164 



The Grape Culiurisf, 



will for once lay aside my usual re- 

 serve, and tiy, by a few bold dashes 

 with my steel pen, to dig a few holes 

 in the bushel. It may be that through 

 them will pass some of the light hid- 

 den by the young Maehiavols, who 

 are ever at work to bring our liberties 

 under the yoke of — sometimes well 

 meaning men, I admit, but too often 

 short sighted, crazy fanatics, for such 

 have been, and are to this day — those 

 classes of politico -religionists, who 

 have deemed it a merit to deny to 

 themselves, and enforce it by laws 



upon others, eveiy pleasure of sonse,. 

 however innocent and delicate ; thus 

 it is that the worthy but mistaken 

 tee-totallers refuse to partake of the 

 juices of the apple, the grape, the 

 pear, the sugar cane^ etc. — and it 

 would be exceedingly remarkable, if 

 with their one-sided view, they could 

 perceive that their standpoint is po" 

 litically, morally and religiously false, 

 as I shall prove hereafter. 



Dr. Ampelos. 



Golden Hills Vineyaud, ) 

 Nauvoo, Ills. i 



From Zyniotechuic News. 



CANE AND STARCH SUGAR, AND THEIR USES IN THE MANU- 

 FACTURE OF WINE AND BEER. 



Among the various kinds of sugar 

 furnished us by the vegetable kingdom, 

 there are two of chief importance, viz : 



1. Common or Cane Sugar, occurring 

 in the juice of the sugar cane, in that 

 of several species of maple, in beets, 

 parsnips, &c. 



2. Grape Sugar (^'Gbjcose") in the 

 juice of fruit, especially of grapes, in 

 hone}', &c. 



It ma}' safely be assumed that both 

 kinds of sugar are formed from the 

 starch contained in the tissues ; cane 

 sugar being formed first ; and then grape 

 sugar, if acids be present. Acidulous 

 fruits contain only grape sugar, where- 

 as cane sugar occur in those which are 

 free from the stronger acids. 



The chemist Kirchhoff was the first 

 to show (1811) that by treating starch 

 with dilute sulphuric acid, a sugar could 

 be artificially produced, which posses- 

 ses all the chemical properties of grape 

 sugar. Bracconet (1819) produced the 

 same substance by a similar treatment 



of sawdust, rags, paper and analagous 

 organic matter ; and still later, Paj'en 

 and Persoz effected the same transfor- 

 mation by action of diastase upon 

 starch, (diastase, or rather the active 

 substance recentl}' isolated b}- Dubrun- 

 faut, and named Maltine, is an ingredi- 

 ent of all sprouted grain, and is espe- 

 cially abundant in barley after germina- 

 tion. 



At a suitable temperature and in the 

 presence of water, the chemical agents 

 just mentioned transform starch suc- 

 cessively into dextrine, gum, and final- 

 ly into sugar. This sugar is called 

 starch sugar, dextrine sugar, and also, 

 improperly, grape sugar, for the reason 

 that, as above mentioned, its chemical 

 composition is the same as that of grape 

 sugar. 



Starch sugar differs from cane sugar 

 in several respects. It is less easily 

 soluble in water, possesses a less sweet 

 and somewhat floury taste, and twice 

 and a half as much as starch sugar is 



