18, showing 17.5 per cent solid contents by spindle. Fermentation of 103 pounds crushed, started September 19, then slowly fell to the temperature of the room (71°) on October 1. The yield from the above amount was 8.75 gallons, equal to 1G9.9 gallons per ton; pomace. 16.9 per cent; stems, 4.1 per cent. The Chasselas proves a very prolific bearer at Cupertino, the average of 20 vines having this year been 70.6 pounds per vine, corresponding to a ton from every 28 vines, or about 24 tons per acre, thus exceeding even the West's White Prolific, of which the average from 40 vines was only 59.6 pounds, or 33.6 pounds per vine, or 20 tons per acre. The (juality of the wine produced at this enormous rate of bearing remains to be seen. .4NALYSIS. Must. Solid contents by spindle - - 17.5 Sugar bv copper test -- Acid..-1 .405 Ash .258 Wine. M„„i,^i ( V<'hinie 8.61 Alcohol: { ^^.^j„j^^ _ _ ggg Acid ^ .41 CHAUCHE GRIS. The Chauche Gris, also called in California Gray D' Ischia and Gray Riesling, is quite extensively grown both in the northern grape-growing region, and at Fresno and southward, where it has usurped almost exclu- sively the name of Riesling, to which it has but a very obscure . claim, since it resembles the true Riesling neither in leaf, bunch, nor berry, and least of all in wine-making qualities. In the latter respect the grape stands nearer the Chasselas tribe, to which otherwise it bears no resemblance. The wine has rather a heavy bod}^ for a white wine, a faint but easily recog- nized flavor called by some "mousy," and possesses the peculiarity of becoming almost incurably turbid if allowed to remain on the skins even a short time after crushing, without, however, being in the least unsound on that account. The wine is rather a sturdy keeper, and from the warmer localities shows good quality. The vine is a full bearer, and its compact, closely-packed pyramidal bunches are little liable to coulure; at Cupertino, this season, it was almost exempt from abortive flowers, and yielded as the average of 20 long-pruned vines in the University plot, 42.6 pounds per vine, which is several pounds more than the Folic Blanche in the same locality. It is curious that while yielding a fairh^ good wine at Fresno, the Chauche Gris has made a particularly good product on the place of Mr. W. G. Klee in the Santa Cruz JNIountains, where the Chauche Noir also shows quality. I am not satisfied, despite the great resemblance of the leaves and vines, that the Chauche Gris and Chauche Noir, as known in this State, are at all related. Xo. 540. Chavche Gri.% Gray iV Ischia. From J. S. Fowler, Patchen. Grapes arrived in excellent condition October 21st, and were worked the same day. Bunches rather more branched than usual, and rather loose, due to much early coulure; berries extra large and round, very sweet, deficient in acidity, a little vapid; very deep-colored for the variety, like Isabella. Solid contents by spindle 21,96 per cent. Fermentation of 47.5 pounds crushed, started October 23d, and reached its maximum on October 14th, at 76° F. (roonr 74°), then slowly fell to the temperature of the room (76°) on November 8th. The yield from tlie^bove amount was 3.12 gallons, or at the rate of 131.3 gallons per ton; pomace, 28.3 per cent; stems, 4.2 per cent. 102 No. 489. Chauche Gris. From J. T, Doyle, Cupertino, University Plot. Grapes arrived September 24th, in very good condition. Bunches small, oblong, and compact; a few shouldered; berries medium size and close-packed, often deformed by pressure; not deeply tinted, browni.sh. The juice showed 20.94 per cent solid contents by spindle. Fer- mentati at 78° (box 86°), and reached its maximum at 83° (box 85°). The keg was removed from "hot box," on October 31, the must showing 76° (box 82°>. No. 548. Muscat of Alexandria. From J. R. Collins, Suisun. Not enough grapes to start fermentation. The juice showed 27.8 per cent solid contents by spindle. Acid, .375 j)er cent; condition of grapes, good; bunches small. ANALYSES. No. 486. j J. R. Lowe. No T. D 543. Cone. No. 548. .I.R.Collins. Must. Solid contents bv spindle - - . . - 28.80 26.31 .35 .40 14.20 11.62 .42 24.40 27.8 Sugar by copper test Acid . - . .35 .37 Ash - --- Wine. Alcohol: { w^^ight. ::::::::::::::::::::::::::::::::::::::: 1 Acid ... . -- west's WHITE PROLIFIC. Whatever may be the true name and origin of this vine, it clearly belongs to the sherry group, and deserves great attention, both in this direction and in that of a brandy grape, for which IMr. West's experi- ments prove it to bo admirably adapted. At the University Plot, Cupertino, it has maintained its reputation for heavy bearing, the average of 40 vines, long-pruned, being 57^ pounds each. 109 No. 505. Wesfs White Prolific. From J. T. Doyle, Cupertino, University Plot. Grapes arrived in good condition September 30, and were worked the i^ame day, the juice show- ing 19.8 per cent solid cojitents by spindle. Fermentation of 9.3 pounds crushed, started October 1, at 72° F. (room, 71°), and reached its maximum on October 2, at 75° F. (room, 71°); then slowly fell to the temperature of the room (70°), on October 10. The yield of liquid amounted to 7.25 gallons, corresponding to 155.9 gallons per ton; pomace, 22.5 per cent ; stems, 7 per cent. No. 500. Wesfs White Prolific. (With some smaller variety.) From .T.T.Doyle, Univer- sity Plot, Cupertino. Grapesarrived in good condition September 30, and were worked the same daJ^ This variety is verj^ juicy, resembling Burger in this ; bunches less compact; berries nearly round; " saveur simple." The juice showed 20 per cent solid contents by spindle. Fermentation of 90.5 pounds crushed, started October 1, at 79° (room, 74°), this being the maximum temperature; then slowly fell to the temperature of the room (70°), on October 10. The yield from the above amount was 7 gallons, corresponding to 154.6 gallons per ton ; pomace, 17.6 per cent ; stems, 6 per cent. .\XALYSES. No. 50.5. No. 500. Solid contents bv spindle Must. 19.80 20.00 Sugar bv copper test -. - ...- 18.89 Acid .91 1.00 Ash- Wine. Alcohol: ] ^veight : :: :! Acid -- - - . - WHITE ST. PETERS. The grape grown under this unauthentic name at Mission San Jose I have not yet fully identified, but it is probably the Syrian, or possibly the white Nice. It has borne ver}^ heavily, long-pruned, and its bunches have in part been very large and fine. They are short-pyramidal, heavily shouldered, compact ; berries somewhat firm, above medium size, without special aroma, and very agreeable for table use. No. 530. " White St. Peters.'' From C. R. Merrill, Mission San Jose. Grapes arrived Oc- tober 15 and were worked the same day, juice showing 22.85 per cent solid contents by spindle. Fermentation of 37.25 pounds crushed started October 16 at 77° F. (room, 73°), and reached its maximum on October 17 at 83° (room, 74°); then slowly fell to the tem- perature of the room (74°) October 21. The yield from the above amount was 3 gallons, corresponding to 161 gallons per ton; pomace, 21.4 per'cent; stems, 4 per cent. ANALYSIS. Must. Solid contents by spindle 22.85 Su^r bv copper test -- 22.94 Acid .-'- .615 Ash ---- Ai„^i.^i j Volume !. 10.58 ^l^o^o^-{ Weight. — 8.48 Acid .45 110 Gallons of Must per Ton of Grapes CC t~- 00 -^ O C5 CC 00 CO 05C0 lO CO O '-I Gallons of Must resp. Murk 030 cCil^iO'-ciCiCOiOiO Percentage Stems of ci c; c CO >n C'j LO -r -t> *" ic ic -i< t-^ coco ot^t^-f;^iceoOi-ico -f' L-i ""^ :f lO CO -* lo lo -^^ lO o Percentage of Pomace IC lO qCOOi-ICO <-i ci c CO T-i ci c-i 1-1 ai'-"-< -*ri Tfi 00 ^ I:~ OS t- 00 .-hH?] kh< Hoi T).OCC00 o05 -Soooooo-^ooooc ccOOOOCOccOOOOOc (M iC 00 00 c-i X C-l ^ ^ L^ L4 o o • CI CO CO i >1 >i >> • X *x y; 'x 1 ;-. ;^ ^ ^ I 0) 0) u a> . ^^ a. o ?r! 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O^ OE-i W 1-5 l-> . . . =3 • t- > > . ,< o o 1 o 'E.'E '"3. Number. □ 3 C S S ' i) a a 2 00 --r -a -3 |£ g I i ''.2 •■S'S i ■M- e H = = J ?> o CO ■* C5 CO CD Tt< r- o CM CO »o lO rf Tt* O uo lO O OS05000fNCOCS'^r* lo lO ^ X CO ,,** o •'i* 1 CO T^ -i^ 140^00 i> Tfi 00 r-l Tj< -* r-l X lO 1 CO »0 -^ 0 Tj* Tj< C0 CO 1 io = Tt<,*(Miooo>oooo>oiomco ,-1 = f,^COCOX-.OOXCO .^CO.,a,CO'^OCOCO «s .53 .37 .28 .31 1.00 .35 .32 .38 0 —1 O-l cooco ^ f-, •-I 18.70 19.96 20.24 17.22 21.38 17.22 2n"76' 17.00 18",58' 18.29 23.13 18.58 1 CO 21.38 19..54 21.80 20.61 21.97 23.32 21.07 15.11 00 1 X 0 1 t~ 1 O"} 1 0 d \^ { id -^ 1 0 1 -^ X 1 0 x' 1 0-i C-ICO If-<10 0-*0 1 IOO,-i lOOOOQO t-O lr-,^tNCO_3; 1 iot~: locj-qo odsi jiocjoodi^ ] |r-^i~ lodoor-Ioo ICO lt-- 9.76 9.36 11.22 9.42 10..58 10.74 9.88 7.22 lO 1 Ir- 1 x' 1 0 1- 10 1 r- 0 1 07 0 • X 1 (N 0 1 X 1 to 00 Id 9.98 10.30 10.79 8.98 11.04 9.28 9.29 9.59 12.07 9.90 1 C5 11.62 10.18 10.58 11.19 11.39 12.,58 11.19 7.89 0 1 Xr« 1 X in ^ 1 CO 0 1 r-1 1 0 r^ 1 x' r-< 1 CO i CO Co" 1 0 1 r- d 1 oi 0 05 00 0 t- 0 CO X r 1 0 X CO t- CO -* t-- I-lCO^OMI-lCOI^ 1 IM^COI^; 1 n 18.7 20.0 22.5 13.1 20.8 17.6 21.5 17.5 20.0 19.3 21.5 17.5 19.7 18.6 19.3 23.3 20.4 ^1 22.0 20.6 22.2 20.9 22.0 23.4 21.8 17.0 COI~ 16.3 20.4 20.4 25.1 25.i) 28.8 24.4 27.8 0 X m d d oi « rH (M o CO CO 1-1 Hi Cupertino Cupertino Vina Cupertino Ijvcrnioro Cupertino Natonia Mission San Jos6 Mission San .lose Mission San Jose Mission San Jose Natoma Mission San Jose Cupcrlino Patchen Glenwood Cuiiertino 0 0 3. a, a 3 00 Patohen Cuiiertino Patchen Cuiiertino S.acramento Mission San Jo.se Livermoro Patchen H 11-5 I a ^ a S 0 IS Cupertino Natoma Natoma Natoma Mission San Jose Anderson Sacramento Suisun 1 1-a! 1 1 0 1 rHj •J5-5 a a' as J. T. Dovle (Univ. plot). J. T. Doyle (Univ. plot). Gov. Stanford .T. T. Doyle (Univ. lilot). R. Wegener J. T. Doyle (Univ. plot). Natoma Company J. Gallegos E. W. Hilgard F. Pohndorff, Jr B. W. Hilgard Natoma Company J. Gallegos J. T. Doyle (Univ. plot). D. C. Feely W. G. Klee J. T. Doyle (Univ. plot). 0,0. > > '3 'a _2_2 '>:'>> 0 0 PP l-Jl-5 J. S. Fowler J. T. Doyle (Univ. plot). D. C. Feely H. Heney ^ T. D. Cone E. W. Hilgard R. Wegener D. C. Feely £? i B 3 ceS J.T.Doyle (Univ. plot). Natoma Company Natoma Company Natoma Company E. W. Hilgard J. R. Lowe T.D. Cone J. R. Collins "Ea, 1 >> 1 'a '3 1 55.-' _2 _2 '? '?-.'?. SI PP'=_ Sauvignon Vert ITolle Blanche Burger Burger Burger Kleiuherger . Marsanne TClairctte Blanche Glairette Bhmche Clairette Blanche Glairette Blanche "Pecoui Touar"' Franken Riesling Franken Riesling. Riesling Riesling (? ) Johaunisberger Riesling. Chasselas do Fontaine- Io 3 1 0 "Gray d'lschia, Chaucho Gris Seedless Sultana White Muscateller Blau-Ell)ling White Ziufandel Cinsaut Verdiil Verdal C3 1 ' .a 1 1^ 1 i"^ 1 \? loo t;.s.H 0 ss i: 0 c selas") Mantuo de Pilas Mantno de Pilas Mourisco Branco Verdelho Muscat of Alexandria... Muscat of Alexandria.— Muscat of Alexandria... West's White Prolific, c 2 a g |lC- is| 'a. i^ 1 0 >? S'ij !a 490 515 471 501 508 488 478 481 510 513 5.35 485 474 491 538 555 487 476 0 0 X -» 506 539 493 495 512 585 -* t- -* X -f^ 0 *^ to uO t-t~OJt-CO?OXO t-oxcox-^-^o lO 0 116 EXPERIMENTS ON METHODS OF FERMENTATION. In view of the great interest attaching the determination of the effect of various methods of fermentation upon the resulting wines, a series of experimental fermentations with one and the same kind of grape, treated differently both in respect to temperature and the appliances used, was carried out with the results given below, so far as the record reaches at the time of going to j^ress. While in some cases the differences in the outcome are already apparent, and are even indicated by the chemical analyses, in others they are at present very slight, and if existing at all, will become obvious only in the development of the wines. As will be noted, these experiments were all conducted within the limits of temperature adapted to "high fermentation," since no means were at hand for maintaining a temperature sufficiently low for the " low fermenta- tion" proper. It is intended to arrange for such experimental low fermen- tations next season, in order to test the question whether in wine-making the same precautions now universally practiced in the case of beer, might not be profitably employed in the preparation of wines which, like those of the Rhine and Moselle, are essentially low-fermented and can not be successfully reproduced by the aid of high-fermentation. For the present the question of how best to manage the fermentation at the prevailing vint- age temperature of California is the one having the greatest practical interest, and to this end the experiments were directed. On account of the heavy pressure of vintage work, these somewhat labo- rious experiments had to be deferred until after the main crop was in, and out of hand. The grapes used were a very good article of second-crop Zin- fandel, courteously donated for the purpose by Mr. J. Gallegos, of Mission San Jose. About one and one sixth ton of these grapes was received in excellent condition, having been packed in the basket crates sent from the University for the purpose. The berries were rather small and the bunches quite loose, but thoroughly sound; taste agreeably sweet, and juice abun- dant. The composition of the latter was as follows: SoHd contents by spindle 21.05 Sugar by copiier test — 19.75 Acid .65 Ash 27 Nine different samples were fermented, under the following conditions: (A.) In a hot chamber, kept at a temperature ranging from 95° to 102°, two batches of about 63 pounds each, one (No. 557) left entirely open in the tub, the other (No. 556) covered with a "floating top" that rose and fell with the pomace, screening it from access of air. Both were stirred. (B.) In a room kept at a temperature ranging from 72° to 75°, five fifty- gallon tanks, each charged with about 230 pounds of grapes, filling the tanks to within ten inches of the top, and arranged as follows: No. 558. Mash {)ut in in three successive portions, and each kept to itself by means of a lattice framework kept in ])lace by wedges, thus forci- bly keeping the pomace submerged and divided into three separate por- tions, according to the system of Ferret; the uppermost frame being about two inches below the surface of the must before fermentation; a cover laid on top of the tank, according to Ferret's precept. No. 559. Mash put in at once and the pomace kept submerged about two inches below the surface by means of a single " Ferret's " frame, accord- TABOLiH VIEW OP THE COl HSE OF FEBMKNTATIONS UNI ER DIFFERENT CONDITIONS. D»y.. TKMP.^Tm.H99-TOl00-. TKMPEHATimE 73° TO 75°. Tempebaturb G2°. Days. oIMn.h. Fo.l.,ea:fdV^itn,C0VC. PouloRe/no Cover. Three pSeW>r„™... Single ?o°,SV™e. Frequent Foubge, no Cover. No. 5fil._ No. 5R3. No. SG4. Morel Process. Old Style. No Cover or Stirring. Foulage and Flouting Cover. Form, began. ' Ferm. just beginning near stove. Pirstday. .......... Ferm. lively. 10.30 A. M. { ^iWst'P^' 1230 P.M. {musVk^" Perm, violent! ^^ S p. M. Must loa". S p. M. Bcgnn fermenting visibly. "■■"■ {miFsT'IS' 12M. starting. Second day. ' SlowinRdown. 12^ p. M. Must 94^ Slowing down fnst. Still, term, ended, wine dry. Ferm. prnctically ended witbtn V A. J,. 1 Cap^...lW°. 8A.a. Ferm.slow;slig]itly8weet. Ferm. slowing rapidly, but must aliglVf-ly sweet. Stm^sb^Hy^eet^ eojejed over," 3 p. m. Ferm. very strong, with large bubbles all over, running 8A.U. {siSVe?' 6:15 ■•.... {MrnVw'' In sood fernij^coveied witli in'g quickly and frothinglJriskly. Ferm. quite active, but less than -'- *"'-"■ Violent. """'^■ Just beginning to ferment visibly, ' Third day. ..„.„.,..... Stiil fermenting somewhat; cover 12 w. Nearly dry. Dry. Ferm. ended in G8 hours. 12 w. Must 1^1- "•%„„,. no. „ „„,:':,:''"■ Subsiding. 10a.». flffsV'S-' 12 m. -im^"""^" 8:30 p. u. { g'Pj-,- 'IP- Trying to troll, over. 9 a.m. Began to froth over after Frothing violently, threatening 7 a.m. Cap{?^; Must SO'. Frothing over the cover. Very violent. Ferm. lively. 8 P. M. Quite liquified, ferni'g rap- idly, but not Irothing much. 6 P.M. MustliV GP.M. Must7Cr. — Pourthday Fifth di.y Sunk bncli, ferm. quiet. Much 8 P. M. Ferm. quiet; only slightly 7 a.... "-'"PJer 12 ». ™'" jtlmV"".' Sunk buck low fermenting quietly. 12:3.P.M. MUS.S7.. 7 a.m. Cap.|^t; Must 07°. th'inciipon'top; very little liquid "'■"■ Violent term. """"^ Very active, frotliing over floating Ferm. violent, frothing. Ferm. violent, frothing. Pllthday. 7 a.m. Must-^SB^. 7 A. a. ''•'■{i'.- Still going nctively. 12 „. {jSir"^'' fi»„ (Cap. .-79°. ^%ZS.S^^^^ Very quiet. Violent. 12:30 p.m. \ M^'-"f^^ 7 A, «. . Must 8f vineg;ir iiies: term, alowing. Still lively. Op.m. M.79'. Siithday. 1 7 A. a. C.pjjg:; Mnsisy. 12^10 P.M. {SlfiV'w"' Very quiet: aliglitiilmof mouirt 6p.„. {Mn''sV"W *■ 'slight cap but no action! Pressed this day. Nearly dry, but still a little action. 0 p. M. Muat 80°. Perm, slow but steady. 7:30 a.m. {m^vIsI'' Perm, still slowing. 12:30 p. M. Must 73°. ...Seventh day. Eigbth (ky ... Barely perceptible movement. 8 A.M. {&"■■--•' Mould film incrcusing. ""■ ImusV"'"'' Fully dry. Pressed this day. ""■"«'■'"« »"^^^^"' Sniellof vinegar; some mould on top; still fermenting below. Ferm, slight bat steady, 1 ....Eighth day. Ninth day Pressed in tbe iitternoon. Pressed .,.,.d,y. 12;30p. M, Must 75'. Getting moist on top: maggots hitlcW.ig; term, slight Little action. About dry. ' 12:30 P. M. Must 73.5°. Maggots all over the pomace. Op. a. Must 72- Very quiet Very quiet '"■"■ About dry. Tenth day. Eleventh dny... 7^A.«. Must ,2.. '•"'■"■ No cap: dry. |.. Eleventh day. Twelfth day.... Pr..™ed,hi.d„y. Pressed tbi. day. Pressed this day. T-'^'h-'y- larked by full-face typo. 117 ing to the practice prevailing, to some extent, at Fresno and elsewhere; no cover of any kind. No. 560. Mash left uiicovered and subjected to frequent "/owiage," or stirring, at least three times a day during fermentation; a common French practice. No. 561. Mash covered with a "floating cover," rising and falling with the pomace, and stirred three times a day, washing off the upper side of the cover in case of frothing over; a method also used in France and adopted as both good and convenient, in the Viticultural Laboratory. No. 563. Grapes put in whole, stems and all, to be gradually crushed by means of the cross-peg stirrer; a method much in use in Burgundy, and also practiced at several wineries in this State; no cover; stirrer used energetically three times a day. " Morel process." No. 564. A tub charged with about 140 pounds of mash and then left to itself, cap, vinegar, flies, and all, without stirring or cover; the old Cali- fornian method. (C.) In the cellar of the laboratory, kept at a steady temperature of 62°. No. 562. Fifty-gallon tank charged like the rest, with 230 pounds of grape mash, provided with a "floating cover," and stirred three times daily. In all these vessels the temperature was read off three times daily, dur- ing the height of fermentation every two or three hours, and in the tanks provided with the frames the temperature of the top liquid, and of the pomace beneath each frame, was separately ascertained, in order to follow the exact course of the fermentation. Observations similar to the last were made every morning in the tanks subjected to stirring, so as to ascer- tain the temperature of the top and bottom layers of the pomace cap formed during the night, and that of the liquid beneath. The observations made with the several fermentations are plotted in the table below for greater facility of obtaining a comprehensive view of the results. Where several figures are placed opposite one and the same hour of observation, they are to be understood as representing the temperature of the top and bottom, if two; if three, top, middle, and bottom, respect- ively. During the first and last stages of the fermentation, when the changes were very slow, observations are sometimes omitted. The highest temperature observed in each case is printed in full-face type. 118 It is seen from the table that the high-temperature fermentation. No. 556, went through with extraordinary rapidity, the young wine being dry within two days of the setting of the mash. The same quantity of mash, set without cover and at the outset left without stirring (No. 557), was markedly slower in its course, although the maximum temperature reached was the same and occurred about the same time as in the other case. As the fermentation seemed nearly ended on the evening of the third day, a floating cover was put on in order to prevent acetification during the night, and the hot chamber was opened so as to share the temperature of the room, viz., 75°. But in the morning a cap had formed and a slight fer- mentation was still going on, as is evidenced by the temperature having remained at 93°, despite exposure to a much lower one. But a few hours later all appearance of fermentation vanished. It is not easy to see why the absence of the cover should have made so much diiference in the time of ending the fermentation. Less frequent stirring was probably the main cause. The relatively small mass concerned in these fermentations prevented the temperature from rising so high as to injure the yeast, 102 degrees being the maximum observed. With the larger masses used in the other experiments, the temperature rose as much as 20 degrees above that of the room; and correspondingly the maximum in these two fermentations would probably have been about 120 degrees, had the same amount of grapes been used. In the two fermentations (Nos. 558 and 559) with frames to keep the pomace submerged, the record shows that while up to the time of the max- imum, the temperature was always highest at the top, shortly afterward this relation became inverted, the lower portion being found warmer than the upper. This fact is most apparent in the case where the single frame was used (No. 559), in which the maximum temperature of the must below the pomace cap was actually attained about thirty hours later than in the pomace itself, showing that the fermentation in this lower portion was far behind that in the upper. This consecutive occurrence of maxima explains why the highest temperature found in the single-frame process was considerably (four degrees) behind that observed in the three-frame process (No. 558), where the whole mass reached its most intense action simultaneously, although a slight occurrence of the reversal of tempera- tures is observable here also. It should be noted that (as stated in the table) the latter process was not entirely normal in its course, a portion of the pomace that should have stayed below the frames having been carried through the meshes to the surface by the ascending gas, thus equalizing the temperature throughout the mass much more than would have been the case had the pomace cap been of sufficient thickness under each frame, or the meshes of the frame fine enough to prevent the skins from rising to the surface. Where the single frame only was used, scarcely a grape skin was seen on the surface; and except toward the last, the maximum temperature was always found near the lower layer of the pomace cap. During the last two days a white scum was seen to gradually form on the surface of the wine, and in the end gathered into white mould islets, as was observ- able under the microscope. No such scum was to be seen on the three- frame tank, which had remained covered during the whole process, except while the temperature was being taken. Marked differences in the course of their fermentation is also ap])arent in two tanks that were subjected to fouJ age, or stirring, viz.: Nos. 500 and 561. The one which was left open to the air, and also received an extra 119 amount of stirring, fermented with a violence greater than any of the others; so that in order to prevent a wholesale running over of the froth and serious loss, it became necessary to fasten down on it a cover for four hours. The maximum temperature of 95° was not, however, reached until about 18 hours later, although the pomace cap at the depth of 7 inches showed 101° after the violence subsided. The action and temperature then rapidly declined, and the mash was ready for pressing quite 24 hours before the tank which had been fermented with the cover on. The latter reached its highest temperature about the same time as No. 560, but it was only 92°, three degrees lower, and the most violent fermentation occurred about 8 hours after the violent outburst of the companion tank was over. A slight action continued quite 24 hours longer in the tank fermented with the cover on. In the latter respect we have here the reverse of what occurred in the hot chamber, where the mash having the cover on went through most rapidly. But this was not much stirred at first, and the larger experiment conforms to the presumption in the premises, which is that the more per- fect aeration will bring about the most vigorous fermentation. In the case of No. 563, the " Morel process," in which the grapes were put in the tank with the stems uncrushed, and were gradually crushed with pole proAdded with cross pegs, the course of the fermentation seems to have been governed more by the fact that the stems kept the pomace diffused through the whole mass, than by the intended gradual crushing of the grapes. The latter were so tender that after the fourth day little more crushing could be effected, the whole having become so liquefied that the berries remaining uncrushed evaded the pole; but instead of forming a solid cap on top, the pomace and stems always reached within six to nine inches of the bottom of the tank; and thus the fermentation was accom- plished nearly under the same conditions as that of No. 558 (three frames), but with the addition of aeration. Hence the temperature rose higher than in any other mash fermented in the same room, viz.: to 97°. This maxi- mum was reached about the same time as in the others — on the fifth day; but the fermentation continued slowly, and doubtless in consequence of the occasional crushing of fresh berries, the wine was longer in getting dry than any of the rest. It thus appears that in the actual practice of this method, the effect on the temperature will depend greatly upon the nature of the grapes so treated. The small-berried, thick-skinned Pinots, to which this treatment is chiefly applied in France, will in general gain the benefit of a slower fermentation, but in application to such grapes as the Zinfan- del, Charbono, and similar delicate-skinned grapes, the practice seems to present no advantages. Unless a strict measure is observed in the pound- ing, in the case of very juicy grapes, a certain proportion is sure to escape crushing altogether. No. 564. The " go-as-you-please " method of many early and some con- temporary wine-makers, in which the pomace was allowed to rise to the top and stay there to the end, exposed to air, mould, and vinegar flies, was, of course, intended only to illustrate " how not to do it." The pomace-cap was for most of the time emerged from one and a half to two inches above the must, and began to acetify so soon as the violent fermentation was over; the temperature in the pomace rising as high as 89° on the fourth day. But in the absence of any stirring-in of the pomace, the fermentation in the must below was slow in completing itself, and a slight action continued into the eleventh day. By that time a generation of vinegar-fly maggots had developed and was making the emerged pomace look very lively; in pressing*^ some animal juices inevitably mingled with the wine, but the 120 latter showed no obvious defect at the time of pressing, and its taste was that of a more advanced product than any of the others. Its subsequent history remains to be seen. No. 562 was fermented under precisely the same treatment as No. 561 (that is, with floating cover and thrice daily foulage), except that the tem- perature was, on an average, 13 degrees lower, that is, 62 degrees. It started slowly; its maximum temperature was reached about twelve hours later than in those fermented at 75°, and did not exceed 83 degrees. It had become fairly still on the tenth day, and should have been pressed on the eleventh; while the tank similarly treated at 75° was pressed on the eighth day. It was a healthy, steady fermentation, at no time threatening to froth over the tank, and only for a short time frothing over even the floating cover. It was by far the most comfortable fermentation of the nine. COMPOSITION OF THE WINES. The table below shows the composition of the wines resulting from the several fermentations. They were all analyzed, and their color determined, within a few days after pressing, the murk being filtered for the purpose. 