812 APPENDIX. 
which has been accomplished in a wine which has acquired some uge, 
in truth consists precisely in this complete precipitation of the ferment 
in the insoluble state of lees. «The only difference, we repeat it, which 
exists, is that its precipitation is immediately accomplished in the new 
process, at the same time with the conversion of the sugar into alcohol ; 
while, in the old process, the deposit is only produced slowly, after a 
long time, and with the great labors of repeated rackings, ete. This 
new method of fermentation is applied even to red wines; and what 
facilitates it in practice, is that usually the temperature is sufficiently 
low at the time of the vintages. The ciders and the beers made 
according to these rules, are not liable to sour, nor to turn in warm 
seasons—very important results, which recommend themselves to the 
attention of manufacturers. 
As every one will be convinced, the new process is simple. It does 
not offer any difficulty other than that of a choice of the place capable 
of being maintained at a constant temperature of nine or ten degrees 
centigrade. Vaulted cellars, on the north side, naturally present all 
these conditions. We beseech wine growers, manufacturers of cider 
and beer, to make experiments after the manner we have indicated. 
They can thus assure themselves if the results by them obtained have 
been’ those which are advanced as facts upon the testimony of the 
celebrated Liebig. In truth, this chemist has first made known this 
new process as practiced in Bavaria. It is applicable alike to all 
fermented liquor. The high reputation of learning and responsibility 
which attaches itself to this name, illustrious in the scicnces, assures 
us that the experiments I advise will not result in disappointment. 
By way of recapitulation, we say that, with the juice of the sugar 
sorgho and the maize, we can, with small expense, obtain the following 
products: 1. By distillation, a good brandy, or alcohols, of the first 
quality. 2. Ciders and beers, for commerce and household use. 
3. Syrups, capable of profitably replacing the syrups of fecula, and 
for the improvement of the wines in bad seasons. 4. Artificial wines, 
of the nature of those manufactured by the city of Cette. 5. Vine- 
gars, of a remarkable quality, almost equal to the best wine vinegars. 
6. The nourishment of cattle with the stalks used in the press. 
7. The manufacture, from these same stalks or other pulp, of a good 
wrapping paper, which is naturally sized. 
