Let us glance for a few moments at this wonderful, simple, and yet so complicated process, to give a clearer insight into the functions which man has to perform to assist Nature, and have her work for him, to attain the desired end. I cannot put the matter in a better light for my readers than to quote again from DR. GALL. He says:--"To form a correct opinion of what may and can be done in the manufacture of wine, we must be thoroughly convinced that Nature, in her operations, has other objects in view than merely to serve man as his careful cook and butler. Had the highest object of the Creator, in the creation of the grape, been simply to combine in the juice of the fruit nothing but what is indispensable to the formation of that delicious beverage for the accommodation of man, it might have been still easier done for him by at once filling the berries with wine already made. But in the production of fruits, the first object of all is to provide for the propagation and preservation of the species. Each fruit contains the germ of a new plant, and a quantity of nutritious matter surrounding and developing that germ. The general belief is, that this nutritious matter, and even the peculiar combination in which it is found in the fruit, has been made directly for the immediate use of man. This, however, is a mistake. The nutritious matter of the grape, as in the apple, pear, or any similar product, is designed by Nature only to serve as the first nourishment of the future plant, the germ of which lies in it. There are thousands of fruits of no use whatever, and are even noxious to man, and there are thousands more which, before they can be used, must be divested of certain parts, necessary, indeed, to the nutrition of the future plant, but unfit, in its present state, for the use or nourishment of man. For instance, barley contains starch, mucilaginous sugar, gum, adhesive matter, vegetable albumen, phosphate of lime, oil, fibre and water. All these are necessary to the formation of roots, stalks, leaves, flowers and the new grain; but for the manufacture of beer, the brewer needs only the first three substances. The same rule applies to the grape.