334: GRAPE CULTURE AND WINE-IVIAKING. 



Extract of elder-berries 250-500 grammes. 



Alum 30- 65 



Water GOO-800 " 



The liquor is generally poured into the bottle by means of com- 

 mon tin cylinders, with a handle and a pipe of conic shape, the 

 opening of which measures 10 or 12 millimeters. This instru- 

 ment has been improved by H. Mosbach, of the house of J. Mum- 

 mds, as shown by our drawing in Fig. 41. 



H. Cameaux has constructed a machine {Fig. 42) by which the 

 work of putting the liquor into the Champagne can be performed 

 with great regularit3^ The cylinder P, which is supported by 

 B B, C C, E E, and G, contains the chamber of the pump, made 

 of glass, and graduated into centilitres. The liquor is pumped into 

 the chamber by the lever A" A A', to which the cylinder T is 

 fastened, out of a glass or stone jar, ?>, and through a passes into 

 the bottle, which is placed on the stand H. The overflowing wine 

 runs into the bottle vi' through the tube D D. 



As it is rather difficult to keep this machine clean, and as the 

 tube a D D must be made of silver in order not to injure the wine, 

 and, moreover, as a great deal of the carbonic acid is set free by 

 the pumping operation, it is not recommendable. 



H. Machet Yacquant, of the house of Moet, has invented an- 

 other machine which is far preferable. We give a drawing of it 

 in Fig. 43. A glass vessel. A, with a cover, which is fastened by 

 the screw B C, contains the liquor. F is the measure, which is 

 completely filled by the liquor in order to exclude all atmospheric 

 air. The stand G is controlled by the treadle li, and the gas can 

 be let off by the faucet H. 



We will add a few remarks concerning the preparation of the 

 liquor: Liquor that is made without being boiled must be stirred 

 often, and the spirits of cognac must not be added before the sugar 

 is completely dissolved in the wine. Liquor that is boiled must 

 be allowed to become perfectly cool before the other ingredients 

 are added — the alcoholic liquids as well as the dyeing matter — as 

 these materials get deteriorated in their flavor by heat. The liq- 

 uor is strained through a flannel bag lined with calico, and partly 

 filled with paper pulp, which must be well mashed. 



Fig. 44 shows the tub out of which the liquor runs into the fil- 

 tering-bag, and the cask in which the latter is suspended ; also 

 the club used for mashing the paper. Before the wine is put up 

 in baskets and sent to market, it should lie for a week or two. 



The mixtures used for sealing the bottles up consist of 



1 kilogr. of white pitch, and 



1 do. of yellow rosin ; 



or, 



2 kilogr. of yellow rosin, and 



1 do. of yellow wax; 



or, 



2 kilogr. of yellow wax, and 

 1 do. of turpentine ; 



