THE WISCONSIN FARMER.



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of an inch in diameter, and half a dozen in
number.



              Wine Farming.

  Mr. R. Buchanan, a well known successful
wine producer of Ohio, gives in the Ohio Vrtl-
ley Farmer the following statement of the
raising and fermentation of wine:
  Wine farming will, in a few years, become
simplified, and al most as easily understood as
corn planting. There is no mystery in it. Ex-
perience alone must teach the proper position,
as well as the soil; the right distance ap:a.t for
the vines, the most judicious method for spring
and summer pruning; and as for cultivation,
keep the groun d clean with the plow or culti-
vator like corn.
  Making the wine is as simple as making ci-
der. The grape bunches arc cut from the vines
and all unsound or unripe berries picked off
the bunch and thrown into ai basket, to make
-with the addition of sugar-vinegar, or an
inferior wine. 'The imilerrect grapes of each
day's cutting are tak-en io the witne house, anl
iti the evenilg, atiler wi ig mashed in a barrel
with a beetIle-St~ll o1 i berries-or passed
tb-ough wooden roller i in a small mill, arc put
on the press and the juice extracted. About
one-third runs off witimult any pressure. 'IThe
outside edges of the pomace are cut off for S
1I) inches. after the first pressing, septirted
with the hands, aid thrown on top. when the
power of the screw is applied, and another
pressiug niade. This is repeated two or three
titties. 'T'he juice front the last pressing, being
very dark and asiring-nt, is put with the in-
ferior wine. The other is put into large casks
filled about five sixths full, to ferment and
make the go,.d wiins  No sugar or brandy
should be addeed tl the test Catawba juice-
or must-As it itakes a better wine without and
is strong enough to keep well. One end of a
syphon is pIdc i in the bunghole of tie cask
-the other being crooked over rests in a buck-
et of water.
   The fernuentat ion conlmences in a day or two
 and the car bonie :cid escapes through the wa-
 ter. In ten ot fourtcen days the syphon may
 he removed, the casks filled tip and the bung
 driten, in lightly-in a month, tightly.  In
 mid winter the ;ine is drawn off into another
 cask, and the lees of the wvine, with the pom-
 ace of the grapes. is used to make brandy.
   The wine will be clear and pleasant to dr-ink
 in a niotith or two after the feimentation ceas-
 es Tile second fermentiitiott occurs in the
 spritig-about the time of the blossoming of
 the grapes-this is but slight. and it will be
 merely necessary to lIotcii the bungs; when it
 is over, tile witle will be clear in two or three
 months. and safe to lottle. bitt that operation
 had better he deferred until Noveniher. And
 this is the while proces ; of making St ill wine



-the wine tor general use; and, being a nat-



ural product of the pure juice of the grape,
it is more wholesome than any mixed or arti-
ficial wine, however showy and high priced it
may be.
  Let the grapes be well ripened; the press,
casks, and all vessels perfectly clean, and then
keep the air from the new wine, by having the
casks constantly bung full, and there is no
danger of its spoiling. This is the whole se-
cret.
  It is presumed that no one will go into wine
farming largely at tirst, but take the precau-
tion to test, by the cultivation of a few acres,
the capabilities of the soil, position and cli-
mate, and the kind of grape best suited to it.



            Pegging Down Roses.

  I saw a method of training roses last year
which I believe has not been noticed in your
magazine. though I am pleased to say it is not
often you are caught lagging in the rear of use-
ful hinits for your readers.  This is neither
more nor less than simply pegging down roses
so as to cover the whole surface of the soil in
a bed, instead of training them up to stakes in
tlle usual way.  Strong forked branches of
trees, cut so as to make pegs of them, are used,
and the beds are beautiful in the extreme, if
such beauty can be aptly termed extreme. The
beds I saw hol but one kind in each-one I
remember was of Louis Phillippe, this was
crimson; and another was Cels, nearly white.
  There were also some beds with Hybrid
Perpetuals. which, though not making such a
brilliant effect as the former kinds, were very
pretty indeed, and they seemed to flower much
more freely treated in this way than when
grown, as usually, upright.      C D.
  [With regard to the free flowering proper-
ties of the Hybrid Perpetuals, noticed as fol-
lowing this treatment, we are informed that
this was attributed to the practice of cutting
off the blooms as fast as they faded, though
our correspondent is no doubt right in her sur-
mise that pegging down has some influence on
their productiveness ]-Gardener'8 Monthly.


  HoW TO SAVE A CaOTctits TuEe.-Notwith-
standing all that has been said against allow-
ing a tree of any kind to grow so as to form
a crotch, most persist in permitting many
young trees to grow with two equal branches,
thus forming a crotch, which is very liable to
be split by the wind,. or by a large burden of
fruit. procure a carriage bolt of the proper
length, and bore a hole through the crotch, so
that the bolt may be seen at the junction of
the limbs. after it his been driven in. Put a
large washer at the head of the bolt, and one
at the nut, and screw it up tightly. Many a
valuable tree has been and may be saved in
this way from being split down at the crotch.



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