486 
tard, in doses of 4 to 6 ounces per 100 gallons, to be thoroughly 
stirred into the wine, which is then allowed to rest for 24 hours; 
the mustard is first lixiviated with boiling water to guard against 
the production of essence of mustard when in contact with the wine. 
Others have had good results from spent coffee (1%lb.), Florence 
oris powder (loz. per 100 gallons), to be well stirred into the wine, 
which rack after four or five days. 
DiseASE OF WINES. 
The defects enumerated above, unlike the diseases mentioned 
here, are amenable to treatment which does not aim at destroying 
the injurious micro-organisms, which are the primary cause of 
the diseases in wines. 
Our knowledge of these micro-organisms we owe in the first 
instance to Pasteur, who at the same time suggested the remedy best 
calculated to protect the wine against their destructive action. That 
remedy, in honour of its discoverer, has been called Pasteurisation, 
and it is carried out in apparatus called Pasteuriser, of which two 
illustrations are given below. 
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Perrier-Deroy’s Pasteuriser. 
‘ 
The appartus is made of tinned copper. The heat generator 
is composed of (1) a tubular boiler with a firegrate inside, heating 
the water jacket; (2) a worm tube immersed in the water, passing 
