itnJ the Method of making JV'mes. 149 



cafe when the feafon has been too dry and warm, the calks 

 are rolled five or fix times twenty-five clays after the wine has 

 been made, to mix well the lees; and this operation is re- 

 peated every eight days during a month : by thefe means the 

 wine is improved. 



The fermentation of the wines of Champagne deflined 

 to be brifk is continued very long: it is believed that wine 

 can conftantly be brifk, provided it be put into bottles be- 

 tween the time of the vintage till the month of May; and 

 that, the nearer to the time of the vintage, the better it foams. 

 We are allured alfo that it always foams if put into bottles 

 between the 10th and 14th of March. Wine never be- 

 gins to foam till fix weeks after it has been put into bottles. 

 Mountain wine foams better than Champagne" : when w ine 

 is put into flafks between June and July it foams little, and 

 not at all if bottled in October or November, after the vintage. 



In Burgundy, when the fermentation in the cafk has 

 flackened, the cafks are doled, and a fmall hole is made in 

 them near the bung, which is clofed with a peg. This peg 

 is drawn out from time to time to fuffer the remainder of the 

 gas to efcape, 



In the environs of Bourdeaux it is cuflomary to begin 

 pouring in new wine eight or ten days after the wine lias 

 been put into the cafks. A month after, the bung is put in, 

 and new wine is poured in every eight days : at firii, the hung 

 is put in very gently, and it is gradually driven in clofer with- 

 out incurring any danger. 



The white wines are drawn off about the middle of De- 

 cember, and they are then fulphured. The white require 

 more care than the red, becaule they contain more dregs, 

 and are more difpofed to become oily. 



Red wines are not drawn off till the end of March or be- 

 ginning of April. The latter eafier turn four than the white, 

 which renders it neceflary to keep them in cooler cellars 

 during the hot weather. , : 



Some people, after the fecond drawing off, turn the bar- 

 rels with the bung on one fide, and thus keep the wine her- 

 metically fealed, without having need to pour in new wine, 

 as there is no lol's. The wine then is not drawn off -but every 

 year at the fame period, untii it is found convenient to drink 

 it. As the procefTes every where followed are jiearly the fame, 

 we lh all not multiply details, which would be only repetitions. 



When the fermentation has ceaied, and the ma is enjoys 

 perfeel repole, the wine is completely made. But it acquires 

 new qualities by clarification ; and by this operation is pre- 

 feived from the danger of turning four, 



K3 This 



