neral? The answer to this is very
simple. They contain nothing which the fermented grape juice, in its
purest and most perfect state does not also contain. Therefore, they
are as pure as any grape juice can be, with the consideration in their
favor, that everything is in the right proportion. Therefore, if wine
made from pure grape juice can be recommended for general use, surely,
the gallized wines can also be recommended. DR. GALL has repeatedly
offered to pay a fine for the benefit of the poor, if the most critical
chemical analysis could detect anything in them, which was injurious to
health, or which pure wines ought not to contain, and his opponents
have always failed to show anything of the kind.

I know that some of my wine-making friends will blame me for thus
"letting the cat out of the bag." They seem to think that it would be
better to keep the knowledge we have gained, to ourselves, carefully
even hiding the fact that any of our wines have been gallized. But it
has always been a deep-seated conviction with me, that knowledge and
truth, like God's sun should be the common property of all His
children--and that it is the duty of every one not to "hide his light
under a bushel," but seek to impart it to all, who could, perhaps, be
benefitted by it. And why, in reality, should we seek to keep as a
secret a practice which is perfectly right and justifiable? If there is
a prejudice against it, (and we know there is), this is not the way to
combat it. Only by meeting it openly, and showing the fallacy of it,
can we hope to convince the public, that there is nothing wrong about
it. Truth and justice need never fear the light--they can only gain
additional force from it. I do not even attempt to sell a cask of
gallized wine, before the purchaser is made fully acquainted with the
fact, that it has been gallized.

It is a matter of course, that many, who go to work carelessly and
slovenly, will fail to make good wine, in this or any other way. To
make a good article, the nature of each variety and its peculiarities
must be closely studied--we must have as ripe grapes as we can get,
carefully gathered; and we need not think that water and sugar will
accomplish _everything_. There is a limit to everything, and to
gallizing as well as to anything else. As soon as we pass beyond that
limit, an inferior product will be the result.

But let us glance a moment at the probable influence this discovery
will have on American