AND WINE MAKING. 167 



CHAPTEE XXXII. 



DK. GALL'S AND PETIOL'S METHODS OF WINE MAKING. 



So far, I have only spoken of the handling of the raw 

 product of Nature, taking for granted that we had a fair 

 must in good condition to work with. But this un- 

 fortunately is rarely the case, and the natural juice of 

 the grape seldom contains all the elementary constituents 



_jif a good wine in the proper proportions. In fact, very 

 many of our Americau varieties are very imperfect even 

 in the best seasons, and contain generally a superabund- 

 ance of acid and flavoring matter or aroma. What then 



"lisihe intelligent operator to do ? Shall he use them as 

 they are, although he is aware they are imperfect, and 

 produce a poor, undrinkable, unsalable, and even un- 



^heaitliful article ? Or shall he, with the reason and 

 knowledge God has given him, seek to remedy Nature's 

 imperfections, dilute the acid and aroma, add sugar, if 

 necessary, and thus make a salable, pleasant, and 

 healthful beverage ? I think the intelligent wine-makers 

 — and it is only for them I am writing, can not hesitate 

 which course to take. 



I am aware that I am treading on dangerous ground, 

 that I have been severely censured for my advocacy of 

 Dr. Gall in my former little book, but truth remains 

 truth, whether assailed or not, and the laws of chemistry 



"^will not change to please any of the " Simon Pure Natur- 

 alists," who rail against Gallizing, because they do not 

 know anything about its true principles. But let me 

 put myself right before my readers, before entering upon 

 the details of the operation. I advocate Gallizing only so 



