The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

on the palate and nose, owing to the intimate connection between these two organs, and which has already been referred to. This bouquet is due to the action of the ethers, which are formed during the life of the wine. The CORRIERE DEL VILLAGIO remarks, in addition to the preceding, that there is a chemical difference between the "aroma" and the "bouquet" of wine. The former is produced chiefly by one or more carburets of hydrogen, and their oxidation derivatives. The bouquet, however, results from the admixture of aldehydes with one or more essential oils and various ethers, produced by combination of fatty and other acids with ethylic and other alcohols, and from these changes result the different ethers which constitute the bouquet of wine. One of the most valuable books published on vine-growing and wine-making is that by the justly celebrated Dr. Jules Guyot. The greater part of one particularly important chapter is wholly taken up with the most graphic and lucid description of wine-tasting with which we are acquainted. Besides this, it contains such an amount of information on the subject, that no remarks in this connection would be complete without reference to it. For the following vivid rendering of a good deal of this very chapter I am very much indebted to my friend Dr. John Steel, of Sydney:-- "Wine put upon its trial is subjected to two jurisdictions; the one altogether belonging to the senses, the other wholly physiological. The appreciation of wine by the senses is referred to three of our organs of sense--the eye; the nasal chambers, in front and behind; and the mouth, equally at its anterior and posterior part. "WINE JUDGED BY THE SIGHT.--Wine pleases the eye by its clearness and colour: and be it ruby, rose, amber, or white, it ought always to have perfect clearness and freshness of colour. Neither of these latter tones will be out of harmony in a really good wine, even in extreme old age. If you will not take upon yourself to decide whether a wine is good when it is attractive to the sight,