By Frederick D. Chester and M. II. Beckwith. Pp. 32. i colored plate. Mr. Chester made careful tests of Bordeaux mixture in a commercial vineyard last year, with gratifying results. "Sprayed vines yielded on the average, 54.51 lbs. of grapes per standard row, unsprayed vines under this standard yielded 7.5 lbs. only ; the use of the Bordeaux mixture, therefore, increased the return by more than seven fold. The total merchantable product from the sprayed vines was 2,953 lbs. Had no steps been taken to check the rot, the yield would have been reduced to one-seventh, or 422 lbs. A rough proof of the correctness of this claim is as follows: The season of 1888 was a more favorable one for grape growers than that just closed; nothing was then done to combat the black-rot, and it made such ravages in this vineyard that approximately 250 lbs. only of fruit could be marketed." Most of the vines were sprayed five times, on the following dates: May ax, June 3, June 21, July 4, July 15. The total cost of spraying, including the washing of the grapes at marketing time, was 58 cents per row of 20 vines.

It was found that the fruit upon sprayed vines ripened much earlier than that upon untreated vines, because the leaves were not killed by the fungus. "The difference between the sprayed and unsprayed halves of this row was very striking. The unsprayed half was nearly defoliated ; the fruit adhering to the bare vines in an unripe condition, while upon the sprayed half the foliage was perfectly green, healthy, and of a dense growth. A letter from Mr. Anthony a few days later announced that the fruit upon the unsprayed half was picked September 9, making 11 days difference in the ripening".

Mr. Chester gives an extended description, with illustrations, of the black-rot fungus. Mr. Beckwith gives results of spraying with sulphate of copper, sulphide of potassium, eau celeste and Bordeaux mixture. Sulphate of copper applied before the leaves appeared, and sulphide of potassium exercised no influence. Results from the use of eau celeste and a later sulphate of copper applied in a spray, were indifferent. "Bordeaux mixture has awakened a feeling of confidence".

The Bordeaux mixture often adheres to the berries at maturity, rendering them unattractive. This coating was readily removed by placing the grapes in wire baskets and dipping them in vinegar water. After dipping, the grapes are rinsed twice. The operation did not remove the bloom, nor in any way injure the fruit. "The baskets loaded with grapes were soaked for a few minutes in a solution made by mixing two quarts of cider vinegar in ten gallons of water. Most of this solution drained back into the tub when the basket was raised ; nearly all that still adhered to the fruit disappeared after the first dip in pure water; on leaving the bath in the second tub of water, no trace of vinegar could be detected. A short exposure on the wire frames rendered the grapes fit for market. Three thousand pounds were treated in this manner, at an average expense of six cents per hundred pounds; at wholesale the grapes averaged five cents per pound net." Analyses showed that 2½ pounds of metallic copper in a million pounds of fruit was present in grapes procured in the market.

This is not enough to do any possible harm.

Bordeaux Mixture for Black-Rot.

Influence of Treatment upon Maturity.

Other Treatments.