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Wines.
very
different
from
that
which
follows
the
use
of
home-made
wines,
rendered
strong
by
the
addition,
as
shown,
of
brandy,
which
is
much
the
same
as
spirits
and
water.
Consequently,
wine
made
from
the
grape
is,
from
its
nutritive
properties,
preferable
to
any
other.
Wine
contains,
moreover,
a
small
quantity
of
a
peculiar
volatile
principle,
known,
as
senanthic
ether, to
which
the
vinous
odour
is
due.
It
is
not,
however,
correctly
known
to
what
cause
the
characteristic
odour
(or
bouquet)
is
to
be
attri-
buted
which
distinguishes
one
wine
from
another.
Bidding
adieu
to
this
subject,
a
few
notes
rela-
tive
to
the
care
of
this
generous beverage
will
not
be
out
of
place,
for
wine
demands
much
care
and
attention,
as
well
as
the
comfort
of
a
good
cellar.
In
the
first
instance,
it
is
desirable
to
keep
the
wine
cellar
at
as
even
a
temperature
as
possible
;
from
50°
to
60°
is
a
very
safe
one
for
most
cellars.
Where
practicable,
it
will
be
found
an
excellent
thing
to
have
a
jet
or
more
of
gas,
which
will
be
found
to
regulate
both
light
and
heat.
Each
bin
should
be
so
built
that
a
certain
number
of
bottles
will
fit
well
in
each
tier
(which
might
well
contain
just
a
dozen),
without
having
occasion
to
use
blocks.
They
present
a
better
ap-
pearance,
and
stand
less
chance
of
disturbance.
It