1 1 Iti Memoir en the Fineijards^tnd IVines 



general'!) cures il self, by the next or following spring. The 

 whitish. sediment turns brown, and deposits or attaches itself 

 to the bottle; and the wine becomes once more diaphanous 

 and sparkling. 



XX XVI . IF hat are the Means used to remedy this P 



When the s'ea c s6ri has been rainy, the vintage wet, and 

 the juice is too watery, this disease is very frequent; and 



-;dcs, if the white is in more abundance than the red 

 fruit, the yellow disease is mixed with what is called the 

 greasy, and in this case it is no longer fit for sale : it has a 

 disagreeable teste, and is of the colour of cider : nothing 

 can be done with it, unless it is mixed with common or 

 inferior red wines. 



Greasy wines must be cured by time alone; and they very 

 rarely continue more than a year in this state. 



All the preservatives recommended in books upon this 

 subject are of no avail : when employed, they are found to 

 injure the quality of the wine instead of improving it. 



Ntitei Acidity being more peculiar to red wines, it will 

 be treated of under that head. 



XXXVII. Hon- docs it happen that Half of the Bottles are 



broken during the first Six Months P 

 The breaking of the bottles is owing to several causes 

 more or less direct and more or less well ascertained. 



It depends in the first place upon the choice and quality 

 of the wine; the time at which it is put into bottles; the 

 quality of the glass ; the nature of the cellar; the tempera- 

 lute of the weather, and even on the wav in which the bot- 

 tles are packed. We cannot therefore assign the exact cause 

 of this accident, so much connected with the phamomena of 

 nature: in general, however, when a proprietor has no mors 

 than twenty bottles broken in one hundred he does not com- 

 plain. 



XXXVIII. When WMlif IVines deposit a Sediment in. 

 BotildS\ n-lr.'f are the Methods of extracting this, Sedi- 

 ment before sending thkm off, to their Place (f Destination P 

 Liie sediment in white wines, when they are not spoiled 



.'#u other respects, u made to disappear in the following way : 



4* . » If 



