its peculiar taste.

EMILY.

It is, perhaps, for this reason that wine is not obtained from the
fermentation of pure sugar; but that fruits are chosen for that purpose,
as they contain not only sugar, but likewise the other vegetable
ingredients which promote the vinous fermentation, and give the peculiar
flavour.

MRS. B.

Certainly. And you must observe also, that the relative quantity of
sugar is not the only circumstance to be considered in the choice of
vegetable juices for the formation of wine; otherwise the sugar-cane
would be best adapted for that purpose. It is rather the manner and
proportion in which the sugar is mixed with other vegetable ingredients
that influences the production and qualities of wine. And it is found
that the juice of the grape not only yields the most considerable
proportion of wine, but that it likewise affords it of the most grateful
flavour.

EMILY.

I have seen a vintage in Switzerland, and I do not recollect that heat
was applied, or water added, to produce the fermentation of the grapes.

MRS. B.

The common temperature of the atmosphere in the cellars in which the
juice of the grape is fermented is sufficiently warm for this purpose;
and as the juice contains an ample supply of water, there is no occasion
for any addition of it. But when fermentation is produced in dry malt,
a quantity of water must necessarily be added.

EMILY.

But what are precisely the changes that happen during the vinous
fermentation?

MRS. B.

The sugar is decomposed, and its constituents are recombined into two
new substances; the one a peculiar liquid substance, called _alcohol_ or
_spirit of wine_, which remains in the fluid; the other, carbonic acid
gas, which escapes during the fermentation. Wine, therefore, as I before
observed, in a general point of view, may be considered as a liquid of
which alcohol constitutes the essential part. And the varieties of
strength and flavour of the different kinds of wine are to be attributed
to the different qualities of the fruits from which they are obtained,
independently of the sugar.

CAROLINE.

I am astonished to hear that so powerful a liquid as spirit of wine
should be obtained from so mild a substance as sugar.

MRS. B.

Can you tell me in what the principal difference consists between
alcohol and sugar?

CAROLINE.

Let me reflect . . . . . Sugar consists of carbon, hydrogen, and oxygen.
If carbonic acid be subtracted from it, du