AND WINL MAKING. 167 



how we can reduce these principles to practice. I will 

 illustrate by an example. 



NORMAL MUST. 



Experiments continued for a number of years have 

 proved that, in favorable seasons, grape juice contains on 

 an average in 1,000 pounds : 



Sugar 240 pounds. 



Acids 6 " 



Water ..•y54 " 



1,000 



This proportion would constitute what I call a normal 

 must. But suppose that in an inferior season the must 

 contains, instead of the above, as follows : 



Suffar 150 pounds. 



Acids 9 " 



Water ...8^1 " 



1,000 



What should we do to bring such a must to the condi- 

 tion of a normal must ? We calculate thus : If, with 6 

 lbs. of acids in a normal must, there is 240 lbs. of sugar, 

 how much is wanted for 9 lbs. of acids ? Answer. — 360 

 lbs. Our next problem is : If, with 6 lbs. of acids in a 

 normal must, 754 lbs. of water appear, how much water 

 is required for 9 pounds of acids ? Answer. — 1,131 lbs. 

 As, therefore, the must which we intend to improve by- 

 neutralizing its acids, should contain 360 lbs. of sugar, 9 

 lbs. of acids, and 1,131 lbs. of water, but contains already 

 150 lbs. of sugar, 9 lbs. of acid, and 841 lbs. of water, 

 there remain to be added, 210 lbs. of sugar, no acids, and 

 290 lbs. of water. 



By ameliorating a quantity of 1,000 lbs. of must, by 

 210 lbs. sugar, and 290 lbs. of water, we obtain 1,500 lbs. 

 of must, consisting of the same properties as the normal 

 must, which makes a first class wine. 



This is wine making in Europe, according to Dr. GaU'g 



