20 THE MICROSCOPE. Feb. 



saved by making it into brandy. Some authors recom- 

 mend putting alcohol in the wine and the addition of 

 tannin, but making it into brandy is especially recom- 

 mended. 



We will now review the impairments of wine which 

 have been most thoroughly studied. Many of these 

 have been confounded and taken the one for the other. 

 It will be understood besides that the definite products 

 of the evolution of the microbes which occasion them can 

 vary with the nature of the unfermented wine, the temper- 

 ature, &c. In certain cases, several of these minute or- 

 ganisms may develop at the same time, and give us as 

 final results products much more complex than when they 

 are isolated. 



Also some changes in the wines may come from dis- 

 eases in the grapes from which they were made, for ex- 

 ample, the musty taste of wine, made of grapes attacked 

 with mildew. 



The diseases of wine, whether studied or not, come 

 from the presence of micro-organisms, and the conclusion 

 to be drawn is that great watchfulness is necessary, that 

 the most scrupulous cleanliness ought to be maintained 

 in the casks and in the cellars and also in tlie materials 

 used. Finally when in spite of all these precautions a 

 change manifests itself, it is not necessary to hesitate to 

 act, the procedure the most sure to cut short the ravages 

 which threaten, is without doubt, making it into brandy 

 by Pasteurization. 



Correction. — In my paper on a new form of mechanical 

 stage in the January number, I speak of " a double stage like a 

 V at eacli end." It should read, " like a U at each end." — 

 Arthur M. Edwarj)S, M. D. 



