AND WINE MAKING. 223 



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 : 



Suecar ................................ 240 pounds. 



Acids .......................... ........ 6 



Water .............................. ...754 " 



1,000 



This proportion would constitute what I call a normal 

 must. Bat suppose that in an inferior season the must 

 contains, instead of the above, as follows : 



150 pounds. 

 Acids.... ............................. 9 



Water ..... . ..................... ..... 841 



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 

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

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

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

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

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

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

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

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

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

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

 290 Ibs. of water. 



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

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

 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. Gall's 



