320 



The Grape Culturist. 



mented on quantities of from 35 to 36 

 gallons. But 'I am convinced that it 

 can be equally well applied to large 

 quantities, in the same temperature, and 

 intend to convince myself of it when I 

 gather my principal crop, in the course 

 of a few weeks. I am, therefore, fully 

 convinced of the vast importance of air 

 treatment, and it gives me great pleas- 

 ure to be able to show to my St. Louis 

 friends, who doubted its utility, that it 

 lias been fully tested and found suc- 

 cessful by me. Yours truly, 



Dr. F. W. Assmann, 

 Chester, 111. 

 In regard to the clearing of turbid 

 wines by air treatment, a New York 

 wine dealer writes me as follows : 



" R. D'Heureuse, Esq. : 



"Dear Sir — According to 3'our di- 

 rections, we have used your air treat- 



ment for the restoration of Rhenish 

 wine which was cloudy and had a dis- 

 agreeable taste, and which had been ex- 

 perimented on by other methods, but 

 remained ropy. A few days after the 

 application of air treatment the wine 

 became perfectly clear, and had the 

 fresh, agreeable taste of good wine of its 

 kind. We can therefore recommend 

 your method as superior to any other 

 we know. G. Ochsner & Co. 



It seems, therefore, that every trial 

 made with my air treatment is but an- 

 other proof of the superiority of the 

 process. Yours truly, 



R. D'Heureuse. 



[We give this interesting communi- 

 cation in full, and hope to see the pro- 

 cess thoroughly tried every where, as 

 we have no doubt of its value. — Ed.] 



CAN WINE BE AERIFIED WITH IMPUNITY ? 



1 have patiently been waiting for 

 the recorded experience of brother 

 vintners upon this important subject, 

 but the ai'duous labors attendant upon 

 an abundant crop have no doubt 

 delayed those who might desire to 

 answer. Meanwhile, from the remarks 

 of Ml". George Husmann, and the 

 man}' letters which I have received, I 

 am satisfied that my 2)Osition has been 

 misunderstood, and has, with some, 

 raised a prejudice against the new pro- 

 cess known as '■' air treatment/' a 

 result which I had not foreseen when 

 I penned my query, the whole of my 

 article being based upon and onl}- 

 referring to the old and so far usual 

 Avay of racking wines from one cask 



to another with faucets, in which case, 

 when overdoing the job through roses 

 of watering pots, acidification is almost 

 certain. This being the case, I deem 

 a further explanation of my views not 

 only necessary but just toward " Air 

 Treatment" and its worth}' discoverer. 

 I have no experience with Mr. 

 D'Heureuse's process, but from the 

 practical knowledge I have of the 

 necessary presence of oxygen in the 

 must, to develop a healthy fermenta- 

 tion, I am disposed to grant all that is 

 claimed for it ; experience will teach 

 how far it can be trusted beyond the 

 must. I further believe that with care 

 it will prove likewise beneficial to 

 wines that have undergone but an 



