THE GRAPE. 45 



and they might be so employed. Others have sug- 

 gested roasting them and using them instead of coffee. 



If. after being treated with water they are extracted 

 with ether, the fatty oil spoken of before is obtained 

 from them. 



If the stones are fermented with the juice, more 

 or less of tannic acid and of this oil will be dissolved ; 

 and as fat is found in wine, the existence of this oil 

 in the stones is of importance. 



This oil, obtained by the pressure of grape-stones, 

 and their treatment with ether, has a spicy smell, 

 and is coloured green by the admixture of a little 

 chlorophyl. 



I have not been able to prepare enough of it to 

 examine it thoroughly. 



In every case in which the stones are allowed to 

 ferment a portion of this oil passes into the wine. It 

 is therefore much to be wished that an analysis of this 

 oil in connexion with the fat acids of wine should be 

 undertaken, particularly as it is still an open question 

 whether or no the fat acids of wine originate in the 

 fermentation of sugar or not. We shall speak more 

 particularly upon this point in treating of the odo- 

 riferous ingredients of wine. 



But fat is also to be met with in grape juice ; for, 

 if the juice be allowed to evaporate, and the sediment 

 be treated with ether, a product of fat is obtained, 

 although the actual quantity be insignificant. 



In the same way the quantity of fat acids existing 



