The answer to this will require but very little consideration, for if our views of the former question are correct, the inference will be already present in the minds of those who have followed our course of remarks on grapes for the table.

Those generous qualities which render a grape most excellent for wine, are the same that we esteem most highly in a grape to he used as fruit; hut it will not do to accept this as true universally, for some kinds possess all of the high properties for wine, and are lessened in value for the table by exceeding smallness of size as to bunch or berries - by disproportion of seeds or deficiency of juice, etc.

Pure wine may be said to be the true expression of the richness of the grape after all extraneous matters are laid aside, with as little change as possible to the principles as they exist in the grape and constitute its value. A little alcohol is necessarily formed; and it should be very little, for if much is formed, valuable principles are not only wasted, but the usefulness of the beverage greatly abridged, and often destroyed by the formation of a larger proportion of alcohol. Those remarkable wines of theRhine, in which alcohol is but an unimportant accident, with more alcohol would be inadmissible where they now so gratefully refresh and strengthen, and soothe excitement. In this case, the mucilage and frame work of the fruit only are taken away, and the fruit in its purity remains in the form of limpid wine, by which, through the stomach, the whole languid being is refreshed.

[We can not at present spare more space for these interesting proceedings. Having been furnished with the notes used by Dr. Grant, we are enabled to give his remarks in full, and shall continue them in our next. - Ed].