ALCOHOLIZATICN. 301 
These wines are fermented naturally, and without tlic use of dregs, in 
the large vats, which are partially filled. This process presents two 
advantages: the first is escaping the loss of the liquid, which wastes 
nothing at the bung during the tumultuous fermentation ; the second 
is rendering the fermentation more prompt, by reason of the swect 
liquid being found in contact with a larger mass of air. This circum- 
stance is very important for the production of alcohol. Every one 
knows that if wine preserves its sweetness at the moment of introduc- 
ing it in the still retort, there is a loss for the distiller. This circum- 
stance indicates that all the sugar is not decomposed, that is to say, not 
converted into alcohol. When the tumultuous fermentation is termi- 
nated, it is not proposed to distil the liquor immediately ; it may be 
drawn from the tuns and transferred into the casks, in order to escape 
the evaporation which would take place in large vessels but partially 
closed. 
FERMENTING HOUSES. 
We will say but little upon these fermenting rooms. Their tempera- 
ture should be maintained at about twenty-five to thirty degrees. Jn 
the summer it would be well to take certain precautions not to suffer 
this to be exceeded. For this purpose, it will be well to open the 
doors and windows during the night, and closing them at an early 
hour in the morning. In order to maintain the fermenting room at a 
constant temperature, it should not be entered except when absolutely 
necessary, and kept tightly closed. It is well understood that all we 
say here only applies to distilling practice in the summer time, upon 
the maize and sugar sorgho, intended to be fed to cattle afterwards, 
of which the juice are extracted previously to make them ferment and 
distil This manufacture, beginning in the month of June, should con- 
tinue throughout the months of July, August and September, and be 
completed about the end of October. 
As to the distillation of the maize and the sugar ‘sorgho, from which 
the seed is removed, as it is doue in the fall, it will be no longer neccs- 
sary to guard against an excessive temperature. It may be useful in 
certain cases to warm the place artificially, and even to warm the juice 