121 Intensity Tannin. '^ "^ 'T3 TS '^ ^ 'T3 T3 "^ ^^COtM'^iTfiTH^CO ^COOOOIMCCC^C^I Acid as Tartaric.. By Volume By Weight_- Acid as Tartaric Total Sugar l>y Copper Test Fruit Sugar Grape Sugar Ash Solid Contents by Spindle Gallons, per Ton of Grapes cococoocococooco cJoioioiciciodocci r^t^r^t^t-t^t^i^t- Gallons of Murk. Percentage of Stems Percentage of Pom- ace Weight of Grapes in Pounds cccccoi:ccoccco-^co (M !M CI C-l C^l i-H 0ici0i0i0»0>0i0 122 Alcoholic Strength. As regards, first, the alcoholic contents of the several wines, it will be noted that the same percentage was obtained in six out of the nine; while three, viz., Nos. 559, 563, and 564, corresponding respectively to the single- frame, Morel, and "old-style " processes, show a deficiency which does not differ widely for the three, being not quite one per cent. In two of the above cases this result was to be expected, and the causes are not far to seek. In the single-frame process, a relatively thin layer of liquid was exposed to the air, constantly agitated by the gas coming from below, and heated by its position just over the hot cap. The alcohol simply evaporated from this isolated portion of the wine, and where this mode of fermentation is practiced on the large scale, I have sometimes found this layer so warm that toward the end of the fermentation the bulk of its alcohol was gone and it had a vapid, flat taste, often more of vinegar than of alcohol. In the case of the old-style process, also, it is easy to see where the loss of alcohol occurs. It is here the hot pomace cap, offering a large surface to the air and kept drenched with the fermenting liquid by the bubbling up from below, which assists the evaporation. That the latter is accom- panied by its transformation into vinegar is apparent to the nostrils so soon as the first violent stage of the fermentation is past. In the case of the " Morel process " the cause of the loss of alcohol is not so obvious. It might be accounted for by the abundant stirring and high temperature, and, doubtless, this contributes to the evaporation, so much the more as the stems, more or less emerged above the surface, afford better opportunity than a cap formed of skins alone. Yet the loss appears to be greater than can be accounted for on this basis alone, for the reason that in No. 560, where the foxdage was nearly as diligent as in the " Morel " tank, and which was also open to the air, the alcohol percentage is not sensibly diminished. It is possible that from some cause a part of the sugar may have been converted into some other compound than alcohol; among these, glycerine suggests itself, but the determination of this sub- stance in the wines has not yet been made. A somewhat unexpected result is the fact that the two hot fermenta- tions (556 and 557) yielded the same amount of alcohol as those fermented at a much lower temperature. The obvious explanation is, that the short duration of these fermentations balanced the influence of the high tem- perature as compared with those in the slower fern*ientations, in which the opportunity for evaporation lasted longer. It will be highly interesting to compare, hereafter, the other products formed alongside of the alcohol in the three sets of fermentations. Acid. As regards, next, the acid of the several wines, it is not unexpected to find that the open foidage^ No. 560, on the one hand, and the ]Morel process on the other, have given the highest figure, the one because of the constant access of air, the other from the same cause, in addition to the extrac- tion of acid from the stems. The lowest figure for acid (.49) is given by Nos. 556 and 558, the hot fer- mentation with cover, and by the one with the three submerged frames. In the case of the latter this was to be looked for, and is precisely one of the chief advantages claimed for Ferret's method. In the case of the former it is somewhat unexpected, and is the more instructive in contrast to No. 557, the hot fermentation in which no cover was used, and in which 123 the acid is one pro-mille higher. Almost precisely the same difference occurs in the fermentations made at the lower temperature, one with the floating cover on (No. 561), and the other (No. 560) without cover. The beneficial influence of the cover in preventing the formation of acid during fermenta- tion is therefore placed beyond question. It should, however, be added, that in none of the fermentations made, there is at this time (November 24), a notable amount of volatile (acetic) acid. This is true even of No. 564, the " old-style " one, in which the odor of vinegar was abundantly obvious before pressing. It shows the odor of vinegar plainly in boiling, but the amount is at present less than five thousandths of one per cent. It is somewhat remarkable that the fermentation No. 562, made at the lowest temperature, should yield a relatively high proportion of acid, exceeding that found in the fermentation made under the same conditions at a higher temperature. AVhether this is to be accounted for by the longer duration of the low-temperature fermentation, remains to be investigated. Tannin. Considering, next, the matter of tannin, we note at a glance the influ- ence of the high temperature in aiding a complete extraction. The two hot fermentations, Nos. 556 and 557, have given the maximum of tannin, despite their short duration; more even than in the case of the tank with diligent open foulage, and as much as the Morel process, stems and all, which was continued for eleven days ; the eff"ect in this case is so marked as to leave no doubt of the influence of this factor, and in it lies, probably, at least a part of the explanation of the fact that the hot parts of our State have yielded more tannin in their red wines than the cooler ones. The two tanks in which the frames were used (Nos. 558 and 559) present a curious problem. In both cases the same amount of tannin was taken up, although in the one, the pomace was in a solid mass, and in the other, was kept diffused all through. The result is disappointing as concerns the three-frame process, and shows clearly why, despite its apparent advan- tages, this method of treatment has not been widely adopted even in France. It is evident that simply keeping the pomace in the liquid cannot replace the grinding and disintegrating action of the direct stirring or foulage, so far as the extraction of tannin and color are concerned; for a glance at the color-column shows, that the deficiency of tannin is accom- panied by a similar felative deficiency of color, as compared with the tanks that were stirred. The same holds of the single-frame fermentation, where the color is even less ; and the fact that an even amount of tannin was extracted notwithstanding the pomace was in a solid mass at the top, is explained by the high temperature which, as the table shows, prevailed in that cap. The same consideration doubtless applies to the " old-style" (No. 562), in which the high temperature of the pomace-cap offset the lack of stirring, and both tannin and color were fully extracted. A singular and unexplained fact is the deficiency of tannin in the tank with open foulage, without cover, for which no obvious cause can be assigned; the duplication of the determination, however, leaves no doubt of the fact, which can hardly be explained without assuming that some of the tannin at first extracted was subsequently destroyed by the action of the air. If this were so, the full complement of tannin in the " ^Nlorel " product might be explained by the presence of the astringent stems. The column giving the color-intensities is very instructive also. It will be seen 'that those yielding a low color were the two tanks with frames. 124 already discussed, and the low-temperature fermentation; No. 562, in which despite diligent stirring, and the pretty full extraction of tannin, that of the color remained incomplete, being nearly one third less than the maximum. The full discussion of the bearings of these fermentation experiments is perhaps best deferred until the development of the wines, and their full analysis in their more advanced condition, shall give more data in regard to the final results of the several treatments. Those familiar with the sub- ject of fermentation may, however, already derive important lessons from what is recorded above. Of course, these results must be verified by repe- tition during the coming season, before they can be accepted as maxims; but there is much that cannot well be upset by any subsequent experiments. Among the points that may be considered well settled, is that the method of fermentation adopted by this department (viz. : floating cover, with thrice daily stirring) is amply justified by the outcome of the nine fermentations. It secures all the advantages of aeration, full extraction of tannin and color, and maximum of alcohol, without any risk of acetification if prop- erly managed. The method has been carried out on the large scale by Mr. John Gallegos for two years past, and has yielded excellent results; the only difficulty encountered being that in the case of very soft-skinned grapes, the frequent stirring reduced them to a pulp which it was difficult to press. In such cases the stirring must be moderated and made with implements having the least crushing effect; but I am satisfied that in the hot vintage-climate of California, the leaving-open of fermenting tanks to the access of air is most objectionable, is one of the most connnon and prominent causes of unsoundness, and should be done away with univer- sally, adopting either the use of floating covers, or at least a cover over the top of the tank. Whether the disadvantages of the single-frame system can be overcome by a repeated pumping over of the liquid from below over the pomace, is a question yet to be determined ; but that in the use of this method there is always a serious loss of color and tannin can hardly be doubtful. THE EXPERIMENTAL VINEYARD AT CUPERTINO. The experimental vineyard plot at Cupertino, placed at the disposal of the University by Mr. John T. Doyle, two years ago, has this season borne its first available crop, and samples of most of the grape varieties have been shipped to the laboratory for experimental vinification, to the number of thirty-six. Of some of these, samples have been gathered and fermented at two different times to determine the peculiarities at the several degrees of maturity, and the rate of increase of sugar. As is well known, the sugar percentages have generally been low this season, so that a good opportunity was afitbrded for observing those varieties which will yield a proper saccharine strength, even under adverse circumstances. Before going into these details, it is desirable>to discuss the soil on which these vines grow, and of which, therefore, they represent the " wine-making" peculiarities, so far as one season's results can show them. The University tract being practically level, and the soil of remarkable uniformity, it will thus show characteristically the natural diflerences be- tween the grapes and wines of the several varieties; being, in this respect, parallel to the case of Mr. H. W. Crabb, a comparison of whose varied wines is given under the report of the work for 1883, page 70. INIoreover, the soil being a very much generalized one for the west side of the Santa 125 Clara Valley, the points elicited will be applicable to a large region, from the neighborhood of Mountain View to that of New Almaden. The land on which this tract is located forms part of the gently undu- lating valley slope that lies between the Santa Clara Valley proper and the Coast Range, and into the higher part of which Cupertino Creek and its branches have cut narrow and deep, abrupt valleys. The experimental plot assigned to the University lies immediately adjacent to the valley of the main Cupertino on the west, and about fifty feet above it. The soil is a drab-tinted clay loam, largely intermixed with gravel and rock fragments, showing the whole to consist of the wash from the adjacent and other ranges lying toward New Almaden. In the bluff banks that fall off steeply into the creek bottom, it can readily be seen that the same materials, only with larger proportions of gravel and yellow, instead of a drab-colored loam, extend down nearly to the creek level. It is perfectly penetrable by both water and roots, the latter being seen in it at levels from twelve to even twent}^ feet below the trees and vines to which they belong. The land is, therefore, perfectly underdrained, and fulfills one essential condi- tion of first class wine-grape land. It is, of course, easily workable soon after rains. In order to obtain a full insight into the nature of the soil and subsoil, a trench six feet deep was dug in what might be considered a representa- tive spot of the tract, and the soil material sampled for each twelve inches from the surface, so as to obtain a fair specimen. Three of these, viz., 0 to 12 inches, 12 to 24 inches, and 5 to 6 feet, were fully analyzed chemically, as reported below; and as these analyses are sufficient to show both the general character and the rate and change downward, the samples repre- senting the other intervals received only a physical examination. From about 30 to 36 inches below the surface there is usually a noticeable change of tint toward the yellow, and an obvious increase of the gravelly ingre- dients, which is apparent in the wide difference in the percentage of "fine earth" in the table below, between the immediate subsoil, 12 to 24 inches depth, and the sample taken from the interval 36 to 48 inches, the latter containing less than one fourth as much of soil matter proper as the former. But it is also seen that from 36 down to 72 inches the fine-earth percentage remains almost the same; and judging from the aspect of the bank where the level land breaks off into the valley, the same might be true to the depth of ten or twelve feet, if not more. 126 ANALYSES OF SOIL AND SUBSOIL.S FROM UNIVERSITY VINEYARD PLOT, CUPERTINO. No. 98G. Soil, 0 to 12 inches. No. 987. Subsoil, 12 to 24 inches. No. 989. Under-Subsoil, 36 to 48 inches. No. 991. Under-Subsoil, Ou to 72 inches. Fine gravel and sand j- 30.3 69.7 37.5 62.5 f 35.2 \ 54.8 10.0 73.0 Coarse gravel - - 13.5 Fine earth . -- 13 5 Analyses of Fine Earth: Insoluble matter.. Soluble silica . . 100.0 73.63 6.25 .60 .03 1.44 1.36 .02 6.68 5.43 .10 .01 4.30 100.0 71.43 7.98 .63 .14 1.59 1.53 .01 6.75 5.72 .08 .01 3.9f3 100.0 100.0 65.54 9 74 Potash (K„0)... .79 Soda {Na„0) 03 Lime(CaO) Magnesia (MgO) 1.29 1.88 Br. ox. of manganese (MngOi).. Peroxide of iron (Fe.^Oa) Alumina (AloO^) .01 7.58 8.58 Phosphoric acid (P2O5) 11 .01 Water and organic matter 4.65 Total 99.84 .96 1.64 .034 99.82 100.22 Humus Available inorganic Available phosph. acid .. Hvgroscopic moisture 5.14 5.13 8.5 Absorbed at 15° C. It will be noted that notwithstanding the wide differences in the mechanical composition of the materials analyzed, they do not differ materially in the general composition of the fine earth; although there is a manifest increase downwards of several of the ingredients. The potash supply is from good to high, the lowest material having one fourth more than the surface soil. The lime-percentage is good in all, but decreases slightly in the lowest material, while the magnesia increases steadily downward. Phosphoric acid is practically probably the same throughout, and is in fair supply; sulphuric acid is low throughout, and might advantageously be raised by the aid of plaster. Humus in the surface soil shows a fair percentage, per- haps as large as so pervious a soil will maintain in the local climate. The moisture-absorption reaches a very satisfactory figure, and increases down- wards, parallel with a greater heaviness of the soil, as is shown by the increase of the item of alumina, the characteristic ingredient of clay. Altogether the soil is a very fine one for vineyard purposes, both as to its mechanical and chemical composition; and considering the great depth to which roots can readily penetrate it, it promises high durability. It is, moreover, so " generalized " in its character as to render the results obtained on it of wide applicability. Kinds, Age, and Treatment of the Vines. In order that the conditions under which the results were obtained may be fully understood, the history of the vines in this plot, already given in the report for 1886, should be re-stated. The vineyard plot of which the use is granted the University, consisted originally of thirty-seven rows, eiglit feet apart, of forty vines each, the lat- 127 ter being, at the time, three-year-old Zinfandels. These were, in 1884, grafted to the following varieties of grapes: Grossblaue. Herbemont. Crabb's Burgundy. Franken Riesling. "Ploussard" (Portal's). Pizzutello di Roma. Gamay Teinturier. Chauch6 Gris. Nebbiolo, 2 varieties. 8auvignon Vert. Barbera. .Idhannisberg Riesling. Malbeck. West's ^Vhite Prolific. Verdot. Kleinberger (True Burger). Meunier. Chasselas de Fontainebleau. Cabernet Franc. Semillon. Sirah. " Golden Chasselas." Ploussard. Burger. Chauch^ Noir. Seedless Sultana. Fresa (Monfra). Muskateller. Black Hamburg. Huasco Muscat. Barbarossa. Lignanza. Teinturier male. Alexandria Muscat. West's St. Peter's ( ? ). Pinot St. George. Most of the grafts took well, and those which had not, were regrafted to the same varieties in 1885. It was expected that in that year at least a small crop would be obtained from them, but the season being so univer- sally unfavorable, the product was too small to serve for more than an identification of varieties in some doubtful cases. This season (1886) all the vines were pruned long (three canes), and trained on stakes, so as to insure an adequate crop for experimental wine-making. This point must, of course, be taken into consideration in judging of the results, since short-pruning varieties would thus natur- ally over-bear and show a heavier crop than that which they could be permanently charged without greatly shortening their lives. Production in 1886. The following table shows, in the last column, the average product in pounds, of the vines sampled; the number from which this average is deduced being given in the first column, while the middle one gives the total product of all: >% 128 PRODUCT OF VINES IN UNIVERSITY EXPERIMENTAL PLOT AT CUPERTINO, SANTA CLARA COUNTY. Average for Each Vine. Gros Verdot Barbarossa Sultana Chasselas de Fontainebleau Chavich^ Nuir .- Zinf andel West's White Prolific Burger Palomino ("Golden Chasselas") Sauvignon Vert Kleinberger Ploussard (proper) -. Chauche Gris FoUe Blanche Semillon Franken Riesling Grossblaue Herbemont Nebbiolo Sirah .-- Gamay Teinturier Fresa Black Hamburg- Meunier Teinturier Cabernet Franc Crabb's Black Burgundy .-- West's St. Peters p)..: Johannisberger Riesling Malbeck "Portal's Ploussard" (Malbeck) No. of Vines. Total Weight of Grapes. 7 555 13 991 7 487 20 1,412 7 457 18 1,145 33 1,953 32 1,884 28 1,605 20 1,037 20 1,000 20 881 20 853 20 765 20 750 20 686 20 685 20 658 20 650 14 430 20 596 / 200 40 1,050 20 510 20 440 20 425 20 404 20 345 20 309 20 253 20 247 79.2 76.0 72.4 70.6 65.3 63.6 59.1 58.8 57.3 51.8 50.0 44.0 42.6 38.2 37.5 34.3 34.2 32.9 32.5 30.7 29.8 28.5 26.2 25.5 22.0 21.2 20^2 17.2 15.4 12.6 12.3 It will be seen that the highest product on this list is that of the Gros Verdot, which gave nearly 80 pounds to the vine. This figure may require to be discounted to some extent, from the fact that it is an average of only 7 vines, which were picked out from the somewhat mixed row of which it is intended to form the sole ingredient. IVIaking all allowances, however, the Verdot must be classed as a very prolific vine. It will be interesting to see what is the quality of the wine resulting from such heavy bearing. Immediately below it, but still in the seventies, we find the Barbarossa^ Chasselas de Fontainebleau^ and Sidtana. Of these the latter is usually supposed to be capable of bearing the heaviest crops, but it is evident that on this soil at least the two others are even with it. Ranging close to the sixties we find the Zinfandel, Chauche Noir, Burger, Palomino, and WesVs White Prolific. Close to the fifties are the Sauvignon Vert, and the Kleinberger or Triie Bnrger. Close to the forties are the True Ploussard, Chauche Gris, Folic Blanche, and the Sewillon. The latter, as so prolific a bearer, will agreeably sur- prise some of those who have hesitated about planting this noble grape. The Plonssard, likewise, is a high-grade grape, which thus shows its claim to attention. Near the thirties we have the Sirah, Nebbiolo, Fresa, Franken Riesling, Grossblaue, Gamay Teinturier, Herbemont, Meunier, Black Hamburg. Near the twenties, CrahVs Black Bunjundy, West''s St. Peter'' s, Teinturier Male. Between twenty and twelve are the Johannisberger Riesling and Malbeck 129 (including " Portal's Ploiissard," which is undoubtedly identical with the Malbeck of the University Plot, Krug's direct importation). The low figure for Malbeck will be a disappointment to many who would like to cultivate this desirable variety. To these might be said, what is true of the entire series here recorded, that what happens at Cupertino may not hold good elsewhere on different soils ; and also that of the several sub-varieties of the Malbeck, some may be found more prolific even at Cupertino hereafter. Also that vines of greater age may bear more abun- dantly. As to the true Riesling, its low product will disappoint no one ; it is in accord with experience on soils to which it is adapted, although on valley soils it may be forced into heavier bearing, with a corresponding reduction in quality. It will of course require the experience of several years to obtain a relia- ble average of the bearing of these several varieties, even on this particular soil. Still, the season of 1886 was in general a good one, except in the case of particular varieties badly affected by coulure. From the record on the latter subject made by Mr. F. W. oNIorse, with respect to the grapes received from Cupertino, it does not appear that either the Malbeck or the Riesling were materially affected by coulure this season. A detailed account and discussion of this point is given in Part IV of this report. Prospective Increase of Varieties. In view of the numerous additional grape varieties that have come into notice since 1884 and deserve exact comparison in respect to their adapta- tion and merits in the Cupertino region, Mr. Doyle has added to the list above given, by grafting on five-year-old Zinfandel stocks, the following twenty-seven: Isabella Regia. Verdot. Howland's Black Hamburg. Bastardo. Black Prince. Mourastel. Grape of Alineria. Pedro Jimenes. Semillon. Verdelho. Pinot Vert d'0rc6. Palomino. Canon Hall Muscat. Tinta Amarella. Ugni Blanc. Merlot. Franc Pinot. Gros Mancin. Noirien. Aramon. Pinot de Pernaud. Serine. Pinot Blanc Chardonoy. Tinta Cao. Mondeuse. " Tinta Madeira. Cinsaut. Still further additions to the collection are contemplated for the coming season, so that, including the varieties constituting JNIr. Doyle's large vine- yard, nearly one hundred will be represented in 1887. Musts and Wines from the Cupertino Grapes. The following table shows the composition of grapes, musts, and wines from the Cupertino vineyard plot; also, the product per vine as shown in the preceding table; and the measurement of the color of the wine at two successive periods. The table is arranged (approximately) so as to place together the varie- ties b^onging to the same type, for convenient comparison: 9" 130 •-':)Occi-»i>-^i 0-* lO 00 2 •o o 'S -I i-i >. 157.7 158.2 141.4 171.5 IGO.l 141.0 145.1 1G9.9 148.1 150.3 150.0 a ■o O e8 o t- (N IC O >0 ^1 00 r- I-l t-; iq O r-; 1-; O lO t-; ^^t.^oo6^^^^lOodco^^o d qo-1 o uo yj CO o t-^ ic" o c-; d ■* r)< « t^ 'i: o o dt-I ■* o a O -M- C-. 1~ 00 I-l =: o := O = o o" d ■*■ oo' I^ «' d ;^ t-^ d oc' a lO t-^o-i f-l >1 So'q COOl {2 = SoSSooqt2«. oi d ■* oa c; 3: d «■ — oj ^ OClt-OOOI-OQOOQO o 00 lO o d ^3 "SS ro Ol ^7 c 2.5 ' K H w ^ !» :c Sft e Is; Si -'_-_-/.• :5 C:< I? ? O-l O i-O ^ X •— I ' o X c; cc t- oc o c^ 132 A full discussion of the interesting points brought out in this table is necessarily deferred until the work shall be fartlier advanced than is the case at the time when this report is necessarily closed. A short consid- eration of some of the main points may, however, even now find a place. As regards the alcohol percentages, which, in this season of low sugar are of especial interest, it appears that among the red-wine grapes the Meunier, Pinot, St. George, and Cabernet Franc have almost the same con- tents— a little over twelve. The Ploussard stands close to these, being only a small fraction below; next follow the Barbera, with 11.45, and then the Nebbiolo, Sirah, and West's St. Peter's (?), with 11.0. It would thus seem that these can always be counted on for the adequate sugar percentage on the Santa Clara west side. On the side of the minimum, the Grossblaue shows itself to be ill adapted to the region, from the fact that its sugar-percentage evidently remained stationary, or went back slightly, between October eighth and twenty-fifth. Its alcoholic contents of only 8.7 cannot tempt us to grow it; even in tan- nin and color it is exceeded by other and more desirable varieties. The whites are in general considerably below the red-wine grapes; a strong admonition that the district is more especially adapted to clarets. The highest sugar percentage was obtaiaed from the Chauche Gris, along with Avhich ranged Mr. Heney's Sibling; Folle Blanche and Seedless Sul- tana come next, a fraction below, in striking contrast with which we find the Burger with only 11.68. With the information now on hand, the cul- ture of the Burger on the west side must be considered a failure; see the table under this head, above. The Kleinberger with its 17.22 per cent remains strikingly behind its brother, the Blue Elbling. Palomino with its 14.45 per cent of sugar will hardly tempt the wine-maker, despite of its high production, which is probal)l3^ to blame for its falling behind so greatly. It should not be pruned long if good quality is desired. In the matter of tannin we have some remarkable results, which have already been noted in the discussion of the several red varieties above. Cupertino shows up a wonderful per cent of tannin in varieties which elsewhere require to be blended with tannic wines in order to give them a proper proportion. Of remarkably high figures for tannin, note the Cabernet Franc, Crabb's Burgundy, West's St. Peter's (?), IMeunier, Nebbiolo. Of low figures, the Ploussard carries off the palm. Teinturier and Sirah remain rather behind what would have been expected of them in such a locality. The ^'^erdot comes ft)rward with a tannin percentage not as high relatively as its color, but still very respectable. The acid contents are generally from respectable to too high, the lowest being the Chauche Noir, the highest the Fresa. As to color, the minimum is shown in the Chauche Noir, and the maximum, a very high one after pressing, by the Gros Verdot. Next to the Verdot comes the Gamay Tein- turier, which materially exceeds the Teinturier INIale; both also show a remarkable stability of color, as does, with a slightly lower color, the Crabb's Burgundy. Then, in contrast to these, the Barbera and Gross- l)laue, starting out with 57.1, have both decreased below the figure at which the Teinturiers seem to have taken a permanent stand. Of other colored grapes, the Cabernet Franc, Sirah, and Fresa are notable. 133 DECREASE AND CHANGE OF COLOR AFTER FERMENTATION. The subjoined table shows in a striking manner the changes which the colors of a ninnber of wines that have been observed at different times, have undergone in the course of the after-fermentation. The first column of this table shows the intensity and tints observed immediately after pressing, the figures represent the percentage referred to a layer of wine .4 millimeters in thickness as 100 (see Part I, under the head of Colori- metric Measurement of Wines). It should be remembered that according to this scale, few wines when mature will be found above 50 per cent. The second column shows the number of days that has elapsed between the two readings of the colorimeter. Were these figures the same through- out, or had the readings been repeated at regular intervals, as it is intended to do hereafter, the next column would at once indicate the relative pro- portion of loss of color in these several wines. As it is, it becomes neces- sary to divide out the loss among the days of the interval, and here again we are met by the objection that the loss of color is manifestly greatest at first, and gradually decreases until it becomes too slow to note at short intervals. For the present, however, we cannot do better, ^and therefore give in the fifth column the average daily loss during the period of obser- vation, while column 4 gives the percentage of the decrease, referring it to the original intensity of each wine taken as 100. Imperfect as this table is in its present form, it gives some very striking information. Thus, the Meunier from Cupertino shows the greatest loss of color, both for the whole time since pressing and nearly for the avera'ge daily loss, the figures being 50.3 per cent on the whole, and 1.4 per day. This is the more remarkable as in this case the original intensity was quite low, viz.: 15.1. In most other cases of low color, the loss is ver}^ slight, even where, as in the case of the Ploussard, the time between the readings has been very long. The highest color of all was shown by the Verdot, which during 17 days lost 16 per cent of the original color. During the same time the Gross- blaue lost over 30 per cent, while the Cabernet Franc remained almost stationary, as did the Charbono of Gregory during 26 days; while the Tein- turiers, in respectively 45 and 50 days, lost practically nothing at all of their color. The Zinfandels do not appear to advantage in this table, having lost at the rate of about H pei" cent a day during the first four weeks, so that one lost fully one third of its initial color in that time. A singular difference appears in the case of the Cabernets. While in the Cabernet Franc, as already stated, the color remained stationary during 19 days, the Cabernet Sauvignon in twice the time lost 35 per cent, though still remaining slightly above the former in color; while Pfeffer's Cabernet, from Warm Springs, with only 16 initial color, lost 40 per cent of that, at the rate of ly^- per cent a day, in 36 days. Singular enough, the same grape from PfeflFer himself, of a lower initial tint, lost nothing at all in 26 days. The causes of such discrepancies in one and the same grape variety are well worthy of investigation, as they will lead to a better under- standing of causes of loss of color in general. In the present case a higher alcohol percentage may explain it. Perhaps another clew to this point may be found in the comparison of the two batches of Grossblaue from Cupertino, of which one lost in 37 days only 12.5 per cent, or at the rate of one third per cent a day, while the more mature sample, starting out 134 with a much higher intensity, lost 80.6 per cent, or at the rate of 1.6 per cent per day, being the maximum loss shown in the table for a similar interval, or any other on record. Whether the two will ultimately stop at the same point remains to be seen; for the present, attention may be called to the difference in their composition, which is essentially, for the earlier sample, a higher proportion of acid and less of tannin. That acid serves to maintain the color has been alleged, but the present instance may furnish a striking proof of the fact. Other points which might be discussed are deferred for want of time prior to going to press. 135 o ^ oc CO i-i eo^oo -#(M O O lO 00 o '^ o o c_ _ i~ cc >o CO r^ CO -i< 1-5 cc t~ o 1-i 00 c-i CO C^ CO .-I CO T-l oqGqpcqrH--t<05CDoqr-iOiTH -iv>» x s^ a 0) > > ^ P > ^^ Pi p-l ■r 33 ic s, -r *H sT'-^'T' T H 2 2^E-i 2' 6he-1ehh 1-5 H-J 1^ I/,' g,; y^ wp, y^ o Sj o o^t o 00000 -^ +3 -^^ -fj -t^ ''/} *K '5: *x *x > > > > (U-^^cuQ^tfo o >-» (D >-s l>i >a : o^ 00000 E-i 2HHHHH *-5 ^ l-j l-j t-5 I- O O ^ Sh a> a; 'S'S a O Or=3 l: c^.S-'c c 3? 