144 PASTEUR: THE HISTORY OF A MIND 



one and the experimental logic of the other. Appert 

 had taught us only one thing, viz., that sometimes wine 

 could be warmed without changing the taste, or becom- 

 ing heated wine. If Pasteur had known of this experi- 

 ment, he would have hesitated less than he did in having 

 recourse to the action of heat, but his work would have 

 remained the same. Besides, he made haste, as soon as 

 he knew of them, to render to Appert's experiments the 

 credit they deserved. 



It was also said to him, in all manner of ways, that the 

 heating of wines had been known and esteemed for a 

 long time at Meze, in the department of He*rault, near 

 Cette. "So be it," answered Pasteur, who had gone to 

 see, "they do warm the wine at Meze, but it is to age it 

 more speedily. For this purpose they warm it in con- 

 tact with the air, for a long time, so as to bring about 

 changes in taste, which sometimes exceed the limit, and 

 which it is then necessary to correct; these gropings 

 about in the dark show that the wine merchants of Meze 

 do not have any clear idea of what they are about, and 

 have not read my book. It would be to their interest to 

 do so, for I give the theory of their practice. Mean- 

 while, what has this long and dangerous warming in 

 contact with the air in common with that rapid heating 

 to 50C., protected from the air, which I recommend?" 



There remains finally the laggard claim of M. de Ver- 

 gnette-Lamotte, but this is so strange and shows such 

 ignorance of the subject, that it is better not to speak of 

 it. It resulted in some bitter-sweet notes which may be 

 read in the Comptes rendus de V Academic des Sciences and 

 in the Moniteur scientifique de Quesneville. All profound 

 faith is necessarily a little intolerant, and Pasteur had 

 that faith. 



