Wine is a very complex body, and so delicate that the work of chemists, so far, has been but an outline of what there is to do in the study of it. I think it will be useful, because it will give a more complete idea of the subject of our remarks, to give a list of the principal components of grapes, or must, and of wine:

A. SOLID BODIES.

Stems: Lignose Tannin Albuminoids Organic salts and acids Mineral salts and acids Chlorophyll Gummy matters Phosphates Potash, lime, magnesia, silica.

Skins: Cellulose (Enocyanin (Enorubin Tannin Cream of Tartar Catechin Quercite (?) Waxy matters, ferment germs Etherous and aromatic principles Nitrogenous substances Phosphates Potash, lime, magnesia, iron, silica.

Pulp: Cellular parenchyma Nitrogenous substances Cream of tartar Gum, pectin, dextrin (?) Gases, nitrogen, carbonic acid Divers salts.

Seeds: Lignose Fatty matters Nitrogenous substances Gum Starch Phosphates Divers salts Tannin.

B. LIQUID BODIES

Water Glucose Levulose Divers nitrogenous substances Saccharose, dulcite Cream of tartar Tartrate of calcium Tartaric, malic, and racemic acids Halogen acids (traces) Ammoniacal salts and organic derivatives Phosphates, sulphates, nitrates Potash, lime, magnesia.

C. GASEOUS BODIES

Carbonic anhydride Nitrogen Hydrogen sulphide.

ELEMENTS OF WINE (RED WINE).

Water Alcohols: ethylic, propylic, butylic (amylic?), caproic, oenanthilic, caprylic, pelargonic, capric.

Higher alcohols Glycerine Isobutyl Mannite Glucose Levulose Inosin Gum Pectic matters Essential oils Furfurol Aldehyde Acetal.

Ethers: acetic, propionic, butyric, valerianic, caproic, lauric, myristic, palmitic, stearic.

Acids: carbonic, acetic, propionic, butyric, caproic, oenanthylic, caprylic, capric, lauric, myristic, tartaric, racemic, succinic, malic, taiinic, ulphuric, nitric, phosphoric, silicic, chlorhydric, fluorhydric. These acids are either free or combined with the bases: potash, soda, lime, magnesia, alumina, iron oxide, manganese, ammonia, volatile bases of the pyridic series.

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