74 The Proccjs follo-zufd at Montpellicr in 



it will be fufficient to obfervc that their action is proper^ 

 lioned to the quantitj^of wine they retain, as it is that liquor 

 alone wliich can pafs to the ilate of vinegar. When the 

 hulks therefore are deftined for a verdigrifenianufaftory, care 

 muft be taken to exprefs thcni only weakly, in order to pre- 

 ferve more of their acidiliable principle. 



When a fufiicient quantity of copper and of hufks has 

 been provided, nothing remains but to proceed to the opera- 

 tions, which are generally performed in cellars. They may 

 be performed alfo on a ground floor if it be fomewhat damp, 

 if the temperature be fubjeft to little variation, and if there 

 be not too much light. The firft operation is to make the 

 huiks ferment, which is called ai'ina. For that purpofe one 

 of the vats is opened, and the hufks are put into two others 

 of equal fize, taking care to cxpofe them as little as poflible 

 to the air, and not to comprefs them. One vat full of huflcs 

 ought to fill tuo, and to occupy a double fpace after this 

 operation. In fome nianufa^lorics the hulks contained in a 

 vat arc diflributcd into twenty or twenty-five earthen veffels 

 or jars called oiilcs, and which are generally fixteen inches in 

 height, fourteen in diameter at the belly, and about twelve 

 at the mouth. When the huHcs have been put into thefe 

 vefl'els, they are covered by putting the lid merely on the 

 opening without preffing it down. The covers are of ftraw, 

 and made for that purpofe. In this ilate the hufl;s foon 

 heat ; and this change may be known by thrufting the hand 

 into thcni, and by the four fmell w hich they begin to exhale. 

 The fermentation firli takes place at the bottom of the veflel, 

 and gradually afcending extends itfelf to the whole mafs. It 

 proceeds to 30 or 35 degrees of Reaumur. 



At the end of three or four days the heat decreafes, and at 

 length ceafes entirely ; and as the nianuf;i6tiu-ers apprehend 

 the lofs of a portion of the vinegar by the natural efleft of a 

 heat too much prolonged, they take care after three dav» 

 fermti-itation to remove the hufl<s from the fermenting veflej.'!, 

 i\\ qrdtr that they may fooncr cocl, Thofc who employ vats 



rernovtj 