73 p3 a c3=ii OOPh ,0 ^ ' — ■ — '- ic g, p ;: ;: i -S L- — r1 r^ tl ■■'■- -^ i; - CJ ?. O =S '5 5 C S^ '"r? ^ te ■5^ C O 'Spq H o Spq.S '^'.2.2 ^ p;Sfe JHOOCiOP-iPP Us PhSnN 01 Ji cj oj ts a> iH C a oi o SB CSC (MTfCOt^i-l-fiOCt^CClCOSW lO'-ICOC^liOCO'MCO^-hCj'-l -f CD c: 005 -* Tfi 10 lO ■* O "O "O »c 136 PART IT. RECORD OF WORK RELATING TO RESISTANT VINES AND VINE DISEASES. THE VINE MILDEW AND ITS ANTIDOTES. So far as my observations have gone, I have no reason to believe that thus far any other kind of mildew than the old world Erysiphe {oidium) Tuckeri exists in California. The pernicious peronospora, and others that infest the vine in the East, do not seem as yet to have reached California, as it is to be ardently hoped they will not. The season of 1885 was very prolific in mildew in the Coast region, where it is favored by the fogs. Some Calif ornica vines had to be sulphured four times to keep them in good condition. In one locality it assumed a virulent form, killing within a day or two the fresh sprouts, as early as May, of vini- fera varieties. The vigorous use of sulphur, however, conquered the trouble after awhile, and it has not returned since. Early in 1886 there was much discussion of the subject of mildew and its repression, incited partly by the French discovery of a remedy for the peronospora, which was beginning to destroy what had been left by the phylloxera. The peronospora cannot be conquered by sulphuring, and the use of bluestone solution, which had been found effectual against it, encoun- tered many practical difticulties. Finall}^ Prof. Millardet found that pro- tection throughout the season could be afforded by means of a cojDpered whitewash, which, adhering to the leaves, would continue to disinfect them by means of its dust or solution in dew or rain water. The prescription for making this remedy was published by me in the Pacific Rural Press of November 14, 1885, as follows: A REMEDY FOR MILDEW. Editors Press: A late number of the French Journal Officiel, just received, contains a report made to the French Academy by M. Millardet, well known for his investigations and writings in connection with the subject of vine diseases and resistant vines, of the results of a new treatment of the mildew and rot, that has been quite extensively applied during the past season, and with the best results, by a number of vineyard proprietors in the Medoc districts. "To-day, October third," writes M. Millardet, "the vines subjected to the new treatment liave their normal vegetation, the leaves being sound and of a bright green, the grapes black and perfectly ripe. The vines not treated, alongside, present the most wretched aspect, most of their leaves have fallen, the rest half dry. The grapes, which are still red, can only serve for piqnette.'"' These facts are shown in photographs acconqianying the letter. The chemical examination of Malbeck gra])es shiiws in those of the vines treated, twice as mucli sugar and one third less acid, than in those not treated. The trials were made, besides the Malbeck, on Cabernet Franc and Verdot, all verv much subject both to the mildew pro])er and to the rot of the grape itself. The treatment consists simply in sprinkling uixni the vines by means of a little broom, a fluid mixture made thus: Dissolve in 25 gallons of water, Ifi pounds of copi)cr sulphate (bluestone), also, slake 30 pounds of quicklime with seven and a half gallons of water into a niilk of lime, which then mix with the bluestone solution; there will thus be produced alight blue mixture, wliich should be freijuently stirred during use. Care should be taken not to sprinkle the grai)es themselves. Aljout 13 gallons were used per 1,000 vines. 187 After drying, the droplets remain firmly fixed t(i the leaves, and a few, or even one on each leaf, appear to be sufficient to produce the effect. After one treatment between July 10th and 20th, a second treatment appeared to be unnecessary; several rains had not washed them away to any serious extent, and the effect was uniiiijiaired. The report goes on to consider the possible danger arising from the introduction of cop- per into the wine, which could not, however, be shown to exist by the analysis of 800 grams (al)out 1§ pounds) of grapes. The propriety of applying the treatment preventively, so soon as the mildew first appears, is also insisted on. In California thus far, sulphuring has proved an effectual antidote to common mildew (pero)iospora), yet in bad cases the more powerful new remedy might be used with advan- tage, instead of the repeated sulphuring often required, especially when heavy winds blow away the sulphur applied during the hot part of the day. When 'applied while the vines have the dew on, the sulphur also will remain fixed on the leaves and continue to give off its antiseptic vapor during the heat of the day for months, while when lying on the ground that vapor is absorbed by the soil and rendered useless, and the operation has to be re- peated. E. W. HILGARD. A paragraph having not long after appeared in several papers stating that Millardet's remedy was nothing new, and had been in use already in this State, I published in Bulletin 51 of the College of Agriculture, the following remarks on the subject: THE COPPER-LIME REMEDY FOR MILDEAV. As a general answer to questions addressed to me on the subject, I state the reasons for which I think it desirable that the copper-lime remedy for mildew, lately recommended in France and reported by me in a former issue of the Rural Press, should be thoroughly tested in California in comparison with sulphuring. It is not correct that, as has been alleged, there is nothing new in this remedy, and that it has been previously recommended antl applied here. What has been recommended and used here is sprinkling with solution of copper sulphate or bluestone, or the dusting over with a mixture of powdered bluestone and plaster or gypsum. In either case, a light rain, or even a succession of heavy dews, will soon wash away the copper salt and leave the mildew to resume its growth unhindered. Similarly, in the case of sulphur, so soon as the wind blows away the dust that has been applied during a dry time and the earth " disinfects" it so that no vapor can rise, the dormant germs revive and a repetition of the sulphuring is necessary. Near the coast, three sulphurings are very commonly needed and given, at a considerable cost of labor aiul material. W^hen, as prescribed by the French method, milk of lime is mixed with a solution of copper sulphate, hydrate of copper is formed, which is practically insoluble in water. When its mixture with lime is sprinkled on the leaves, the drop in drying adheres to the surface and subsequently is still farther fixed preciselj' like whitewash, by the absorption of carbonic acid from the air and a consequent hardening. Simultaneously with the lime, the copper hydrate is transformed into hydro-carbonate; and both are somewhat soluble in atmospheric water, whether rain or dew. A very weak solution of both is therefore spread over the leaf each time the latter is moistened, but even a strong rain cannot wash the active drop entirely away. It remains and protects the vine during the season, as the French experiments have shown; partly, no doubt, from the effect of fine dust abraded and blown over the leaves not touched by the sprinkling. Similarly, sulphur ap))lied while the leaves are wet, adheres and remains during several months, making one sulphuring suffice where two or three would otherwise have been needed. The statement that under these circumstances its vapor fails to form is simply incorrect, as any one can ascertain for himself. One application never kills all the germs; the permanent presence of the antidote is needed. This is what the copper-lime remedy accomplishes, and will do more surely with us than in France, where summer rains commonly occur and may wash off" the protecting droplets. As the greater includes the less, the copper preparation with its more powerful antiseptic properties will be more effective than sulphur against all kinds of mildews, and will prob- ably find its use against others than those infesting the vine. The cost of its application as against that of repeated sulphurings is the question to be determined by actual trial in California. E. W. IIILGARD. Berkeley, January 15, 1886. It should be added that my suggestion to substitute the copper whitewash for repeated sulphuring, in localities where mildew is very persistent, has been tested by several parties, among others by Mr. Wm. Pfeffer, Gubser- ville, 'Santa Clara County, and that, as was to be expected, it proved to be perfectly effectual in protecting the vines throughout the season; it is there- fore simply a question of convenience and fitness with respect to local condi- tions, whether sulphuring or the medicated whitewash should be preferably used. One or two sulphurings are probably cheaper than the whitewash, but the latter is cheaper than three or four sulphurings, and much more permanent in its effect. The fact that a remed}' of which the chief point is its persistence on the leaves during the season, is given preference over all others, gives additional weight to the same point in connection with sulphuring. The mode of application which preserves the sulphur on the leaves the longest (viz. : sul- phuring while the dew is on them) is certain to be the most effectual, the long continued contrary practice of old viticulturists notwithstanding. If wasteful methods have prevailed in the past, that does not constitute a good reason for continuing the practice in the face of better lights. The following bulletin, relating to the subject of the proper time and mode of sulphuring \dnes, was issued on May 17. 1886: Bulletin No. 56. THE SULPHURING OF VINES. A number of letters, making inquiries regarding the proper time and mode of using sulphur for the prevention or repression of mildew on vines, suggest the propriety of a summary statement of the subject, for the general benefit of those interested. The first question asked is whether sulphuring should or may be done while the vine is in bloom ? There is much contradictory evidence on this subject. From an outside point of view, it seems undesirable to place an antiseptic, intended for the destruction of minute vegetable life, in immediate contact with the extremely delicate tissues of a flower in pro- cess of fructification. The action of the pollen on the pistil itself involves a process of genuine growth, which cannot be sup]iosed to be favorably influenced by the presence of an agent hostile to other vegetable life. Still, as In the case of the buhach, or insect powder, which, however fatal to fleas, is innocuous to man, it is possible that what is very deadly to a minute organism like mildew, may pass harmlessly by even the delicate stigma and pollen tubes of the larger vine. No special warning in the premises is given in the latest European and American works on viticulture, and it must be presumed that no obvious or constant bad effects have been noted from sulphuring blooming vines. It is true, however, that elsewhere the time for sulphuring is usually very much later than is found necessary in some parts of California, where mildew often starts in May; hence, perhaps, Califofnian experience on the subject is more extensive, and it is somewhat con- flicting. Decided injury has Iteen reported in some cases; in others, it has been noted that vines suljihured during bloom have "set" fruit abundantly, while others close at hand, and not sulphured, have been subject to coulvre to a damaging extent. In such cases it must be inferred that the covlnre was due to a fungous parasite which was at work on the bloom, and which was suppressed where sulphuring was done, but was permitted to do its work where the antidote was omitted. As regards the reported cases of obvious damage from sulphuring into the bloom, some clue to its possible causes was afforded by the examination of a collection of samples of commercial suli)hur exhibited at a late nieeting of the Santa Clara Viticultural Society. Among eight samples of California ground sulphur there were three that possessed a strongly acid taste on the tongue, evidently from the presence of sulj^huric acid. It is quite certain that if any sulphur so contaminated were introduced into an o]ien graj^e flower it would effectually destroy the vitality of any pollen or ])istil touched by it. No such acidity was perceptible in any of the sami)les of French (sublimated) sulphur exhil)ited at the same time, although one would more reasonably expect to find it there tlian in ground sulphur, in view of the usual modes of production. Considering the whole of the facts before us, I would advise that sulphuring shoidd be done before or after bloom, rather than dnrine) the same, and that all sulpliur used at such time, especially, be carefully tested on the tongue, to ast'ertain whether ()r not it contains a ]>ercei)tiVile amount of acid. All such should be discarded from any use whatsoever in the vineyard. Ilegarding the mode of application, I have previously given my reasons for preferring to have sulphuring done while the leaves are moist with dew. The powder then rcnuiins adherent to the leaves, instead of being blown away by the first wind; and thus the dis- infecting action is maintained for a length of time, as it is necessary it should be, since the effect is not instantaneous, but depentls upon the gradual formation of suljdiur vapor. The latter is formed more or less at all ordinary temperatures, as is obvious from the well known odor, which is especially striking when a sulphured vineyard is under hot sun- shine. There is not, as has been erroneously stated, any combii.stion. under these condi- tions, and therefore no generation of the "sulphurous gas" which serves as a disinfectant in wine cellars. Moreover, any particles of sulphur lodging on the soil and beconung 139 mixed with it become useless so far as the formation of 8u]i)hur vapor is concerned, because that vapor is promptly absorbed by the soil. Only relatively large masses of sulphur falling on the ground' can exert any effect on the vine; but whatever lodges on the head or in the crotches of the stock will, to the extent of its surface exposure, con- tribute to the formation of the disinfecting vapor. The most economical and effective use is, after all, the even dusting-over of the moist leaves, on which the particles will remain fixed until evaporated. For young vines the dredge is most convenient; on older ones the bellows having a positive provision for agitating the sulphur powder within, is preferable; without such provision the distribution is very uneven and wasteful. As regards, finally, the choice between ground and sublimated (French) sulphur, the two are doubtless of equal efficacy when made equally fine, and, while differing consider- ably in price for equal weights, there is really little difference in the cost of equal bulks, which is the practical basis of comparison. Both the touch and the microscope show that the ground sulphur is prevalently much coarser than the sublimated, and the rela- tively large, smooth, shining fragments of the former roll offand are blown away from the leaves much more easily than the minute, rough, roundish grains of the sublimated. Of course, the latter could be prepared in California just as well as in France; and, judging from the samples lately examined, it would when so made be more certain of not contain- ing injurious ingredients than is some of the sulphur now offered, which has probably been made from crude, natural volcanic material, instead of such as has been purified by previous melting from the acid with which it is almost always contaminated. Arsenic is another common impurity of native sulphurs, and would be very objectionable in an application to a blooming vine. E. W. HILGARD. Berkeley, May 17, 1886. PHYLLOXERA-RESISTANT VINES. The subject of vine stocks that will resist the attacks of the phylloxera, and can be safely used for the establishment of vineyards in infested dis- tricts by grafting, is one of growing importance to California, since upon these ^dnes rest, at this time, the only hope of permanently maintaining vine culture in the most noted viticultural regions of the State. Although the progress of the pest is materially slower in California than in Europe, from causes adverted to in the last annual report, yet it is none the less certain. To ignore this fact is to imitate the fabled ostrich, hiding its head in the sand to escape its pursuers; and yet the indisposition to face the facts and prepare to meet the ine\itable in the best possible state of defense is still so common, that the subject of the phylloxera is "taboo" in many places where he that runs may read the signs by the wayside, in the dying or fading -vdnes that spot the vineyards; and he that calls attention to it is denounced as one who would " spoil the sale of the land." It is high time that this false and pernicious reticence and hiding-away should cease, and Avith it the useless expenditure annually incurred in the replanting of infested ground with non-resistant Amines, or without any of the other pre- cautions or preventive measures that would make such expenditure a rea- sonable business venture. Since of late much has been said about resistant vines being after all non-resistants, upon the ground that in some cases they have succumbed, it is proper that the causes of such occurrences should be placed in their true light, so far as the facts reported will justify conclusions. It is a mat- ter of regret that it has not been feasible to undertake an exhaustive per- sonal examination of such cases ; but what is certainly known is sufficient to account for most of the well authenticated instances of failure. The Meaning of ^^ Resistant. ^^ — First of all it is necessary to dispel the illusion entertained by some, that resistant Adnes are such as are not attacked by the phylloxera. So far as our knowledge extends at this time, the insect will feed on any and all of the members of the true \dne tribe (vitis proper) when occasion offers: but it is evident that some are bettei^adapted to the taste or nature of the phylloxera than others, and are, therefore, more numerously infested when planted in the same ground 140 with others; just as cattle will pasture on the sweet grasses in preference to the sour ones. The European vine (vinifera) appears, on the whole, to be the one most uniformly adapted to the insects' taste in all its varieties, and is always attacked in preference. It evidently offers the best con- ditions for the life and multiplication of the pest. It is not, then, a proof of non-resistance when a vine is found to be more or less infested; for, so far as we know, there are no true vines of which the phylloxera will not attack the roots when presented to them. The true criterion is that the resistant vine and its roots will not only outlive the attacks, but flourish and bear remunerative crops, under the same conditions under which the more sensitive European vines will suc- cumb. But every vine, like every other plant, is subject to certain conditions of soil, climate, and atmosphere for its welfare. Any vine, or an}' other plant, may be planted where from unfavorable conditions it will not flourish, and where a slight addition to the adverse influences may cause it to either die or maintain only a feeble existence, useless to the cultivator for profit. The resistant vines are no exception to this general rule. They have been planted, and expected to yield satisfactory results, where vines have been fruited for twenty or thirty years Avithout the use of a particle of manure, and where, as a result, the old vines, as well as the new " resistant" ones, have died from sheer inanition. They have been planted where no vine ever should be, if it is to yield decent returns — in soils underlaid at a few feet by impervious hardpan, and where the roots would remain drenched in cold water until late in spring. They have not resisted, as it was best they should not. Cuttings, or rooted Adnes, have been planted in holes from which dying phylloxerated vines had just been extracted. They have found the cumu- lative pressure of having to take root in fresh ground, and at the same time to feed a swarm of half-starved phylloxera coming from the outlying roots of the old vine, too much for them. They have failed to resist what no young plant could be expected to survive under any circumstances. Some have survived to the second, and even third year, struggling against the adverse conditions, but have finally succumbed, as they might have been expected to do before. And again we hear of a damning example of the failure of the resistant vines. Adaptation of Vines to Soils. — But beyond such cases as these, which are intelligible and avoidable under the guidance of common sense alone, there is another class of reported failures which is clearly referable to the want of special adaptation of the vine chosen as a resistant, to the particular soils or location in which they were planted. It is not reasonable to suppose that a vine which is naturally at home in rich, heavy lowland soils, should not only flourish but supply extra strength against attack from without, in thin, meager uplands, or on land exhausted by long cultivation; nor that a vine whose hardy roots resist the phylloxera when growing in its natural location on dry, rocky uplands, will necessa- rily retain this character when grown in ricli, moist lowland. To a certain extent, cultivation does modif}' and equalize the natural soil-conditions, especially when it is thorough and is faithfully kept up. But there always remains a certain margin of natural adaptation which must be respected even in the cultivated plant, and the more because climatic and seasonal conditions may render a strict fulfillment of the best culture impracticable or unavailing for the time being. Those cultivating adobe soils will appre- ciate the importance which this consideration may acquire, not onl}'^ for one, but for several consecutive seasons. 141 Species and Varieties of Resistants. — Of the American species and varie- ties that, for practical purposes, may be considered as resistant under proper conditions of soil and moisture, the following are the most promi- nent: 1. The Vitis riparia, or northern riverside grape and its cultivated varieties, of which the Taylor and Clinton are the chief. The resistant power of the latter is now, however, pretty generally admitted to be infe- rior to that of their wild prototype, although they are better adapted to a great variety of soils. The BijMria is in its wild state emphatically a " riverside " grape, which in its natural condition ascends into the uplands only exceptionally, when these are unusually moist and fertile. Under cultivation, nevertheless, it does well on good upland, but is of slower growth than in its natural habitat. It does not frequent the heavier soils as much as the alluvial loams, of the upper Mississippi Valley. It is of very long-jointed, slender growth, so that its canes, while of great length and bearing abundance of foliage, are often borne by a surprisingh' thin trunk, which is not as easy to graft as most other varieties. The cuttings root with great ease, but generally only a portion, varying according to the soil and seasons from one half to three fourths, are large enough to be successfully grafted the third year; seedlings arrive at about the same condition the fourth year from the seed. To offset these disadvantages, the Riparia is now usually considered the most generally and tenaciously resistant toward the attacks of the phylloxera. It is very little liable to mildew. 2. Vitis cordifolia, the southern riverside grape, so greatly resembles the Riparia that for some time it was not distinguished as a separate spe- cies. While it is undoubtedly a very resistant stock, the fact that it is at home in a region noted for its perpetually moist atmosphere, seems to ren- der it less promising for general success in California than the Riparia, over which, so far as known, it possesses no special advantages, save, per- haps, in the case of very heavy adobe soils, to which it is better adapted than the Riparia. 3. The Vitis aestivalis or summer grape is a native of the uplands of the States east of the Mississippi, and is at home on loam soils of good or fair fertility. It also descends into the lowlands of the smaller streams, so that it and the Riparia vine ai-e not uncommonly seen side by side. But it is rarely if ever found in the larger bottoms, though quite at home in the lighter and usually well drained " second bottoms " or " hammocks." Un- like the riverside grape, it objects to "wet feet." It is little subject to mildew. Of the cultivated varieties of the Aestivalis grape, those of chief interest as resistants are Norton's Virginia, Herbemont, and the well-known Lenoir. The cuttings of these, as well as of the wild vine, root with some difficulty; they should be rooted in nursery, and not in the vineyard itself. A very striking example of the resistant powers of the wild Aestivalis vine exists in this State, in the vineyard of John R. Wolfskill, on Putah Creek, two miles from Winters, just within Solano County. This case was alluded to in a previous report (1882), but the stock was incorrectly stated to be Lenoir. It has since been ascertained by Mr. W. G. Klee to be a wild Aestivalis variety obtained at least ten years ago by Mr. Wolfskill from Alabama, under the name of " coon grape." It has a leaf much like the Lenoir, but bears a small, compact bunch of sweet berries. Several hun- dred Muscat grafts were made upon this stalk when two years old, with scarcely any loss; and more lately some Huasco cuttings, obtained from the Utiiversity, were similarly engrafted. Both are bearing heavily and 142 regularly, while the Vinifera vines around have long since been destroyed by the phylloxera. 4. Vitis Rupestris, the sugar or rock grape of ^Missouri, is a very hardy vine, at home on rocky knolls and hillsides, where its wiry roots extract nourishment from the scanty soil and the crevices of rocks, in a climate already partaking somewhat of the aridity of the great plains. It would, therefore, seem to be of considerable promise for the foothills of California especially; of its resistance to the phylloxera there can be no question. It is, however, not easy to root from cuttings, being, in this respc^ct, like the Aesfivalis varieties. In my personal experience I have found it to be of slow growth on rich upland adobe, even more so than the Rqmria, so that very few cuttings were ready for the graft the third year: moreover, even when the top of the stock is sufficiently stout for grafting, that portion gen- erally tapers off very rapidly downward, so as to afford very little "grip" for the graft, which has to be tied in very thoroughly. Whether from want of care in this respect or from the use of too many small stocks, my success in grafting the Rupestris the third year from the cutting has been very slight. The successful grafts, however, have shown a vigorous growth, and seem well joined. The multitude of wiry suckers which the stock persists in putting forth to the end of the season, constitutes an inconve- nience, shared to some extent by the Riparia, and least of all by the Cal- ifornica, which soon gives up sprouting its easily detached suckers. The Rupestris is least subject to mildew of all the resistant stocks. Vitis Californica, the California wild grape (not, as some still imagine, the "Mission" vine, which is very sensitive toward the phylloxera), has been prominently brought forward as a resistant stock for use in its native state, to the climate, of which it must be presumed to be especially adapted. This reasonable presumption gives it so great a claim to atten- tion and renders its preeminent success so probable, that nothing but the strongest proof of its non-resistance should induce us to relinquish its use. Even a cursory examination of its root-habit shows that it understands the climate thoroughly. Two or three strong cord-like roots start a few inches below the surface of the ground, from a short but very stout trunk; and, without branching or emitting rootlets, the}^ go almost directly down for from eight to twelve inches, according to the nature of the soil. Then they begin to branch, but still with downward tendency, and without splitting into fine rootlets until they are fairly below the point to which the summer drought is ordinarily expected to reach. Unlike the Riparia, its roots are thick and fleshy, or cartilaginous, rather than wiry, and one might suppose that it would invite rather than repel the attack of the tender-billed insect. The latter attacks it unhesitatingly, although it evi- dently prefers the non-resistant Vinifera roots when these are within reach. The bites of the phylloxera on the cartilaginous roots and rootlets of the Californica, however, do not result in the distortion which insures the ulti- mate death and decay of the organs of the non-resistant vines so soon as they begin the process of turning into wood (lignification). The wound will be found surrounded by a raised ring whi(!h makes it resem})le a min- iature crater; but the formation of this swelling does not materially deform the soft root, as it would a hard one. As it is well understood that it is not so much the direct depletion caused by the insect's feeding, as the death of the roots caused by the distortion, that constitutes the fatal injury in the case of the Vinifera stock, the cause of the resistance of the Cali- fornica is obvious enough. Here and there a rootlet, attacked by over- whelming numbers, may be overcome and die; but if the vine be placed under reasonably normal conditions of existence, it survives the loss so 148 caused without any sensible effect either upon its general appearance or, what is most important, its productiveness. It goes without saying that the CaUfornira, like any other vine, may be planted in the wrong place, where its half-starved roots become hardened, and instead of yielding so as to render deformation impossible, will curve and curl, and finally die and decay. Among the many instances in which the Californica has satisfactorily shown its resistance to the phylloxera when planted on appropriate soils, may be mentioned that on the University grounds, where grafted seedlings, planted in 1882 in the holes from Avhich badly infested stocks had just been taken, have ever since maintained a vigorous growth and abundant bearing. Also that of Mr. jNI. Thurber, in Pleasant's Valley, to whom, in 1882, some grafted Californica seedlings were sent from the University, for trial on his infested ground. They were planted among Viniferas dying from the attack of the phylloxera, that have since been removed. The vines on Californica roots, according to his statement made to Mr. \V. G. Klee, are to-day vigorous and bearing heavily. AVith such facts before us, cases of reported failures require careful sifting before any conclusions are based upon them. The Californica is very liable to mildew, and it is probably from this cause that it is but rarely found on the coastward slope of the coast ranges, which are much exposed to the sea-fogs. There is, however, no difficulty in protecting it by repeated sulphuring up to the time of grafting. Vitis Arizonica, the wild grapevine of Arizona and Sonora, resembles somewhat the Californica, in its general appearance and habits of growth. The leaves, however, are uniformly smaller and lighter colored, and more gloss}^ the wood is of a light-gray tint, and the branches are very numerous and thin, with a tendency to the formation of long terminal runners. In rapidity of growth it seems to be nearly or quite equal to the Californica, and quite its equal in resistance to the phylloxera, as well as to drought. It is subject to mildew nearly as much as the former. Its roots, also, seek the depths of the soil before branching, and the stock is stout and easily grafted. From experience had at the University, it deserves more attention than has heretofore been bestowed upon it. Special Adaptations of the Several Resistant Stocks. There is no reason why, in grafting grapevines, as great care should not be exercised in the selection of stocks adapted to the soil, and to the variety