THE ART Of WINE MAKING. 217 



the canvass awning, before cited, of Mr. Dandolo. 

 The deleterious effects of the latter may be easily 

 neutralized, by placing lime water in different 

 quarters, or by scattering the lime itself, which 

 should be pulverized, through the vault or 

 chamber, in which the mash is transformed to 

 the vinous liquor. It is, moreover, easy to 

 determine where the danger exists from the im- 

 pregnated atmosphere of the fermenting house, 

 by taking always on entering it a lighted candle. 

 So long as the flame is clear and free, no unfa- 

 vourable consequence may be apprehended; but 

 the moment it is perceived that the flame lan- 

 guishes, or threatens to become extinct, it is an 

 indication that danger is at hand, and immediate 

 retreat is a measure of prudence. It is to the 

 presence of this gas, that the wines of Cham- 

 paigne owe their effervescing quality. 



The third important consideration may be re- 

 garded as ihe formation of the alcohol. 



Formation of the Alcohol. 



THE fermenting particles, and the sugar con- 

 tained in the must, possess in themselves the 

 elements of a mutual decomposition. A con- 

 cretion takes place as to the one, which is preci- 

 pitated, whilst the other cedes a portion of its 

 component principles, by which it gives birth to 

 the alcohol. This liquor, which alone forms and 

 T 



