802 APPENDIX. 
To avoid the constant purchase of new quantities of beer yeast, it 
would be well to fit against the vats some box or receptacle in such a 
way that the ferment which escapes from the bunghole can be received 
in the vessel placed below it. ‘This ferment will do for subsequent 
fermentations, in place of wine lees or beer yeast. On the same princi- 
ple, the ferment which floats on the surface, in the large vats, may be 
employed ; and the whole of this should be kept in a cellar until the 
moment of using them. When it is thought proper to wash the pulps, 
or parenchymas, in place of pure water, vinasse, or others, should be 
employed, and then the pulps should: be again put in press. ‘These 
wines, and those cooled containing their ferment, will permit of 
diminishing by so much as the quantity is judged necessary for a good 
fermentation. To warm the juice of the maize and of the sugar sorgho 
when it is judged necessary, a large cauldron will be suitable, such a 
one as is frequently found on estates. In the opposite case, the caul- 
dron which is used for distilling wines would be made use of, always 
taking, however, the precaution of making it perfectly clean before 
using it. 
In place of selling the ciders of the sorgho manufactured for the 
still retort, to professional distilleries, it will be much more profitable 
for the planters to distil it themselves. "We recommend, then, all who 
shall undertake this industry, to purchase apparatus of the kind we 
notice in another place. This practice is much preferable to that in 
use at the South. There the planter is obliged to take care of his 
wines, and experience the loss resulting from the presses up to the 
very moment of giving them to the distiller. Furthermore, the costs 
of transportation, even to the distillery, are to be met by him, all of 
which diminish by so much his profits. The prices of the proper stills 
are quite moderate, and they give excellent yields of brandy. As they 
are not at all complicated, or liable to get out of order, the most 
ordinary hands will usually be able to conduct them after a few days’ 
practice. 
The method which we have adopted for the distilling of the sorgho 
is so simple, that we really believe that its general adoption presents 
but very slight difficulty. Each one can, with our work in his hand, 
undertake this industry. A reference to the list of utensils indis 