to be desired for bearing purposes, as is done by orchardists here and elsewhere. Just as every intelligent fruit grower will carefully consider, when plant- ing an orchard, what will be the stocks best adapted to his soil and locality, so the grape-grower must consider, so far as experience or other considera- tions can forecast it, which among the resistant grape stocks will be likely to do best in his vineyard. An improper choice will be just as fatal to success in one case as in the other; there is no one stock that is adapted to all cases. It is not a little singular that in this, as well as in some other points in the treatment of the vine and of its products, there should be a tendency to think of it as an exception to the general rules that govern in the treatment of other fruits; so that a sort of wholesale rule-of-thumb is applied to it that would be scouted in other cases by the same persons. It has been claimed that not only the resistance of the Californian and other ^ild American stocks to the phylloxera has not been well proven, but that no perfect union between the Vinifera graft and the Californica 144 stock is formed, and that the graft is hahle to be blown over at any time; and, finally, that if successfully grafted, there is no proof that such grafts will bear, or that the grapes will correspond to the quality of the scion. As to the latter point, it may well be claimed as an established fact that the scion determines, in all cases, the character of the fruit, when any is formed. To deny this is to deny a fundamental axiom in horticulture, which has been demonstrated myriads of times for thousands of years. Minor differences may, it is true, arise from the habits of growth of the stock as compared with those of the graft when on its own root, whether as to rapidity of development, nourishment drawn from the soil, adaptation to climate, etc. In this respect the vine does not differ from other fruits, for which the best stock has to be ascertained by trial in each region. As to the bearing of fruit, it is w^ell known that, under certain circum- stances of soil and climate, it may be greatly retarcled, or even suppressed. But the grafts made on the University grounds on CaUfornica stocks have all borne abundantly and early; and apart from many other examples of the same kind, Mr. Packard's experience in his one-hundred-acre grafted vineyard, three years from the seed (reported below), is a living example, than which a stronger cannot readily V)e found for other vines. At the vineyard of Mr. W. G. Klee, in the Santa Cruz Mountains, near Alma, Mataro, Charbono, and Verdal grafted on the Californira stock three years ago, have been bearing abundantly ever since. Similar results have been obtained by many others. As to the success of the grafts tvhen properly made, the showing of 98 per cent of successes, in the case of Mr. Packard, cannot be easily excelled by grafts made on other stocks. As to the strength of the union, our experi- ence here has been that when well made the junction becomes impercepti- ble and as strong as any other part of the vine. It is true that when a strong grower is grafted upon a weak one, there may be difficulty on account of the weak base of a stouter trunk. But in the reverse case there is no trouble, for a relatively stout base for a weak trunk is desirable. The strong-growing CaUfornica will, in its own home, furnish just such a stock for all, or almost all, the Vinifera varieties, which it exceeds in growth whenever planted in appropriate soils. In my personal experience with the CaUfornica, I have found only one variety which seems to exceed it a little in growth when grafted, viz.: the Clairette Blanche, which is an extraordinary grower. In the case of five other varieties grafted in my vineyard (Black Burgundy, Palomino, Mon- deuse, Verdelho, Cinsaut) the graft junction is at the end of the season either straight {i. e., a cylinder), or like a wine bottle right side up, the Californica stock forming the body of the bottle, the graft the neck. There can be no doubt that in these cases the stock will push the growth of the grafted variety. Where the same varieties have been grafted on the Riparia or Biipestris stock, the case is just the reverse. Here the graft junction resembles a bottle placed nech down, and it is at least questionable that the stock will be able to supply fully the needs of the graft, and pretty certain that it will not tend to push the latter beyond what its growth would be if on its own root. In the case of the Rnpestris and Clairette, the disproportion is painful to contemplate, the quill-like stock appearing absurdly inadequate to the support of the graft that has swelled to the proportion of a man's thumb. That this is felt by the stock is apparent from the frequency with which the grafts have thrown out their own roots when on either Rupesiris or Riparia stock, thus defeating the primary object of grafting at all. No 145 such tendency is seen in the same varieties where they are on the Califor- nica stock. But this, it must be remembered, happens on a soil pecuHarly well adapted to the Callfornica, and on which the Rupestris, at least, should not have been used at all. Experience, which appears in some respects the reverse of my own, has been had by the Briggs Brothers, near Winters, as reported by Mr. W. G. Klee. The vineyard tract in question is located on Putah Creek alluvium, and was planted with Muscat vines, which, notwithstanding the deep rich soil, began dying the third year from planting, being attacked by the phyl- loxera. A few years ago, a number of resistant vines were planted among the Muscats for trial as to their resistance and general success; they were, besides the Rupestris, Riparia, Californica, and Arizonica,ii number of the cultivated American vines, such as Herbemont, Lenoir, Elvira, Taylor, etc. On the whole, all are doing well, but of the wild species the Rupestris is beyond question the strongest grower. Between Riparia and Arizonica it is hard to decide which is the most vigorous, but the Californica, while doing fairly well, is on the whole the poorest in growth, and on examina- tion, the phylloxera was found to be apparently most numerous on the Cal- ifornica roots. It was stated that in another part of the vineyard, not infested with phylloxera, the Californica is decidedly more vigorous than . where it is among the infested vines. It appears that in this case the Rupestris finds, in the more congenial lighter soil of the Putah alluvium, favorable conditions which are wanting in the rich adobe of JNIission San Jose, yet without losing its resistant qual- ities, which on the whole, probably exceed those of the Californica. The latter represents among the vines what the plum stock does among stone fruits, while the Rupestris (and probably the Aestivalis varieties) are the parallels of the peach or almond stocks; and doubtless they are as little interchangeable as are the two orchard stocks. Soils adapted to the Californica. It is obviously of the utmost importance that the conditions of the suc- cessful growth of the promising Californian vine should be fully understood by those contemplating its use as a resistant stock. Searching for a data on this subject, I was led, some years ago, to notice cases of particular luxuriance in its growth, and more especially those in which it ascends from its usual habitat in the moist lowlands, to the drier uplands. A very notable instance of this kind was fully investigated by me in 1884, and the results published in Bulletin No. 24, of the College of Agriculture, of which the relevant portion is given below: No. 799. Valley soil, taken on a creek heading near Nun's Canon, on the Oakville and Glen Ellen E,oad, Napa County.* The valley is a narrow one, of a briskly flowing stream on the Napa side of the divide. It is not under cultivation near the i)oint where the sample was taken, but the spot is remarkable for the luxuriant growth of wild grapevines, which cover not only the bottom, but run high up on the hillsides. The opportunity seemed a good one for ascertaining just what kind of soil the California wild vine delights in, thus giving a clue to the proper selection of soils on which it is to form the stocks. There is apparently little change in the soil for twelve or eighteen inches; it is of a gray tint, stiffish, and bakes very hard when dry, untilled ; a light adobe or clay loam. For want of tools for digging, the'soil was taken to the depth of eight inches only. It contains no coarse material, save a fragment of slate here and there. Its analysis resulted as follows : *0n _^e occasion of a tour of observation, made under the auspices of the Viticultural Gommi^ion, October, 1884. 10^ 146 VALLEY SOIL, SONOMA MOUSTAIXS. Insoluble matter -63.55 ) 6909 Soluble silica 5-54 J Potash 1-66 Soda -22 Lime -60 Magnesia 1-94 Br. oxide of magnanese - - -11- Peroxide of iron -l-Sl Alumina - ■'•^•"i Phosphoric acid -17 Sulphuric acid -07 Water and organic matter -- 7.68 Total 99.55 Humus 2.16 Available inorganic ^.49 Hygroscopic moisture 7.78 Absorbed at 15° C. The analysis shows good cause for the preference of the vine for this soil, which is an unusually rich one in all the elements of plant food. Its potash percentage is the highest thus far observed in California, outside of alkali lands. Its supply of lime is not unusu- ally large, but still abundant; its phosphoric acid percentage is among the highest thus far found in the State, as is, outside of marsh soils, that of humus. In fact, any plant whatsoever might be well pleased with such a soil; and the facts show that the native vine can be a rank feeder when opportunity is offered. These vines seemed to be young and had little fruit set, but whether the latter point was an accident of the season, or whether the soil is too rich for full bearing, requires farther observation to determine. If the latter be true, the remedy in such cases would, perhaps, lie in the use of lime around the vines. To the above conclusions should probably have been added what seems abundantly obvious now, with a larger experience and scope of observa- tion, viz. : That the Californica, especially, seeks calcareous soils, which, on the whole, are unusually prevalent in California; and that its failure to give satisfactory results in the well worn soils of Southern France, regard- ing the calcareous or non-calcareous nature of which we are without information, may readily be referable to either of two causes, without prejudice to the resistant qualities of the native vine in the soils and climate of California. So far as observations go, it appears that the Calif ornica is particularly adapted to fertile- and heavy soils rich in lime. In these its growth is certainly extraordinary, far outstripping that of any other vine that has come within my observation ; while in the equally heavy, but much less fertile soil of the University vineyard plot at Berkeley, its growth has been about the same as that of the Vinifera and other stocks on the same soil, but uninfested by the phylloxera. Rapidity of Development of the Several Resistant Vines. That in our climate the Californica develops most rapidly of all, especi- ally as to making a stock of grafting size, is hardly doubtful. The experi- ments made at the University from 1881 to the present time, as well as personal experience in my vineyard at Mission San Jose, fully corroborate the claim that the Californica is a stock of extraordinary vigor on favora- ble soils, and will bear very early grafting. It will be remembered that in the first experiments made with the grafting of seedlings at the University, in 1881, of seedlings one year old about forty per cent were found stout enough for grafting, and were successfully grafted ; a thing not even remotely possible with any other species of vine yet tested, and least of all perhaps with the Riparia, whose seedlings are of exceedingly slow 147 development. Thus, of a plantation of Riparia Beedlings located on exceed- ingly favorable soil on Mr. John T. Doyle's place at" Cupertino, not one could have been grafted when two years old, and only a few per cent were fairl}^ graftable when four years old. At my own vineyard at INIission San Jose, the stocks from one-year-old Calif ornica seedlings planted in spring of 1884, were without exception large enough to be grafted in spring 1885, despite a very unfavorable season. They were not actually grafted, however, until March and April, 1886, when, not- withstanding the extraordinarily dry season preceding, the trunks ranged in thickness from a minimmn of two thirds of an inch to fully one and a quarter inch, and sometimes more; so that two grafts could readily have been inserted in a large portion of them. Of the Riparia cuttings planted at the same time as the CaJifornica seedlings, few exceeded one-half inch in thickness, and very many were too slender to be grafted with any pros- pect of success, especially in view of their large pith. Of the Rupestris cuttings planted at the same time, few reached the thickness of half an inch, and many appeared no thicker than when planted, three years before, except that they had at the top a short head, like that of an old short- pruned stock, but too short to be of any use in making the graft. In this case, however, all the conditions were most favorable to the Californica stock, as observed on the wdld vine on its own ground. The soil is a medium to very heavy adobe, fairly to highly calcareous, and of several feet depth, underlaid by a gravelly "cement" and finally by a sandy substratum. Analysis shows it to be rich in potash, phosphates, and humus, and the experience of Mr. John Gallegos has shown it to be speci- ally adapted to the production of heavy-bodied and deep-tinted red wines. The case is quite analogous to that observed in the Sonoma Mountains, as quoted above. A prominent case of remarkable " push " on the part of the California wild stock is that reported by Mr. J. E. Packard of Pomona, Los Angeles County, an account of which (published in Bulletin No. 45 of the College of Agriculture, October 9, 1885) is given below. Bulletin Ko. JfO. REMARKABLE GROWTH OF VINES. Scarcely more than two years ago Mr. Packard purchased, in different locations, two tracts of land of 170 and 86 acres, and immediately began the improvement of the same. The tract of land consisting of 170 acres is situated four "miles northwest of Pomona, on the San Bernardino road, and is of the very richest soil. Planting the main body of the place to vines, the wild or native California grape was secured, and this year grafted to Zinfandel, Burger, and Mataro varieties. The growth made by the vines on this place is simply astonishing, as no water whatever was used, and it is safe to assert that 98 per cent of the grafted vines are growing to-day, where, if cuttings had been planted, scarcely one half would have lived. In many cases, by actual measurement, the canes are ten feet in length, and bunches of grapes weighing three and a half pounds each have been picked from this vineyard. From 80 acres about 25 tons of grapes will be realized this season, and when it is" taken into consideration that these vines have received no water whatever, their condition proves conclusively that, in the right soil, fruit can be produced without irrigation. This soil is no exception, as there are many hundreds of acres of land in the Pomona Vallej' that likewise need no irrigation whatever. — [Pomona Progress, August 20, 1885.] MR. Packard's letter. Prof. E. W. Hilgard, Berkeley, Cat.: Dear Sir: In response to your request I now send to you a copy of the Pomona Prog- ress, giving a description of the appearance of my Californica vineyard. I will also make a brief memoranda of the details of my method of grafting them. I will here state that I grafted, last spring, about seventy-tive thousand, and have now a i)ercentage of loss of about tf^o per cent of that number. First, the vines were cut off to within three or four inches of the ground, and the brush hauled awav; second, the land was plowed, the soil being thrown from the vines; third, 148 grafting commenced February 10, about three weeks before the vines started. For graft- ing I worked my men in sets of about thirteen, as follows: One man to shovel dirt from the vine ; one man to saw vine at the surface, or one inch below the surface of the ground ; three grafters— regular hands who had never put in a graft until they commenced this job ; one man following to wax the union, who used a brush and wax pot; and, finally, seven men to shovel the dirt to the vine, covering the graft to the top bud. All workmen, except- ing the grafters, were Chinamen. Each gang grafted eighteen hundred to two thousand per day. Varieties grafted: Burger, Zinfandel, Mataro, and Golden Chasselas. All have made a magnificent growth. Commencing grafting February 18, I substantially finished three weeks after that date— having sometliing like ten thousand remaining, which were finished up by two or three men by April 1, when the vines were in leaf. I can see no material difference either in percentage of loss or in growth between the early- and the late- grafted. The method used was a cleft graft for the larger vines — say all larger than your little finger. For the smaller ones a tongue graft was used, and a great many were grafted which were not larger than a lead pencil. I find that the latter are doing as well as any of the larger ones. As a matter of experiment, one of my men cut the top of a vine off below a point where the roots branched out, and inserted four Mataro grafts in as many small roots. These four grafts are growing now, thus proving that it is unnecessary tb graft in the crown. I will mention the after-work when the grafting was finished. The field looked like a multitude of anthills at that time, on account of the dirt thrown up to the scion. I then plowed the land crosswise, throwing the dirt to the vine. Then, as soon as the union of jscion and vine was strong enough, I cut the vine awaj', leaving one standard only, which 1 tied up. The " anthills " were leveled down, exposing the roots on the scion, which were •cut off; and, as the union is at the surface, they cannot form anew, and the vine must be supportecl by the Californica root alone. The misses which 1 have 1 find to be almost invariably due to the tact that the scion was set with its sap veins entirely outside of that in the root, and as a matter of course such failed to grow. I used a great many lateral cuttings with an abundance of pith ; they all grew, however. Of course, 1 used a great deal of care in keeping my scions in the best possible condi- tion; they were never "allowed to get into a position where they would dry out or injure in any other way. If tliere are any other points in regard to this matter which you desire to know, I will furnish them to you with pleasure. JOHN E. PACKARD. Pomona, October 2, 1885. The above statement of Mr. Packard's experience with Californica grafts is reproduced here, not as an example of what may ordinarily be expected, but of what may occur under extraordinarily favorable conditions. Its publication called forth at the time from Professor George Husmann, the well known writer on viticulture, the following communication, which was published in Bulletin 46 of the College of Agriculture: Talcoa Vineyards, Napa, October 24, 1885. Professor E. W. Hilgard, State University, Berkeley, California: Dear Sir: As you desire reports about resistant vines, and grafting thereon, I will give a short resiime of my experience here on perhaps the most difficult and varied piece of ground to he found in the State, being " spotted " with tough adobe, hardpan alkali, poor stony soil, and rich alluvial lands, and therefore a harder and more severe test for them than is ordinarily found. The new vineyards at this place, comprising about 150 acres, were planted by me mostly in 1882. The varieties jilanted were for immediate bearing: Lenoir, Herbemont, Cynthi- ana, Rulander, and Norton's Virginia, all lestivalis varieties; and for grafting, about 10,000 wild riparia seedlings, 15,000 Clinton, and some few thousand each of other riparia varie- ties, such as Elvira, Missouri Riesling, Taylor, Uhland. Andjer, Pearl, Marion, etc. Each variety runs in most instances from one end of the vineyard to the other, thus getting the benefit or disadvantage, as the case may be, of a variety of soils. In another piece of land we planted rupestris cuttings the same season, which also have aljout the same diversity of soils. I find a great difference in growth on the different soils, the most vigorous being on the alluvial and adobe, the poorest on the hardpan alkali. This may be considered applicable to all varieties planted, although the Herbemont seems to grow and succeed best on all soils. A piece of about an acre of the last named variety, planted in 1881, has been in partial bearing for two years, has always set its fruit well, and ripened evenly. The same was the case this year, when it bore a very heavy crop, many of the vines j)ro- ducing 40 to 50 pounds each, "and ripening their fruit evenly and well, the nnist showing 24° on Balling's scale on the fifth day of this month. All the irstivalis varieties, however, need a (i-foot stake, and long pruning on canes or arms, to show their full bearing capacity. The same may be said of the Rulander or St. Genevieve, which set well and bore a splen- did crop on 3-year old vines, must showing 20° Balling the twenty-eighth of Septemlier, when we picked them. The Lenoir, Norton's, and Cynthiana set but a very light crop, we p ?i as I owing, as I think, to the high winds which i)reviled here all summer. They ripened early 149 in September, Lenoir showing 27°, Norton's 30°, Cynthiana 32° Balling, tlie must being of an exceedingly dark color, purplish black. All promise to make very fine wines, and as the vines are yet too young to show their full bearing capacity, I hope for a better yield next year. In the spring of 1884 we grafted what was strong enough of the wild rl.paria, and the riparia varieties, although from the difficulties presented by the soil alreadv mentioned, we had a very uneven stand. Our method was common 'cleft grafting, and lias been described before. We grafted on the wild riixiria seedlings as follows: Sultana, Green Hungarian, Sauvignon Vert, Marsanne, and Franken Riesling (Sylvaner). A part of the last two varieties, five rows, were grafted on Elvira, running parallel through the blocks with the riparia. The great majority of the grafts took well, made a firm junction and a very strong growth where the vines were on favorable soil, but on the Elvira the succes.s was rather more uniform and the growth stronger than on the wild riparia. The balance of our grafts were mostly on Clinton, which proved a much more satisfactory stock than I had anticipated, being in that respect as good as the wild riparia, and taking the graft readily. The grafts on Clinton were Herbemont, Lenoir, Pedro Ximenes, Chauche Gris, Traminer, Eulander or Gray Clevner, Petit Pinot, Camay Teinturier, Mataro, and Gross- blaue. The Taylor, although a very strong grower, does not seem to take the graft as readily as the three varieties named before, as our success was not as uniform and satis- factory. The grafts produced some fruit last year, were pruned for bearing last winter, according to their strength, and most of them bore very heavily, with a great difference, however, in the same variety where they were exposed to the full force of the wind or sheltered by the hillside, the latter producing more than double. The yield was especially heavy on (ireen Hungarian, Marsanne, Sauvignon Vert, and Mataro. In a good many instances we gathered 30 to 40 pounds of Marsanne and Green Hungarian from a single graft, and the growth of wood for next year's crop is also strong and well ripened. The junction is so complete that it is hardly perceptible now, and the whole operation is a complete suc- cess. The branches were very large and heavy, and the berries full size and of excellent quality, as a number of visitors, Messrs. E. H. Rixford and Wickson among them, can testify. Our wines, made from each variety separately, are fully fermented, and many of them clear now. When the time comes I shall take great pleasure in sending j'ou sam- ples of them for tasting and analysis. I am fully satisfied that instead of losing time by planting resistant vines and grafting them, the grafts will bear more and earlier than the same varieties would do on their own ■ roots, on account of the increased vigor caused by the stronger growth of the stock. As to the alleged inferiority of the fruit and wine from such grafts, it seems too ridicu- lous for any one at all familiar with the laws governing horticulture, and the influence of the stock on the scion, to need refutation. In the case of grafts on vines, I have found, during a practice and observation of thirty-five years, that a stronger stock also imparts a more vigorous growth of wood; and we all know that the more vigorous the tree or plant the larger and more perfect will be its fruit. That such stronger growth also requires longer pruning to equalize the strength of the root and top is self-evident, but I have yet to learn that our growers would object to the increased yield resulting therefrom. In iny opinion, the greatest perfection of the grape depends upon having just as much to bear each season as it can ripen in perfection. If we overload it, inferior, insipid fruit will be the result, and a feeble growth of wood, which will also not ripen fully. If, on the con- trary, we prune too short, a rank, succulent growth, black knot, coulure, etc., will be the result, and the fruit will also suffer accordingly. On this nice balancing of the powers of the vine more of the success of the vintner depends than many are aware of. That resistant vines planted on soil of ordinary fertility are and will be a success I am confident beyond a doubt. That thousands of acres have been planted to vines in this State which are entirely unfit for resistants or any other vines I am also convinced; and the sooner our people learn that even a grapevine will not grow in waste and barren places, too poor to produce even sagebrush, the better it will be for the industry. Yours sincerelv, GEORGE HUSMANN. Loss or Gain of Time in Graf tiny. — AVhile I am fully in accord with Pro- fessor Husmann in respect to most of the points made in the above com- munication, and believe that the grafting on resistant stock should, and in fact must within a comparatively short time, become the rule instead of the exception in California, yet I think his broad statement that instead of losing time in bringing a vineyard into bearing time will be gained by grafting requires material restriction. I think the average experience will be found to be that there is a loss of one year, or thereabouts, when a vine- yard is grafted instead of being allowed to bear directly from the cuttings, and that on the large scale the cases of gain in time will be very excep- tion ah In the first place, it would be difficult to find a more vigorous and early- 150 bearing stock than the Zinfandel grape, which, were it resistant, could be recommended as a grafting stock for its exceptional advantages in these respects. I doubt that, in the case of this vine, even the Californica, grafted successfully the first year from the seed, would distance it; so that when this grape or others of similar habits are in question, grafting on any other stock could be recommended only as a matter of precaution against the phylloxera. But in the case of varieties of weak growth, it may readily happen that a genuine gain of time is secured by grafting a vigorous grower like the Californica or the kinds mentioned above by Professor Husmann. Proportion of Successes to Failures of Grafts. — Moreover, it is altogether exceptional to find so large a percentage of success in grafting as reported by Mr. Packard, above. A loss of ten per cent of the grafts made must ordinarily, I think, be considered a very favorable result; it will more fre- quently amount to between twelve and twenty per cent, varying not only according to the skill of the grafters, but very largely depending upon the condition of the grafts used, and upon the weather following the operation; also, to a not inconsiderable degree, upon the nature of the soil. The influ- ence of the latter becomes apparent from the fact that vine grafting must be done, either several inches below the surface of the ground, or, if done at or near the surface, the soil must afterwards be piled up around the graft for protection against drying out. In the case of an adobe soil, in which the water may remain near the surface for several days after a rain, the intrusion of muddy water into the cleft or cut, and a consequent weak- ness of the junction and even risk of failure to unite, may take place. Hence, as such soils when in good tilth retain moisture very strongly, I incline to think that in them the grafting is best done within one or two inches of the surface, the piling up of the earth around the graft being relied on to prevent drying. With the same view, my personal experience inclines me to favor late* rather than very early grafting, because then the free flow of sap from the stock keeps the graft in good heart. A great deal, however, depends upon the condition of the grafts at the time the operation is performed. When fully dormant they are, of course, slower in coming, but less liable to injury from accidents of season than when somewhat advanced. In the latter case it may happen that moist weather following the grafting will push the buds too fast, before the stock has united sufhciently to fully support their growth, causing the buds to leaf out, and then, for want of proper sui)port, die back to the main stem. From this condition the majority may recover, but a considerable percent- age will fail to do so, or put forth but a weakly growth, leaving the grafter to lament a loss of twenty per cent when, within a week after grafting, it appeared as though not one would fail to grow. If in this case the weather had been less favorable to rapid growth — that is, dry and cool rather than moist and warm — the loss would undoubtedly have been much smaller, as the growth of the scion would then have kept pace with the ability of the stock to supply the sap through a well formed callus. While, then, a somewhat advanced condition of the scions — a swelling of their buds prior to grafting — may result very favorably when the graft- ing is done late, it involves a risk which is not incurred when they have l)een kept fully dormant. Loss of Stocks from Graft Failures. — The grafting of a vine stock, as usu- ally done, is a very severe operation for the plant. Were the graft not *"Late" as regards the stage of development of the leaves, but not necessarily late in the season. 