124 



The Grape Culturlst. 



of an alkaloid, and to retard or prevent 

 impending changes. 



The mere mention makes it plain, 

 that innumerable articles could be re- 

 duced to the fluid, syrupy or solid state 

 in the manner described on the ground, 

 for the sake of economy ; to prevent 

 the loss by spoiling in transportation 

 or storing, to reduce the freight by de- 

 creasing the bulk, and to return the 

 refuse to the soil as manure, after it 

 served as fodder. All this, and more, 

 will be generally adopted before many 

 years pass by. 



RETROSPECT. 



The foregoing attempts to demon- 

 strate the importance of, air-treatment 

 for American Wine industry, and to 

 foreshadow some of the changes which 

 it is bound to effect ; equal changes by 

 the same powerful agent, the support 

 of all organism, are certain in numer- 

 ous other industries. The revolution 

 worked by Bessemer's (air) process in 

 iron and steel manufacture, is but the 

 forerunner in the manufacture of or- 

 ganic substances of almost any kind 

 by air-treatment, a revolution, however, 

 pregnant only of unalloj'ed benefits to 

 the whole human family. In this pro- 

 gressive spirit it is hoped, it will be 

 received by those millions whose health 

 it secures, and whose labors it shall 

 lighten, be the same^ wine making, 

 brewing, malting, distilling, sugar or 

 oil making, tanning or the manufacture 

 of extracts, transportation or storing, 

 the puriflcation of spirits from noxious 

 fusel oils, or of plain drinking water 

 from organic contaminations. 



Not to give rise to misconception, 

 it should be stated that the inventor 



of air-treatment is far from consider- 

 ing the details, as hereinbefore pub- 

 lished, rigid I'ules for all cases alike, 

 but mere guides ; in fact, modifications 

 in details, according to the species of 

 mu8t, &c., treated, in the hands of in- 

 intelligent experts vi^ill, no doubt, give 

 excellent results. For instance, where 

 a few weeks longer time for fermenta- 

 tion is no object, one vigorous air- 

 treatment of the must, for one-half to 

 one hour, at about 65" F., previous to 

 fermentation, may answer ; in other 

 cases one-fourth to one-half hoiir pre- 

 liminary vigorous action, and subse- 

 quently gentle treatment during fer- 

 mentation several times for one or two 

 days, or only once every daj', may do 

 the work. It must necessarily be left 

 to those qualified and inclined to sys- 

 tematical experiments, to ascertain 

 the best modes, applicable to the con- 

 ditions that, constantly varying, come 

 into play. It seems essential to ac- 

 celerate the fermentation, so as to 

 carry the greatest amount of must as 

 quickly as possible through the fer- 

 ment-rooms, that are frequently badly 

 protected against cold, generally not 

 arranged for heating, and of limited 

 capacit}'. Proper air-treatment per- 

 forms it, abler men ma}' develop 

 more. 



R. d'HEUREUSE. 



[We call the special attention of our 

 readers to this able article of Mr . 

 d'Heureuse, as we firmly believe that 

 his process of air-treatment will be of 

 immense importance to the grape grow 

 ers of the country. He has so fully 

 explained the principles of his method 

 that further comment from us is super- 

 flous. — Editor.] 



