J. BEYRE ON THE MANUFACTURE OF SPARKLING WINES. 347 



Figs. 12, 13. Instrument used in Sulphuratmg wine-casks. — In 

 order to do this, a piece of linen is dipped into boiling sulphur and 

 allowed to dry. This then, 2 to 3 inches long, is fixed to the 

 hook, lighted, and held into the cask. To avoid the dropping off 

 of the charred linen into the wine, the following apparatus serves 

 well {Fig. 13). C is an earthen vessel, with holes through it, which 

 has to be fixed to the bung B by 3 iron wires twisted together 

 underneath the rim C and the lower end of the vessel at m. The 

 sulphur-cloth is then put into this latter, ignited, and let down 

 into the cask. The sulphur burns off, the sulphurous gas escapes 

 through the holes into the cask, but of the charred cloth itself 

 nothing can fall into it. 



Fig. 14. Sebille Auger's Hydraulic Bung. — This is formed by a 

 cone, A B, made of tin, around which runs a plate, C D, filled with 

 water. The upper end A is covered with a cap E, having small 

 holes through its lower end. After the bung B has been insert- 

 ed, it fits tightly by the aid of the small segments below. The gas 

 rises in A B, from there into the cap E, where it escapes through 

 the lower holes and the water into the air. 



Fig. 15. Masson Toux's Hydraulic Bung needs no farther ex- 

 planation, as the figure gives it sufficiently. 



Fig. 16. Maumenc's Bung. — B is an ordinary bung, perforated 

 lengthwise, with its uj)per end widened a little to allow the leaden 

 valve S to fit into it. The handle m w, of sheet iron, serves this 

 latter, and the end of a caoutchouc tube, c c, to hold it. A slight 

 inside pressure is sufficient to lift the valve and to let the gas es- 

 cape. 



Fig. 17. Si2Jhon used for drawing the wine off from one cask 

 into another. It is made of tin, and has at the point of its part 

 A a small tube, ^, with a mouth-piece, 5. This tube, i", goes at m 

 into the elevating arm. Then the arm C is let into the wine, hold- 

 ing the instrument fast by the hand C F. The cock R must be 

 closed, and the air drawn from out the instrument by applying 

 the mouth to the mouth-piece s. The wine enters the vacant space 

 also at m^ and rises through the tube to the mouth. By opening 

 the cock E. it flows over, and may be so transferred to another 

 cask. 



Fig. 18. Apioaratus for Drawing off Wine from a cask without 

 bringing it into connection with the air. T is the full cask, and 

 T' the one into which the wine is to be transferred. A faucet 

 cock {Fig. D) is put into T ; into this a head of the leather hose 

 m is to be inserted. Each head is a hollow wooden cock, 20 to 25 

 centimeters long, 6 centimeters thick at its upper, 3 centimeters 

 at its lower end, and bearing upon the former a ring to make it 

 tightly fit into the hose {Fig. G). Now the cock is taken out of 

 T', and the tube h' is driven in by a wooden mallet. When the 

 connection has been performed, the stopper on cock C is turned, 

 and the half of the wine in the cask T will immediately flow over 



