The idea of heating wines does not belong to Pasteur. Those who love to search into questions of priority will find described in the works of Latin agriculturists various methods for the preservation of wine, based on the employment of heat. To give the wine durability, they sometimes added to the vintage variable quantities of boiled must, reduced to half or two thirds, in which orris, myrrh, cinnamon, white resin, and other ingredients, were infused. But, to cite examples nearer our own time, Appert, whose preserves have become so popular, relates that he sent to St. Domingo some bottles of Beaune which had been previously heated to seventy degrees, and that he compared, on their return into France, two bottles of this wine with a bottle which had remained at Havre, and also with other bottles of the same wine which had remained in his cellar, neither of which had undergone the operation of heating. The superiority of the wine which came from St. Domingo, said Appert, was incontestable. Nothing could equal its delicacy or its perfume. But Appert did not by any means describe the wine of the two bottles which remained in France as either injured or diseased. His remark was based upon an incomplete observation. It simply stated the fact, which indeed was previously known, that a long voyage, added to the employment of heat, had an excellent effect upon the Beaune. This incident had been so completely forgotten, that it was only in 1865 that Pasteur, during the historical researches which preceded his 'Etudes sur le vin,' accidentally met with this story of the bottles of St. Domingo, and hastened to communicate it to the Academy. But in reference to this question of heating, a discussion arose as to priority, which was quite unexpected by him. A Burgundian wine grower, M. de Vergnette, having first proposed the congealing of wines as a protective influence, had afterwards spoken, without much precision, of heat as another means of preservation. On this ground he claimed for himself a great part of the invention of Pasteur's process. 'If, after having subjected some specimens of wines which are to be sent abroad to the ordeal of heating,' said M. de Vergnette, 'one sees that they have been able to resist the action of the heat, then they may safely be shipped. In the contrary case they ought not to be sent.' According to M. de Vergnette, it was to the composition of the wine, its robust condition, and good constitution, that it owed its power of supporting the heating process. Pasteur had no difficulty in demonstrating that these assertions are contradicted by experiment. Wine never changes by the moderate application of heat when air is excluded; and it is precisely when of doubtful soundness that it should be subjected to the process of heating. This operation does not alter it any more than would be the case if it were in a perfectly healthy state. All wines may undergo the action of heat without the least