J. BEYIIE ON THE MANUFACTURE OF SPARKLING WINES. 335 



1 kilogr. of turpentine, 

 1 do. of shellac, and 

 1 do. of yellow wax. 



These mixtures arc dyed cither with red ochre, ivory black, or 

 Prussian blue and chromate of zinc, which gives a fine green col- 

 or. They are mixed in the following proportions : 



1 kilogr. of red ochre ; 



OS) of ivory black ; 



0.5 of a mixture of 1 kilogr. of Prussian blue to 2 kilogr. of chromate of zinc. 



Often some mica or gold-dust is added, in the proportion of 100 

 to 200 grammes to 1 kilogramme of pitch. Minium, chromate of 

 lead, cinnabar, or any other preparation of quicksilver, must be 

 carefully avoided. 



Iviprovemcnt in the Manufacture of Sparkling Wine, hy L. Jaunay 

 and E. Mauraene. 



The practice of cleaning the wine of the dregs and adding the 

 liquor, as described iri the foregoing section, causes a loss of about 

 25 per cent, of the wine. This loss is guarded against by the in- 

 vention of Messrs. L. Jaunay and E. Maumene of an apparatus 

 {Fig. 45) which is so constructed as to prevent the wine from be- 

 ing exposed to the atmospheric air and the escaping of the car- 

 bonic acid. 



After the dregs have been removed, the wine is poured into a 

 ball-shaped vessel, marked S, filled with carbonic acid, which holds 

 from 20 to 30 bottles. The bottle B is placed on the stand a, in 

 a frame marked c cc c, which moves on hinges. The springs /• r 

 press the bottle against the opening of the tube, which connects 

 with the vessel S. By turning the frame upward, the equilibrium 

 between the gas in the bottle and that in the vessel S, which has 

 been previously made to correspond with the atmospheric press- 

 ure which the gas exercises in the bottles, is produced, and the 

 bottle is placed in a vertical position, so that the wine runs into S 

 through the tube t^ which is plated with galvanized silver. As 

 the wine flows out the bottle fills itself with gas, the equilibrium 

 of which with the gas in the gasometer G is produced by lower- 

 ing the frame to its first position. Now the liquor is poured into 

 the bottle, and this is then placed under the stopcock E, and filled 

 again from the vessel S through the silver-plated copper pipe v E' ; 

 the equilibrium of the gas being first produced by turning the 

 cock E" of the pipe marked ;;. Then the bottle is corked and the 

 wine put on. 



We will now explain the working of this apparatus in all its 

 details : After the atmospheric pressure of the gas sustained by 

 the bottles has been ascertained by the Aphrometer (represented 

 in Fig. 35), the vessel S is filled with so much carbonic acid as to 



