In the last number will be found some extracts from Professor Mulder's work on "The Chemistry of Wine." The first chapter only is devoted to the grape vine, and that is not of very especial value to horticulturists, though we have marked some passages for insertion. The remaining part of the work is chemical, and although lucid, is not of a popular character.

G. J. Mulder is professor of chemistry at Utrecht, and has devoted many years to the analysis of wines. He is of opinion that with the improvements in chemical science adulteration will increase, and he defines adulteration to mean, "everything added to, or taken from the fermented grape juice, (even the clearing it with albumen, or isinglass, or the addition of substances containing tannic acid, in order to supply a deficiency of that acid,) is adulteration." Even sugar added to wine sophisticates it, and coloring ingredients are included; and inferior wines mixed with others; when water is added to strong wines or alcohol to weak, all alike are condemned. What we want is the pure fermented juice of the grape, an article, be it remembered, we rarely if ever get.

He declares that fetid manures exercise a very prejudicial influence on the color of wine, while on the contrary, manures which are inodorous and putrify slowly, such as wool, horn, and bone-black, conduce very much to its fragrance. The putrifying of the fecal matters and mud of great towns pass in such large quantities into the plant, that they are observable in the fruit; as in the cabbage and cauliflower, we recognize the smell of the putrid fish used to manure them.

"Inorganic manures," continues the professor, " are as important to the plant as the soil itself. The organic manure is also of consequence to the plant; if it is very nourishing a larger quantity of wine will undoubtedly be produced, but the wine will not be so well scented nor so well tasted.

"The leaves of the vine, which contain a considerable quantity of alkali, constitute an excellent manure for the plant At the vintage only the fruit is removed from the field, and the leaves fall to the ground, when their ashes necessarily compose the best manure for the future vine leaves. Only in this manner can the fact be explained that the vine requires so little inorganic manure, and often contents itself with substances which it obtains principally from the weather-beaten rocks on whose slope it is planted.

"On an average they reckon in the vine districts of France, to the hectare (2 1/2 acres) of ground, in the region of Toulouse, 462 gallons; in that of Garllac, 352; and a yearly total of 979 million gallons; while in all the German States the yearly consumption is given at 58 1/2 million gallons".

The work was issued in its English dress last year in London.