143 On the Cultivation bf the Vlne^ 



affinities are modified by the ftate of faturation, by the forde 

 ofcohefion, or by the variations of elafticity : the refill ting 

 affinity may undergo, by combination, a new degree of fatu- 

 ration which tends to fupport the compofition, or may be 

 weakened by other tendencies to combination with one of 

 the confiituent fnbitances.- 



12. The coniiderations which T have prefented refpecYmg 

 the modifications of chemical action, do riot, however, pre- 

 vent us from tiling the term afimty to denote the whole che* 

 mieal power of a body exerted in a given fituation, either by 

 its prelent eonftitution, its proportion, or evert by the con- 

 currence of other affinities ; only we muft avoid confidering 

 this power as a conftant force ; for it would be erroneous tc 

 infer from its prefent effects, in any inftance, what they 

 would be under other conditions. 



[ To be continued. ] 



XXII. A Treatife on the Cultivation of the Fine, and the 

 Method of making Ip'iuei. 



[Continued from p. 19.] 



V, The Method of taking the Wine from the Vats, and the 

 proper Period for that Purpofc* 



J\T all times agricultu rifts have confidered it as a matter 

 of great importance, to be able, by unerring figns, to drf- 

 cover the nloft favourable period for taking the wine from 

 the vats; but here, as in other things, they have fallen into 

 the very great inconvenience of general methods. This pe- 

 riod ought to vary according to the climate, the feafon, and 

 the nature of the wine propofed to be obtained, and of other 

 cireumftances, which mull always be kept in view. 



It will be proper for us, therefore, to lay down principles 

 rather than to prefcribe methods; for, in our opinion, this is 

 the onlv way to make ourfelves mafters of the operations, and 

 to bring together the whole of thofe phenomena, the know- 

 ledge and comparifon of which become neceffary before any 

 decifion, founded upon certainty^ can be given. 



Some agriculturifts have ventured to determine a fixed 

 period for fermentation ;• as if it ought not to vary according 

 to the temperature of the air, the nature of the grapes, the 

 quality of the wine, See. Others confider as a fign that the. 

 wine is fit to be removed from the vats, the finking down of 

 the vintage, being certainly ignorant that almoft the whole of 



lb« 



