458 AMERICAN GRAPE CULTURE. 



too soon, therefore, to say that grape sugar and 

 potato sugar are precisely identical, or to say in 

 what manner the peculiar elements of the grape 

 react upon each other in the process of fermen 

 tation. But suppose present chemical analysis 

 to reduce grape sugar and potato sugar to the 

 same elements, can we be certain that we have 

 all ? It is a well-known chemical fact that the 

 same elements are sometimes so combined by 

 nature as to produce quite different results; 

 and it is now equally well known that the 

 same element exists in more than one form. 

 The diamond is pure carbon; yet we can no 

 more make real diamonds from carbon than we 

 can make real wine from potato or cane sugar, 

 or bread from the maple. Aside from this, 

 however, we have the highest authority for say 

 ing that these sugars are not precisely identical ; 

 and each individual, without resort to chemis 

 try, may convince himself that they do not 

 produce identical results by fermentation. The 

 pure juice of the grape yields a beverage that 

 produces an exhilarating glow, at the same 

 time that it refreshes, strengthens, and satisfies. 

 The sugar of the cane and potato yields a bev 

 erage that stimulates to intoxication, at the same 

 time that it weakens, stupefies, and depraves, 



