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mixed drinks.
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Wine is subject to several diseases: Young wine
becomes sour under special conditions of tbe weatber.
Tbe color becomes darker and tbe taste is affected and
tbe wine becomes turbid and acid. This is caused by
decomposition of tartar. Eopiness of wine is caused
by the formation of vegetable mucus from the sugar,
and is known as mucous fermentation. The wines liable
to this change are deficient in tannic acid. The bitter
ness of wine,to which Burgundy wines are especially
exposed,seems due to second fermentation, as a large
amount of carbonic acid is evolved. It has been
ascribed to the formation of citric ether, which is very
bitter. This disease is caused by the sediment and
often ceases when the wine is drawn off into other
casks. The acidifying of wine depends upon conver
sion of the alcohol into acetic acid and may be stopped
at its commencement by adding alkaline carbonates,
which,however, destroy the color and affect the taste
of the wine. The mouldiness of wine is a disease in
which mould plants are produced on the surface of the
wine. The admission of air encourages the disease.
We could write much more about wines but have
probably said all that is necessary.
We publish the following wine list and retai^
prices, which may furnish suggestive matter and mem
oranda for those interested.