WINE-MAKING IN CALIFORNIA. 279 



wineries in this State ; no cover ; stirrer used 'energetically 

 three times a day. " Morel process." 



No. 564. A tub charged with about 140 pounds of mash 

 and then left to itself, cap, vinegar, flies, and all, without 

 stirring or cover ; the old Californian method. 



(C.) In the cellar of the laboratory, kept at a steady tem- 

 perature of 62. 



No. 562. Fifty-gallon tank charged like the rest, with 230 

 pounds of grape mash, provided with a " floating cover," and 

 stirred three times daily. 



In all these vessels the temperature was read off three times 

 daily, during the height of fermentation every two or three 

 hours, and in the tanks provided with the frames the tempera- 

 ture of the top liquid, and of the pomace beneath each frame, 

 was separately ascertained, in order to follow the exact course 

 of the fermentation. Observations similar to the last were 

 made every morning in the tanks subjected to stirring, so as 

 to ascertain the temperature of the top and bottom layers of 

 the pomace cap formed during the night, and that of the 

 liquid beneath. 



The observations made with the several fermentations are 

 plotted in the table below, for greater facility of obtaining a 

 comprehensive view of the results. Where several figures are 

 placed opposite one and the same hour of observation, they 

 are to be understood as representing the temperature of the 

 top and bottom, if two ; if three, top, middle, and bottom, 

 respectively. During the first and last stages of the fermen- 

 tation, when the changes were very slow, observations are 

 sometimes omitted. 



The highest temperature observed in each case is printed 

 in full-face type. 



It is seen from the table that the high-temperature fermen- 

 tation, No. 556, went through with extraordinary rapidity, 

 the young wine being dry within* two days of the setting of 



