482 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



soldered up. This treatment is thought to exert a very impor- 

 tant influence in the preservation of the butter. 14 (7,CCY., 



279. - 



PRESERVATION OF EED WINE BY PASTEUE's METHOD. 



In the case of German red wine, treated according to Pas- 

 teur's method, by heating in corked bottles, in a water-bath, 

 for half an hour, at 140 to 150 Fahr., Professor ISTeubauer 

 has found (according to the judgment of connoisseurs, as well 

 as his own) that after the lapse of a month they are superior, 

 in all respects, to the same wine which had not been subjected 

 to this process ; and he states, as a result of more exhaustive 

 experiments, that, while French, German, and Austrian red 

 wines lose nothing in quality by this treatment, they acquire 

 a most remarkable freedom from liability to deterioration. 

 His experience with white (or bouquet) wine has been too 

 limited for any opinion on his part ; but he says that Dr. Buhl, 

 of Deidesheim, has been in the habit for years of warming 

 the finest bouquet wines, and has been able in this way to 

 bring into market high-priced wines in less time than usual. 

 His wines have not only endured transport to Egypt, but, 

 after months of exposure to that climate, have been found 

 excellent. He attributes the marked inferiority in color of 

 German red wines, as comj^ared with those of France and 

 Austria, to incipient putrefaction of the coloring matter of 

 the grapes, owing to the lateness of the time of gathering 

 them. 13 (7, December 1, 1872, 1568. 



PREVENTION OF ACIDIFICATION IN BEER. 



The commercial sulphite of lime, or, more properly, acid 

 sulphite of lime, has proved efiective in preventing the sour- 

 ing of beer, by the addition, when the cask is half filled, of 

 one part of a solution of it, of specific gravity 1.06, to every 

 1000 parts of beer the cask is to contain. Acidification of 

 wort, in the earlier stages, can also be checked by it, but the 

 acid already formed can not be removed by it. 6 (7, iVb- 

 vember 7, 1873, 448. 



BEER MADE AVITHOUT HOPS. 



A so-called "Red Beer" is manufactured in a North Ger- 

 man brewery without the use of hops, which is said to be of 



