*I4 On the Cultivation of the Vine, 



conftantly the fame. In cellis qua non fat'is profunda funt 

 diurni caloris participes funt ; vina non diu fubjijlunt Integra, 

 fays Hoffman. 



3d, The moifture in it muft be conftant, without being too 

 great : exeefs of moifture renders the papers, corks, calks, Sec. 

 mouldy. Drynefs deficcates the calks, and makes them leak. 



4th, The light ought to be very moderate : a flrong light 

 dries ; darknefs, almoft abfolute, rots. 



5th, The cellar muft be fheltered from {hocks. Violent 

 agitation, or that fhaking occafloned by the rapid pafTage of 

 carriages along the ftreet, agitates the lees, mixes them with 

 the wine, where they are kept fufpended, and occafions 

 acetification. Thunder, and all movement occafloned by 

 fhocks, produce the fame efte&. 



6th, Green wood, vinegar, and all fubftances fufceptible 

 of fermentation, muft be kept at a diftance from a cellar. 



7th, The reverberation of the fun, which, as it neceflarily 

 changes the temperature of a cellar, muft alfo alter the pro- 

 perties of the wine preferved in it, ought alfo to be guarded 

 again ft. 



A cellar, therefore, muft be dug to the depth of fome fa- 

 thoms below ground ; its apertures ought to be directed to- 

 wards the north ; it muft be at a diftance from the ftreet, 

 highways, worklhops, fewers, neceflaries, &c. and ought to 

 be arched at the top. 



V1L Mal&dies of Wine, and the Means of preventing or 

 correcting them, y| 



There are fome wines which improve by age, and which 

 cannot be confidered as perfect till a long time after they 

 have been made. Lufcious wines are of this kind, as well 

 as all highly fpiritous wines ; but delicate wines are fo apt 

 to turn four, or oily, that it is only by means of great pre- 

 caution they can be preferved for feveral years. 



The firft of the principal kinds of wine known in Burgundy, 

 is that of Volney, near Beaune. This wine, fo delicate and 

 agreeable, will not bear the vat above 12, 16, or 18 hours, 

 and can fcarcely be kept from one vintage to another. 



The fecond of the principal kinds of wine in Burgundy is 

 that of Pomard : it keeps better than the former; but if kept 

 longer than a year, it becomes oily, fpoils, and aflumes the 

 colour of the peelings of onions. 



In every canton the wine has a fixed and known period of 

 duration ; and it is every where known that this period muft 

 be fhorter or longer according to the nature of thefeafon, and 

 th? care employed in the procefs of vinification. No one is 



ignorant 



