There is an effort on the part of certain persons to discourage the use of physical means for the conservation of wines. The chief physical treatment is "pasteurizing," or the application of heat for the purpose of killing the germs of "wine sickness." Those who oppose this and related means, employ "operations involving much deeper changes in the wine, such as fining, sulphuring, addition of tannin, spirits, addition or removal of acids, etc." Professor Hilgard upholds the proper use of physical agencies as more satisfactory and less injur-ious to health than the addition of conserving substances. "The self-constituted guardians of wine purity on this line simply push the wine-maker and merchant to the utmost temptation to the use of antiseptics, by the ill-advised, illogical and fanatical outcry against the treatment of wine by physical means for its conservation".

Apple and Pear Bark-Lice.

Buffalo Tree-Hopper.

Preservation of Wines.

" Of course, wines known to have been prepared with all due care and sufficiently matured, will hereafter, as heretofore, be capable of safe-keeping and shipment without any preventive treatment." But with present methods of manufacture and haste to secure "age," treatment is often necessary. The bulletin gives extracts from recent European investigations which commend physical means of sterilizing. Recently, Bernardi has sterilized wine by passing a battery-current through it and he finds the results better than those obtained from pasteurizing. Dr. Frazer, of San Francisco, has accomplished the same result by an electro-magnetic process. In the great wine districts of Algeria, filtration has recently become an important method of conservation. The Chamberland filter, now largely used for filtering water for domestic use, is employed for this purpose. The indications are that this is the best method yet devised of conserving wines.