Nebraska advertiser., 1868-09-03


of course with great c~arefulness, and
the success of the merchant in his bu-
siness depending on his skill in con-
cocting what will please the palate.
Such combination may be agreeable
to the taste of the consumer, and
profitable to the merchant, but it may
well be doubted if it is as good for the
health as that which is simply natural
and made from one variety Of grape.
A French vine-grower has introdu-
ced the Catawba into his vineyard,
and uses its juice to mix in very small
proportions with that of native grapes
to give flavor. Any considerable adj
dition Ofthe Catawba's musky quality
would be more than the French palate
trained to like only that which is neg
alive, could very well bear.
When American wines were tested
by the jury at the Exposition, the
French Jurors whose scale was from
one to four, with a zero at the foot,
generally complimented our Catawba
with a zero, and they remarked that
the more Of the natural flavor the wine
possessed, other things being equal,
the lower they should estimate it. In
America the very contrary is known
to be the case. The German jurors,
accustomed to wines of high bouquet,
held quite different opinions from the
French, and were much pleased with
the American samples.
In regard to the more delicate wines
of Europe which do not bear expoTta-
ton, an important discovery is said to
have been made by the distinguished
chemist Pasteur, of Institution, which
is eXcitinggreatinterest and promises
nothing less than to secure wine
against disease and deterioration for
an indefinite period, to enable it to be
transported with safety any distance,
and kept in any sort of storehOuse.
The best way to make known in
America the discoveries ofMr. Pasteur
would be to translate and publish his
very valuable work, entitled "Etudes
Sur lie Vim" sold by Victory Mason
& Sons, Place de PEcOle de Medicine,
Paris. Meanwhile we will givea brief
synopsis of it.
After explaining at length the ma
ture of the different diseases Of the
wine, acidity, bitterness, ETC., tracing
them all to vegetable parasites, and
detailing his experiments in search Of
an agent to destroy the parasites, Mr..
Pasteur arrives at the conclusion, that
they are effectually destroyed by hea-
ting the wine up to a point between so
and Is degrees of centigrade, which
would be between I'D and AS degrees
Of Fahrenheit. The heating can be
done in Balm Mare" that is, by
placing the bottle or cask in a vessel
filled with water and heating the wa
ter, OF by hOt-air closets or stean-pipes
introduced into the casks. The heat
ing should be gradually and carefully
accomplished in order to enable any
one to test the value of this invention
so important in its aims.
We extract the following, which
gives all the author has to say on the
mode he has himself followed with
wine already in bottle, whether new
or old, diseased or sound:
1.-THE bottle being cOrked, either
with the needle or otherwise, by mac
.hine or not, and the cOrks tied on like
those of champagne bottles, they are
placed in a vessel of water; to handle
them easily, they are put into an iron
Ottle-basket. The water should rise
as high as the ring about the mouth
Of the bottle. l have never yet com
pletely submerged them, but do not
think there would be any incOnve-
nience in doing so, provided there
should be no partial cooling during
the heating up, which might cause
the admission ola Whitewater into the
bottle. One of the bottles is filed
with water, into the lower part of
which the bowl of a thermometer is
plunged. When this makes the de-
gree of heat desired, 149 degrees of
Fahrenheit for instance, the basket is
withdrawn. 1t will not do to put in
another Immediately, the too warm
watermight break the bottles. A pOr-
ton of the heated water is taken out
and replaced with cold, to reduce the
temperature to a safe point: or, better
still, the bottles of the second basket
may be prepared by warming, so as to
be put in as soon as the first come out.
The expansion of the wine during the
heating process tends to force out the
cork, but the Irvine or wire holds tin
and the wine finds a vent between the
neck and the cork. During the cool
ing Of the bottles, the volumn of the
wine having diminished, the cOrks are
hammered in farther, the tying is ia
ken of, and the wine is put in the cell
lar, or the ground floor, or the second
story, in the shade, or in the sun
There is no fear that any of the.
different modes of keeping it will
render it diseased; they will have no
influence except on its mode of matu-
ring, on its colors, etc. 1t will Away
be useful to keep a few bottles of the
same kind without heating it, so a. to
compare them at long intervals with
that which has been heated. The
bottle may be kept in an upright pos
itiOn; no mold will form, but perhaps
the wine will losea little of its ~fineness
under such condition, if the cork gets
dry, and air is allowed too freely to
enter"
ITO be COntinued.1