AND WINE MAKING. 219 



bouquet or aroma, thereby converting an unwholesome and 

 disagreeable drink into an agreeable and healthful one." 



THE CHANGE OF THE MUST INTO WINE. 



Let us glance for a few moments at this wonderful, 

 simple, and yet so complicated process, to give a clearer 

 insight into the functions which man has to perform to 

 assist Nature, and have her work for him, to attain the 

 desired end. I cannot do better than to quote again from 

 Dr. Gall. He says : " To form a correct opinion of 

 what may, and can, be done, in the manufacture of wine, 

 we must be thoroughly convinced that Nature, in her 

 operations, has other objects in view than merely to 

 serve man as his careful cook and butler. Had the high- 

 est object of the Creator, in the creation of the grape, 

 been simply to combine in the juice of the fruit nothing 

 but what is indispensable to the formation of the delicious 

 beverage for the accommodation of man, it might have 

 been still easier done for him by at once filling the ber- 

 ries with wine already made. But in the production of 

 fruits, the first object of all is to provide for the propaga- 

 tion and preservation of the species. Each fruit con- 

 tains the germ of a new plant, and a quantity of nu- 

 tritious matter surrounding and developing that germ. 

 The general belief is that this nutritious matter, and even 

 the peculiar combination in which it is found in the fruit, 

 has been made directly for the immediate use of man. 

 This, however, is a mistake. The nutritious matter of 

 the grape, as in the apple, pear, or any similar product, 

 is designed by Nature only to serve as the first nourish- 

 ment of the future plant, the germ of which lies in it. 

 There are thousand of fruits of no use whatever, and even 

 noxious to man, and there are thousands more, which, 

 before they can be used, must be divested of certain 

 parts, necessary, indeed, to the nutrition of the future 