151 inserted so as to afford the stock ready-made buds for leaf-development, a great many of the weaker stocks would never be seen above ground again, as they mostly are through the formation of " adventitious buds," from which " suckers " sprout abundantly. When these suckers are persistently removed to the end of the growing season, very few stocks will retain life enough to sprout the next year. The majority will be killed by the ex- haustion consequent upon the repeated effort to grow, unaided by the restorative action of the leaves. While, therefore, the common practice of removing the first and even the second crop of suckers is a proper rule, in order to throw the sap into the scion as much as possible, yet so soon as it is definitely apparent or probable that the graft will fail, the "suckering" should be stopped, in order to insure a vigorous stock for regrafting the following season. From personal experience, I am inclined to think that the necessity of close suckering, in order to make the graft "take," is commonly somewhat over- estimated; and that few grafts will fail altogether because the removal of the sprouts from the stock is omitted after the second time. From com- parative observations on grafts treated differently in this regard, I incline to think that allowing the sprouts to grow will often so strengthen a dor- mant stock that it will push the scion into life, when, had the sprouts or suckers been removed, stock, scion, and all would have perished. But with the most careful treatment, and taking into due consideration the fact that a dead stock involves for its replacement a loss of two or three seasons, while a stock whose powers have been judiciously husbanded may be successfully regrafted the following year, yet a certain percentage of loss will thus take place, involving the replanting of a cutting or seedling. This, with the graft failures, defers the completion of a full " stand," and counts in the matter of delay in bringing a grafted vineyard into full bearing. Considering the advantages to be gained by grafting on vigorous resist- ant stocks in regions menaced by the possible importation of the phyl- loxera, one season's delay (which I think should be looked for by those who graft) should not deter any one from taking this needful, and with proper care as to adaptation, ultimately profitable precaution. Crop from Grafts of the Same Season. — When bearing wood is used for scions grafted upon vigorous stocks, a crop will generally be borne the same season, sufficient to give some insight into the adaptation of the grape varieties to the local climate. The crop will, of course, be belated. If it matures well, nevertheless, it is positive proof that it will do so still better when older; the berries will have less sugar and more acid than in suc- ceeding vears. If, nevertheless, these amounts are fairly satisfactory, it will convey the assurance that when older the vines will yield a good pro- duct. It need hardly be added that the older the stock the more nearly Avill the results so obtained approach the average result of future years; yet excessive bearing of grafts should not be permitted, in order to avoid weakening so as to spoil the "good half crop" that may be expected the second year. Propagation of the Resistant Stocks. — Experiments on this important subiect were made at the University some years ago, and the results were pubHshed in October, 1885, in Bulletin No. 34 of the College of Agriculture. The stocks experimented on were the wild species riparia, festivalis, Cali- fornica, and Arizonira, being those deemed of the greatest importance at the 'time. The following is the report of INIr. W. CI. Klee, then head gardener of the agricultural grounds, on this branch of the work: 152 In a previous report (1882) an account was given of some exfjeriments in growing wild grapevines from seed, as also of the influence of carbon bisulphide upon the cuttings dis- infected by means of its vapor. It was deemed desirable to institute comparative experi- ments on the facility with which the native Californian and Arizonian vines can be grown from cuttings. For the sake of farther comparison, cuttings of the summer grape ( Vitis it'stivalis) and of the Northern and Southern Riverside grapes {Vitis riparia and cordifoiia respectively) were also planted under precisely similar circumstances. All the cuttings were taken" from vines growing in the garden of economic plants; and withoiit exception, wholly of the previous season's woc'd, which was very thin, being on the average not more than one sixth inch in diameter. The cuttings were all made about the same time, viz.: at the end of December, 1883; and were cut eight to nine inches long. Soon after they were put under ground in a shady place, and there remained until planting time. The soil of the nursery bed being a rather heavy loam, its condition was improved by a heavy dressing of barnyard manure, and with the subsequent addition of fifty pounds of quicklime to an area of' 20x30 feet, or about 1.72 part of an acre. At the beginning of April the bed was deeply dug with forks, and on April G the cuttings were planted, some sand being spread in the bottom of the trench to facilitate rooting. Drills were placed 18 inches apart, and cuttings 4 to G inches in the row, two eyes being left above the ground, the lower one just at the surface. The Vitis riparia was the first to start, and was followed, in eight or ten days, by the Arizonica; the Calif ornica being the last, fully three weeks after the riparia, and starting quite slowly. The xstivalis started a trifle sooner than the last mentioned. During the season (which, as will be remembered, was quite a moist one) the bed did not receive any watering, but was kept clean and well worked. Small as these cuttings were, their growth has been very good, and as shown in the table below, a large percentage of all the varieties rooted; each kind exhibiting its peculiar habit of growth. The riparia, which started first, was also the first to stop, the leaves all turning yellow at the end of September. The Arizonica, at the same time, showed signs of having made all its growth but kept a good green color; while the Californica still continued to grow vigorously. The same order, precisely, was observed in the 4-year old vines from which the cuttings had been taken, so that it doubtless represents fairly the respective habits in this climate. The bed at the time presented an interesting sight; the riparia with its long spreading canes and fading color contrasting strikingly with the bush like, upright habit of the Arizonian vine, and both with the running "but more robust habit of the Californian. The leaves of the latter only yielded to frost and remained on the canes until spring. The Arizonica dropped them soon after the first frost. The following table shows at a glance the main points in the growth of the several species : Kame. Per Cent of Cuttings Growing. Average Length of Canes — Feet. Diameter at Root Crown — Inch. Vitis riparia Vitis Arizonica.. Vitis Californica Vitis aestivalis -.. 3.1-2 3-8ths. 2.0 5-16ths. 3.0 I 7-16ths. 2.0 I 3to4-16ths. The roots of the cuttings exhibit the same striking differences observed in the seedlings of the same species. The Californian vine has by far the most vigorous roots, as well as the smallest number, and these strike directly downwards. The roots of the Arizonica are next in vigor, and also strike straight downwards, but are much tougher in texture. The riparia has a great profusion of roots, but of a much more spreading habit, apparently seeking to remain near the surface — a habit it always retains when' older, and to which its early starting may in part be due. The xstivalis, alth(iuith of the riparia shows at the node a thin cross partition; in the cordifoiia or southern riverside grape, this partition is quite thick. In the soutliern ^luscadine or Scup])ern()ng grape ( F. vulpina), the partition is entirely absent; while present, in varied forms, in all the other American species. The difference between the T'^ Californica and 158 Arizonica in respect to the partition is almost precisely the same as that hetween the cord- ifulia and riparia, and will serve to distinguish the cnttings from each other; the cross partition in the Arizonica being (juite thin. Figures are, of course, needed to illustrate these points more exactly, but when once noted they are easily recognized. W. G. KLEE. The above record of observations made by Mr. Klee are confirmed by the experience of others, had during the past season. As regards, first, the rooting of C'alifornica cuttings, the same percentage result as to success is reported by Messrs. Coates & Tool of Napa, who state that while they have had little success with cuttings from wild vines, they are well satisfied with the outcome from cuttings made from cultivated Californica stocks. Mr. .T. H. Wheeler reports similar success. The same seems to be true of the Arizonica, which was at first reported to root with great difficulty. It is true that the season of 1884 was an unusiially favorable one for the rooting of cuttings; but in the nursery the same conditions can be artificially kept up at any time; and in 1885 tlie results were as good as in 1884. Of the above varieties, the riparia is the one of which the cuttings can unhesitatingly be planted directly in the vineyard; the Arizonica is next; while the rest, including the rupestris, should preferably be rooted in nur- sery. It is true that the percentage of successful rooting of Arizonica is in the above table practically the same as that of the riparia; but the extreme thinness of the cuttings of the former renders them so much more delicate in handling that only experienced hands could be trusted with planting them in the vineyard, and from the same cause, their vitality is easily injured by exposure to drying-out, such as is but too apt to occur in the wholesale method of planting. From what I have seen of the growth and habits of riparia seedlings, I should not incline to their use in preference to cuttings, on account of their delicacy and extremely slow development. It is quite otherwise with the Californica, of which even very small seedlings grow very readily and rapidly, and are very tenacious of life under very adverse circumstances. In regard to the latter point, I state that in my own planting, a bundle of about two hundred moderately sized seedlings were, by the carelessness of a workman, left exposed in an open field, with only a doubled jute sack to cover them from the sunshine, which prevailed quite hotly during at least half of ten days during which they remained in this position. When discovered, some of the smaller ones on the outside of the bundle were completely dried, but the majority were only somewhat wilted, and fully 80 per cent of them lived after planting in the nursery. This tenacity of life is a strong recommendation for the seedling Californica, as most likely to insure a full stand even under conditions that would seriously diminish the percentage of success with even the most easily rooted cuttings. Differences in the Earliness of the Several StocJcs. — An important point, of which the exact influence cannot yet be foreseen, but which deserves serious consideration, is the relative earliness of the several resistant stocks. How- ever little the stock may specifically influence the character of the fruit, it is probable that one and the same grape variety grafted on the riparia on the one hand and on the Californica on the other, would be materially influ- enced in the earliness of its start in spring, as well as in the maturity of its fruit, by the roots upon which they are severally dependent for the rise of the sap. The rupestris is even a more extreme case than the riparia, for this spring it has started on an average at least one week in advance of the riparia on the same soil, making possible, according to Mr. Klee's esti- mate, a difference of nearly four weeks as between Californica, and rupestris. In my vineyard at Mission San Jose, the actual difference this season has been about three weeks. Thi^consideration becomes very serious in relation to damage from frost, which would be likely to be much greater on riparia roots than on those of 154 ■the Californica. Again, as regards the ripening of grape varieties which it would be desirable to blend, and which yet ripen too far apart in time to ])e fermented together, it might be practicable to retard the one and advance the other by judicious selection of the stock, so that both should ripen nearly or quite at the same time. Similarly it might be feasible to make the same grape variety come in at two or more different times, so as to diminish the rush of its vintage, and enable us to use it for grape blends in different combinations which otherwise would not be possible until after fermenta- tion. Excellent opportunity for observations on these points will be pre- sented at Mission San Jose during the season of 1887. Thus far the present season's experience, and that of others who have had opportunity for com- parative observation, does not tend to show as great a difference as might have been looked for. COLLECTION OF RESISTANT VINES. We have endeavored to secure as complete a representation as possible of the several wild stocks that possess, to a greater or less degree, the power of resisting the inroads of the phylloxera, as stocks for grafting, to be used in localities already infested. This collection now embraces the following species, of which cuttings will be sent to those desiring to test them, at the rate of 10 cents for each dozen ordered, to pay postage: AMERICAN RESISTANT GRAPEVINES. Vitis Arizonica; the wild Arizonian vine. V. Riparia; the Riverside grape of the Mississippi Valley. V. Californica; the wild grapevine of California. V. Aestivalis; the summer or upland grape of the East. V. Candicans; the Mustang grape of Texas. V. Cinerea; an upland grape related to the Aestivalis. V. Cordifolia; the southern Riverside grape. V. Vulpina; the southern Muscadine, Scuppenong, etc. V. Monticola; the mountain grape of Colorado, etc. V. Neo-Mexicana; a wild grape of New Mexico. V. Rupestris; the rock grape of Missouri. ASIATIC VINES, PRESUMABLY RESISTANT. V. Romaneti; white; Eastern Asia. V. Romaneti; red; Eastern Asia. V. Opiman; from Cashmere. V. Spino- Vitis Davidii; China. V. Katchebourie. Huascn Raisin Grape. — This variety, imported from Chile, has been dis- tributed by us for some years and is now well spread in the State. We can still furnish cuttings of the variety in lots of 10 each, for experimental growing. The cuttings are, of course, carefully disinfected before ship- ment, although the vines have never become infected. Reports regarding its merits as a raisin grape vary, although it appears to be a more reliable bearer than the Muscat, which it nearly resembles. Address applications to — E. W. HILGARD, University of California, Berkeley, Cal. 155 INVESTIGATIONS OF VINE DISEASES. By F. W. Morse, Assistant in charge of Agricultural Laboratory.^ 1. REPORT OF AN EXAMINATION OF THE PHENOMENA AND CAUSES OF COULURE OF THE VINE IN SAN DIEGO COUNTY. Berkeley, September, 1886. Professor E. W. Hilgard: Dear Sir: In accordance with your request, I have visited the majority of the largest bearing vineyards of San Diego Count}^ and have, by obser- vation and inquiry, collected such information relating to the subject of coxdure as was available at this time of the year. The season was already too far advanced to study the subject during its first stages of develop- ment, the time when the greatest damage is done, but was favorable for observing the final results upon the fruit which has been only partially attacked. Since coidure — the failure of the flower to set fruit, or the blast- ing or dropping of the fruit after setting — may occur as the result of a great variety of causes or diseases, my first object was to observe closely, both the facts as seen on the vine itself, and the antecedent, as well as the present surrounding conditions, so far as this was possible. I add to the record of these, such suggestions regarding the causes of the trouble as appear justified by the facts, without attempting, at this time, to discuss that which can only be ascertained by more elaborate research in the future. RECORD OF OBSERVATIONS. Appearance of the Vines and Fruit Clusters affected by Coidure. — The vines themselves, at the time of observation, show no signs of injury from the attack, and there seems to be no evidence that the foliage is affected. The coidure may appear at any time from the first stages of the devel- opment of the clusters, through the development of the flowers, up to the time when the berries have reached the size of small shot. Just when the first attack occurs, and whether the berries which have partially developed are simply fruit which was less severely attacked, is not known. Appar- ently, the earlier the vines are affected the greater will be the damage. It is said that five sixths of the whole damage is done before the berries have set. This is further borne out by the fact that when a vine is attacked in the first stages of flowering, nearly all its clusters, and the larger part of the single protected clusters, are completely blighted. At this stage whole clusters are found which have not developed sufficiently to throw off the corolla; the other floral organs appear intact, but dried, underneath this cap. If the attack comes on later, only a partial blight may occur, leaving berries of different sizes in a partially dried condition, while on the same cluster others, little or not at all affected, will advance to maturity. * It iVviue to Mr. Morse to state that his investigations here recorded, in the southern part of the State, were made by him as a volunteer, without compensation, during the summer vacation, 1880. 156 It is however noticeable that when berries are once affected they inva- riably remain seedless, and are usually more oblong than normal fruit, though often of good size and apparently well developed. In many cases there appears to be but very little covlure upon the ^^ne. On examining very closely the bud from which the fruit cluster should have developed, it is seen that the young cluster has dried up, and has fallen to the inner branches of the vine, below. The small branches of individual clusters will have a like appearance, having been attacked very early and dried back to the main stem, leaving only the absence of fruit to indicate the trouble. This is especially noticeable among the Muscat vines, and it gives to the cluster that scraggly appearance so objectionable to many who seek beauty rather than quality of product. The affected parts fall off so generally on this variety, that the full extent of the trouble is not so readily seen as when all the blighted berries or flowers remain. Upon other varieties it is not uncommon to find the blighted parts, or branches of the clusters^ still green, with somewhat lighter color, so tender that upon the slightest touch the whole branch falls off just at the point where the lighter color ceases. Vineyards Visited. — The vineyards visited lie in or near the Escondido- and El Cajon Valleys. The former is a small, narrow valley running S.E. and N.W.; is 700 feet above the sea level and about 12 miles from the seacoast. Extending into the valley from the mountains on the south are low rolling hills, in most cases cultivable to their tops. Upon the north are similar hills, but covered more or less with granite rocks, similar to the massive bowlders which cover the northern mountains. The soil varies greatly with the elevation. In the lowest parts of the valley are small spots of adobe, followed at a little higher elevation by a clayey to sandy loam of a chocolate color; higher up and toward the N.W. the land becomes red, but not heavy. It has, on the whole, the appear- ance of an easily cultivable soil and of good quality. That which is red- dest is usually more clayey and harder to cultivate. The gradual shading- off of the sandy to reddish soil makes it a valuable vineyard soil. Corn and other crops are grown quite high up the hills, and even the sandy valleys nearer the coast have produced small patches of fine green crops this year. Frosts in the upper valleys are not uncommon. Moisture seems to be abundant near the surface of the ground; well-water is obtained at a depth of 10 to 20 feet, and is slightly alkaline. Spots of salt and alkali are quite numerous in the lower parts of the valley. Fogs are quite frequent at this time of the year, but are blown away by the strong sea-breeze during the forenoon. Three vineyards comprise the largest-bearing vineyards of this district. Chief among these is Mr. Merriam's, which is situated about eight miles from Escondido, at the head of a small, sheltered valley, and faces toward the south and east. His vineyard is mainly upon a black, sandy to slightly gravelly loam, a very deep and evidently strong soil. Soil of a more sandy character and lighter color may be found in some places. A portion, hav- ing the dark soil as a basis, has been covered with sand to a depth of two inches. The whole soil seems to be a wasli from the canon at the mouth of which the place is situated. The nature of the soil can best be understood when it is stated that all the mountains oii the north side of the Escondido Valley are covered by large, round, granitic bowlders, from one to twenty and even thirty feet in diameter. They are soft, red, and partially decom- posed. The material from these decomposed rocks has washed to the 157 small valleys below, and forms the basis of their sandy soils. Upon the benches the soil becomes very hard when dry. The soil of Mr. INIcDougald's vineyard, some three miles above Mr. Mer- riam's, is made up almost entirely of granitic material. His vines are sub- ject to the same trouble and to about the same extent, although the vines are not so vigorous as those in the valley below. The remaining vineyard, belonging to Ketchell Bros., is, again, situated- farther back in the mountains. In addition to the granite soil, a peculiar black loam is scattered in small bodies through these mountains, and forms a part of Mr. Ketchell's valley soil. These three vineyards having a considerable difference in altitude, afford opportunities for noting the effect of elevation upon couture, and hence they will be considered together in an}^ further discussion. There is a difference of 350 feet in the elevation of the first and second \dneyards, and about 500 feet between the second and third. Both the mountain vineyards are in small valleys extending or branching from the main valley, and both would, to a certain extent, suffer similar rapid weather changes as the ^dneyard below. A difference of a month is some- times noticed in the time of fruiting. The upper vineyard, in consequence of the peculiarity of soil and other surroundings, is worthy of a more detailed notice. It is in a sheltered valley running nearly east and west, the lower part opening by a narrow canon into the valley toward the sea. Frost is not infrequent, as shown by black-knot upon the vines. Vines extend up and down the valley, and up the hillside. The largest and most vigorous Muscat vines are upon the low black loam, which is quite heavy, and, in the lowest part of the valley, salty and alkaline. Although the vines are consider- ably blighted they are still bearing a large crop. Further up the valley the sandier and lighter soil begins, and with it less \'igorous vines. Blight is much more widespread. Upon the hea^'ier soil the middle of the clus- ters is most affected, the ends bearing quite full; while on the sandier soil the whole cluster is blasted alike. On the whole the best clusters are found near the ground. The pruning is usually high, and abundant spurs are left to each vine. Last year the \'ines upon the hillside were reported as ha\dng almost failed in crop. The proprietor says there have been two noticeable changes in the weather, which have been quite severe on the vines. Just as the grapes were coming into bloom at the end of a hot spell, cold and moist weather began, and undoubtedly blighted the fruit, or blossoms, which began form- ing soon after. A number of \dneyards in the Cajon Valle}^ were next ^^sited. This section has but few vineyards which have reached full bearing, and these give promise of success for a large area of young vines of a later planting. I quote from the report for 1884, p. 35: " The Cajon Valley, which has come into wider notice only within a year or two, lies 14 miles inland east of San Diego City, and may be approached either through Choya Valley or across the mesa, the highest elevation on the route being about 700 feet. The valley is of an irregularl}^ rectangular shape, and is surrounded on all sides by hills, which on the north side form a gradually ascending rolling country, while elsewhere they are more abrupt : thus, with the angular form of the valley, giving rise to the name (signifying a box). The San Diego River Valley forms the northern edge and the lowest portion of the plain, about 350 feet above the sea level. From'\his there is ascent to 500 feet at the southern border, four miles 158 away. There is also a slight slope from the east and west sides toward the center; the greatest diameter in this direction being five miles." " Several smaller valleys, among them Sycamore Canon, come from the sides, but none of these have any permanent waterway. The river valley is well timbered with willow, sycamore, oak, and cottonwood. The rest of the valley is treeless." • " The prevailing soil outside of the river valley is an orange or reddish- brown, sandy loam, varying in depth from twenty inches to three feet with- out sensible' change, the latter being the more common depth. The soil stratum is underlaid by a more compact clayey material, which however easily softens in water and is readily worked when at all moist. This " hardpan," as it is sometimes called, is from 15 to 25 feet in thickness, and is easily penetrated by the roots of trees and vines. Beneath it water is found in wells at depths varying from seven feet at the north end to thirty feet at the southern border; the water supply being about the same through the year, and, with but two or three exceptions, of good quality. The latter occur near the northwestern corner of the valley, where there are some alkali spots on a heavy dark adobe soil, of which small tracts are found on the western slope." Among the vineyards visited was Mr. J. M. Asher's. He began last year with a system of training the vines which he calls the chain system, which is a modification of the " chaintre" system. The vines are about nine feet apart and have two branches running in opposite directions until they meet the branches from the next vine, thus forming a complete line across the vineyard. The length of canes, or runners, will vary with the vigor of the vine. This system tends to make the vine remain a little too open for the per- fection of the fruit; some bunches may be sun-burned, and on others the berries will remain small and green. This, however, seems to be overcome somewhat after the first year by a more abundant growth of small canes just above the grapes. The general result of the system, thus far, seems to be good; the crop is larger, and coulure is considerably lessened, but still quite prevalent. There is a tendency to overproduction and conse- quent exhaustion of the ^dne. Upon Mr. Cowles' place we find a modified form of the chaintre system. The plan is to leave a few long canes of last year's growth for fruiting, vary- ing in lengih from one to four feet, usually two and one half feet. These will be cut off the following winter and the operation repeated with other canes. The majority of the long canes are started near the ground, and the fruit, springing from near the ends of the long spurs, is kept close to the groimd and protected by clusters of small canes rising over them. It is plainly noticeable here that the bunches most affected are less protected and higher up, the trouble diminishing downward to the lowest bunches, which are troubled mostly upon the upper side. The soil is prevalently sandy, but with considerable admixture of clay and silt, which makes it quite hard when wetted and dried. It is, how- ever, quite easily pulverized into loose, sandy material. In winter when wet it becomes so loose that animals are easily mired as if in quicksand. The lower lands are heavier and produce heavier crops. ' There are spots of i-ed land which is unfavorable to the INIuscat; also other spots, not well drained, which will not produce good vines. Mr. Clark has likewise begun long-pruning, but with many S))urs, and in all directions from the head, which is (juite high — two to tln-ee feet above the ground. There has been no manifest attempt toward low culture of any of the canes. Ills perfect grapes are found only upon the ground; 159 those above, upon the upright canes, produce little or no fruit, and of poorer quality. The vineyard upon which this system is practiced is dry and under- laid by a soft bedrock which, judging by the appearance of spots in the vineyard, comes quite near the surface of the ground. A system of sub- irrigation is prepared for this plot, but it has not been used this year. Other vineyards in this neighborhood were visited with about the same general result. Just east of Knox Corners, and about one mile distant, is a vineyard of Muscats from three to four years old, part in good bearing condition, but in almost all parts of it is more or less couture. The smaller vines which are growing upright have full-hanging clusters, as seen from the outside, but the inside part is blighted. This seems quite common for these vines; but among the largest \dnes is not so noticeaVjle, and the heavy clusters are again near the ground, and are almost untouched. jNIany of them were blasted before blooming, as shown by the corolla remaining upon the blighted flower; portions of some clusters have green berries of the size of a pea still hanging, and also a few perfect berries. The upper part of some vines still bear quite a good crop. The soil has a reddish tint, is quite sandy and loamy, and apparently deep and strong. South of Knox Corners is a vineyard of bearing vines, a portion of which extends up a hillside and is fully exposed to winds. Here there is almost a total loss of crop. The growth of the vines was medium, the greater part bearing branches from the first canes. The average soil on this spot is of a reddish tint, and in places it appears to have been overflowed and is covered with sand, so much so that part of the heads of the vines is covered up. Lower down the slope the soil changes to a heavier sandy loam and darker color, and the ^'ineyard is more protected. The vines are very much larger and are producing an excellent growth of branching canes. The crop, although more or less touched with blight, is very good and shows well- formed bunches. There is not so decided a difference between the fruit grown high or low upon the \dnes as is usually seen, although, again, the