WINE MAKING. 453 



pearance again if air is allowed access to the 

 wine ; but then the process is very simple, and 

 easily repeated. We commend this theory to 

 the consideration of wine maters, with the 

 hope that the experiment may be repeated. 

 M. Pasteur's book is embellished with many 

 fine microscopic illustrations, which materially 

 assist the reader in comprehending his theory, 

 and would seem to throw additional light on 

 the hitherto inscrutable mystery of fermenta- 

 tion. 



Adulterations, Gallizing, etc. Wine is the 

 fermented juice of the grape: nothing more 

 and nothing less. When a foreign substance 

 is added to it, it becomes, to that extent, some- 

 thing else. The fermented juice of the grape is 

 essentially different from the fermented juice of 

 any other fruit. The elements of the grape, 

 during the process of fermentation, react upon 

 each other in some mysterious way that de- 

 prives the alcohol of its chief consuming and 

 destructive qualities, and thus produces a 

 beverage that may be safely and beneficially 

 used for strengthening, invigorating, and sus- 

 taining the body, while it gently exhilarates 

 and cheers the mind. This is wine, pure and 

 simple, and pure and simple we wish to keep 



