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Condensed Wine

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Pacific Press Publishing Company · Oakland, California · Aug 13, 1902

FromSigns of the Times, Vol. 28, No. 33.

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Condensed Wine

A FRENCH physician has succeeded in condensing wine in much the same way that milk is condensed, a whole barrel being reduced to four gallons. When the right proportion of water is added the wines recover their characteristic taste and aroma. This will make wine much more portable, cheaper because less expensive to transport, and consequently much more of it will be consumed. It is not a discovery that will make for temperance.