THE BAVARIAN PROCESS. 3P 



them ; but it is not less certain, that others emit a smell onlv 

 when they undergo change or decomposition. 



Arsenic and arsenious acid are both quite inodorous. It is only 

 during their oxidation that they emit their characteristic odor of 

 garlic. The oil of the berries of the elder-tree, many kinds of 

 oil of turpentine, and oil of lemons, possess a smell only during 

 their oxidation or decay. The same is the case with many 

 blossoms ; and Geiger has shown, that the smell of musk m 

 owing to its gradual putrefaction and decay. 



It is also probable, that the peculiar odorous principle of many 

 vegetable substances is newly formed during the fermentation of 

 the saccharine juices of the plants. At all events, it is a fact, 

 that very small quantities of the blossoms of the violet, elder, 

 linden, or cowslip, added to a fermenting liquid, are sufficient to 

 communicate a very strong taste and smell, which the addition 

 of the water distilled from a quantity a hundred times greater 

 would not effect. The various kinds of beer manufactured in 

 Bavaria are distinguished by different flavors, which are given 

 by allowing small quantities of the herbs and blossoms of particu- 

 lar plants to ferment along with the wort. On the Rhine, also, 

 an artificial bouquet is often given to wine for fraudulent pur- 

 poses, by the addition of several species of the sage and rue to 

 the fermenting liquor ; but the fictitious perfume thus obtained 

 diners from the genuine aroma, by its inferior durability, and by 

 being gradually dissipated. 



The juice of grapes grown in different climates differs not only 

 in its proportion of free acid, but also in respect of the quantity of 

 sugar dissolved in it. The quantity of azotized matter in the juice 

 seems to be the same in whatever part the grapes may grow ; at 

 least, no difference has been observed in the amount of yeast 

 formed during fermentation in the south of France, ar.d on the 

 Rhine. 



The grapes grown in hot climates, as well as the boiled juice 

 obtained from them, are proportionally rich in sugar. Hence, 

 during the fermentation of the juice the complete decomposition 

 of its azotized matters, and their separation in the insoluble state, 

 are effected before all the sugar has been converted into alcohol and 

 carbonic acid. A certain quantity of the sugar consequently 