best clusters are found upon the ground. This vineyard produces a large amount of second crop, more particularly among the worst-affected \dnes. The pruning, in all cases, is excessively close and very near the ground. Some longer spurs apparently produced better results. Near the above place is Major Chase's, situated in a small basin branch- ing from the southeast part of the main valley, and is well sheltered from heavy winds. The vineyard extends up the hillside upon red clay land where coulure is less apparent. The clusters of grapes are smaller, berries not so well developed, and greener. Visible coulure seems to be confined almost entirely to the \dnes of larger growth, and to the lower swales. Here, also, some of the finest and largest clusters have formed. There does not seem to be a general blight of all the clusters on a vine, but portions of the clusters from top to bottom are touched. The owner has adopted long-pruning, but does not attempt to keep the fruiting portion near the ground. The vines are high, and supported with numerous canes both old and young. DISCUSSION OF OBSERVATIONS. Influence of Weather Changes. — There are strong reasons for believing that one of the chief causes of the trouble, directly or indirectly, is the sudden weather changes occurring usually at the critical time of flowering and formation of fruit. The appearance of the blighted parts show that the injury ts most frequently done within a very short time, as it will include many clusters, or even vines, all in the same stage of development. Again, 160 the most exposed parts of tiie ^'ine have the fruit most completely destroyed. It would be expected, then, that the upper part would be most affected, and such is the case. It often happens that the lower canes only bear signs of attack. Upon these parts the attack is only partial, and much fruit still remains upon the affected clusters, while upon the upper part of the vine the attack seems to have come earlier, complete clusters were blighted, and the whole affected parts dropped from the vine. In the University vineyard •wall be found eastern vines growing upon trellises, and more or less blighted, the long branches and canes bearing affected bunches in good numbers. In this case long pruning, when the vine is kept high above the ground, did not prevent the trouble. If the latter should be traceable to weakness of sap it may even then be indi- rectly due to climatic influences which have brought about a diseased or weakened condition of the sap. This is seen most plainly in the case of some varieties of wine grapes (noted in supplementary report) ; and, fur- thermore, the experience of fruit growers this year testifies that such a con- dition of growth may be brought about by weather conditions alone. The unsatisfactory condition of many vineyards at Anaheim this year is a question in point, and shows that trees, and also vines, are much more atfected by changes in temperature than we are apt to suppose. At Ana- heim many trees in which the sap was still in motion late in the winter, lost from one to three feet of the small branches which were most exposed, and other fruit trees and vines were fully one month late in starting in the spring. There was no evidence of their having been struck by frost. The experience of Mr. Merriam, of Escondido, is valuable evidence in this connection. He says: " I had perhaps two acres of Muscat vines start about ten days later than the rest, but they are now doing as well as the others. INIy apricots started early and have grown well. Petite prunes started only on the lower branches, bloomed and set fruit, and grew to nearly full size before there was a sign of life above. About the first of June the upper portion of the trees were white with flowers, but every one dropped off. The upper parts of the trees are now seemingly as thrifty as any. Many prunes budded on peaches failed to come, or started and died. All that started were a month or six weeks late." Others in his neighborhood have suffered like^vise, and the appearance indicates a greater amount of damage done. Temperature. — So much has been said concerning the climate of this district that it would seem as though there could be no doubt regarding its adaptability, in all respects, to general fruit culture. But the ver}' equable- ness of the climate in winter may be a drawback, in some respects, to the healthful growth of trees. There is no, or at least only a short, suspension of activity in the growth of the vine in winter. A condition of rest is certainly beneficial if not necessary for all tree growth of the temperate zone. We often meet with extraordinary conditions of trees at all times of the California winter, and it is not therefore surprising that such abnormal developments suffer when even a slight variation in the usual order of things takes place. That such a change may occur in that locality is shown in the following notes on temperature from a record kindly given to us by a \'ineyardist of El Cajon: It will be seen that extreme cases of temperature are mostly referred to, for it is these only which are apt to produce trouble with the vine. In using these figures it should be remembered that California climates are extremely local — a short range of hills })etween sea-coast and inland often sufficing to change materially the climate of interior valleys. 161 The original daily report, from which these figures were taken, was pre- pared for the Signal Service Office at Washington. The maximum and minimum thermometer used for the purpose was placed under a palm tree and about one foot above the ground. There can scarcely he any question about the accuracy of the minimum record, and that of the maximum is doubtless correct, as none of the figures taken show any extraordinary deviation from the record of the day preceding or folloAving. The shade from the palm tree may not have been sufficient at all times, but the prob- abilit}' of error is very slight. The figures below represent the average maximum and average mini- mum temperature reached during each day and night for one half of each month during the years of 1884, 1885, and part of 1886: 1884. 1885. 1886. Minimum. Maximum. Minimum. Maximum. Minimum. Maximum. January I 1st half - 34.2 64.0 68.0 31.1 63.6 2d half.. 29.2 44.4 67.0 T^ 1, ( 1st half 27.2 44!3 73.7 70.2 34.0 36.6 78.8 February -j 2d half 70.3 Tk/T _„i, f 1st half- - ^^^^^- -j 2d half.. 42.3 40.2 70.3 67.5 35.7 43.4 77.5 74.0 36.4 41.0 65.2 72.3 April -..{ 1st half-. 2d half.. 45.0 47.0 72.6 47.0 72.8 44.2 78.6 75.6 38.8 45.2 69.7 73.2 May { 1st half.. 2d half-. 52.0 1 99.0 53.0 , 74.0 54.4 53.0 77.0 80.0 43.6 49.4 72.7 91.0 June < 1st half- . 2d half-- 51.6 97.6 54.4 86.7 50.1 50.4 78.8 85.1 50.2 50.8 81.3 86.6 July- ..— ■{ 1st half- - 2d half.. 55.5 53.3 95.0 53.6 88.8 90.6 54.1 87.5 49.4 46.6 94.3 86.0 ( 1st half 56.6 95.2 57.0 92.5 59.2 91.2 August < 2d half 53.4 93.6 September < 1st half.. 2d half 47.6 47.0 85.0 87.0 53.4 49.7 84.0 92.0 " 1 ^ , , ( 1st half 41.4 78.4 80.0 46.1 43.7 87.0 79.3 October { 2d halt';: 42.1 November < 1st half.. 2d half.. 41.3 31.2 77.6 75.4 42.0 42.6 71.3 67.0 December < 1st half-- 2d half.. 28.6 38.2 65.0 60.7 29.0 35.1 71.0 66.8 The table shows that the day heat has been very variable during this period, and that the first half of February and the last part of March was undoubtedl}^ the time of the hot spells so often spoken of. The average maximum for the first part of February was surprisingly high, and that of the first part of March below the average. But tliis minimum column, while not showing any great changes, shows a downward change just at the time when warm and clear weather should have prevailed. The average tem- perature has been low since the season of warm weather in January, which was unceanmonly high. The four months of September, October, Novem- ir 162 ber. and December of last year, had an equally varying daily temperature, with a liigher average and more regular temi)erature at night. Turning to the daily record, we find a greater variation. For four suc- cessive days in the first week in January the minimum temperature reached 16° to 17°,'and upon the same days 61° to 63° maximum. Alnmdance of rain fell during the middle of the montli, causing a rise in the temperature, which became more equable. During the first week in February, the min- imum ranged from 28° to 33° for five days, with a range of 75° to 83° maxi- mum; later, a range of 24° to 26° minimum, against 78° to 82° maximum. For ten days in the middle of the month the temperature rose six times above 80°, and once to 87°. At the same time we have a minimum of 25° against a maximum, on the same day, of 81°. Coming to March, the tem- perature becomes more regular, the minimum on two nights reaching 29°, and nine times it reached to and below 32°. Only one day of high temper- ature is recorded, when we have 34° minimum and 89° maximum. The month of April, when a regular higher temperature would be desirable for the budding of the vine, it is even, but uncommonly low. Three days in succession, during the first week of the month, 34°, 33°, and 31° are recorded minimum, against 70°, 79°, and 83°, respectively, as maximum; near the latter part of the month 42°, 35°, and 39° minimum, against 81°, 82°, and 79° maximum. In the month of May a uniformly increasing maximum temperature prevailed, ranging from 74° to 97°, the minimum varying some- what. Only a few cold nights were noted. We have, during the first half of the month, 34° minimum against 80° maximum, 39° against 87°, and 42° against 93°; and later, 47°, 41°, and 45°, against 97°, 96°, and 97°, on con- secutive days. This wide range of temperature, coming during the month when the most delicate processes of fruiting are taking place, naturally suggests the possibility of serious trouble resulting from it, and if moisture conditions should simultaneously be unfavorable, the trouble would be increased. It is noticeable, too, that very shortly, often the next day, after the majority of these extreme depressions in temperature, a fall of rain followed. If this comparison of temperature extremes be carried through the year, we will find that the changes are liable to occur occasionally, even during the warmer months. Thus, on two successive days in June, we have 42° and 41° minimum against 96° and 97° maximum, and later in the same month 41° is reached against 93° maximum. Near the first of July 43°, 42°, and 42° appear against 94°, 94°, and 98°. Later we have two successive days of 43° minimum against 96° maximum. In order to continue the comparison for later months I will refer to the previous year's record. There we find that ii:i August the minimum only once reached as low as 46°. In September, however, it reached this point several times. For the nineteenth, twentieth, twenty-first, and twenty- second of this montli we have 44°, 46°, 48°, and 51° minimum, with 95° 104°, 106°, and 102° maximum, respectively. With OctoV)er we have the return of cold nights. Before the middle of the month 39° is reached, and during the last five nights, 31°, 33°, 35°, 39°, and 32°. In November we have seven nights below 32° and one to 25° minimum. With December, of course, cold weather begins, and has as an average for the first two weeks 29° minimum, and once reached as low as 22°, with five days below 25°. A comparison with other years will sliow (piite similar results, so that these figures, although chosen for their (>xtreme range, can be noted in the record for other years. It furtlier shows that these variations nuist be expected, and, if possible, preparation must be made to meet them. They 168 are not accidental points of record, but are natural, as tlie changes to these in all cases are quite consistent ai\d gradual. Frost. — It can be seen from the temperature tables that the temperature often goes below the frost point. If the Ioav temperature is accompanied by winds, white-frost may not appear, but still there is reason to belic^ve that the vegetation has not entirely escaped the injurious effects of the cold weather. In connection with climate and its influence, it may not be out of place to note a few instances of peculiar effects produced by the changes in tem- perature in this southern country, and show that the cause is one which must certainly work injury to fruits and trees which are used to more decided conditions of absolute rest and growth. I have frequently been informed that the time during which all movement stopped in the sap in the vine in winter was very short. It often becomes necessary to prune the vine while the leaves still remain green. Fruit trees begin blossoming late in the fall, and fruit sometimes sets in the middle of winter. There are many instances of fruit trees which this year started ver}^ early in the spring, and were afterwards checked and the fruit destroyed. Limbs have been killed back wherever exposed to these conditions. Especially is this the case where the wind from the sea strikes directly upon the trees. Whether it is due to the cold moisture in the winds, or to the sudden change in the temperature which they may cause, can hardly be determined. A heavy fog may come in during the night, depositing moisture almost equal to a light rain, and remain over the land until toward noon, when it is driven away by the warm sunshine, which then beams upon the wet foliage. There are numerous instances of trees whose sides nearest the coast have been bitten by the moist sea wind and badly burned and dried. Probably none was more striking than a case at Encinitos, in which a plot of land, sloping seaward, was planted to acacias and cypress. The former were dead upon the seaward side, while the protected side was fresh and green. The soil was almost pure sand, and the spot where the damage was greatest it was hard and yellow, like sandstone. The growth of trees was much smaller than in other situations. Just over the hills from this point, and landward, no trouble was noticeable. It simply shows that a stinted growth of wood is seriously affected by the alternate fog and sunshine. Nor is this the only case, for one can frequently observe a like exhibit of dead wood upon the windward side of orchards in all parts of the country. It is conspicuously observable around the Bay of San Fran- cisco, where, in exposed places, trees of all kinds appear as though trimmed with shears from the effects of the sharp coast winds. Soil. — Closely connected with, and undoubtedly affecting the tempera- ture, is the nature of the soils. Regarding the greater amount of coulvre on light sandy soil, it is doubtless due, to a certain extent, to less protec- tion during the season of setting. A healthy, vigorous vine will usually throw out shoots quite sufficient for the protection of the fruit before the blossoms have appeared. Again, it will be understood that a dry, sandy soil, while it attains the highest heat during a summer day in comparison with other dry soils, is also slowest in cooling; and, also, that a wet soil, improperly drained, is even still slower to heat or to cool by exposing it to external heat. It is upon these two kinds of soils that the greatest amount of trouble is manifest, and it is'\liese soils which the raisin-maker is most frequently called upon 164 to handle. The difference between the dry and wet soil may amount to 10 to 18 per cent. It should be noted that a wider difference in temperature will always exist between the soil and the surrounding atmosphere in soils of this charac- ter. A^'hile the sandy or gravelly soil may carry the heat of the day far into the night, and thus be able to equalize the general temperature of the vines during the night, and be beneficial in many cases where early ripening is sought, and a greater or less supply of moisture to the fruit is of little importance, it is doubtful whether such a soil is beneficial at a time when very even conditions for vegetation must V)e kept for the delicate process of flowering. It is an established fact that transpiration of sap is affected to a considerable degree by a change in the temperature of the soil, and that so great is this influence that a sudden fall in the tempera- ture of the soil alone, with all other conditions the same, has resulted in a wilting or withering of delicate vegetable growth, giving plants the appear- ance of being sun-burned. Something similar to this may take place in the blighting of the bloom. The soils may be cooled to a verv low tem- perature during the night; in the morning the temperature of the atmos- phere begins to rise rapidly and demand an increased evaporation, both from leaves and fruit blossoms, but the roots in the cold soil do not sup- ply this want, and wilting is the result. The wilting does not show itself upon the leaves, because the organs are strong and can resist the influence until later in the day, when all is warmed and free circulation is again resumed. We often hear of the dry hot winds desiccating the bloom. May it not be drying in the same manner as that just described ? I believe there has been a distinction made between the general appearance of a blasting caused by hot wind and that from other causes not yet explained. Whether the moisture, as is usually supposed, is the chief factor, or whether it is secondary in its operations on the bloom, has not yet been satisfactorih' determined. Upland soils containing more or less clay, and well drained, are quite free from coulure. This is quite natural, for being well drained, they approach nearer the condition of the dry soil, changes more rapidly by the sun's heat, and approaches more quickly the average temperature of the atmosphere. Effects of Coulure upon Different Varieties. — The variety of A^nes most affected is the Muscat, although many varieties of wine-grapes are also seriously troubled. In passing through almost any vineyard having numerous varieties of ^^nes one can observe here and there clusters injured in this manner. The University vineyard shows that numerous varieties, not only of Vinifera, but American stock, are decidedly subject to the same trouble. Some varieties on INIr. Merriam's place, near the Muscats, were damaged to such an extent as to seriously shorten the crop upon the affected \anes; other conditions surrounding them being the same. " Among the Avine-grape varieties, says ^Ir. Merriam, the coulure did more or less damage to the Grenache, JNIataro, Trousseau, Sultana, Folic Blanche, and many others, including Semillon, Petite Sirah, and Cabernet Sauvignon. The Sauvignon has escaped better than any other variety and the vines are now well loaded with fruit." I also saw these varieties and could notice a decided inclination of one vine more than another to drop its fruit. Proba])ly the Grenache exhibited it to the greatest extent; the ^lataroand and Folic Blanche next; and it was plainly noticeable in the Sultana and Trousseau. The remaining varieties were not cultivated in sufficient quantity to serve as a satisfactory test, although there was no doubt of their being susceptible to attack. In his vineyard are sample vines of 165 many varieties Avhich may hereafter become serviceable in studying their disposition toward this trouble. In the vineyard at the University there are such varieties as the Bowker, Cannon Hall Muscat, and some eastern varieties, including Herbemont, which are subject to coulure to a greater or less extent ; upon the Bowker in particular can be noticed the partial attack on some branches of a cluster, with the consequent dying back to the main stem. The blight, in these cases, occurred in the early stages of blooming, as the corolla still envelops completely the other floral organs upon clusters near the top of the vine. One variety of eastern origin is trained on AAdre trellises, thus bringing the vine well up and exposed to sunshine and wind ; coulure is found to some extent up and down the A'ine at all parts. Sulphuring. — There has been in San Diego no systematic attempt to pre- vent roxdure by the use of sulphur, but in several cases, a few vines here and there have been heavily sulphured at various times Avithout apparent good results. Only in one case was it applied more extensively. In this case the \ineyard was sulphured three times ; just before bloom, in bloom, and after bloom. Another part of the same \dneyard was sulphured twice when the vines were not in bloom. No difference in the crop of the two places was noticeable, and the general appearance of the fruit was the same in each. Fungus. — The reason for using sulphur is, of course, based upon the supposition that a fungus is growing about the forming clusters and is abstracting the nourishment which should go to the support of the fruit. Experience, in this district at least, does not bear out this belief. Many of the fresh samples were examined, but no fungus could be detected. If fungus had been a disturbing element it would have appeared in sufficient quantity to have been seen during the first stages of decay of the grape clusters, and as many grapes upon some clusters were still green and quite fresh and capable of supporting the fungus, we ought to have found it spreading upon these grapes, and in the advanced stages of fructification ; but such was not the case. Fertilization. — It has long been observed that when flowering grapes are not fertilized they will wither and fall ofi". As fertilization is supposed to take place after the corolla is shed and the stamens have fully expanded, it may be that calm Aveather is needed to insure complete success. Coulure supposed to be due to winds, finds an explanation in this fact. In August I saw a beautiful specimen of third crop cluster of Black Morocco grapes growing upon a high point, fully exposed to all winds. The corollas were all thrown off" and the stamens fully extended, but when the cluster was shaken nearly the whole Avas found to be abortiA'e. At the time I could not determine whether the anthers were emptied of their pol- len or not. If the chief trouble is due to a Avant of fertilization, it is easy to see why the larger part of flowers are blighted before complete flowering, for Ave then find that through some unknown cause the stamens are not able to thrust off the corolla above them, and all access of pollen to the stigma is pre- vented. In some cases, howcA'cr, the grape continues a sickly growth, Avith the corolla firmly fixed over the stigma. The question naturally arises, does the cold weather injure the floral organs so that they are no longer able to throw off the corolla? Means of Mitigating the Trouble. — If the supposition that Aveather changes are the leading cause of the trouble is correct, then the only remedy for it would th either to supply some barrier against the winds, or prune so as to protect the fruit as much as possible against sudden changes. I have 166 already referred to the success attending experiments in this direction, and shown' that when, in long-pruning, the INIuscat vine was carried near the ground the crop was much increased, although coulure was not altogether avoided. The success is undoubtedly due, to a great extent, to the protec- tion the fruit receives by being covered and sheltered from winds and changes of temperature, or excessive sunlight, and to the tempering influ- ence of the ground. Just how far this long pruning, toward the ground, can be carried, must be left to the discretion of the individual cultivators. Each one should understand the condition of soil, frequency of rains, sun-burn, winds, and, if he irrigates, should know how close his fruit can be kept to the ditches without danger of injury. That long pruning, in itself, will not accomplish the object, has frequently been seen where indiscriminate long pruning was tried with the result of little fruit above, and most of it below. But by lengthening the lower })ranches so that they may extend to the ground, and, if desired, medium or short pruning at the head, the fruit system will be more protected, and will, doubtless, produce better crops. The chaintre system would thus seem to offer a good prospect of success. As this trouble has not seriously affected the wine-grape varieties, very little attention has been directed toward a means of protection. Similar principles of pruning will doubtless be of value in fortifying these against its occiuTence, but greater care will be necessary to keep the clusters off the ground, as they are much more easily injured by this means than the Muscat. Respectfully, F. W. MORSE. 2. REPORT OF COMPARATIVE OBSERVATIONS ON COU- LURE IN DIFFERENT GRAPE VARIETIES. [By F. W. Morse.] In addition to the record of observations given in the preceding report upon the coulure of the vine in San Diego, notes have been taken relating to the nature and extent of the disease upon some of the varieties received at the University Viticultural Laboratory during this season's vintage, as well as upon specimens taken from the Universit}^ vineyard and elsewhere during the same time. As the grapes come from different parts of the State, and represent the leading and most promising varieties of the different sections, the specimens give an opportunity for noting approxi- mately the susceptibility of the different varieties to this trouble, and also the influence which the special climate has in producing it. The speci- mens may not in each case represent quantitatively the extent to which the troul)le prevails with each variety, but gives a general idea of the relative position which they hold to each other in this respect. The oV)servations have suggested points which cannot be fully investi- gated upon specimens so far advanced, but they indicate a line of work which sliould be taken up in the early stages of development, and Avhicli can be ])ursued only at that time. In view of this fact preparations are being made for a more extended study of the conditions of the vine from the earliest date of the movement of the sap, through the flowering season, and late into the maturing of the grape. Samples carefully selected and 167 preserved will be forwarded to this laboratory, where a careful examination of each specimen will be made. The observations have shown that coulure prevails to a far greater extent than was at first supposed. It is not confined to the Muscat variety, which has always been the object of solicitude for vintners growing this vine, but extends to the Avine grapes as well; while the former, no doubt, suffers most from this trouble, and shows it most plainly owing to the form of the cluster and the nature of the attack, still other varieties, differently affected, are seriously damaged. It will be seen further on that many of the irregular- ities in the clusters, wilting of the berries, and looseness of clusters, can be traced with considerable certainty to this trouble as its source. Here, also, it has been shown that in the majority of cases, coulure reaches back to the earlier stages of florition, and can be observed long before the forma- tion of the stunted berries first noted. Geographical Locality. — The investigation has not been carried far enough, as yet, to determine which districts are most subject to coulure, but it is certain that all localities which are subject to great and sudden changes in temperature will not be able to produce successfully, grape varieties which show a tendency to this disease. In each of the districts thus far represented, some varieties have shown special tendency to this trouble, while others remain unharmed. Effect on different Varieties. — The varying susceptibility of different vari- eties to this trouble is shown quite clearly in the list which follows. The majority of the samples were grown in the University experimental plot at Cupertino, and, therefore, should give good comparative results for that district. Those badly affected were the following: Muscat, Zinfandel, Charbono, Crabb's Black Burgundy, Cabernet Franc, Sauvignon Vert, Teinturier, and Marsanne. The Marsanne and Sauvignon Vert fall between those varieties which are considerably, and those badly affected. The showing of Clairette and Palomino is not a fair one, as they were grown upon grafts which were throwing out shoots, flowering, and attempting to set as late as July. They were subject to violent winds and other climatic disturbances. The Burgundy,* Marsanne, Samdgnon Vert, Muscat, Fresa, and Pinot St. George are considerably affected; the Burgundy lies between this and the following class, which have only a small amount of coulure. They are: Burgundy, Mantuo de Pilas, Franken- and Johannisberg Rieslings, and Nebbiolo. Those only slightly affected are: Meunier, Blau- Elbling, West's White Prohfic, Chauche Noir, Chauche Gris from Patchen, Muscatelle, Black Hamburg, Herbemont, Semillon Blanc, and Kleinberger. Only the Chauche Gris and Sultana from Cupertino, were exempt from the trouble. To these affected varieties may be added the Malvoisie and the INIataro; the former showing the coulure most severely upon the shoulders of the clusters; the latter carrying scattered bhghted berries. Some varieties, notably Tokay, exhibited in the San Francisco markets, later in the season!^ showed coulure to a considerable extent, but not enough to injure seriously the appearance of the clusters. The blighted berries were small. Some Rose of Peru, of excellent quality, obtained likewise from the mar- kets, have a considerable number of small green berries of the size of small shot, distributed all through the cluster. It thus seems that nearly all varieties are affected to a greater or less extent this year, whether more than in previous years we cannot say, as no one ha-§iL^before recorded these data. ■No. 541, from Patchen, Santa Cruz Mountains. 