J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 345 



low is the motlier-scrcw to c, and that draws the piece I back "when 

 screwed in, by which action the stopper c gets free, and can be 

 turned by its handle. V represents two views of c, the spring d 

 of the tube i, into which the cap m is firmly to be fixed after c 

 and d are put in. 



Fig. 3. Oechsle's Musi-Scale. — A is a hollow glass cylinder, filled 

 almost to its brim with must. The instrument is composed of 

 the " float" a, which holds it suspended, and the " point of gravity" 

 i, having the purpose of keeping the instrument continually in a 

 perpendicular direction. The scale C is divided into degrees, 

 from 50 to 100, by lines. After inserting the scale into the must 

 a careful observation must bo taken, w^hen it don't play any more, 

 to what degree-line it has sunk down. This line indicates by de- 

 grees the weight of the must. The instrument, and the mode of 

 using it, are described at length in Appendix C, pages 257, 266, 

 which see. 



Fig.4i represents the Acid-Scale, composed of three parts : I, the 

 " Flask ;" II, the " Pipette ;" III, the " Burette." The object of 

 this instrument is to ascertain the quantity of acids in the must. 

 The Acid-Scale, and the mode of using it, are described at length 

 in Appendix C, pages 264, 265, which see. 



Fig. 5. The Fermentation or Safety Tube. — After filling the cask 

 about nine tenths full with must and sugar mixture, this is put 

 into it. Its form is a curved tube «, whose longer limb is put air- 

 tight into the perpendicularly perforated bung h, and the shorter 

 one 2 to 3 inches deep into the vessel c, half filled with water. 

 The length of the former must be about 8 inches, the other about 

 6 inches, and the upper curving part also 6 inches long. 



Fig. 6. Closed Fermentation Tub. — A represents an ordinary tub 

 of optional size, whose upper lid a has a slanting rim, as b a or /a 

 show. This lid has two openings 4 inches wide : the one, g, to 

 insert the safety apparatus B into ; the other, with the stopper c/, to 

 fill the tub through. In order to remove the lid easily, the four 

 upper hoops are fastened together by a strong screw, e. By loos- 

 ening these a little the staves will part so much that the lid may 

 be easily taken out by inserting the hands through both the open- 

 ings g and d. T\iq fermentation bottom, K and I, is formed by a 

 perforated board, h, of 1 to 1^ inches in thickness, fixed upon two 

 lasts, and four wooden sticks, ?*, penetrating these. By means of 

 the wooden pins m m, and several perforations of those sticks, the 

 bottom k can be put higher or lower, according to option. The 

 perforated cock r, whose downward pointed mouth is locked by 

 the stopper 0, serves for taking the proofs. Close over the bottom 

 p is a tap-hole, into which a tin tube is put when the wine is to 

 be drawn off', in place of the cock q. C is a support 12 or 15 inch- 

 es high, facilitating this business. 



Fig. 7. '' Fbullioscope," or '' AlcoJiol- Scale of Mr. Gr. Conaty."— 

 This is composed of a small kettle, C, of red copper, that may hold 



