WINE MAKING. 45*7 



That is very true ; and it may be added that 

 they will not make true wine with it. They 

 are clearly not wine grapes, and that is the best 

 that can be said of them. There need be no 

 argument about that. It is further said that 

 the addition of sugar is not injurious, and 

 many arguments derived from chemistry are 

 adduced to support this position, chief among 

 which is the assertion that cane sugar is nearly 

 identical with grape sugar, and potato sugar 

 quite so, and that the result produced by fer 

 mentation is precisely the same in all. 



This is the little triangular argument that 

 supports the arch. Weaken this key-stone, and 

 the whole structure falls to the ground. Now, 

 let us look at a few facts. Chemistry itself 

 has much to learn yet, and its formulas are by 

 no means fixed. What a few years ago were 

 supposed to be simple bodies have been dis 

 covered to be compound. The elements of the 

 grape are not yet clearly and fully known. 

 Fermentation is a profound mystery, and at 

 best we only know its most striking results; 

 the most learned men are not yet even agreed 

 as to how many kinds of fermentation there 

 are, and, of course, never will be until it is first 

 ascertained what fermentation really is. It is 



