WINE MAKING. 455 



that it is needless to waste time on them here : 

 those who indulge in them are hopelessly be 

 yond the reach of argument as well as the influ 

 ence of moral law. There is another kind of 

 adulteration, however, of a more specious kind 

 that claims a brief notice. It is very largely 

 practiced, both by those who do not know that 

 it is an adulteration, and by those who do, but 

 who claim that it is not injurious. We allude 

 to the practice of adding sugar to the must, or 

 Gallizing, as it has more recently been called 

 after Gall, who enjoys ihe unenviable reputation 

 of having reduced it to a system. The practice 

 is an old one, having been in common use for 

 the fabrication of so-called domestic wines long 

 before the days of Gall, Chaptal, Maupin, etc. ; 

 but it was only at a comparatively recent 

 period, and by slow degrees, that men could 

 be educated into marring the noblest of all 

 beverages. The &quot;golden argument&quot; in this 

 case, as in too many others, alas, in the end 

 became irresistible, and the addition of sugar 

 to the must of the grape is now nearly as 

 common as the addition of sugar to the juice 

 of rhubarb or the currant. 



What Mr. Gall has done is simply to tell us 

 how much sugar or how much water to add to 



