Wine is subject to several diseases: Young wine becomes sour under special conditions of tbe weatber. Tbe color becomes darker and tbe taste is affected and tbe wine becomes turbid and acid. This is caused by decomposition of tartar. Eopiness of wine is caused by the formation of vegetable mucus from the sugar, and is known as mucous fermentation. The wines liable to this change are deficient in tannic acid. The bitter ness of wine,to which Burgundy wines are especially exposed,seems due to second fermentation, as a large amount of carbonic acid is evolved. It has been ascribed to the formation of citric ether, which is very bitter. This disease is caused by the sediment and often ceases when the wine is drawn off into other casks. The acidifying of wine depends upon conver sion of the alcohol into acetic acid and may be stopped at its commencement by adding alkaline carbonates, which,however, destroy the color and affect the taste of the wine. The mouldiness of wine is a disease in which mould plants are produced on the surface of the wine. The admission of air encourages the disease. We could write much more about wines but have probably said all that is necessary. We publish the following wine list and retai^ prices, which may furnish suggestive matter and mem oranda for those interested.