244 
Manured. Unmanured. 
Tintuliallenigidss. <5.2)550 24's... -. ae ee, 20h 7.49 4. 68 
(PURE MINING seoen Se Ree tos ae aye =, -i0 =, ea ons aos eae 7.15 2. 40 
Cimchonidinesand semehonine -. =< «-’. ...--- eee eee «oe aEe eo ae 0. 34 2, 28 
It seems therefore that farm-yard manure is more valuable in this 
particular than artificial manure, since it favors the production of qui- 
nine rather than cinchonidine and cinchonine. 
HEATING OF WINES.—The work of ascertaining and removing the cause 
of the deterioration of wines has, for a long time, been the subject of 
many experiments among European chemists, and the question arising 
at the outset, whether the agent employed for the prevention of the 
disease produced by a certain microscopic fungus would affect, with 
‘other matters, the bouquet of the wine, was one which could be answered 
only by timeandexperience. Tothis end, atthe suggestion of Pasteur, sev- 
eral brands of wine which had been-subjected to a temperature of 50° to 
75° C. were stored in the cellar of the Normal School of Paris, alongside 
of some which had not been thus treated. In 1869 the different brands 
were tested by the Commission Syndicale de vins de Paris, when it was 
found that the heated wines were superior to the other brands. In 1872, 
again at Pasteur’s suggestion, a second examination was instituted by 
other experts, who embodied the results of their investigations in a pro- 
tocol showing that, with regard to twelve brands, those which had been 
heated were superior to those which had not been thus treated; with 
regard to three brands, that which had not been heated was equally as 
good as that which had been heated; and of nine brands, that which had 
been heated was good, while that which had not been heated was spoiled. 
Referring to the protocol, Pasteur states that heating may be regarded 
as a very efficient agent for preserv ing the quality of common as well as 
of choice wines. Experiments of six to seven years duration have showa 
that even the finest wines, when suddenly subjected toa temperature 
of 55° to 65° C., are not only no longer subject to disease, but are im- 
proved, attaining a quality superior to that produced by age in the 
absence of disease. 
To some of the statements of the protocol Pasteur made objections. 
Thus it was concluded that heating gradually affects the color and bou- 
quet of choice wines, but he holds that by heating the former becomes much 
more brilliant while the latter is improved, which fact is fully illustrated in 
the wines of Chambertin and Volnay. It was also recommended that 
the wines be subjected for several months to a low temperature, but this 
he has shown to be unprofitable. He further states that it is better to 
heat new than old wines, and insists that when they are to be heated 
in quantity, they must be kept in the apparatus employed in the same 
quantity as in bottles before, during, and after the heating, and that the 
air must be, as far as possible, excluded, since it may give rise to a 
flavor like that imparted by boiling which is generally unpleasant. 
The want of success which has so often attended the heating of wines 
on a large scale is due to the failure to observe these precautions. 
EUCALYPTUS GLOBULUS.—The following communication, descriptive 
of the Lucalyptus globulus and its properties, was lately furnished to 
this Department by M. Stanislaus Martina, president of the Society of 
Pharmacy of Paris: 
The eucalyptus is a large and lofty tree of the myrtacee family, the Icosandria 
monogynia of Linnzeus. It was discovered in Van Dieman’s Land in 1792, by Labillandiere. 
There are thirty Variebies of this tree, the growth of which is very rapid; its wood is 
as hard as that of the oak, and is suitable for house aud ship carpentry, and for cabi- 
net-work. 