168 DETAILED NOTES UPON THE VARIETIES EXAMINED. Meunier, Cupertino. Coulure slight; cluster thick, stamens all hanging to the berries: nearly all the grapes had fallen from one or two small branches; grapes irregular, some small and drying. '^ Burgundy,^' Mission San Jose. Small amount of coulure: affected ber- ries scattering; quite large and usually green; grapes badly wilted. ^^ Burgundy " Santa Cruz Mountains. Coulure considerable, scattering: affected berries are red and of the size of pin heads; berries regular; no dying back to the main stem. Zinfandel, Mission San Jose. Coulure very bad; small blighted grapes, "pin-head" size, all through the clusters, making loose bunches of them; some small bunches entirely stripped of fruit: berries of varying size; only one or two with the corolla still on. Zinfandel, Santa Cruz Mountains. Coulure very bad, mostly upon own side of the clusters. Cluster is not thick but has many large berries ; some are drying. The small atfected berries are of shot size, flattened at the end, and very green ; as are also the stems and pedicels or stalks. Zinfandel (second crop). Mission San Jose. Coulure quite bad, and scattered, clusters long and scraggly, with long distance between the branches. Very few berries are brown and dry, usually quite green and vary from " pin-head " size to exceedingly large ones; the change is gradual from the smallest to the largest, and all sizes may be found upon a single small branch. The smallest berries were drying somewhat, but were well colored. Pinot St. George, Cupertino. Coulure, considerable; some of the berries were less than " pin-head " size, and most of them had fallen off and were scattered through the cluster, thus leaving many marks where the grapes had failed; some small groups were still hanging. Some of the stalks of the better grapes are drying in the middle. Charbono, Patchen, Santa Cruz Mountains. Coulure bad; the cluster contained some excellent berries, but so many had been lost that the cluster was loose for this variety. Small blighted berries were lying loose in the cluster. The attack was evidently very early, as many of the blighted berries had just thrown off the corolla, and those wdth thread-like stalks which had fallen off had left no trace upon the stems. Many of the stamens remained attached to the large berries. Some of the larger branches had died back to the main stem, as also some of the secondary branches. Crahh^s Black Burgundy, Cupertino. Coulure bad; some small branches had fallen from the stem, and the others bore more or less affected berries. Clairette Blanche, Mission San Jose (from grafts of 1886). Coulure is very bad; some clusters have a large number of green blighted berries of the size of a pin-head, some are dry, some have stamens attached, and a few have a light yellow color. The majority of the blighted berries remain hanging to the stem, although some clusters have dead branches back to the main stalk. In this case the attack was undoubtedly very early, as shown by the dry, red berry; some still retained the corollas. The attack was greater upon one side than the other,* and upon the side less attacked are found the greatest number of green, blighted berries. The ])r()portion of blighted to good berries upon a single branch is about as eight to four. Herhemont, Cupertino. Coulure very slight; some very small berries ■ Tlie bliglited side wus always the ivindward one. — (E. W. H.) 169 loose and dried; other affected berries which remain green, have green stalks in perfect condition; berries of the size of small shot. Sauoignan Vert. Cnpertino. Coulure quite bad; appears in all stages, from the tiower to berries of the size of a pea. The larger affected berries are still green; has not injured the branches, but is scattered all about the cluster. Stamens hang upon the perfect fruit and invariably upon the blighted berries, and even a few corollas remain upon the smallest berries. Stigma noticeably shriveled upon some forming berries. The green berries are not blackened, as is often the case when tlie stigma is shriveled. Marsanne, Folsom. Coulure quite bad, and scattered all about the cluster. Quite a number of branches have dried up and ffillen; also small berries. Larger blighted berries are blackening at the point and shriveling. Numerous stamens remain hanging to the fallen berries and mature fruit. Franken Riesling, Cupertino. Coulure, small amount; injured berries small and scattering. Johannisberg Riesling, Cupertino. Coulure. small amount; scattering and small berries; many green. Chauche Gris, Cupertino. Coulure, none; clusters very close. Blau-Elhling . Coulure, slight; small, dry, red berries. WesVs White Prolific, C\\\)exi\r\o. Coulure, slight; small, dry, red berries. Semillon Blanc, Cupertino. Coulure, very slight; scattered; some green berries. Kleinberger, Cupertino. Some coulure of the shoulders of clusters; affected berries small, shriveled, and numbers of seedless berries of the size of a pea. Mantuo cle Pilas, Folsom. Coulure, small amount; blighted berries cling tightly to the stem; some are small and green. A one-sided attack is shown by several branches in a row being broken off. Chauche Noir, Cupertino. Coulure, slight; many berries green, small- shot size ; cluster very close. Gray d' Ischia, Patchen, Santa Cruz Mountains. Coulure, slight; few small, scattering, abortive berries. Some dried berries scattered through the cluster, each having but one seed, while fully one half of the better ber- ries had two seeds. Stamens remained attached to the well developed berries. Palomino, Mission San Jose. The vines from which this sample was taken, is a graft of 1886 upon resistant stock. New shoots were formed late in the spring, and kept flowering until July. The fruit formed is j^et small, and part will not ripen this year. Coulure is bad in all stages, from the flower with the corolla absolutely closed, through the stages of partial opening, and fully formed berries of pin-head size, to the perfect berries. Some of the visibly affected berries are still green. Some of the large branches have partially decayed back to the stem; and many of the branch- lets, upon one side of the clusters, have dropped oft', and left only the mark- ings, and partially filled groups of berries. The ends of the clusters and shoulders are particularly stripped, and upon the former show a gradual change from small berries to those quite well developed. The variety bears many large branches to each cluster. Muslateller, Santa Cruz Hills. Coulure, bad, scattered all through the cluster; evidently occurred very early. Some of the pedicels are still green, as also some of the small berries; nearly all were dried early, and are now red. Some of the sub-branches have dried back to the stem. The cluster is quite heavily set, berries irregular in size, and show a gradual chan'ge, on berries close together, from the small pin-head size, through larger dried ones, to nearly mature berries which are drying. The propor- 170 tion of blasted berries, which are still clinging to the cluster, to the good ones, is about eight to five. Muscat. Mission San Jose (stray cluster). The loss of fruit to this clus- ter was almost total. Nearly all the sub-branches and some of the large ones, had dried back to the main stem. The majority of the large branches were green where a single berry grew upon the end. Some of the large branches had dried back, and the small, blasted red berries still clung to it. This was from grafts made in March, 1886. Upon one occasion I saw a large quantity of Muscat grapes, evidently gathered from this district; all showed an abundance of coulure. Large proportion of the branches of the clusters were dropped, and a large number of brown, " pin-head " berries were clinging to the stalks. The other berries were irregular, and those of medium size were turning brown. Muscatelle, Santa Cruz Hills. Considerable coulure, although not so bad as upon the Charbono from the same district. The berries are irregular in size, and are so arranged that in a single group can be seen gradations from those which have not yet shed the corolla to those of perfect berries. Some of the smaller ones, of the size of a pea, have dried and remain hanging. Alexandria Muscat, Happy Valley, Shasta County. Coulure slight; some berries of " pin-head " size scattered through the cluster. Upon the two upper shoulders appear the marks of lost sub-branches. Teinturier, Cupertino. Coulure quite bad ; there is a large proportion, in some cases amounting to one half, of small berries, of the size of a small pea, which are seedless and appear to be atfected by coulure or other trouble; among them are many green blighted berries. Teinturier, Santa Cruz Hills. This specimen, like the preceding, has many small berries; only a few large and well developed ones found, and these grow partly upon the ends of the branches and partly upon tlie side. The majority of the berries were of the size of a shot and close!}' packed together, some remaining green; some were drying up,' principally the smaller ones; there were only a few of the pin-head size, and only a few to which the stamens were clinging. Sultana, Cupertino. Coulure, none. Fresa, Cupertino. Coulure, considerable; berries small, pin-head size; one half the pedicel dried; some dried clear back, usually the smaller, younger ones. The green part of pedicels is larger than the dried. Sta- mens remain attached to the ripe berries. Nebbiolo, Cupertino. Coulure, small amount; all the atfected berries of pin-head size, dark to black, stick to the cluster; some pedicels are one- half green. Black Hamhury, Cupertino. Coulure slight. Cabernet Franc, Cupertino. Coulure very bad ; the effect in this case is peculiar ; the greatest damage is done upon the shoulders which sliow the knots vipon the branches. The pedicels appear to have been full grown and began to dry back at the berry; some have only dried back half way. Upon some of the partly dried stalks are small, dry, red ber- ries of the size of small shot ; others are not dry. A large number of stamens remain hanging to the good berries, and invariably upon the dr}' berries which were attacked the pedicels were only of thread size; some clusters show this more than others. The stamens are usually widely extended, especially upon the berries which had fallen. Tiie attack is mostly upon one side of the cluster. Among the vines in the University plot which bore sufficient fruit this 171 year to give any indication as to their tendency toward the coiihire may he mentioned the following: Early Black Bordon. Coulure, very bad; berries, usually small, but varying in size from some just forming, with corolla still clinging to them, to mature grapes: all are still hanging to the stem. Some of the small afiected berries are still green; sta.mens hanging to berries of all sizes and upon the smallest ones are not expanded. The clusters clearly show the one-sided attack. Autuchon. Coulure, bad ; vine, vigorous: quite a large proportion of small berries, " pin-head" size, usually in groups: stamens cling to larger part of small berries, and have not unfolded in slightest degree; large stems have dried up and left a few red dry berries. Duchess of Buccleugh. Coulure, considerable; vine, vigorous; fruit not ripening; coulured berries small. White Tolay, grafted on Calif ornica. Coulure, quite bad; vine, vigorous. Lady Doivns^ Seedling. Coulure, considerable; vines very poor growth; affected berries of "pin-head" size, are green but turning red. Rose of Peru. Coulure, very bad; nearly all of the affected berries are of the ''pin-head" size, and the majority of them remain clinging to the stem, although the groups are all affected, and would leave the knotted stubs similar to the Muscat if they should fall off. INIany remain green upon the green pedicels; the larger berries are somewhat irregular; clus- ters are very open; the vines are vigorous. Diana. Small amount of coulure; vine very vigorous. Deacon's Superb. Coulure, very bad; clusters have not grown high up on the vine; vine vigorous. Syrian. Coulure, considerable; berries irregular, all sizes, usually green; the fruit will not ripen ; vine vigorous. White Tokay. Coulure, quite bad; all stages; berries are small and will not ripen. White Corinth. Coulure, bad; berries are small, but usually quite reg- ular, and closely set upon the small groups. Some of the large branches are missing, and many of the sub-groups near the extremity of the cluster and large branch have fallen off. Around the base of a large number of the berries still cling the corolla, only partially broken off. Some of the stamens are also present. Muscat d'Aout. Coulure, small amount. Malbeck on Californica. Coulure, considerable. Maronet. Coulure very bad; very small vine. White Tokay. Coulure has produced almost a total failure. Nearly all the berries on the small branches are dried; only a few berries have grown to the usual size. The corolla covers the majority of the small berries; and the stamens are held by the corolla. The small berries are red, same color as the green ones dried artificially. The trouble is greatest at the shoulders and large branches, and with the upper part of the vine. The vine is vigorous. Reine de Nice. Coulure quite bad. Some of the berries were of "pin- head " size, and green; supported by green pedicels. Some of the small branches have nearly all the grapes'^ affected, and with cluster lying upon the canes the upper side was most blasted. Vine quite vigorous. Mataro, grafted on Californica. Coulure on second crop is bad. and berries are of "pin-head" size. Charhono graft. Coulure, small amount; vine quite vigorous. . Fl^me Tokay. Coulure, small amount; berries of varying sizes; vine very vigorous. 172 Appearance of the Floral Organs. — It is difficult to give an accurate description of the parts of the flower, as seen in some of the specimens received; and it would be still more difficult to state what would be the exact characteristic for any particular variety as examined in the field. It, however, becomes a matter of great importance, in the study of the causes of the disease, to understand the conditions of the separate parts at the time when the attack begins. This time is marked by the con- dition of the floral organs, as the time of the stopping of a clock is shown by the hands upon the dial plate. Froni the appearance of the specimens examined, it becomes quite evident that the damage is done chiefly during the first stages of the formation of the cluster. This is shown not only by the dried condition of the flowers in March, but by the affected corolla which still completely covers some of the berries. The effects of the attack upon the growth of the fruit may not appear until a late date, but the clinging stamens, and corollas, and later drying of the berries, points to the attack. Whether the trouble is caused by the lack of any particular organ to exer- cise its functions, as would appear to be the case in many of the partially fertilized berries, or whether the fructified flower withers from a want of the proper supply of sap through the pedicel, are points which must be settled before it can be definitely determined wherein the trouble lies. Professor A. Millardet, of the Faculty of Science of Bordeaux, thus minutely describes, in the Journal D'' Agriculture Pratique, Paris, the pro- cesses of grape fiowering: " If one examines attentively the blooming of a grape flower in a favorable time (10 to 12 a. m. of a fair day), at the moment the corolla cap falls off", the stamens are found hugging closely around the pistil with the anthers a little below the stigma. The anthers are still closed, with rare exceptions, so that no pollen can escape. As soon as the corolla falls, the anthers begin slowly to draw away from the pistils, as though repelled, and in less than five minutes the stamens stand at an angle of 45° from the pistil as a hub, and the stamens as spokes of a wheel. At the same time the anthers turn on their points of attachment to the filaments in such a way as to still more increase their distance from the stigma to from one twenty-fifth to one sixteenth of an inch, as though their pollen grains were offensive to the stigma of the same flower; and at the same time that they thus turn away, they begin to disgorge their pollen outside the flower, but as it falls it may alight upon and fertilize other stigmas in proper conditions in the same or other clusters, or be carried on the breeze to other plaiits. The anthers and stamens continue to shrink until they are curved back under the flower, in the wild species. During the time (15 to 20 minutes) required for the relaxing of the stamens, very rarely can any pollen grains be found upon the stigmas." The Corolla. — It will be noted that the first operation in flowering is to get rid of the corolla (petals) which envelops all the essential organs, and which fits so closely as to prevent fertilization, unless removed. The vine- flower sheds its petals at the beginning of florition, and, unlike common flowers, which open the bud at the tip, the outer tips or margins here remain united, and the opening occurs at the base of the petals, detaching them completely. This is an important point to be marked in this connection, for in many of the specimens examined the flowering was ob^nously checked before any indication of opening was noticable — hence infertility. This shows a very early attack, and it would retiuire a more complete record of the instances in which they were found, to show how suddenly the damage was done. The most remarkable instance was upon a Bowker vine at the University. It is a vigorous growing vine, with heavy foliage. Nearly every cluster was more or less affected; the best clusters had but few good .173 berries remaining; usually upon the lower side, and in the more protected part of the vine. Those most exposed, upon the upper part of the vine, were almost completely destroyed. The attack came before the corolla had begun to expand, and all the branches of cluster were dried at that early stage, leaving the whole hanging until late this fall. Other varieties in this plot were quite similarly affected, but not so seriously. It is quite common, even late in the fall, to find small green berries of varying sizes, with the corolla detached at the base, but clinging close to the point (or stigma) of the berry. This occuf-s more frequently in this vineyard than elsewhere, as does also the prevalence of isolated imperfect green berries. Here also the persistence of the parts to remain hanging in a dried condi- tion, is remarkable, and all goes to show a very sudden attack. It has been remarked that only the base of the corolla opens, and that the united parts above form a sort of cap. In one variety the berries have grown to the size of small peas before withering took place, and the corolla still remained clinging to the base of the berry, having broken away just enough to permit the growth of the grape. This happened to nearly all the berries upon the thickly set clusters of this variety. Only three or four other cases were noticed in other varieties. Zinfandel, from Mission San Jose, and Sauvignon Vert, from Cupertino, had a few corollas remaining, while the Muscatelle, from Santa Cruz Hills, and Palo- mino, from Mission San Jose — particularly the latter — had many corollas not opened at all. The corollas usually remain upon grapes early attacked, and are most frequently found associated with small, green berries. It is seen, also, that nearly every variety which had retained the corolla was put down as badly affected. Stamens. — A like peculiarity, but more extended, exists in the persistence of the stamens. These are found not only upon the blighted berries, but often clinging in their original position upon large, well developed berries. They have not, as is usually the case with a properly fructified fruit, fallen off, but have remained, so that when a berry is picked the stamens can be seen radiating from the center of this base or receptacle. This is quite a frequent occurrence, but not general. It is, however, noticeable that out of eight varieties characterized by being badly affected with coulure, six have the stamens clinging to the blighted berries; and, to some extent, to the well developed ones. It will be seen further on that the worst appear- ing clusters are those in which the cluster branches and branchlets have completely lost the berries, the pedicel having broken oft' at its base, leaving a knotty spot at the point of branching. Branches thus falling off invari- ably have the stamens attached to the berry. There is another class of affected berries found much scattered over the bunches, and usually clinging to the stem which has kept on growing, so that their loss leaves no mark. These berries are usually of the size of a pin-head, red, free from stamens, and have a very small thread-like pedicel. Their appearance upon the cluster, in general shape and arrangement, is quite unlike the one which seems to cause the greater damage. The devel- oped fruit of the cluster is also usually more regular in size. Pollen. — There have not been sufficient opportunities for a proper study of the conditions of the pollen grains upon the samples received. So far as the observation extended, nothing unusual could be noted. Pollen was commonly found in abundance, scattered about the stigma of the berries, which were undoubtedly blighted in the early stages of growth. Many specimens in which the corolla remained loosely attached, had the appear- ance* of a decayed dark spot around the stigma, and scattered about it 174. were the pollen grains. The anthers, even of the dried stamens, were open and filled with pollen. Berries. — It has been the prevailing opinion that the full extent of trouble to a '' coulured" crop could be determined from the missing berries upon a cluster. If the cluster were filled with berries, even though of irregular size, there could be but little loss from this disease. But there is reason for believing that the trouble is far greater than the general appearance of the cluster would indicate. A careful study of an affected cluster, which apparently has been only partially attacked when in the first stages of growth, and has subsequently had favorable growing conditions, until struck by drying winds near the time of ripening, will show great irregu- larity in the size and condition of the berries. With Zinfandel, Teinturier, Muscat, Sauvignon Vert, and others, we usually find a great variety of sizes in the berries, from those completely blighted to those fully matured and perfect. It will be found that the small ones are usually seedless, or at best contain but one seed; that those of medium to small size are the first to wilt when dry weather comes on, and are the most acid. I had occasion to visit a Zinfandel vineyard at the beginning of the vintage season, and there became first impressed with the extent to which this trouble could go. The vines were about five years old, and the appar- ent setting of the berry for this summer was excellent, but at the time when ripening should have begun they began drying up; the color was quite good, but the juice could not be raised above 20 or 21 of sugar- The large perfect ones were sweet and normal, but the drying small berries remained sov^r, so that the average sugar contents could not be raised high enough for wine-making — an extraordinary case for this variety. The berries were of all sizes, and a regular gradation could be traced even upon the same branchlet from a distinctly "coulured" berry, through all sizes, up to the perfect ones, showing that the same cause which produced the evident coulure produced also the small and dried berries. They Avere found to be seedless, or one-seeded, as in all other cases. The second crop throughout had very imperfect clusters, loose, and con- siderably aff'ected with coulure. The berries were mostly of the "pin- head " size, and showed the peculiar fact that while the second crop is very irregular in blooming, the attack seems to be mainly upon berries of this particular size. It may be well to observe that the vineyard in which this unusual con- dition was noticed has also a serious trouble with the foliage, which at the time was badly dried and a large part of the leaves dropping off. Upon some vines, which were stripped of foliage, the canes themselves were withering at the tips and drying back. No particular reason can be given for this peculiar a})pearance more than unfavorable atmospheric con- ditions. It was exactly similar in appearance, regarding the foliage, to the vineyards spoken of in the report on the Anaheim vineyards. A similar account of the variations in the winter weather was given by the vine- yardist, and a like result as to the flow of sap and starting of the buds. It may then be urged that the trouble is all due to this obstruction in the How of sap, but it is more probable that the weather, which was able to produce sap disturbances, acted directly upon the fructification and pro- duced results similar to those recorded where sap disturbance was not observed. The shape of some of the small "coulured" berries is peculiar. Often, when only a few berries have escaped complete destruction, they will remain green, flattened at the stigma, with I'idges extending from the center. Upon some varieties the grape remains perfectly round, while in 175 other cases it assumes an oblong shape. The coloring of the smallest grape sometimes becomes quite perfect for the variety it represents. The Pedicel or Stem of the Grape. — It has been stated above that when the berries have been attacked very early they dry up and may drop of!', carrying the pedicels, or berry-stalk, with them. While this is usually the case, in several instances, viz.: Zinfandel and Muscat from Santa Cruz, Herbemont, Fresa, and Nebbiolo, this part has remained green or partially so. Often the dried berry is supported by a stalk which slightly decayed at the end near the berry, or one half its length is dry, and sometimes the decay may extend further. Again, the dried part may be no larger than a thread, and attached to a green part of normal size. The appearance of some of the stems, branches, and especially pedicels which were only partially injured, often show that there is sufficient green material remain- ing to support life, as they continue growing for some time after one end is dried. Clusters. — The eflfect of the injury done to clusters appears in one of three forms: First — In the complete blighting of isolated, scattering berries, which are generally red, of uniform size, just formed, and previously described. The trouble is confined usually to those berries which are completely killed, and does not show so clearly the effect of atmospheric changes. This form prevails most frequently upon close clustered varieties, and affects but lit- tle the general condition of the cluster. The aborted berry often hangs to the long stem which forms the pedicel of the healthy grape growing at its end. Second — In the destruction of the small groups of berries which grow from a common short stump upon all loosely clustered bunches. This bunching appears less conspicuously upon close clusters. With an early attack the group may be wholly destroyed, while its neighboring group may be only partially affected. This manner of falling off above all others gives the scraggly appearance to the clusters. It prevails notably in the Muscat, Pinot St. George, Carignane, Crabb's Black Burgundy, Clairette, Palomino, and Mantuo de Pilas, and occurs most frequently upon the shoulders of shoulder-bearing clusters. Third — In the drying up of whole branches of a cluster. This does not occur unless all the berries have been injured in the early stages of growth. Often a single berry will be found doing well at the end of a branch or stem, thus keeping the main stem alive and holding the dried parts, blighted by an early attack. Such single berries often grow to a very large size in this condition. These peculiar forms, no doubt, give rise to the different varieties of coulure which are spoken of under different names, but their differences are so slight, and the shading of one into the other is so gradual, that the cause for one or the other kind is not easily distinguished. In fact, we find them so closely united in some clusters that there seems to be no doubt that the causes for all are the same; but by some slight varying of con- ditions, or possibly shape of cluster, due to difference of varieties, one form or the other may become predominant. The general appearance of a cluster can even be imagined from what has been said, except that the attack, when \dolent and early, appears invariably more upon one side of the clus- ter than upon the other. It is very common to see the branchlets all along one side completely dead, and on the other side much less or scarcely at all affected. The clusters have frequently been found in such position that the indications showed beyond a doubt that the weather had caused the trouble. In one case a very long cluster was lying laterally upon some 176 canes and the upper half was completely destroyed, the lower half only partially harmed, while clusters upon the same vine left hanging freely exposed, were affected alike upon all sides. Cause of Trouble. — The evidence gained from the examination of these specimens only strengthens the belief, gained from the observations in San Diego County, that the chief source of trouble lies in atmospheric condi- tions. Whether the full effect is in all cases produced directly upon the clusters, or, to some extent, indirectly through the sap, is not easily deter- mined; but in those cases where the attack has been most fatal, evidence shows beyond doidd that direct atmospheric influences were the principal cause. A secondary cause, such as weakness of sap, becomes less probable after the evidence given by the couture of second-crop grapes and some of the specimens taken from grafts which started late in the season. In either case there should be a perfectly elaborated sap, produced, in the former case, from vines which were at the time supplying sap for the maturing and ripening of its fruit. The affected clusters did not show a sudden attack so severe as to completely kill whole branches of a cluster; but on the contrary, one may find upon a single branch, berries of all sizes, still green. The more moderate weather at the time of the year when these specimens were produced, would favor the less decided and rather irregu- lar attack. 