Under this head, our readers will remember an article in our June number. It was written with the best of feeling toward all wine-makers, and as a guide to those who intend planting the vine with a view of making wine from the produce; believing as we do, that while the quantity of fruit consumed by the people will increase from year to year, still there are some sections of our country where it will be found more profitable to make wine than to sell the fruit for table use. As there are now perhaps more who make wine by their skill in compounding, than in a knowledge of fermenting the juice and fining it, it was not to be-expected that our remarks would go "scot free," for wherever a man's pecuniary interest lies, there generally is he sensitive, and accordingly we have had several communications; but as none of them embraced more than a puff of themselves, we have not published them.

In the last September number of the Boston Journal of Horticulture, our old friend and former correspondent George Husmann takes us up quite savagely, evidently showing his sensitiveness on a subject which he well knows has caused him to receive a certain amount of censure as taking a first, however modest or innocent, step in the way of diluting and preparing a good drink, which he calls wine, and which can be made in any season, and with almost any grape. Certainly, if correct, a very great gain on the old idea, that it required good ripe sweet grapes to make good wine. Our main objection to his course, which is an imperfect knowledge of gallizing, is that it opens the door to other practices which may not in themselves be as little reprehensible. He cites us as having made accusations without investigation. We have looked over our article, and fail to find where we have made accusation against any one. We only spoke of our native wines as they had come to our knowledge, giving names only of a few parties whose wines we had drank, and believe to be pure.

But if a man is found with his coat off, and a chill blast comes, he is sure to feel it, and at once turns savagely toward the point from whence it comes; and even if he knows he can effect nothing, it is natural that he should exhibit his feeling.

Mr. Husmann quotes Mr. Leick as assenting to the practice of adding sugar and water. We do not know how Mr. Leick will accept this, but incline to the impression that he would not acknowledge any such courses as embraced in his practice of wine-making. As we have studied Mr. Leick, his knowledge in wine-making as compared with Mr. Husmann's would enable the latter to take home to himself his German proverb, of having "heard the bell ring without knowing where it hangs."