The Chemistry of Wine. 



163 



the ground. It can only be success- 

 ful the first and second year after 

 planting. For this purpose, the lead- 

 ing cane for layering should be left 

 loose and trailing on the ground, and 

 when it has grown to the desired 

 length, pinch off the leader, so as to 

 push the laterals into more vigorous 

 growth. Make the ground loose and 

 mellow, and cover the leading shoot 

 to the depth of about one inch with 

 mellow soil. The laterals will then 

 take root and make good plants. 



We know that summer layers have 

 been condemned by many as worth- 

 less plants, and no doubt there are 



many such ; but where they have air 

 and light enough wo have had them 

 make roots of three feet long, firm 

 and solid, and we would as soon plant 

 a vineyard with such layers as Avith 

 the best spring layers. It matters not 

 how a plant has been grown ; if it has 

 an abundance of firm, avcII ripened 

 roots, it Avill grow and flourish. We 

 would certainly rather have a good 

 summer layer than a poor spring 

 layer. 



The operations of this month are 

 mostly a continuation of the work in 

 May, and thus but little more can be. 

 said about them. 



I 



THE CHEMISTRY OF WINE. 

 By Chas. H. Frings. 



[Continued.) 



Only to the greater or smaller num- , quantity of j:»M?yer;'^'efZ sugar?" 



ber, and the position of the atoms of 

 every fundamental ingredient in plants, 

 can we ascribe the difference in appear- 

 ance, taste and flavor. They may be 

 bodies of the same chemical composi- 

 tion, and yet be entirely different. The 

 cause of this difference can only be 

 found in the grouping of the atoms. 

 But this grouping can be changed in a 

 multitude of ways, and by different 

 means, even by mechanical process, and 

 the result will be an entirely different 

 product. 



" What is the reason, sir," Napoleon 

 once asked the celebrated naturalist 

 Laplace, " that a glass of water, into 

 which I drop a lujiip of sugar, tastes 

 much sweeter than if I add the same 



"Sire," 



replied the philosophical senator, " we 

 know three different products of the 

 same chemical composition — sugar, 

 starch, and gum. Why they are never- 

 theless different in appearance and 

 taste, nature has not yet disclosed to 

 us. It is barely possible that part of 

 the sugar is changed into gum by the 

 process of crushing." Later experi- 

 ments have really verified the truth of 

 this remark. 



If therefore a simple mechanical pro- 

 cess can thus change the grouping of 

 atoms, it would seem natural tliat a 

 chemical change would have a still 

 greater effect. 



Grape sugar, as contained in the 

 must, is composed of equal atoms of 



