ON COLONIAL WINES. 241 
have formed for itself at the expense of the gummy 
and other quasi-saccharine matters contained in 
and precipitated from the must. Wines, so made, 
seldom become "ropy," and hardly ever take « tL 
flour." 
The proof spirit, however, in the case of wine, 
dhTers widely in its action on the human system from 
so much distilled spirit and water, for in wine it is not 
a mere mixture, but a combination, and it stands in 
chemical relations with the tannic and tartaric acids 
and iron. Tannic acid is a powerful astringent and 
tonic, while tartaric acid, combined with potash and iron, 
has its own peculiar action on the human economy. It 
is evident, then, that pure wine must be slowly digested 
before it can get into the general circulation ; and it is 
also plain that it more nearly resembles the nicely- 
adjusted prescription of a physician than aught else. 
And it is a prescription prepared by the greatest of all 
physicians, not alone as a restorative or alterative for 
the deranged functions of the body, but one meant 
primarily to strengthen and promote the well-being of 
the healthy frame, and at the same time intensify the 
sense of enjoyment of life. It is both an element of 
food and a luxury. Had I time, nothing would be 
more pleasing to myself than to illustrate by examples 
the wonderful and merciful providence of God in main- 
taining His creatures in existence, health, and comfort, 
through every zone, from the equator to the poles, 
supplying them with whatever is needful under the 
very altered conditions in which their existence has ' 
to be carried on. What animal fat, and oil 
clothing of skins or feathers, are to the Laplander ; 
what his starch, no matter whence derived, and his 
