J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 333 



into a tub, marked ^, 2>, o, having a sieve, /, to keep the sediments 

 back. If tlie dregs arc not entirely removed by the force of the 

 explosion, the fingers must do the rest of the work. Corks that 

 will not give way easily are removed by a simple contrivance, as 

 represented in our drawing. The loss of wine caused by this op- 

 eration averages about 6 centilitres per bottle. 



After this cleaning process sugar must be added. Formerly 

 this was not done ; but now, in a bottle of 80 centilitres are put 

 24 and even 26 centilitres of sugar-liquor. The common liquor 

 consists of 



150 kilogrammes white candy-sugar. 



125 litres wine. 

 10 litres spirit of cognac. 



285 kilogrammes, or 200 litres. 



LiqiLor used for the English Marlcet (1 cash=200 litres). 



Sugar 50 kilogrammes. 



Water 15 litres. 



;^hitewine ) 20 litres. 



(Champagne out of the vat) > 



The sugar is dissolved in warm water and mixed with the wine, 

 after which the liquid is boiled down to 50 litres. When the 

 liquor is cold it weighs 35°. Then are added, 



Port wine 38 litres. 



Spirits of cognac 10 " 



Common cognac 5 " 



Brown cognac 8 " 



"Fismer" dyeing matter 2 " 



{Sugar, 50 kilogrammes 

 White wine, 20 litres 

 Cognac, 15 " } 87 

 Cherry brandy, 1 " 

 Raspberry brandy, 0.1 " , 



200 " 



I/iquor for England, mixed, without being Boiled. 



Common boiled liquor •. 100 litres. 



Pure liquor , 20 " 



Port wine 30 " 



Madeira 8 " 



White wine (Champagne) 10 " 



Spirits of cognac 12 " 



Cognac 12 *' 



Brown cognac 6 " 



"Fismer" dyeing matter 2 " 



200 " 



To each cask are added 2 litres of the following mixture : 



Water 60 litres. 



A saturated solution of alum 20 " 



" " tartaric acid 40 " 



" " tannin 80 " 



200 " 



The Fismer dyeing matter, which yields one litre of liquor, con- 

 sists of 