3. REPORT OF AN EXAMINATION INTO THE PHENOMENA AND CAUSES OF A SUPPOSED VINE DISEASE IN LOS ANGELES COUNTY. Berkeley, October, 1886. Professor E. W. Hilgard: Herewith I submit a report upon the examinations of certain vineyards in the neighborhood of Anaheim, which were supposed to have been attacked by some new disease. Considerable alarm was occasioned by the general appearance of the vines, during the early spring and summer, and by the sudden drying-up, and apparent burning of the foliage at all times up to the time of ripening of the fruit. Time of First Appearance. — It is difficult to note any particular date as the time of the beginning of the trouble. The late starting of certain varieties, or the sickly appearance of spots in other varieties, caused early alarm among some vineyardists; while others noticed the trouble only when the foliage began to show signs of weakness. It has been stated by others that vines have been similarly affected in previous years. Extent of Affected Area. — This year complaints seem to come from nearly all the older vineyards, and in many cases even the younger vines are undoubtedly affected. The chief trouble is in the immediate neighborhood of Anaheim, where the old Mission vines were first planted, that have for many years borne large crops. Extending from this central point, or just south of the town, the damage gradually diminishes toward the vineyards of later planting. It is also found to a greater or less extent in the neighborhood of Orange and Santa Ana. It may be added that the trouble is not confined to these districts, as later observation has shown tliat vines of similar appearance may be found in other sections. Rapidity of Attack. — It is said that a single day has sufficed to change an apparently healthy vine to one of a wilted, sickly growth, which can not mature its fruit, and which will leave that already formed exposed to the sun so that it soon dries up. My own observations could not bear out this statement, for in no case could I see instances of so rapid a change. There 177 were undoubted changes, such as one may frequent]}^ note in any vineyard where sudden variations in meteorological conditions occur, and sun-burn or scald follow; otherwise, the disturbance was gradual. Appearance of the Leaves. — The leaves in general have the very decided appearance of sun-burn. When the ^^neyard is seen as a whole the foliage looks withered, leaves partially dried and wrinkled, and large parts of them have become red, the affected part of each leaf assuming no regular shape or particular position. The canes having the most upright growth, and those most exposed, have the leaves the worst affected ; low growth is less troubled. ' In the later stages of growth the leaves dry up completely and the majority of them fall off. Other vines, which are protected more or less by trees, pre- sent a scalded appearance ; some leaves show three different stages : about the margin, and extending an inch or so outward, the}^ will be perfectly red and dead; next comes a zone of light green color, followed by another only slightly lighter colored than the healthy part of the leaf. These are usually most exposed to the sun. In the early morning large drops of moisture, almost equal to that from a heavy rain, are found upon these vines, and it is probable that the hot sun scalds the leaves before the water is evaporated. It is quite noticeable that leaves exactl}' similar to those found injured in the open vineyard may also be found among the scalded ones. Trunk and Canes of the Vine. — These, in the majority of cases, show that the trouble dates further back than the beginning of this year's growth. In a large number of cases, where the trouble existed in its worst form, on old vines there was a decided increase in the injury done on the south and southeast sides of the vine. Many successive vines could be found with dead spurs of last year upon the sunny side, and not infrequently a line of dead wood extended with the fiber to or near the surface of the ground. No shoots started from this side. Suckering, if it occurred at all, came invariably from the north side, where the greenest wood was always found: in fact, I saw no line of dead wood upon this side. Scattering vines, which appeared to have not made a good growth last 3^ear, are dried up and dead to the roots, which in nearly all cases still contain sap. BacJcwardness of Starting. — The first intimation of the trouble was a noticeable backwardness in starting of certain varieties in different places. This often extended to six weeks, and, in some cases, the ^dnes did not start at all; others suckered more or less. In the early part of the year small shoots appeared, but soon withered and became dry; the fruit which set afterwards blasted and withered. These small shoots still cling to some of the vines. In some cases, notably the Malvoisie, a bushy growth forms near the ends of the old spurs, and the heavier shoots spring from below. In one instance, the weaker Muscat variety could be seen onh' slightly affected, while the ^Malvoisie showed shortened growth. Varieties. — Among the several varieties the Mission is, undoubtedly, the worst affected. It formed the basis of the original vineyards, and is now in greatest abundance, and forms the oldest stocks. Age, however, seems not to be the only cause, for where we have the Mission \dne, three years old, growing among Chasselas and Zinfandel of the same age, the Mission is badly affected in spots, and the other varieties comparatively free from it. The " Barbaro," although found in small quantities, in every case showed marked signs of trouble, and this variety, above all others, showed burning of foliage upon the sunny side, and excellent growth upon the nbrth side. The trouble to this variety was first noticed when 12' 178 the berries were of the size of peas; the crop at present is large, but the burned fruit is drying. Other varieties, such as the Golden Chasselas, Sultana, Semillon, and Sauvignon, are affected to a greater or less extent, and in about the order named. Soil. — The soil in the immediate vicinity of Anaheim is very changeable and light. The land lies between two forks of the Santa Ana River, and has evidently been formed from its washings. One branch, which is dry in summer time, passes along the upper side of the town district, and covers an area of about one quarter mile wide, which is not yet cultivated; the other branch passes toward the east side, covers a much greater area and forms large, dry, sandy river beds, which at some time have been the main channel for the river proper. Portions of the district are built upon spots evidently formed by a similar alluvion. The soil is exceedingly sandy and porous, which, although admitting of a large extent of root surface, has the disadvantage of being very easily drained and dried, and, in consequence, it might have been influenced by the great changes in the water supply of the past year or two. It is quite possible that the draining of the water by the artesian wells below will pro- duce a noticeable effect upon the supply available for agricultural piu-poses in this section; possibly more winter irrigation wdll be needed, besides a small wetting in the early summer. As an example of the irregularity of the soil, I found in one place, at the depth of 24 inches, a stratum of 6 inches in thickness, of pure yellow to white sand, overlaid by the usual soil of the district, and underlaid by a similar soil, but a little heavier. As there have been evidences in the older vineyards pointing to some trouble in the constitution of the soil, a sample was taken from the central part of one of the " bad spots," at a depth of 20 to 24 inches, this representing the portion of the land most heavily drawn upon by the grape roots. The analysis of the soil gave the following results: Coarse material 2.2 Fine earth 97.8 100.0 Insoluble residue 69.841 ) „. o,- Soluble silica 11.404 [ ^'—'^^ Potash .79;] Soda .318 Lime. - 2.042 Magnesia . 1.915 Br. oxide of manganese _- .051 Peroxide of iron ■ 3.155 Alumina 7.557 Phosphoric acid .077 Sulphuric acid .005 Water and organic matter .- 2.698 Total 99.857 Humus .521 A vailal)le inorganic -.- .523 Hygroscopic moisture 2.970 ' Absorbed at 10° C. The analysis reveals no special defect in inorganic constituenls of the soil. Potash is present in large quantity; lime is abundant, and in suf- ficient proportion to render all the essential ingredients readily available to plant growth; phosphoric acid is up to the average of southern Califor- nia soils. The per cent of inert insoluble matter is quite high, but this is counterbalanced by the looseness and by depth of the soil, thus making 179 up in volume what is lost in strength. The sandy character points to an easily drained soil, and its deficiency in clay places it among those poorly adapted to retaining moisture. The hygroscopic moisture per cent is quite low, showing that the land can not stand long and continuous drought. This is of special importance in the trouble affecting the vines at the pres- ent time. In order to determine the amount of water at hand for the immediate supply of the vine, a sample of soil was taken from the same spot and depth as the anah^zed specimen, carefully sealed, and the water deter- mined at 100° C. It amounted to only 4.62 per cent, which, taken with the water in the hygroscopic moisture determination, which would not be lost at this temperature, would give a very small amount of moisture for immediate use. The bad spots long supposed to have been due to alkalinity of the soil, contain only .036 per cent of alkaline carbonates at a depth of 24 inches. If the soil had been taken nearer the surface, at that time of, the year, the per cent would doubtless be increased. It is scarcely sufficient to pro- duce sudden or decided bad effects, but in the course of time may injure the growth of the vines, by its action upon the smaller rootlets. The roots examined show very little effects due to this cause, although there were spots examined some years before, which show undoubted injury due to alkali. The amount of humus exceeds that which would be expected from a soil tj\ken at this depth, being a fair average for soils taken nearer the surface, and, in fact, exceeds the amount found in the upland soils. Its distribution at such a depth is doubtless due to the alkali, which keeps it in solution and easily carries it down through the porous soil. Fungus. — From the general description of the affected vines, and the manner in which they first gave evidence of trouble, there seemed to be reason for believing that some microscopic organism was at the bottom of the disease. While passing through the vineyard samples from all parts of the vines were collected and examined under the microscope, but in no case was anything in the line of fungus or insect found. Some of the specimens were preserved in order to note whether any injurious fungus would develop later, but none, except common forms, were observed. CAUSES OF THE DISEASE. In casting about for a probable cause for all this trouble we are led to note, from the general evidence given in answer to questions, that the present season has been an extraordinary one. All agree, also, that there was a late ripening of wood last fall, and that a very warm spell came in the last part of winter, followed by colder weather with heavy, cold rains. Meteorological Conditions. — Through the courtesy of the Railroad Station Agent at Anaheim, I was enabled to obtain some records bearing upon the point. The temperatures given beiow were taken at 7 a. m. and 2 and 9 p. M. One record during the day, at 2 p. m., will represent about the maximum temperature, but that taken at seven o'clock in the morning will not represent the minimum reached during the night, when the greatest damage by cold and frosting would be done. There is undoubtedly a dif- ference of five to eight degrees between the recorded temperature and that which was actually reached. Running back to the latter part of the year 1885, we find that in Sep- tember-the usual hot spell prevailed, the maximum reaching 106°, and that the minimum, or morning record, upon the same day, fell to 64°. Moder- 180 ately warm to hot weather prevailed during the remainder of the month and*^ into October. November, on the whole, was a cold month, but the first week in December shows a high temperature. For the first eight days the following is the record: 7 A. M. 2 P.M. 70 86 70 84 62 80 60 80 45 78 44 74 52 70 40 68 December 1 December 2 Decembers December 4 December 5 December 6 December 7 December 8 64 62 60 60 58 50 50 During November rain fell every day, except one, from the sixteenth to the twenty-fourth, amounting to 2.93 inches, and ranging from .12 to .76 inches per day. After this date up to December twenty-second no rain fell, and two days of this month gave 1.16 inches as the total for the month. We have then something over a week of warm weather and a moist soil, conditions which are not favorable to complete rest of the vine. In fact, there seems to be good reason for believing that the sap may have started afresh. There was sufficient moisture in the ground from the middle of November, and the temperature remained high for a month later. 'There is an instance in this section in which walnut trees were irrigated in Sep- tember and small nuts were formed in December and January. It seems likely that vines would start under similar circumstances. That the conditions were favorable in other sections was shown by a growth of canes from one to one and a half feet long, on some Californica vines in a vineyard in the Bay district. They started after the leaves had fallen and the wood had ripened. The temperature for the remainder of the month of December ranges at about 70° at 2 p. :m., and sometimes as high as 76°. The temperature dur- ing January was not remarkable. The record for the first several days, at 7 A. M., is as follows: 40°, 44°, 34°, 40°, 38°, 35°, 42°, several times approach- ing very near the frost temperature, and undoubtedly passing below it earlier in the morning. The mid-day temperature ranged from 58° to 68°. From the twenty-second to the end of the month, this temperature, at 2 p. M., ranged from 70° to 74°, the morning temperature from 50° to 60°, again a season when vine-rest might be disturbed. February is not remarkable for variations in temperature, and on four consecutive days near the first of March the morning temperature stood between 42° and 44°. March and April were exceptionally unfavorable months for the starting of vines. The uncommonly low temperatures were accompanied by an abundant cold rainfall, which kept the soil and the roots of the vines so cold that circulation was exceedingly sMv and poor. We have, for instance,_on the first three days in March a rainfall of 1.94 inches, and the following temperatures: 04 96 70 48 42 42 54 56 Showing that at this time it was nmcli colder than during the last week of January. 181 In April 2.51 inches of rain fell between the seventh and tlie thirteenth of the month, and the average temperature was still low. April and May the temperature was quite normal. In June there was a maxinnnu of 89", and the lowest morning temperature was 60°; and the middle and last of the month was unusually high. In the table which follows we have a record of the monthly maximum, minimum, and mean, for five years, arranged so that the relative conditions may be easily compared. It does not give the average of the daily records, but the extremes which occurred during the month, and for that reason, is specially important in this case. It again brings out the point that an uncommonly high temperature prevailed during last fall, and far into the winter, being higher than the record of any previous year. The minimum too remained above the average of previous records. There was also a ]-emarkably low temperature for the months of February, March, and April; and May and June also fell below the average, while July alone exceeds all others in high maximum temperature, and also had the lowest minimum. The minimum for the whole year, thus far, is noticeably low. The second table below shows the coincidence of the rainfall with the unusual temperatures of the year 1886, and the same data for the three preceding years. Table of Monthly Temperatures, 1882-6. Maximum. Minimum. Mean. Months. OD C-. i 1 00 00 00 00 00 00 00 00 00 i p CO 00 to January 74 74 T>. 80 34 36 4"? 36 54 55 57 58 February 72 78 89 84 42 40 40 26 57 59 64.5 56 March 74 90 90 90 42 42 36 52 56 66 63 71 April ]Mliv 74 86 80 96 50 51 52 50 62 68.5 66 73 84 80 92 102 56 60 54 50 70 70 73 76 June 89 92 90 100 60 62 60 62 74.5 77 70 81 July 98 90 92 94 60 64 62 66 79 73 77 80 August 92 101 96 102 63 56 62 62 78 78.5 79 82 lO.'i 88 84 86 9) 100 80 70 107 86 58 48 44 40 50 48 40 36 60 48 82 68 64, 63 73 74 61.7 53 83.5 67 October 88 70 92 --• 50 42 40 69 November 60 December - — 66 Table of Monthly Rainfall, 1883-6. Months. 1886. 1885. 1884. 1883. 4.63 .82 2.70 2.51 0 0 .61 0 0 .64 0 0 0 2.93 1.16 2.80 10.58 6.70 1.70 .54 1.28 .15 .64 3.72 Fel)ruary . -. . March .'- April - ... May --- 2.78 •June -- .. October . . . . 1.12 November December 1.40 These low temperatures, affecting the roots through the unusual rains, must certainly influence the starting of sap, which has undoubtedly been injured during the winter, before its flow ceased for the previous season. ]V?iter Supply. — The table for rainfall of the last four years shows a very abundant supply for the year 1884, and a great deficiency for the year 1885, 182 with only a moderate amount for 1886, and distributed in an unusual manner. If irrigation were generally practiced, this might not make any material difference, but I am told that one thorough irrigation, in the mid- dle of the winter, sufhces for the season. This might be the case where the soil is of a diflFerent character, and not so easily drained of its water.* Water is usually reached in wells at the depth of 15 feet; last summer they had to be sunk to the depth of 30 feet, but with the wet winter of 1885-6, the water is again reached at a depth of 15 feet. It is not improbable that this var\dng supply of water produces a decided effect upon the vine-growth. It would not then be unexpected to find the oldest vines the worst affected; and this is true, since the old Mission vines (which were first planted) are suffering most. The vineyards most severely dried are nearest the town, and in two or three cases are much the worst near some old vineyards which have evidently decayed from old age and exhaustion and have partly been taken up. The younger vines are drying also, but not so generally. Apparent Obstruction of the Sap. — There are indications in the general appearance of the affected vines that point clearly to some disturbance in the sap circulation. It has been previously remarked that some of the older vines had a line of dead bark and wood extending down the south side of the trunk and upper branches, while the opposite side still remained green. A very similar line of decay may be seen upon vines which have had sulphuric acid or some metallic salts injected into their sides. All along the line of fiber connected both above and below with the point of application of the poisons will be injured. In the case of the old vines in this locality, the trouble is worst in the upper part and diminishes down- ward. By comparison with those which have been intentionally poisoned, I think it is probable that by some cause, undoubtedly meteorological, the sap has been disturbed in the exposed part of the vine, and the influ- ence has descended along the stump. A further instance connected with the summer-pruning of the vines bears out the probability that sap obstruction is concerned in the trouble. It is a generally established fact that vigorous summer pruning tends to weaken the vine by sudden obstruction of the sap. In one vineyard were some Semillon grafts, three or four years old. which were badly affected. There were some among them which had grown but very little this year, and others which were apparently dead. Some have short shoots which are withered and dried; others again are suckering from the roots. Quite a number have grown excellent canes and are bearing fruit which does not seem to be so badly affected as that of other varieties. The presence of dead wood upon the affected parts is noticeable as in the case of the older vines. The foliage of all contains more or less dead leaves. The most vigorous of the above vines have received two summer prun- ings; the first when the canes were small and short, the last when the canes were nearly full grown. The canes of the first pruning have pro- duced a slight second growth, and are generally in good condition; while running close beside them and tied up to the same stake will be found the *The effect of the nature of the soil is shown by the experience with artesian wells in this r)art of the country. Some years ago a generous supply of water was obtained at Ana- heim, through artesian wells. Soon after wells were sunk in the neighborhood of West- minster, nearer the coast, and the water allowed to flow wastefully away. This was follcjwod by a drying up of the wells at the former ])lace, and they have entirely ceased flowing. It is no't improbable that the strata through wliich the wells had to penetrate to reach the water supply, nuiy be somewhat pervious, and the draining from the lower wells has affected the supply of surface water. 188 late-pruned canes, covered with dead, dry, red leaves to their base. The long-pruned canes are burned and ripening, especially upon the most exposed parts, and branches from them are browned to considerable dis- tance up the cane, but their tips are usually green. Nearly all the dry leaves are on the late-pruned canes. In this instance there is undoubt- edly greater injury produced by the late pruning, most probably from sap obstruction, increased, no doubt, by the already weakened condition of the vines. The appearance of the affected parts is the same as in other vines. Near the Semillon just referred to are some old Golden Chasselas vines, which are quite badly burned. Summer pruning has also been practiced here, and with similar results, but not so marked. The vines are very vigorous and produce a very heavy foliage: nevertheless the most erect canes are suffering noticeably, while those lower down are not much affected. The smaller \dnes are more frequently troubled. The canes are browned upon the sides where the leaves are affected. The fruit, where protected, is in good condition, although there are many bunches blighted upon one side Avhere exposed, and in many cases it looks as though it occurred shortly after setting of the fruit. A block of old Mission vines, between the Chasselas and Semillons, shows many apparently dead vines: the older wood and roots still appear green, but are quite dry. Many of these vines are producing very large canes, but near the head will be found dead spurs. The Trouble not Confined to Vines. — There are some peculiar coincidences which argue in favor of some climatic or local condition which produced the trouble. In a certain vineyard of large Lenoir vines are small Sauvignon vines planted alternatel3\ Extending through them is an avenue bordered by two rows of peach trees, w^hich is intersected at one end b}^ a large irrigating ditch. From some cause, which we presume is meteorological, the trees at the end of the peach tree rows, near the ditch, have their tops covered with dead branches, while the lower part is green. As we leave the ditch and go toward the other end of the rows the trees become more healthy, until at the end they are in perfect condition. Now the Sauvignon vines are similarly less affected in just about the same pro- ]5ortion, or ratio, as we leave the ditch. Some of the vines are dead, others less troubled, and some in perfect condition. The Sauvignon vines are at a great disadvantage in being planted among vines so strong and vigorous as the Lenoir, but the parallel condition of the vines and the fruit trees poiiit to a similar cause for both. We very commonly see similar evidences of disturbance among fruit trees, not "^only in this locality but elsewhere. It is most noticeable with walnuts. HeVe they sometimes blossom in the middle of winter, or pro- duce small fruit in January. Irrigation has been practiced in September and small walnuts were formed in December and January. Peach trees started fully six weeks late this year, and have been troubled similarly in previous years. Long twigs, from one to two feet in length, above and around the trees, are dead, and below new shoots have started. They will therefore bear no fruit this year. Conclusions. — From the above observations regarding this trouble it would appear that there is no cause for alarm for the future prosperity of the vineyards. There was nothing found to indicate a true disease which might increase and spread to all neighboring vineyards. But, on the contrary, all the peculiar appearances and trouble could be traced to nat- ural'^causes, due to more or less accidental and local peculiarities of cli- 184 mate, soil, moisture conditions, etc., which may not recur and produce similar effects for many years. Some uneasiness has been caused by the death of many old vines in different parts of the Anaheim district. In one place a block or so had been taken up during previous years, and the block adjoining had a large circular plot of decayed and dying vines, in such a form as to give it the appearance of having once formed part of the original injured spot. Some of the vines were so far decayed that they were easily pushed over; others were supporting a feeble growth of a few canes. Cross-sections were made of several of the partially dead vines, and it was found that a large part of the head was rotten, and that the injured wood extended far down into the roots. Some of the vines had put out small shoots, and had even begun fruiting, but since dried up, leaving the dried fruit hanging to the shoots, which are less than one foot long. Some of the foliage is quite badly burned, especially upon the vines with the most decayed heads. One or two Rieslings among these vines are doing excellently. The land at this place is somewhat lower than in the rest of the vine- yard, and may have been injured by an excessive amount of irrigation in previous years. There can then be scarcely any doubt that younger vines will, in time, return to their usual vigorous condition when the present local causes are removed, and the old vines which have been failing, previous to this year, from old age and exhaustion, will doubtless continue to decay, although under more favorable circumstances they may revive for a short time. Respectfullv submitted. F. W. MORSE. 185 THE MERCURIAL PHYLLOXERA REiMEDY. It will be remembered that in the last annual report of viticultiiral work, elaborate experiments on the subject of the use of mercurial vapor against the phylloxera were reported. It was shown that wherever the vapor reached, even in very minute quantities, its effect upon the insect was prompt and deadly; but it was also shown that the impregnation of the soil with the vapor is attended with some difficulty, and under ordinary conditions is very slow — a circumstance which gave rise to the suppo- sition that the use of mercury for the protection of vines against the phylloxera was a failure. In order to test the rapidity with which mercurial vapor will spread through dry soil under a sensibly constant and somewhat low temperature, a special experiment was arranged, which is referred to in the following paragraph, quoted from the former report: ''"Lateral Diffusion of the Mercimal Vapor. — In order to test the rapidity of the sidewise diffusion of mercurial vapor through the soil, a box 6x6x23 inches inner dimensions was made, care being taken to make close fitting joints. At one end was placed a column of mercurialized soil, 714 parts to 1 of mercury; being approximately the proportion directed by Mr. Bauer to be used in practice, in planting a new vineyard with the remedy. The remaining portion of the box is filled with dried soil of uniform fineness throughout, separated by a partition of cheese cloth from the mercurialized soil. The whole is covered with a close fitting cover. Upon one side are two rows of holes, slopped with movable plugs, at intervals of 1, 2, 3, 4, and 8 inches, through which the soil can be taken and tested to note the progress of the vapor. The experiment began December 5, 1885. "At the end of one month the soil, at a distance of one inch from the mixture, gave a characteristic test for mercury with iodine in about twenty minutes, showing a very slight amount, and slow diffusion. Further tests will be made, from month to month, or as fast as the indications may seem to require them." RECORD OF FURTHER TESTS MADE. April 7, 1886. — Soil taken from the upper row of holes, two inches from the mercurialized earth and tested in the usual manner (by passing dry air through it and testing the latter with iodine vapor) gave no indication of mercury at the end of three hours and twenty minutes aspiration. On the following day the same soil was again tested with the same result. Jvhj 1. — Soil from the same hole gave a hght-colored ring similar in form to that of the iodide of mercury. At the end of four and a half hours a very faint red tinge was visible, which became distinct and quite wide by the next morning. October 12. — The preceding experiment was repeated. At the end of four hours and ten minutes, a hght-colored ring had formed which, after standing until the next morning, became red, visible in direct sunlight. The ring formed an oblique band one eighth of an inch wide. Octohrr 15. — Soil taken from the upper hole, four inches from the mer- curialhed earth. A visible reaction for mercury occurred at the end of 13^ 186 four hours, which increased to the seventh hour. Further aspiration did not increase the coloration, and no reddening followed upon standing. The same earth was tested without drying the air that passed through it. No difference in the result was noticeable. December 10, 1886. — Soil was taken from the lower row of holes at a dis- tance of two inches. In two hours there was a slight light-colored ring. It had not increased at the end of three hours, and no trace of red formed after long standing. From the above record it appears that, in the course of six months, the mercurial vapor had penetrated the soil sideways from the mercurialized layer to a distance of two inches; and that, in the course of three months more, it had just become perceptible at the distant^e of four inches. It does not seem to have penetrated as rapidly near the bottom of the box as near the top, perhaps because of greater closeness. This is certainly a slow rate of progress, but the experiment shows con- clusively that the spread does take place to a practically important extent, and if continued in anything like a similar ratio, it would reach far out toward the ends of the main roots during the ordinary life of a \\\\e. It is true that the conditions under which the experiment is being made in the prepared box are somewhat different from those which would exist in a vineyard, but it is probable that they are quite as unfavorable as is likely to happen in actual practice. The soil has remained absolutely unmoved, and the temperature within the box has remained sensibly con- stant during the entire year at about 62°. There can be no doubt that a higher temperature would conduce to a much more rapid diffusion, and, above all, that a frequent change of tem- perature would contribute very essentially to that end; for each time that the temperature rises during the day, the atmosphere within the soil is forcibly moved by expansion, and will carry with it whatever vapor it may contain, in all directions. At a high temperature the air will carry a relatively large proportion of the vapor to the extreme limit. When it subsequently cools, liquid mercury will be deposited at that limit, and thereafter will form a new center of distribution from an outlying station, as it were. Again, a slight mechanical distribution of the mercur}^ will occur through the agency of percolating water, and thus new centers of distribution will be created farther down in the soil. On the whole, then, the laboratory experiment, undertaken under the most unfavorable conditions, has nevertheless furnished results which are encouraging in respect to the expansion of the efficacy of the antidote from its original place. The laboratory experiment will, of course, be further pursued. > .-^ -*•. -iv-sT- --^ ^:i2> -> 2) 3 >:2»^ :^:S ^^> r 33~ 3 3 :>3> j> :>D 3 ""):5> '> >5 3> 3> ■^ :)^ ^e1 ~)? ^"^ :» Z3^-' :)y ^^^■> >^ . ~-^ x 5i o' ^ ;^ 5 3» OP ^' 3 __^3>:a> :zg>>:2>:>